Thu, 05/06/2021 - 9:16am

Question of the Week

With exhibitors heading back to shows, but restaurants and eateries not quite back to normal capacity, what homemade food are you taking on the road with you?

Meg Reidy

Ranger, Georgia

Before a show I buy a bag of small-size soft tacos and fill them with cooked scrambled eggs, cheese (your favorite) and ham (or bacon or sausage), seasoned with salt and pepper. I wrap each one in wax paper and place in a sandwich bag. You can freeze these ahead of time or just place in the refrigerator. When needed, remove from the sandwich bag and wax paper. Place in the microwave – 30 seconds usually does it if you haven’t made them too thick or if they are not frozen. Re-wrap the bottom of the taco with the wax paper to prevent any leakage on clothes. It is a quick breakfast or snack when rushing to get ready.


Carolyn Horowitz

Knoxville, Tennessee

Travelling in an RV with an oven, convection/combo microwave and an air fryer makes this much easier than if we were “hoteling,” particularly since I have to be gluten free. We did a full Thanksgiving dinner at Perry last fall with a NuWave oven, air fryer and grill, for example.

Having said that, homemade staples we make or take on the road include bacon-wrapped stuffed jalapeno poppers (that's pretty much the recipe – peppers from my garden when available), homemade soup or chili (depends on the season), mussels steamed with garlic and white wine, roasted Brussels sprouts with a balsamic glaze, gluten-free lasagna with sauce made from holistically raised, organic beef and tomatoes, herbs, and veggies in my garden. Not-home-made staples include gluten-free pizza, cheese, burgers and brats. 


Suzanne Orban-Stagle

Hurlock, Maryland

I can’t imagine traveling without my slow cooker! Set in the a.m. and forget, then have a real meal after Best in Show.


Ken Tank

Menifee, California


Here's our favorite food for the road when heading out to a dog show:


Breakfast Burritos 

1 tablespoon butter, divided 

1 cup diced red potatoes 

1½ cups chopped onion 

6 eggs, beaten 

8 tortillas 

1 pound cooked and crumbled bacon 1 ½ cups shredded Cheddar cheese

1 large avocado, thinly sliced 

½ cup salsa, or as needed 

½ cup sour cream, or as needed 


Melt 1½ teaspoons butter in a skillet over medium heat. Cook and stir potatoes in hot butter until tender, 10 to 15 minutes. Transfer potatoes to a bowl.

Melt remaining butter in the same skillet over medium-high heat. Saute onion in hot butter until onion is soft. Transfer onion to a bowl.

Cook scrambled eggs.

Spoon potatoes, onion, eggs, bacon, Cheddar cheese, avocado, salsa, and sour cream onto tortilla. Fold, and violá. You can even make ahead and freeze.


Anna Stromberg


I have not found that there is a shortage of eating options at any of our destinations so far, and we have been doing shows since mid-July 2020. 

Very few eateries are not bending backward to get us through the doors. 



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