I once gained 10 pounds on a week-long river trip. Sure, there was some beer involved, but the real problem—if you can call it that—was night after night of delicious stews with hot cornbread. Pounds of bacon fried in inches of its own grease for breakfast. Fresh-baked cobbler eaten with a communal spoon directly out of cast iron. A great camp chef with a Dutch oven is a good person to know.
Baking delectable brownies or even a traditional French casserole in the wild with nothing but the number of glowing coals to gauge temperature by is no easy feat. It takes planning and precision, but is worth it for the pride that comes with the silence of a hungry camp eating, punctuated only by camp-fire popping, fork scraping and the occasional grunt of satisfaction.
This art can be observed first-hand Saturday at the Farmers Market in Pioneer Park. Judging will be at noon in the City Weekly sponsored cook-off with 11 contestants. Camp Chef will also be demonstrating new products.