Gourmet Glamping

Words by Lauren Hedenkamp
Photos by Sarah Terranova


The promise of warmer weather is here with spring! Glamping is the perfect activity for this time of year to feel the sun’s warmth and witness nature’s growth. These two vintage inspired recipes together, create the perfect gourmet entrée for this happy season.

The Spring Chicken recipe, with a Cornish hen, radiates elegance in its presentation while remaining extremely simple to make. The process is straightforward with minimal ingredients making it easy to create while glamping. The Roasted Potato & Carrot Salad recipe compliments the protein seamlessly. The colorful vegetables add to the elegant presentation of the Cornish hen. The process also includes easy make-ahead options allowing it to be glamping friendly. The spring table setting mirrors the food’s sophistication through flowers, vintage dishes, and a vintage apron.

Spring Chicken

Ingredients (SERVES 2):

1 Cornish Hen

1 Tablespoon Olive Oil

1 Spring of Rosemary

Salt & Pepper to Taste


Oven Safe Dish with Edges

Basting Brush


1. Preheat oven to 375o

2. Drizzle chicken with olive oil and season with salt and pepper.

3. Bake for 45 minutes to 1 hour. Brush the oil from the pan on top of the chicken every 15 minutes.

4. Bake until golden brown on top. Check temperature with meat thermometer. Chicken should be 165o F internal temperature. (This can also be made over a campfire in a Dutch oven.)

Roasted Potato & Carrot Salad

SALAD Ingredients:

10 to 15 Fingerling Potatoes cut in half

2 Carrots, peeled and cut into 1 inch pieces

1/2 Red Bell Pepper, diced

1/2 Shallot, Sliced Thin

1/2 Bag of Mixed Greens

1 Tablespoon Olive Oil

Salt & Pepper to Taste

Mustard & Dill Vinaigrette Ingredients:

1/4 Cup Olive Oil

Juice of 1 Lemon

1 teaspoon Grey Poupon Mustard

1 Tablespoon Honey

1 Tablespoon Fresh Dill

1/2 teaspoon Salt

1/2 teaspoon Pepper


1. Half the larger potatoes and chop the carrots and place them in the pan with the chicken. Drizzle olive oil and season with salt and pepper to taste.

2. Cook potatoes and carrots for 30 minutes with the spring chicken in the same pan. Stir potatoes and carrots after 15 minutes. Remove them from the pan once their cooking time is up.

3. Rinse vegetables. Chop lettuce, bell pepper, and shallot. Toss together on serving dish or a container if making ahead of time.

4. Once the carrots and potatoes are done, spoon onto the salad.

5. Put all dressing ingredients in a mason jar. (This can be made ahead of time)

6. Shake dressing just before serving, drizzle over salad.

7. Enjoy with the spring chicken!

The Gourmet Glamping team, Lauren Hedenkamp and Sarah Terranova, became fast friends in Italy. They met studying in the same art and photo program and bonded quickly over their love of art and food. Lauren’s vintage camper Ellie serves as the backdrop for Gourmet Glamping.

Lauren – lauren@leftpagecommunications.com

Twitter @artsykansascity

Instagram laurhedenkamp

Sarah- sarahterranova.com


Twitter @cucina_camera

Instagram cucinaandcamera