Inside the cool Swrve Mussette messenger bag, I found a Porlex mini grinder, an Aeropress coffee press, paper filters, a stirrer, a scoop and a bag of Tonx Ethiopian Wottuna Boltuma fresh roasted beans.

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Years of backpacking in various parts of the United States have taught me that while a box of organic macaroni and cheese is easy to prepare after a long day of lugging a heavy pack up and down mountains, it's not nearly as satisfying as quinoa chowder or fresh vegetables roasted over a fire.

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After our fresh lunch of trout, roasted onions and pineapple, we took a short hike, using hip waders to walk into the cold stream that emptied the lake.

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More stylish and esoteric is the Wine Country, topped with roasted peppers and tomatoes, fresh goat cheese and balsamic greens.

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Mashed, shaped into batons and boiled, or even French fried, celery root can provide a winning accompaniment to a fresh green vegetable or salad and anything roasted or grilled.

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Herbivores can choose from such delights as wood roasted ratatouille topped with a farm fresh egg.

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Try the homemade breads and fresh soups such as the tomato apple (with roasted Fuji apples and carrots) and seared tuna salad.

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Warm scones with double Devonshire cream and preserves are accompanied by a beautiful selection of sweets, seasonal fruit and savory dishes such as roasted lamb loin on grilled pita and peekytoe crab salad with avocado and fresh coriander on toasted brioche.

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The food is made in-house daily, including small bites like the LG Cocina salad, with caramelized walnuts, apples, fresh strawberries, blue cheese crumbles and balsamic-honey dressing, and sandwiches, such as a roasted portobello on ciabatta.

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