Chums and the fire in the long autumn night.

The typhoon that swept away the summer sun brought a modest autumn as a stepping stone to winter. This year, perhaps due to the new coronavirus, many people left the cities and went camping. Many people are reaffirming the charm of nature that they have not experienced for a long time and admiring the energy that camping gives them. For these beginner campers, I would like to recommend the items from CHUMS, which gently guide you through the process. In this issue, let's talk about fall camping around a fire!

Photo_Shota Kikuchi
Styling_Tomomichi Kondo
Food Cordinate_Yuki Mitani
Hair&Make-up_Tatsuya Suzuki
Model_Miyuki Arihara, Shohei Kamba, Hiroto Yoshikawa
Edit_Yuri Sudo
Special Thanks_.ASAMA Park Field

Under the blue sky, you can enjoy good food and drinks.

It is just after 4:00 pm. It is still light around here, but we are ready for dinner. The roast beef, tonight's main dish, is ready just in time. Can I cut it? Hiroto-kun asked, "Can I cut it? As the two of us watched, he awkwardly took a portion of the beef and poured red wine into a glass, something he was not accustomed to doing.

Bottom left:Booby Iron Pot Mat ¥2,900Top left:CHUMS Skillet 8 inch ¥1,900, ,
Center:Melamine Dish Set ¥17,800, ,Booby Cutlery Set ¥1,900

Finally, it was finished! Roast beef, bouillabaisse, nachos, and a green salad, four dishes that are vibrant to the eye. Disposable cutlery and plates are fine, but if you're going to go to the trouble, use Chums items for a more environmentally friendly and food-friendly look. They are stackable and can even be dropped, making them a must-have for camping.

CHUMS Back with Bench ¥11,800, ,
Bamboo Table 100 ¥22800, Bamboo Side Table ¥9800

This bouillabaisse is packed with the flavor of seafood. It is surprisingly easy to make! Check the end of the article for details.

The mood was uplifted as we enjoyed the exquisite cuisine in the midst of nature. Wine was poured into glasses one after another, and the bottles were getting lighter and lighter. The extraordinary feeling of wine, which is not found when drinking wine at home, must have been pushing us forward.

The sun is gradually slanting down and the sky is changing its expression toward night. The fire burning in the fire pit, with its wavy appearance, is now clearly visible.

INFORMATION

CHUMS Omotesando Store

Address: 5-2-21 Jingumae, Shibuya-ku, Tokyo
Phone: 03-6418-4834
www.chums.jp

ASAMA Park Field

Address: Kitakaruizawa, Naganohara-cho, Agatsuma-gun, Gunma
Phone: 070-4802-6434
Open only on weekends and holidays
*Subject to change depending on snowfall, weather, etc. (Please call for details.)
Official Site
Official Instagram

Special Recipe

1) Roast beef (serves 4)

<Materials
Beef thigh block: 800g
Spices for marinade: garlic powder, oregano, black pepper, etc. to taste (commercially available seasoning powder can also be used)
2 or 3 vegetables of your choice: 3 kinds of potatoes, pecoros, carrots (or onions, pumpkin, sweet potatoes, etc., as desired)
Salt, pepper
Rosemary: 2 sprigs
Olive oil: 2 tablespoons

＜下準備＞
If there is enough time, place the block of meat in a bowl with enough water to cover it and let it sit for about an hour to drain the blood (changing the water several times during the process).
Sprinkle salt, pepper and spices evenly over the bled-out block of meat, rub it in and let it blend for a while.
Cut vegetables into bite-size pieces (if roasted with skin, peel when eating).

<Process
In a Dutch oven, brown all sides of the meat block in a little olive oil.
When browned, place the meat in the center of the pan and place the chopped vegetables around it.
Place rosemary on top of meat and cover.
Hang the Dutch oven slightly away from the fire. Place some lit coals on top of the lid. Roast for 20-30 minutes, checking for doneness along the way.
Cut and serve.

<Points
To check for doneness, stick an iron skewer into the meat and see if the inside is just warm enough to be human skin.

(2) Bouillabaisse (4 servings)

<Materials
Shrimp (with head): 10 - to taste
White fish fillets (cod, red fish, etc.): 3 - to taste
Mussels: 15
2 cloves garlic
1 onion
Tomato paste: 2 tablespoons
White wine: 300ml
Consomme: 2
Water: 800ml
Olive oil: 3 large
Saffron: a handful
Salt and pepper
＜下準備＞
Remove the shells from the prawns, leaving the heads and tails intact, and remove the back wads.
Cut onion into bite-sized pieces. Crush garlic cloves with a knife.
Mix saffron with water to make saffron water.
<Process
In a Dutch oven, add olive oil, onion, garlic, salt and pepper, and saute.
When fragrant, add the shrimp and mussels, saute lightly and pour in the white wine.
When the alcohol in the white wine has boiled off, add the tomato paste and consommé.
Add the white fish, pour in the saffron water to cover the ingredients, cover and simmer over low heat for 15 minutes.
Season with salt and pepper to taste.
<Points
White fish should be added last, as they tend to fall apart easily.
Onions and garlic should be slowly sauteed to bring out their sweetness and aroma.