Dinner is served, the Chef has
prepared a wonderful meal of Jaegerschnitzel with a Sour Cream Gravy on a bed
of egg pasta.
For dessert we have Voo Doo Maple Bacon Bars….
Are you in a Restaurant or on a Trail Crew for the Idaho
Trails Association? This is one example of an evening meal that featured high
end dinning "high" into the Sawtooth Mountains in Idaho.
When most campers are eating freeze dried meals or ramen, our
volunteers eat well. It’s part of the experience. We appreciate their hard
work, taking time off from family and regular jobs to participate in a work
vacation.
The ages for the cast of characters range from 14 to 60 and trail work is hard, really hard manual labor with felling timber, skinning logs
and moving boulders.
The Idaho Trails Association has teamed up with an organization
- Create Common Good. CCG as they are known, who use food to change lives and
build healthy communities. Their foodservice job-training programs help people
with barriers to employment achieve self-sufficiency by marrying their talents
to the needs of the community. The food production business provides a
sustainable model that supports our food training and educational programs.
They primarily use recipes from the Idaho Trails Head Chef
Steve Weston. Straight from the cadre of recipes straight out of his Gourmet
Snob Cookery Book, In The Wild Chef, they prepare in advance and Cryovac , freeze the
food for transport and re-heating or cooking at base camp.
Hydration is important and Chef Steve and Katadyn helped deliver 10 Gallons of "on demand water" daily through gravity fed water filter Bags.
Hydration is important and Chef Steve and Katadyn helped deliver 10 Gallons of "on demand water" daily through gravity fed water filter Bags.
The next time you go to a nice restaurant, ask yourself,
could they deliver this meal into the wilderness with their kitchen?
I would like to thank my sponsor companies:
I would like to thank my sponsor companies:
Climb High and Eat Well Outdoors!
