The Alvord Desert is one of our favorite locations in the entire USA, so when an invitation from knife maker Benchmade popped into our inbox, inviting us to a weekend of food, fun, and friends, we jumped at the opportunity. We loaded our gear into a Geotrek van and headed east from Bend, a little burned out and eager for an opportunity to unwind, reconnect, and eat excellent food.
Image credit: Tyler Brower
The Alvord edition of the Trail Feast event was presented by Benchmade, but it is the brainchild and passion project of Chef Chad White, whose culinary career spans more than two decades and began in the United States Navy. Born and raised in Spokane, Washington, White moved from Navy galleys into prominent San Diego kitchens before opening restaurants of his own. His interest in cross-border flavors also led him to Mexico and, later, to Season 13 of Bravo’s Top Chef.
In 2015, White returned to Spokane and opened the ceviche bar, Zona Blanca. He also co-owned TT’s Old Iron Brewery and Barbecue and has contributed to menus for several regional businesses. His honors include the Washington Restaurant Association’s Innovator of the Year award and two James Beard Award nominations. With White and his hardworking team leading the way, we knew we were in good hands.
Image credit: Tyler Brower
We arrived at the Alvord through a haze of smoke and dust and made our way onto the playa via the Frog Springs entrance. A Trail Feast sign greeted us and advised that we were five miles from our destination just in time for the first meal of the weekend: a whole lamb roasted Patagonian-style on a cross over an open fire. Margaritas in hand, we watched the sun set and waited for the iron triangle to ring, signaling that dinner was ready.
Famished, we loaded our plates with freshly made garlic naan, baba ganoush, pickled vegetables, and cilantro mint, then used our new Benchmade knives to carve succulent meat from the lamb. This is my kind of eating: fire-grilled meat packed with flavor and served in a way that makes the most of every ingredient. The meal was hearty and culturally significant, with a combination of flavors and textures that fed not only the body but the mind as well.
Satisfied and smiling, I climbed into the Geotrek van and fell asleep with that same smile on my face. The alluring scent of spicy andouille sausages, scrambled eggs, and fluffy blue masa pancakes lured me outside the following morning. A clear blue sky awaited, with the Steens Mountain range rising in the distance. The healthier among us enjoyed a yoga session, while the unstretched enjoyed not stretching.
In the weeks leading up to the Trail Feast, Chef White had explored 500 miles of trails in search of the perfect route on which to lead his guests and serve fresh oysters, both raw and cooked. I climbed into an imported right-hand-drive Mitsubishi Canter with Patrick, Amanda, and their pup, Violet from @rugged_destinations. After lining up the various off-road vehicles on the playa, we headed toward the horizon, followed by a camera vehicle filming our dusty progress toward the gravel road and the trail beyond.
The trail was about an hour’s drive away and wound into the mountains through switchbacks and a few challenging obstacles, all set against a backdrop of green fields and mountain peaks. Arriving at the lake, we were greeted by a wandering herd of cattle and a surprised couple of snake hunters. Chef White and the Benchmade team prepared lunch while the group relaxed in the shade of a jutting rock formation and enjoyed a cold beverage. The oysters were superb. Some were served fresh with a spicy sauce and lime, while others were grilled in a pizza oven and finished with a creamy, savory sauce. I could not get enough of them and left the lake already looking forward to the evening’s feast.
Chef White then led the more adventurous members of the group farther up the trail, where we had the opportunity to spot and help one another through some of the more challenging obstacles. The Canter made easy work of the terrain with Patrick behind the wheel. Inside the vehicle, our conversation ranged from life on the road and raising children to building vehicles, exploring routes around the world, and making plans for the future. Great conversation, good people, and an extra helping of adventure—this was exactly what I had signed up for.
We arrived back on the playa as the setting sun chased shadows across the Alvord. Tables had been arranged within the laager-like ring of vehicles, and conversation flowed as freely as the cold drinks. Before us, beautifully prepared dishes began to appear. It was time for the main event: an imaginative 10-course tasting menu, built around fire, smoke, seasonal ingredients, and contrasting flavors and textures.
Lamb pibil was paired with achiote, pineapple, xnipec, cilantro, and spicy habanero crema. Then firepit charcoal albacore tataki was topped with pork chicharron, a hint of burnt lemon, and scallion mayo and curls. A crunchy tostada was adorned with steelhead crudo and topped with bone marrow fat and smoked trout roe. Luisa’s favorite was the charred green beans, tossed with crispy corn, lemon zest, and chive on a bed of Sichuan corn crema. A meat eater’s delight was the manzo beef tartare canoe with agliata verde and caviar, complemented by the charring bone marrow luge with a shot of chilled vermouth. Charred heirloom tomatoes were coated in smoky recado negro and finished with fresh chives. Tender, fire-charred octopus—the best I have ever tasted—was balanced by charred shishitos and blistered Padrón peppers. Palates were refreshed with mezcal-compressed watermelon, followed by the last course of manzo mesclun and liver paired with cipollini onion and fish sauce caramel. The evening came to a finish with summer peaches, caramelized directly over the coals and served with gently spicy shishito peppers, charcoal, and sweet crema.
The team of chefs served and explained each dish as we sat beneath the glistening Milky Way, absorbed by the flavors, the conversation, and the complete focus on the experience and our surroundings. For a few precious hours, the worries of the world felt very, very far away. The following morning, over bowls of rice, poached eggs, smoked pork belly, and charred red and green vegetables, we prepared to leave behind the stress-free playa and return to the real world.
Connecting in such a way with the land, one another, and the sustenance that supports us physically, nutritionally, and mentally is a rare experience and a privilege to enjoy—remaining with you long after the fire has died down, the flavors have migrated from your mouth into memory, and you have packed away your new Benchmade knife and hugged goodbye a group of people gently bonded by a shared experience.
Benchmade Knives Put to the Test
Image credit: Tyler Brower
Ranger Green Grivory Drop-Point Bugout
We’ve had this Benchmade Bugout EDC knife in our arsenal for quite some time, and for the event we were gifted a special edition with the event’s coordinates etched onto the blade—a thoughtful and original touch.
It made light work of carving the lamb directly over the coals. With a swift, precise motion, the Cerakote-coated blade sliced effortlessly through the meat. The knife’s smooth one-handed opening action and secure locking mechanism inspired confidence while working over the fire. At the same time, the Grivory handle provided excellent grip, even with hands coated in lamb fat.
Once the job was done, a simple pull of the Axis Lock bar allowed the blade to fold safely back into the handle with one smooth motion.
Note that they are sharper than a mother-in-law’s tongue; I managed to carve my hand up while idiotically cutting a cable tie a few days later, so exercise caution. This is a great addition to your home or camping kit.
BugOut Ranger | $200
Table Knife Set
The main course was served with Benchmade’s table knife, a design that sits naturally in the hand and feels more like a well-balanced outdoor knife than traditional table cutlery. The handle combines carbon fiber, Richlite, and G10 to create a lightweight yet secure grip that remains comfortable throughout the meal.
Where the knife really stands out is its blade design. The stainless steel blade features a short serrated section near the tip that bites into tougher cuts with minimal effort, while the plain edge behind it slices cleanly through more tender meats. During dinner, it made quick work of everything from crusty exterior cuts to perfectly cooked steak, requiring little pressure and delivering precise, controlled cuts.
Table Knife Set | $700
benchmade.com | trailfeast.com
Title image by Tyler Brower
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