2010-02-17 13:19:47.000 – John Bauhs, Summit Volunteer
I am so proud to be a volunteer on Mount Washington. Being a part of the team on the summit is a special privilege that I wish that all of you might be able to experience at some point in your lives. Even if you don’t have the time or schedule to spend a week here, I have another option for you to consider. that will come later. First, let me tell you about my week.
I never thought that I would come to Mount Washington to escape heavy snow. However, my residence in Germantown, Maryland, a suburb of Washington, DC, has seen record snow this year. Believe me, many of the residents in metro DC would wish that the snowstorms would have gone further north to New Hampshire. Most schools have been cancelled for the week, and Federal Government’s operations in DC have been out for a week. We simply don’t know what to do with all that snow!
At the beginning of my trip north, I left my home in Maryland on a shuttle van that was barely able to make the trip to BWI airport…even interstate 95 had travel lanes that were snow covered and not completely plowed. Some sections of the highway felt like washboards. Fortunately, my twice-canceled flight was able to depart Baltimore. After flying into Boston and driving into New Hampshire with fellow volunteer, Win Dodge, I felt a strange feeling by what I saw. Somehow, New Hampshire looked like Maryland and Maryland looked like New Hampshire. Instead of copious amount of snow, only brown grass and dirty plow drifts remained.
As a professional chef, I always aim to provide delicious and wholesome food for the observers…they need to preserve their energy! This week included some sweet tasty bits. Chicken Cordon Bleu, Cottage Pie, Pasta Alfredo, and wonderful baked goods like blondies, Peach Cobbler, fudge, cookies and apple pie made up a great summit menu. Cooking at the highest kitchen in New England was a fun and delicious experience. I want you to join me here…how?…how about a culinary Edutrip?
On March 18 and 19, I will be hosting a culinary Edutrip titled: Alpine Culinary: The Challenges of High Altitudes and High Attitudes in the Kitchen.
Get a taste for the challenges and science of cooking with altitude in this delicious Edutrip. Explore the recipe adjustments required for high-altitude culinary success and learn some new kitchen techniques in the process. The best part of this EduTrip is you’ll get to eat every tasty lesson! All food and materials are provided.
I hope you can join me on the summit of Mount Washington in March and cook some delicious food, enjoy the alpine beauty, and learn some cooking tips that you’ll use both at altitude and at sea level.
I have many thanks from this week…thanks to the crew on the summit, thanks to my family for allowing me to chase the dream of living and cooking on the summit, and to you for visiting the Mount Washington website. Come cook with me on the summit!
John Bauhs, Summit Volunteer