Plate & Pitchfork Road And Raft Trip White water, red meat

White water rafting/camping trips present many challenges: braving deadly rapids, fighting off mosquitoes, not murdering that dude with the guitar singing Dave Matthews. The hardest part of all, though, is subsisting for three days on Clif Bars and canned spaghetti: enter Plate & Pitchfork's inaugural Road and Raft Trip.

A four-day, five-night adventure near Joseph, OR, this very literal culinary journey is lorded over by PDX chefs from Beaker & Flask and The Woodsman Tavern, who'll fire up the best meat this side of Camp Crystal Lake (bonus: they're also both noted mixologists!). You'll chill at a B&B the first night, then strike off to a nearby ranch, where you'll suck snake poison out of Daniel Stern's ass before touring the high-desert property and meeting some of the four-legged animals whose buddies will thoughtfully become dinner at a huge BBQ that night. Any semblance of comfort takes a backseat for the next three days, when you'll slosh around in class IV rapids on the Snake and lug your boat, Fitzcarraldo-style, over long stretches and high hills, then camp out with the best chuck-wagoners this side of the Oregon Trail (literally), and munch on farm-style breakfasts, Sloppy Joes made decidedly non-Manwich with grass-fed local beef, and plum-glazed smoky pork w/ corn relish.

You're encouraged to bring games (seriously, bring mad copies of that pickup book so you can be smooth with the ladies), and the chefs'll be totally down to share their recipes, which'll come in handy when you flee into the woods to put some Space Between you and the dude singing "Proudest Monkey."