“Do waffles really taste different at 10,450 feet (3,185 metres) above sea level?”
I pondered that existential question as the cable car inched its way out of the station at the base of the Teton Village Ski Area for the 12-minute ascent to Corbet’s Cabin at the summit of Rendezvous Mountain in the Teton Range.
The mountaintop cabin with its scattering of tables inside and on the outdoor deck is open from mid-May to mid-October, drawing locals and tourists, who come for the four varieties of mouth-watering waffles.
Once inside – there’s usually a waffle line stretching across the mountaintop – I had a hard time deciding whether it would be the Gateway (peanut butter and bacon); Italian (strawberries and Nutella); Englishman (lemon glaze, powdered sugar and whipped cream), or the one I finally settled on – the Trad (brown sugar and butter).
Wolfing it down and debating going back for seconds, I understood what all the fuss was about. And, yes, I can vouch for the fact that at this altitude waffles do taste different.
