Learn how to cook as pioneers did -- with cast iron Dutch ovens set in the coals of a campfire.
Nowadays cooks use briquettes in place of coals, but the techniques and delicious foods are the same.
Members of the Three Rivers Cast Iron Cookers will demonstrate this centuries-old culinary art during the Sacajawea Bluegrass Festival and Dutch Oven Rendezvous on June 9 at Sacajawea State Park in Pasco.
Paul Mantz-Powers will lead a seminar from noon to 1:30 p.m. You'll learn the tips, tools and recipes for making your first time cooking with Dutch ovens a culinary success.
He'll cover the history of Dutch oven cooking, tell you how to get started, and demonstrate some easy and intermediate recipes.
During the festival, which runs June 8-10, the Three Rivers Cast Iron Cookers will have demonstration kitchens. You won't be able to sample, but you'll see different portable cooking stations and equipment while visiting with experienced Dutch oven cooks.
On Saturday, at 5 p.m., they will have a Jackpot cook-off. All cooks are invited to bring their ingredients and Dutch oven and cook with them in the park.
There's no charge, but preregistration is required. Call 509-460-0375.
To enter, cooks simply need to put $2 into the jackpot in their category -- main dish, dessert or sides. There will be cash prizes in each of the categories, with a grand prize of $100 for the top vote getter.
Admission is $18 for the day, including all the concerts and workshops.
Washington State Parks charges a $10 access fee for each car each day, or you can buy a $30 Discover Pass wherever fishing licenses are sold or at the Sacajawea Interpretive Center. The only exception is Saturday, when admission to all state parks is free.
For more information, go to www.mctama.org.
Remember this tip from Chef Marcus Samuelsson of the Red Rooster in New York City: If you're cooking for someone important, never try a new recipe and a new ingredient at the same time.
The book: Marinades, Rubs, Brines, Cures and Glazes by Jim Tarantino
Best for: a diverse repertoire of mouth-watering recipes and fail-safe techniques, so you can grill, steam, saut, roast, and broil with confidence. The author has included recipes for marinated main courses and sides with a tantalizing array of global flavors, from the deep South to the South Pacific. There's also all the know-how you need to understand how marinades react with meats and vegetables, along with detailed marinating charts.
*Loretto J. Hulse: 582-1513; firstname.lastname@example.org