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Snapshot: Dorm to Gourm goes Dutch oven

A Dutch oven containing a chicken with mushrooms, garlic butter and chipotle peppers in chicken stock hangs over an open fire Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Senior Airman William Johnson, 436th Airlift Wing photojournalist, taught Dorm to Gourm participants how to cook a chicken and lasagna with a Dutch oven. (U.S. Air Force photo by Roland Balik)

A Dutch oven containing a chicken with mushrooms, garlic butter and chipotle peppers in chicken stock hangs over an open fire Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Senior Airman William Johnson, 436th Airlift Wing photojournalist, taught Dorm to Gourm participants how to cook a chicken and lasagna with a Dutch oven. (U.S. Air Force photo by Roland Balik)

A chicken slowly boils in a Dutch oven Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Senior Airman William Johnson, 436th Airlift Wing photojournalist, demonstrated cooking a chicken with mushrooms, garlic butter and chipotle peppers in chicken stock to Dorm to Gourm participants. (U.S. Air Force photo by Roland Balik)

A chicken slowly boils in a Dutch oven Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Senior Airman William Johnson, 436th Airlift Wing photojournalist, demonstrated cooking a chicken with mushrooms, garlic butter and chipotle peppers in chicken stock to Dorm to Gourm participants. (U.S. Air Force photo by Roland Balik)

Dorm to Gourm participants pose for a photo Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Col. Randy Boswell, 436th Mission Support Group commander, Senior Airmen William Johnson and Zachary Cacicia, 436th Airlift Wing photojournalists, demonstrated how to prepare and cook beef stew, chicken, lasagna and blueberry cobbler using Dutch ovens during the Dorm to Gourm class. (U.S. Air Force photo by Roland Balik)

Dorm to Gourm participants pose for a photo Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Col. Randy Boswell, 436th Mission Support Group commander, Senior Airmen William Johnson and Zachary Cacicia, 436th Airlift Wing photojournalists, demonstrated how to prepare and cook beef stew, chicken, lasagna and blueberry cobbler using Dutch ovens during the Dorm to Gourm class. (U.S. Air Force photo by Roland Balik)

Beef stew slowly cooks in a Dutch oven Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Using hot charcoal in a fire pit, Senior Airman Zachary Cacicia, 436th Airlift Wing Public Affairs photojournalist, demonstrated how to make his stew recipe and cook it using a Dutch oven to Dorm to Gourm participants. (U.S. Air Force photo by Roland Balik)

Beef stew slowly cooks in a Dutch oven Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Using hot charcoal in a fire pit, Senior Airman Zachary Cacicia, 436th Airlift Wing Public Affairs photojournalist, demonstrated how to make his stew recipe and cook it using a Dutch oven to Dorm to Gourm participants. (U.S. Air Force photo by Roland Balik)

Col. Randy Boswell, 436th Mission Support Group commander, right, talks with Dorm to Gourm participants Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Boswell instructed the participants on the preparation of blueberry cobbler and gave tips on baking with a Dutch oven. (U.S. Air Force photo by Roland Balik)

Col. Randy Boswell, 436th Mission Support Group commander, right, talks with Dorm to Gourm participants Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Boswell instructed the participants on the preparation of blueberry cobbler and gave tips on baking with a Dutch oven. (U.S. Air Force photo by Roland Balik)

Airman 1st Class Dylan Bickers, 436th Aerospace Medicine Squadron, places cooked ground beef for lasagna in a Dutch oven Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Senior Airman William Johnson, 436th Airlift Wing Public Affairs photojournalist, showed Bickers and other Dorm to Gourm participants how to prepare and cook lasagna using a Dutch oven. (U.S. Air Force photo by Roland Balik)

Airman 1st Class Dylan Bickers, 436th Aerospace Medicine Squadron, places cooked ground beef for lasagna in a Dutch oven Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Senior Airman William Johnson, 436th Airlift Wing Public Affairs photojournalist, showed Bickers and other Dorm to Gourm participants how to prepare and cook lasagna using a Dutch oven. (U.S. Air Force photo by Roland Balik)

Airman 1st Class Shaughn Quarles, 436th Aerial Port Squadron, pours hot charcoals in a grill Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Quarles prepared the charcoal to be used for baking a blueberry cobbler prepared by Col. Randy Boswell, 436th Mission Support Group commander and Dorm to Gourm participants. (U.S. Air Force photo by Roland Balik)

Airman 1st Class Shaughn Quarles, 436th Aerial Port Squadron, pours hot charcoals in a grill Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Quarles prepared the charcoal to be used for baking a blueberry cobbler prepared by Col. Randy Boswell, 436th Mission Support Group commander and Dorm to Gourm participants. (U.S. Air Force photo by Roland Balik)

Senior Airman William Johnson, 436th Airlift Wing Public Affairs photojournalist, places hot charcoals on the lid of a Dutch oven containing his chicken recipe Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Johnson demonstrated how to cook a chicken in a Dutch oven to Dorm to Gourm participants. (U.S. Air Force photo by Roland Balik)

Senior Airman William Johnson, 436th Airlift Wing Public Affairs photojournalist, places hot charcoals on the lid of a Dutch oven containing his chicken recipe Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Johnson demonstrated how to cook a chicken in a Dutch oven to Dorm to Gourm participants. (U.S. Air Force photo by Roland Balik)

A Dutch oven containing a chicken with mushrooms, garlic butter and chipotle peppers in chicken stock hangs over an open fire Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Senior Airman William Johnson, 436th Airlift Wing photojournalist, taught Dorm to Gourm participants how to cook a chicken and lasagna with a Dutch oven. (U.S. Air Force photo by Roland Balik)