Food and Menu Info
Our cook for this trip was James Hamaker of the Tacoma area. He has written a cookbook called "The One Pot Gourmet". His related experience includes group food/meal planning for Denali, the Spearhead and Garabaldi Traverses, and extended trips in Europe. Some expeditions and mini-expeditions were base-camp/hut, others completely self-supported. In college he cooked for a dozen people at least once a week. Most of his family has some type of dietary restriction, so he is accustomed to making substitutions when necessary.
The food planning and the kitchen organization all went very smoothly. While last minute on-site menu changes are always required we actually ate pretty much what was planned and posted on the menu. Quantities came out pretty well and we brought out some left over supplies (which is good, in case we had been delayed leaving for some reason) but not too much.
This was the preliminary menu but pretty accurately reflects what we had to eat during the week. This was translated to html from MS Excel, and there may be a few errors from that process.