The Orvis Company / OFFICIAL SPONSOR

Orvis and Vermont go together.  As do Orvis and Land Rover, Land Rovering, Land Rovers,…. you get the idea.  We are excited to have Orvis join us this year as an event provider (wingshooting and fly fishing) and to host the Chopped@The Muddy Chef Competition on Friday, July 28, 2017.  

ALSO – Orvis will be the official starting point for the Muddy Chef Challenge weekend.  

All competitors will head to the Orvis Flagship store – 4180 Main St, Manchester, VT 05254.  A Muddy Chef staff member will greet you there and send you off on your off-road adventure! At the end of the trail you will find the Muddy Chef Campsite and Headquarters!  Our staff will be onsite at Orvis from 9:00 am on July 27, 2017 until 5:00 p.m. (if you have signed up as a non-adventure challenge participant, registration is open until 9:00 p.m.)  After that time, the gates are closed until the next day.  On July 28, we will be at Orvis from 9:00 a.m. to 1:00 p.m for late arrivals.  It is very important that all attendees pay close attention to the schedule.  After registration closes we cannot accept any late arrivals.  

Ron Harrington / PROFILE

The Solihull Questionnaire

If Land Rover made an aircraft would you fly in it?   Why/Why Not?

Yes, as long as a good mechanic was maintain it and if it had parachutes to put on.

Tell us a little about your background, your career, and where you live.

I am a native Vermonter, I live in North Pownal, VT. I have been a Construction Contractor for 22 years.  I like to build and maintain things, probably why I am still driving a Land Rover.  I learned to drive off road at the age of 12 on VT class 4 roads and logging property.  I enjoy a lot of camping, kayaking, fishing and off-roading. I have own many off-road platforms, but Land Rovers are my favorite.

 

 

 

 

 

 

 

 

 

 

 

 

 

What’s your team name?

Team Harrington or Bee Team is what go by when we compete it events.

 

 

 

 

 

 

 

 

 

 

 

 

 

How many Land Rovers have you owned and which was your favorite?

I have owned only one my current 2002 D2 Kalahari Edition.   I have had the
opportunity to drive some other models.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What’s the best thing about owning a Land Rover?

Owning a Rover

What’s the worst thing about owning a Land Rover?

Owning a Rover

Been on an adventure? – tell us about it

I have been on many exploring, camping and off roading adventures throughout Vermont, Maine, New Hampshire, Pennsylvania, Utah, New Jersey and New York.   There are many good stories to be told around the campfire with a Bourbon or two.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you could ask Land Rover for a particular type of vehicle what would it be?

I would like Land Rover to make a 100 inch wheel base Defender with a powerful V8.

If you were on safari which three (living, dead, or fictional) people would you pick to bring along?

Lazz Mckenzie, living, because he is an essential on any trip.  If you have met him you know why.  Marlin Perkins, dead, because who wouldn’t want him on safari.  Bumble Bee, fictional, because who doesn’t want an alien robot that turns into a car around.

Adventure Dog Tiberius

 

Paul Odelson / PROFILE

The Solihull Questionnaire

If Land Rover made an aircraft would you fly in it?   Why/Why Not?

No. Hell no. Don’t want to play the “what’s that noise” game at 5,000 feet 

Tell us a little about your background, your career, and where you live.

Born in New York City, Staten Island to be exact, aka the cousin Oliver of the boroughs. Grew up in Jersey. Went to college in New Hampshire fell in love with New England and never left. I practice real estate in Boston, but live about a 100 miles out of town in rural New Hampshire in a town with no post office and more dogs than people.


What’s your team name?

Team Blockheads. When you see my yellow labs it makes total sense


How many Land Rovers have you owned and which was your favorite?

A 73 Series 3 88, 96 Disco, 93 RRC, 95 RRC and currently a 60 109, 67? Lightweight and a 98 D1. By far the lightweight.  Actually has a little speed, for a Rover


What’s the best thing about owning a Land Rover?

They give you a sense of humor and patience and if they don’t, nothing will


What’s the worst thing about owning a Land Rover?

I’ve heard good things about something called “heat” inside vehicles. Hoping Land Rover decides to look into that one day.


Been on an adventure? – tell us about it

Are we talking a breakdown adventure? Because I don’t know how much room I have.


If you could ask Land Rover for a particular type of vehicle what would it be?

A lhd 130 would be nice but a vehicle from Rover chock full of lightweight parts would be nicer.  You know how tough it is to source lightweight parts in the States??

If you were on safari which three (living, dead, or fictional) people would you pick to bring along?

George Adamson


Denys Finch Hatton

Taylor Swift. I mean have you seen that video with her and the Rovers?

Green Mountain Falconry School / OFFICIAL SPONSOR

X-TREME Mobile Adventures / OFFICIAL SPONSOR

ABOUT US

Watch our YouTube video below to see what we are all about! (Videography by Ken Gerber, Mind Over Media.)

What’s NEW? See our latest brochure…

PRODUCT REVIEWS

Check out the latest video from our sponsor PullPal !

ABOUT US

Who? Owner, Carl C. Reidemeister

What? Discovered that his passion for Overland Vehicles and his talents for sales & marketing could provide a unique marketing opportunity for Extreme and Adventure Sports equipment companies.

Where? X-TREME MOBILE ADVENTURES is based on the East Coast but will travel nationwide.

When? After years of thinking… Carl purchased a Sportsmobile and spent time with the team at Sportsmobile West in Fresno, CA. This spark fanned the fires of opportunity and the concept of X-TREME MOBILE ADVENTURES was born.

How? See Sponsorship!

Why? Read on…

The Adventure Began…

As an off-road enthusiast, I have owned dozens of four-wheel drive vehicles over the years. In 1999, I bought my first Land Rover and it literally changed my life. What I really bought was a lifestyle and all that Land Rover stands for (in my mind) – travel, exploration, and the freedom to go anywhere. I began working as a volunteer with a local dealership as what I called a “raving fan.”

I attended events, helped with training, and then started working with Overland Experts working expos, training, and just plain “helping the cause.” Overland Experts offers an off-road driving program taught by a biologist and teacher, not just some guy that loves the mud! As a volunteer, I became addicted to the lifestyle and gained valuable knowledge of off-road and overland travel. Overland Experts has spent years of dedication to perfecting the process of overland travel in a safe and environmentally safe way.

With a background in sales and marketing in financial services for over 26 years, the time has come to pursue another passion. I have spent the last five years investigating the idea of purchasing an all-terrain recreational vehicle–one I could use for traveling with my wife and family on weekends and overnight adventures. When I first saw the Sportsmobile–it just blew me away.

This self-contained vehicle sleeps four with the ability to walk thru into the back portion and features four-wheel drive, an electric roof, solar power, diesel furnace, a refrigerator and outdoor shower, now that’s camping! Alan Feld (of Sportsmobile West) is passionate about the product and helping people enjoy this lifestyle.

I have combined my love for off-road adventure with my sales and marketing skills to create X-TREME Mobile Adventures. The Sportsmobile allows me to travel to various places, attend shows and expos, and represent the products, services and companies that I believe in…things I would purchase that are valuable to those who love travel and off-road adventure.

Team members include my stepbrother and his wife, Jim and Kelly Tourtellotte, owners of a successful graphic design, marketing and publishing agency, who have assisted with the concept and creation of X-TREME Mobile Adventures. Together, we have developed a strong cross-marketing platform that includes on-the-road, in-person, and on-line sales capabilities providing X-TREME Mobile Adventure sponsors value and leverage (along with other complementary companies) that have the same passion for this adventurous lifestyle. We invite you to explore our website, become a sponsor, and give us your feedback.

~ Carl C. Reidemeister
US Navy Submarine Veteran, Successful Financial Advisor & Off-Road Adventure Enthusiast

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The X-TREME Mobile Adventures Team

Company Owner & Sponsor Sales Representative: carl@xtrememobileadventures.com
Sales Representative & Public Relations: kelly@xtrememobileadventures.com
Graphic Design: jim@xtrememobileadventures.com

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EVENT SCHEDULE

Thursday, July 27, 2017

PLEASE NOTE:  This is an estimated schedule only.  Events and activities are subject to change. 

9:00 a.m. to 5:00 p.m.     MEETING SITE: The Orvis Company Flagship Store in Manchester, Vermont.  The address is 4180 Main St, Manchester, VT 05254.  The Muddy Chef Staff will greet you at Orvis! From there you will leave for your off-road adventure and arrive at the Muddy Chef Campsite and HQ.

5:00 p.m.        Adventure Gates close. Course sweep and clearing.

5:30 p.m.        Non-Adventure registration opens at campsite.

6:00 p.m.        Vendor Village opens. Vendor presentations, tech sessions, etc.

6:30 p.m.        Arkonik presentation.

7:30 p.m.        13th Street Cocktails opens!

8:00 p.m.       Non-adventure challenge registration closes. No more admissions to the campsite until following morning.

11:00 p.m.      Quiet hours.

Friday, July 28, 2017

9:00 a.m. –  1:00 p.m.    Late registration arrivals at the Orvis Company Flagship Store in Manchester, Vermont.  The address is 4180 Main St, Manchester, VT 05254.  The Muddy Chef Staff will greet you at Orvis! From there you will leave for your off-road adventure and arrive at the Muddy Chef Campsite and HQ.

9:30 a.m.       Safety meeting in the main tent.

10:00 a.m.     Departures for off-site activities:

Off-Road

Falconry

Shooting

Fly Fishing

Outlet Shopping

10:30 a.m.     Off-Road presentations and instruction in the main tent.

11:00 a.m.      Multi-Track Activities:

Test drives in Arkonik Defenders.

Off-Road driving at campsite.

12:00 p.m.     Lunch on your own.

2:00 p.m.       Return to campsite to prepare for fancy dress cocktail party and Chopped cooking challenge.

3:00 p.m.       Depart for the offsite party and Chopped Challenge.

4:00 p.m.       Arrive at EVENT SITE – TBA

5:00 p.m.       Chopped Challenge begins.

6:00 p.m.       All meals must be turned in for judging.

6:30 p.m.       Judging complete. Trophy and prize awards.

7:00 p.m.       Return to campsite.

7:30 p.m.       Target shooting competition with Airguns of Arizona

7:30 p.m.       13th Street Cocktails opens.

11:00 p.m.     Quiet hours.

Saturday, July 29, 2017

9:30 a.m.       Safety meeting in the main tent.

10:00 a.m.    Guided off-road adventures:    

Green with Brad, Eric and Max (light off-road and overlanding)

Blue with Peter and Peter (more challenging off-roading)

Black with Chris, Gene, and Logan (challenging off-roading)

10:30 a.m.     Unguided departures:

Falconry

Bromley Mountain Adventure Center

Fly Fishing

Vermont Country Store via overland

12:00 p.m.    Lunch on your own.

4:00 p.m.      Return to the campsite.

4:30 p.m.      Judges meeting.

5:00 p.m.      Muddy Chef Challenge begins:

5:00 p.m.      Appetizer preparation.

5:30 p.m.      Appetizer judging.

6:00 p.m.      Main course preparation.

7:00 p.m.      Main course judging.

7:30 p.m.      Dessert course preparation.

8:00 p.m.      Dessert judging.

9:00 p.m.      13th Street Cocktails Celebration (Sponsored by Tito’s Handmade Vodka)

Sunday, July 30, 2017

10:00 a.m.    Muddy Chef Challenge prizes and awards. Also assorted prizes and awards.

12:00 p.m.    Campsite closes – SEE YOU NEXT YEAR!

LAND ROVER MUDDY CHEF SPONSOR LIST 2017

ROVERS MAGAZINE – covers the Muddy Chef

Muddy Chef Challenge 2016

On a damp July morning, a large convoy of Ferraris drove slowly in a circle around an encampment of Land Rovers. As Green Oval enthusiasts ogled the Ferraris, Prancing Horse aficionados stared at the Land Rovers. Weirder things have happened, but not many.

Muddy Chef Challenge 2016

Muddy Chef Challenge 2016

At first I attributed this alternative universe moment to the presence of the free beer from the Branford, CT, Stony Creek Brewery, free rum from the Newport, RI, Thomas Tew Distillery and free cocktails from the 13th St. Cocktail Catering. Even the restorative powers of the free Cide Road Switchel didn’t change the oddity of this moment.

This added to the sounds, sights and smells provided by the Muddy Chef Challenge, held July 28-31, in Lakeville, CT, the home of the famous Lime Rock sports car race track. Nestled in the stunning countryside of the state’s northwest corner, the track hosted the Ferrari Challenge race series that weekend. The howl of tightly wound-up engines mixed with the growl of Land Rover’s pushrod V-8’s and ticking pushrods of the venerable 2.25 L four cylinder to provide an aural symphony every morning; the noise also helped shake off the effects of the free drinks.

Muddy Chef Challenge 2016

Muddy Chef Challenge 2016

Eric Yohe created this unique experience eight years ago, a heady cocktail mixing Land Rover models of all vintages with foodies, extreme grillers, campers and off-roaders. Eric and his team also brought in vendors with enticing products and services, and not surprisingly, you find something to please most everyone. A terrific group of volunteers, including Kristen Feeney, Gene Schubert and Peter Batenaro, among others, helped smooth out the bumps resulting from the rainy weather and large turnout. Raffle income would go to the designated charity, Autism Speaks.

Most everyone in attendance had come from CT or bordering states like NY and MA—and there were a lot of them. Registrations ran well over 100 and hundreds more enthusiasts formed some 90 culinary teams. Rovers North’s Rob Smith drove down from VT in his’ ‘94 Defender and enjoyed “the sports cars racing, meeting Rovers North customers, meeting new enthusiasts and the mix of vehicles.” Michael Ladden, Hampden, MA and Carrie Touchette erected a tent large enough for a circus and for unfurling an old “West Connecticut Land Rover Club” banner (with a Yorkie for a guard dog). John Vallerand, Greene, ME, made another one of his epic drives in his Series II-A 88”. This time he packed the Rover with the largest teepee tent I’d ever seen, as well as his mother and sister. Somehow he found room for his signature cooling utensil, a round griddle the size of a manhole cover.

In comparison, my tent was the size of a beach towel which barely covered my sleeping bag and slender air mattress, but only if I lay them out diagonally. My drive from my island town in Maine totaled 7.5 hours, which included a 1.5 hour ferry trip and the muggiest, hottest, most congested drive imaginable along the interstates in Massachusetts (#nomoresummertravel).

Muddy Chef Challenge 2016

Muddy Chef Challenge 2016

I arrived at the fabled race track on a Thursday night, found my assigned camp spot and erected my tiny L.L. Bean tent. I also set up my tiny, two burner camp stove, small cooler bag and diminutive water jug, my one fork and spoon, ready to show off my culinary talents. By that evening a steady stream of Range Rovers, Discoverys and Defenders had emptied out their contents of Tent Mahals, grills the size of kitchen stoves, coolers that rivaled dumpsters in size—and an assortment of tables, chairs, vases, cutlery and linens that accompanied their equipment. All this glamping made me feel like a desert nomad marveling at the encampment of a sheik and his entourage.

Mike Chioffe, Stamford, CT works in IT for a hedge fund, but his escape comes in the form of a ‘95 Range Rover Classic, into which he’s put a considerable amount of sweat equity and overseen some restorative work. Mike’s tent and camp kitchen made mine look like pet’s quarters, but could barely compare with the Big Box Store footprint of Keri and Kieran Dunn from Norwalk, CT. Keri, who works for Vineyard Vines, and Kieran, who works for Pitney-Bowes, have owned their ‘02 P38 Range Rover for just a year; Keri calls it “one classy car.” The daily driver disgorged a tent so large you could stand up in it, complete with an inflatable, full sized double bed. A folding table enabled them to set up their propane-fueled baking oven as well as serve drinks in a refined manner. Durbin Hunter and Haleigh Lipnick, also from Stamford, brought an enormous tent, several propane tanks to fuel their cookstove and with cookware of restaurant quality. For grins they brought along a Golden Retriever with a proper name of Wellington—but who only answered to Mr. Pickles—that entertained every kid in the encampment. Adam and Rebecca Check, Bolton, MA, former winners at the event, created a movie set field kitchen behind their Range Rover that simply dazzled; I slid over every so often to see if I could mooch additional samples of their cooking.

Muddy Chef Challenge 2016

Muddy Chef Challenge 2016

You could off-road during the day, with extreme trails a long ride away in MA. Across the hills lay Dutchess County, NY, with its own quaint villages, hillside gentleman farms and country roads. It’s also the home of the Orvis Sandanona Shooting School with its own off-road trails, and Crown Maple Farms, on whose property you could also go off-roading on forest trails. Both required about a 45-minute drive and some long waits on the trails, but in the beautiful landscape, whining about it seemed ridiculous. Besides, the Orvis lodge combined stunning rifles and gear with private club levels of leather chairs, drink and food, which Tim Smith, Norwalk, CT and I enjoyed enormously. Crown Maple Farms’ buildings hid their production inside handsome barns featuring tours, free samples and outdoor dining. Each day’s off-roading also featured an “Iron Chef” competition for those challenged to cook on the fly.

If you tired of the culinary world you could enjoy the Land Rovers surrounding you. Manny Backman, Warrington, PA, and his son, Kevin, Titusville, NJ, arrived in their ‘04 Discovery II. Kevin works for Major League Baseball and takes his ‘67 Series II-A to the train station. Nancy and Vincent Chong, Chappaqua, NY, found their ‘85 Land Rover 110 on Ebay and had it shipped from Florida to New York. They painted it themselves using a roller brush and treated it to a personalized plate that reads “CLIFF4D,” as in Big Red Dog. Professional race car driver Mark Hamilton Peters, Lakeville, CT and Sophie Purdy, Sharon, MA, enjoyed the day in a ‘64 Series II-A 109”, a former NATO Belgian military vehicle with a glorious patina. Bill Schimkowski, Westborough, MA, brought his restored Sage Green ‘61 Series II-A 88”; it reminded me how nice mine would look if I would stop using it for work. Bill let me drive his and demonstrate some of its off-road capabilities.

Muddy Chef Challenge 2016

Muddy Chef Challenge 2016

Pediatrician Lin-Lin Remenar, her husband, David, and children Van, Jude and Sydney, arrived in their ’88 and ‘95 Range Rovers. She noted that the Land Rover people they’ve met come from “all walks of life.” “Land Rover owners love leads to passion, which we need more of!” She admitted to some nerves when first off-roading, but said it had become “amazingly addictive!”

Muddy Chef Challenge 2016

Muddy Chef Challenge 2016

During one afternoon event Will Hedrick gave a presentation on his efforts to help enthusiasts hold onto their imported Defenders. Throughout the event the UK firm Arkonik presented their refurbished Defenders to excite the gathering. Founder Andy Hayes has spent several years searching out 25-year-old Land Rovers for importation to the US. He calls them “pieces of history, designed brilliantly and refurbished as such.” He seeks to have them leave his shop “better than they were in the day.” Most are from Continental countries so they can be LHD for the American market. For legal importation, the 90/110’s and Defenders must leave with their original engines; for now, that means 3.5 V-8’s or 2.5 L petrol or diesels. The handsome paint jobs and custom seats (one of which would not lift to access the underseat battery) made them look even more striking and certainly added to the joy of the test drives/rides offered generously throughout the event. Client Communications Manager Jasmin Clinton spoke of the many efforts made to educate Americans unfamiliar with these models—and also enjoyed her first ever trip to the US. Prestige Motors of New Jersey works with Arkonik on US sales and became a sponsor of the event.

Muddy Chef Challenge 2016

Muddy Chef Challenge 2016

The “Challenge” part of the Muddy Chef Challenge kept the judges exhausted. Jim and Robert Wollschlager, of Mystic, CT and Omaha, NE, respectively, won the Team Spirit Award with their twin Series Land Rovers. Lars Vigen, Madison, CT, won the Best Campsite award due to the weekend edition of a stuffed coyote [don’t ask]. The culinary competition categories included dessert, appetizers and entrees. You earned extra points for using locally-sourced ingredients (I learned that purchases made at a nearby grocery store didn’t count), in addition to numerous other considerations. Terry Jackson, Lewiston, ME, brought his winning ingredients in his ‘11 LR4. They combined to create “sashimi tuna with a soy, sesame oil and Hillrock Distillery Bourbon glaze, on a mango and roasted corn salsa bed.” Oh—no wonder my stuffed mushrooms failed to garner an award.

By Jeffrey Aronson
Photography: Jeffrey Aronson, Aimee Almstead

L.T. Wright Handcrafted Knives ~ OFFICIAL SPONSOR

L.T. Wright Knives

 

“Years ago my Grandmother’s uncle lived up on a mountain in the hills of West Virginia. He lived there with his wife and children and farmed the land. He built a little shack in the woods where he would go from time to time to get away from it all. It was a little one room place built up on sandstone with rough sawn lumber that he cut down and had a local saw mill rough saw. He did all the work himself. He didn’t use a tractor or power tools— just a blind horse. He did all the work by hand. The roof was just overlapped wood and all the walls had cracks you could see through. Nothing special, just a couple of windows and a door with a sign on it that said KEEP OUT. No running water, no electric, and no insulation or drywall on the walls. It truly was a shack. Well a number of years ago while out hunting I found this shack. It was in rough repair and was barely visible through the underbrush. Being a youngster, I just had to investigate.

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L.T. Wright Handcrafted Knife Company  |130b Warren Lane | Wintersville, Ohio 43953

 

TAKING THE MUDDY CHEF CHALLENGE | LAND ROVER GLOBAL

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TAKING THE MUDDY CHEF CHALLENGE

10 AUGUST 2016

Since 2008, Land Rover enthusiasts in the North East have been having fun cooking and camping in the annual Land Rover Muddy Chef Challenge.. This year’s challenge at Lime Rock Park, CT was a culinary overload, says Bill Gonyea, General Manager at Prestige Land Rover, the event’s title sponsor.

What is The Muddy Chef Challenge?

This is passionate, die-hard Land Rover enthusiasts getting together in the picturesque grounds of Lime Rock Park in Lakeville, Connecticut for three days of cooking, camping and a lot of fun. It’s been going on since 2008 and this year there were around 110 Land Rover vehicles with owners, families and friends attended, over 350 attendees in total. They hold lots of off-road adventures, seminars, fancy-dress parties, vendor displays and plenty of sampling of adult beverages around the campfire. It really is a fun event. The organizers like to describe it as Top Gear meets Top Chef.

 

Why the big focus on cooking?

The guy who founded it, Eric Yohe, is a passionate Land Rover enthusiast and an equally passionate foodie. I think it started out as a few friends taking their Land Rover vehicles camping and having fun cooking out. It has grown from there. Now, over the Muddy Chef Challenge weekend, there are two major cooking competitions with teams having to prepare gourmet meals using only locally-sourced ingredients, and only using cooking equipment they can carry in their Land Rover vehicles. It was amazing how elaborate some of the kitchens were, with huge tents and grills.

Who takes part in the event?

Passionate Land Rover enthusiasts, first and foremost. These are mostly Heritage enthusiasts who brought along their Defender, their 110s and 90s, their Series II, their LR3 and Discovery vehicles. It also draws in owners with newer LR4 and Range Rover vehicles. They come along with their families and friends, set-up their tents and focus on having a great time.

Prestige Land Rover was the title sponsor. Why does the dealership get involved?

This was our first year as title sponsor. The main attraction for us is the opportunity it gives us to increase exposure for our new models. We trucked-in twelve new Land Rover vehicles – Discovery Sport, LR4, Range Rover Evoque and Range Rover Sport. We also provided a few LR4 vehicles for the organizers to use as shuttle vehicles to move people around. We had test drive opportunities during the weekend and on the Thursday before the challenge, we held an off-roading event for customers at the nearby Orvis Sandanona clay-shooting grounds in Millbrook, New York.

You were also a judge in the cooking contest. How was the experience?

Both myself and Chris Turner, who is President of the Prestige Group and owner of a restored Land Rover Defender 110, were judges for the Saturday night contest. You have to remember that over 90 teams take part, that’s a lot of food to taste. Then there’s the added dimension that they pair most of the meals with a different beverage from some of the event sponsors, like Hillrock Estate bourbon or Thomas Tew rum. It was a long night.

Will you be back next year?

Most definitely. We’ve already had meetings with the organizers talking about ways the event might grow and how they might widen the appeal. I really do think it has the potential to be a much larger event in the future.

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An afternoon of Polo at the Fairfield Hunt Club, Westport, CT ~ Aug 28, 2016

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Join Arkonik and The Muddy Chef Challenge crew for an afternoon of Polo.   This is the sixth annual Gold’s Dragoons Polo Cup match.  Watch Gold’s Dragoons battle Squadron A.   Come early so we can park alongside each other and tailgate in style!  Pack your Yeti coolers and grab your pop-up canopy, lunch baskets, and head out for an amazing afternoon of polo.  

The match is held at the Fairfield Hunt Club.  Located at 174 Long Lots Road, Westport, CT 06880.  Tailgating starts at 1:00 and match play begins at 3:00.  Prizes are awarded for the best ladies hat and the best tailgate.   As this is a Muddy Chef Challenge affiliated event, the price of admission is – FREE!

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Don’t want to pack a lunch or cooler?  No worries, you can buy drinks and a catered lunch at the club.  The lunch is $25.00 for adults and $15.00 for kids.  

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Land Rover stopped manufacturing the Defender on January 29, 2016.  After being produced in various forms for the past 68 years, the iconic Defender – the quintessential safari vehicle is no more.  What’s a US based enthusiast to do?  Have you seen the prices on e-bay?  Huge sums for Defenders in a wide variety of conditions – from rusted out hulks to “brand new” models of dubious legal status.   We’re talking serious risk and serious money.  What can a potential buyer do to find and purchase the Defender of their dreams?  Have one custom made.  Your color, your options, your ideas, your dreams.  Arkonik is dedicated to creating the finest Land Rover Defenders in the world.  100% legal for import to the United States.  

Visit with Tom Maxwell of Arkonik at the polo match to learn more (and perhaps take a test drive) in one of their bespoke Land Rover Defenders.  

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Aimee Almstead / OFFICIAL PHOTOGRAPHER

Telling Your Story…

Aimee is a fine art photographer who specializes in weddings. Her romantic, magazine style images ensure that the story of your day is beautifully captured. Whether you’re having a small intimate ceremony, a large wedding, or anything in-between, she can customize the coverage that’s just right for you and your budget, so book your consultation today!

On a personal note, photography has been Aimee’s passion for over twenty years. She has a BFA in photography from Rhode Island School of Design and is a member of the Professional Photographers of America. She lives in Newtown, CT with her husband and their two sons.

 

Watch for Aimee and her cameras at The Muddy Chef Challenge!

Spectro Oil / OFFICIAL SPONSOR

About Us

Spectro brand products are manufactured and marketed by Intercontinental Lubricants Corp. of Brookfield, Connecticut. ILC is one of the world’s foremost manufacturers and packagers of quality lubricants.

ILC was founded in 1966 by Robert H. Wehman, an engineer with decades of experience in the specialized field of two-cycle automotive lubricants. He capitalized on the knowledge gained by solving fuel/oil mixture problems for Saab of America at a time when Saab marketed 2-stroke automobiles in the USA.

Wehman translated this automobile industry knowledge into oil formulations for 2-stroke motorcycles that revolutionized the performance of this class of vehicles at the time, and from that moment forward the company has set the standard for specialty lubricants in high performance automotive, motorcycle, and other “powersports” vehicle applications.

Spectro entered the small but avid motorcycle market of the 1960s at a critical time — new makes and types of machines were coming into the market from both Europe and Asia, older manufacturers were starting to struggle with survival of their aged designs — but the immediate need for a top-performing, reliable 2-stroke racing oil was never so real. Spectro’s Golden 2 Cycle filled the bill and helped many a racer cross the finish line without problems, race after race.

Spectro simultaneously developed superior 4-stroke lubricants, focusing specially on its Golden Spectro 4, a blending of fine grade petroleum with true synthetic lubricants to ensure consistent performance over a wider operating range.

Spectro’s Golden products set new performance benchmarks for most machines and riders of that time, and probably more miles were racked up by Gold Wings running Spectro than any other brand name.

Today, Spectro products span the full range of fully-synthetic, semi-synthetic and petroleum lubricants for all classes of “powersports” engine and transmission applications.

The Spectro line also includes a wide range of suspension fluids, fork oils, brake fluids, coolant, chain lubes/waxes, filter cleaners and oils, and protection/appearance products.

In addition to the Spectro-branded line, ILC offers technical assistance, specialty blending and manufacturing services, and provides customized products for motorcycle and automobile engine, transmission, and drivetrain builders and racing teams.

Spectro products are sold exclusively through certified motorcycle and powersports retailers in the United States and in many international markets. Support of our retailers is the cornerstone of Spectro’s marketing and distribution system.

In many parts of the United States and other countries, retailers obtain their Spectro products through a network of Spectro Authorized Distributors. Contact information for these distributors can be found on our website.

Products

 

PROFILE / Zack Griswold

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If Land Rover made an aircraft would you fly in it?   Why/Why Not?

No, because even if you were able to make a successful flight, there’d be so much oil on the runway you could never land.

Tell us a little about your background, your career, and where you live.

I’ve been a photographer for nearly a decade. I linked up with Rovers North to start doing product work for them. I became deeply involved with the company, and more importantly the brand. I live in Vermont, where there is a variety of trails to be driven, and fish to be caught. 

How many Land Rovers have you owned and which was your favorite?

I have only owned 2 Land Rovers. 2002 D2, and now my 1995 D1. The D1 is far more desirable. The 300tdi is the correct engine for that vehicle, and the 5 speed is right at home.



What’s the best thing about owning a Land Rover?

Go anywhere.

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What’s the worst thing about owning a Land Rover?

 Long distance highway travel.

Been on an adventure? – tell us about it

 I’ve been on many adventures in Rovers. Exploring the Grand Canyon, Telluride, Moab, deep Maine woods, etc. You can literally go anywhere.

If you could ask Land Rover for a particular type of vehicle what would it be?

A re-release of the 06 ROW (Rest of the world) 300tdi trucks. The last year before the puma.

What upgrades/modifications does your Land Rover have?

300tdi, 5 speed, Air lockers, 4.11s, D/C shafts, RTE/Fox suspension, the works… 

If you were on safari which three (living or dead or fictional) people would you pick to bring along?

Brandon Rabbie, can’t go anywhere without that guy.


Probably Sinuhe Xavier, a safari needs a proper photographer.


Also probably Adam Check, because of his recently acquired skill of fly fishing.

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Join Zack and the rest of the Rovers North crew as they compete in the cooking challenges at the Muddy Chef.  Also, Rovers North has provided sweet prizes and gift certificates for the competition.

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Registration is limited to the first 100 Land Rovers – CLICK here to sign up!

PROTIEDOWNS.COM / OFFICIAL SPONSOR

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Professional Products for the Automotive Enthusiast.

Because there are no two identical applications, ProTieDowns.com was founded to help automotive enthusiasts find precisely the right set up for their application.  Whether your transporting your race car, farm tractor, show car or recovering your overland rig we have the right options for you. We offer only the highest quality professional grade products built specifically for you.  Our expert customer service representative will help you choose the right set up for your application. Our goal is to help you create a safer work and play environment.  If you have any questions about our products or would like to discuss your specific needs please feel free to contact us at protiedowns@gmail.com  or call (860) 942 4379

Overland Experts / OFFICIAL SPONSOR

Overland Experts – 4×4 Off Road Mobility Experts

  • Military, civilian & NGOs

  • Expedition Consulting

  • On-location filming logistics

  • Vehicle-based overland adventure travel

For over 35 years, OEX Founder Bruce Elfström has perfected the science of off road driving. His team now prepare the best of the best of our military, civilians, industrial utility & mining employees as well as aid workers and NGO employees to drive well, go further and as a result – get home safely.

In our 3-5 day training sessions at one of our sites in Connecticut, Virginia or North Carolina, you won’t find any power point presentations, but a thorough, linear and methodical curriculum delivered on purpose designed and natural terrains in our unmatched vehicle fleet. Just take a look at a few of our reviews.

Training and travel for recreational drivers: 4×4 driving, off roading and vehicle-dependent expeditions all start with a core of 1-3 day advanced driving skills. Ask about upcoming expeditions to:

Our Military and Tactical training is hands on combining our advanced curriculum with highly experienced trainers and our extensive fleet of vehicles, which together make OEX’s training and reputation simply untouchable. Check out more photographs on Flickr

For NGOs, Humanitarian Aid, Disaster/Relief Agencies, Utilities, Geological Survey Companies, or On-Location Filming, we can help with driver training, outfitting, unbiased vehicle acquisition consultation. Our World-Wide Mobility Team can come to you when training your staff in one of our locations is not possible. Wherever that training takes place, our extensive fleet means that your staff will be trained in the types of vehicles they are likely to find on location or in the field – it’s not all about fully fitted-out 4x4s.

Overland Experts also sponsors a range of environmental/humanitarian non-profits and research projects including Clean Water projects in Uganda and the Mongolian Bankhar Dog Project.

Meguiar’s / OFFICIAL SPONSOR

Meguiar’s® Celebrates More Than 110 Years of Polishing the World’s Planes, Trains and Automobiles

Passion Still Remains Strong to be “The Surface Care Specialists”

What began a century ago as a simple furniture polish laboratory and plant in the garage of founder Frank Meguiar, Jr., now spans the globe as an international car care brand. Celebrating its 110th anniversary in 2011, Meguiar’s®Inc. has become one of the world’s leading surface care product companies, providing highly specialized products for almost every conceivable type of surface.

Barry 01The difference for the Meguiar’s® brand has been the inborn passion for what we do; it fuels the driving force that moves us forward and exhilarates us every day. We view the company as much more than a business or an opportunity to make money; Meguiar’sproducts are a way to provide car crazy enthusiasts an opportunity to express their utmost pride with their vehicle and overall passion for the car hobby.

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In his wildest dreams, it’s doubtful that in 1901 Frank Meguiar, Jr., could have foreseen what his first bottle of furniture polish would evolve into over the next 110 years. When Meguiar first began, he made one bottle of polish at a time using an eggbeater. Eventually, he was able to produce enough products at night, to fill the orders he would generate the next day and pay for the family’s groceries.

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The arrival of the first horseless carriages turned Frank Meguiar’s attention to the automobile. Made out of wood, they were initially coated with the same finishes that were applied to furniture. It was an easy transition that set the course for the company’s preeminence in the car wax business today.

From his first bottle of furniture polish, Frank Meguiar, Jr. was steadfastly determined never to sell a product unless he was convinced it was the very best of its kind on the market. To this day, the company follows that dictate and, as a result, has generated millions of enthusiastic users around the world. We describe our customers as “raving fans.”

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When Frank Meguiar, Jr. passed away in 1950, his three sons, who were his business partners, took the company to the next level. Maurice, the oldest, was the sales manager. Next came Malcolm, who shared his dad’s love for formulating and created most of the products that the company offered, some of which are still marketed today, including Meguiar’s Cleaner Wax, which is still one of the best selling liquid car waxes in America. The youngest of the three brothers, Kenneth, was in charge of production. It was the perfect partnership and through their hard work and leadership the company thrived through its second generation.

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In the early years,

Barry 06Meguiar’sMirror Glaze polishes and waxes, intended for professional use, were primarily used by car manufacturers, car dealers, body shops and detailers. Most custom painters polished their customer’s automobiles with Meguiar’sproducts, so the majority of cars put on display in car shows reflected finishes achieved with the use of Meguiar’s professional-line products. As car shows became prevalent in the 60’s, those attending began to recognize that the use of Meguiar’s polishes was the key to create brilliant, high-gloss finishes. Growing numbers of people began pressuring retailers to stock Meguiar’s Mirror Glaze products. Compelled by the demands of these enthusiastic fans, the family formally introduced its Meguiar’s brand of consumer automotive products in 1973, headed by current President of Meguiar’s Inc. Barry Meguiar, the son of Malcolm Meguiar. Fast forward to today, the Meguiar’s line of products still saturate the consumer marketplace, offering car care solutions for the hobbyist and the do-it-yourself lover alike.

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From its inception, Meguiar’s has been an active participant in the collector car hobby. Barry Meguiar explains, “We are car guys who happen to be in the car wax business. The ultimate experience for us comes when our two passions merge in the exhilaration of “Best of Show” winners who regularly use our products.”

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Meguiar’s sponsors and staffs more than 100 car show events across the country and around the world each year featuring every type of collector car from hot rods and muscle cars to exotic sports cars and vintage classics. In addition, the company supports more than 3,500 car club events every year. At almost every car show and automotive museum in the country, you will find an abundance of Meguiar’s products proudly used to maintain and showcase prized automobiles.
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Meguiar’s love for the collector car hobby is also expressed on the country’s airwaves. Barry Meguiar hosts Car Crazy radio and Car Crazy television on the Velocity Channel, providing listeners and viewers from around the world with an insider’s look at icons of the collector car hobby.

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About Prestige

We are pleased to announce our partnership Prestige and Arkonik.  As the title sponsor of the Muddy Chef Challenge, Prestige and Arkonik

 

About Us

Welcome to the Prestige Family of Fine Cars

The Prestige Family of Dealerships is a third generation family owned and operated business. Our automobile history dates back to 1947, when Joseph Dockery Sr. opened a Hudson dealership in Montclair, NJ. In 1968, his son Robert and Joseph were awarded a Mercedes-Benz franchise, which they opened on January 28, 1969 in Paramus, NJ. This year we are celebrating our 45th Anniversary as a Mercedes-Benz Dealer.

We have added a number of additional franchises over the years. We are proud to represent not only Mercedes-Benz, but Lexus (1986), BMW (1986), Land Rover (1987), Toyota (2000), MINI (2002), Jaguar (2012), Volkswagen (2013), Sprinter, Scion and two Pre-Owned Dealerships in Bergen County, NJ and Orange County, NY.
Today, Wards Auto ranks Prestige 31st in the 2014 Mega Dealer Top 100 and we are actively looking to expand our presence in the tri-state area through the addition of select luxury brands that compliment our current lineup.
At Prestige, we strive to make every customer a customer for life. Our New Jersey dealerships have been serving the Tri-State area for over 45 years. Our promise is to keep delivering the same award winning service and value that our community has come to expect from all of our dealerships through the years.
 
   
 
  

Prestige Mercedes-Benz

At Prestige Motors, we pride ourselves on delivering award-winning service and pristine Mercedes-Benz models. We know that if there is one thing that drives us, it is the people we serve. Providing our clients with a painless car-shopping experience through our top-notch staff is a key to our success. With our expert and knowledgeable Mercedes-Benz staff, Prestige Motors not only meets customer expectations but soars above and beyond them.

Prestige Lexus

We are an authorized Lexus dealer located in northern New Jersey that has served the greater New York region for over 20 years. As a 19-time recipient of the coveted “Elite of Lexus” Award, we are truly “Driven to Perfection” by a long-standing tradition of excellence. Contact us today to experience the luxury and satisfaction that comes with driving a premium Lexus vehicle.

Prestige BMW

Our passion is providing you with a world class ownership experience. We share the thrill our customers get from owning and driving a BMW. Whether you come in for a new or pre-owned BMW, to have your vehicle serviced, or to arrange financing, we are committed to proving a BMW experience that keeps you coming back.

Prestige Land Rover

Prestige Land Rover of Paramus, New Jersey is the Northeast’s premier Land Rover dealer. We’ve been serving the NYC area for over 25 years. We offer a huge Land Rover inventory, searches online and updated daily with the newest Range Rover and Land Rover models on our lot. Our many loyal customers choose Prestige Land Rover over any other Land Rover Dealerships because we make great customer service a top priority. Our knowledgeable sales staff will help you find the Land Rover vehicle you want, and our Land Rover finance staff will find the right financing to get you behind the wheel.

Lamborghini Paramus

Prestige Family of Dealerships is pleased to announce their new Lamborghini store to be opened summer 2015.
For more than four decades, Prestige dealerships have been providing not just Bergen County, but also the tri-state area with unparalleled ownership experience. Prestige’s new Lamborghini store will be continuing that very same experience to its new Lamborghini customers.

With the introduction of Lamborghini, Prestige proudly announces thePrestige Performance Race Team. Prestige is excited to campaign two entries in the Lamborghini Blancpain Super Trofeo North America Championship. The Prestige Performance Race Team will be fielding the all-new Lamborghini Huracan LP620-2 Super Trofeo cars, one in the Professional classification with drivers Kevin Conway and Enrique Bernoldi, and a second entry in the Amateur classification with driver John DiFiore.

It is with great excitement that Prestige welcomes the new store, and the new race team. Prestige looks forward on continuing an old tradition while bringing in new; making every customer, a customer for life.

Prestige Lincoln

The Prestige family of dealerships proudly announces our newest addition, Prestige Lincoln! ALL Lincoln vehicles are built equally with the highest standards of Lincoln Motor Company, But with Prestige. Raising the bar for over forty five years with premium sales and service, only Prestige Lincoln will triumph in customer hospitality, by surpassing customers’ expectations. Celebrate with us the Grand Opening of Prestige Lincoln NOW and enjoy special offers on all Lincoln models.

Prestige Toyota

Being one of the largest volume Toyota dealers in the New York region in 2013,* Prestige Toyota has turned thousands of Toyota buyers into long-standing, loyal customers since 1997. We strive to provide superior customer service, and our professional staff is committed to fulfilling each customer’s needs – not only at the point of purchase, but throughout their entire experience.

Prestige SCION

What really sets a car dealership apart these days? Value, Selection and Price. At Prestige Scion we’re aware that you know what it takes to find a great deal on a new Car or quality used Used Car. Whether you’re looking for the perfect new vehicle or a great deal on a Low Price Car or Low Mileage Car, you can be in-control as you use the Car Shopping Tools on this website to find the vehicle you want! Plus, you can check out the Current Online Specials and Promotions that change all the time!

Prestige MINI

At Prestige MINI, we are just as enthusiastic about your MINI as you are. We’re here to answer your questions, address your needs, accessorize, customize, and maintain your pride and joy. We have a dedicated staff of fifteen certified MINI technicians. And, should you need to leave your MINI with us, a big fleet of MINI loaners. But don’t wait for a service appointment to stop by – if our Service Department is open, your MINI carwash is on the house. Come on in!

Prestige Jaguar

At Prestige Jaguar, our experienced sales staff is dedicated to satisfying our customers’ need. We encourage you to take the time to browse our inventory online, request more information about vehicles, set up a test drive or inquire about financing. If you do not find the vehicle you are looking for on our website, fill out the CarFinder form with a description of the Jaguar of your choice and we will notify you when it has arrived. Or click on Directions for interactive driving directions and other contact information to speak to a sales representative. We look forward to serving you.

Prestige Volkswagen

At Prestige Volkswagen of Stamford it’s our mission and desire to deliver a high level of care and courtesy in everything we do. Our staff has defined and built our brand for over 45 years. We are proud to share the Prestige reputation with such an amazing community of Volkswagen enthusiasts.

McLaren Bergen County – Coming Soon

After a selection process as rigorous as that used to choose its racing drivers, designers and engineers, McLaren partnered with handpicked retailers it knew shared a core value: that ‘good enough is not good’.

McLaren Bergen County – Coming Soon is honoured to have been selected to join the McLaren team. Now we have to match the highest standards in the world – those we share with McLaren – to the highest expectations: those of our discerning customers.

Mclaren Bergen County will be the newest member of the Prestige Family of Fine Cars. For more than four decades, Prestige dealerships have been providing Bergen County and the tri-state area with an unparalleled ownership experience. Prestige’s Mclaren store will continue that very same experience to its new Mclaren customers

Schedule of Events

WEDNESDAY July 27, 2016

Activity:

Staff arrives, headquarters tents are setup, banners, flags and signage erected, assorted pre-event activities (vehicle placement, radio setup, media room setup, welcome bags, computer technology, registration, fire pits, etc.). All vehicles should be on site on this day. Vendor Village spots assigned and marked.

THURSDAY July 28, 2016

Activity:

10:00 – Gates open, registration begins, participants arrive. All staff will already be on site. Campers and vendors’ setup – this will take most of the day.

1:00 – 3:00 Driver Training and Technical Sessions (not presentations)
3:00 – 4:00 Tour of Lime Rock Park and Track Laps (Land Rover SVR and Jaguars)

5:00 – 6:00 Arkonik presentation in Orange Tent

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6:00 – 7:00 Complimentary BBQ in Green Tent
7:00 – close Vendor Village opens

8:00 – 9:00 Will Hedrick “Defender of Defenders” presentation Orange Tent

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9:00 – 13th Street Cocktails will open the bar, bonfires, cigars, etc.

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FRIDAY July 29, 2016

Activity:

6:00 – Expert off-road trip departure – Ma Bell, Northampton, MA
7:00 – Coffee with Staff
9:00 – Duct Tape Genius Contest.  Participants divide into teams
10:00 – Depart for Orvis Sandanona and other off-road destinations
2:00 – 3:00 All groups back at LRP to change into cocktail attire
3:00 – Depart for Hillrock Estate and The IRON Muddy Chef Challenge

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4:00 – Contestants setup for the IRON Muddy Chef, attendees tour distillery,
5:00 – 6:00 IRON Muddy Chef Challenge begins
6:00 – Judging and Prizes
7:00 – Depart for LRP (dinner is on you own)
9:00 – 13th Street Cocktails – open bar, cigars, bonfires

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SATURDAY July 30, 2016

Activity:

6:00 – Expert off-road trip departure – Old Florida Road, North Adams, MA
7:00 – Coffee with Staff
9:30- Depart for Crown Maple/Madava Estate for Off-Roading

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12:00 – Lunch on your own or can be bought at Crown Maple
3:00 – Return to Lime Rock Park
4:00 – 7:00 Muddy Chef Challenge begins
8:00 – Charity raffle ends 
8:01 – 13th Street Cocktails – open bar, cigars, bonfires

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July 31, 2016

Activity:

9:00 – “Recovery” – Coffee with Staff

10:00 – Muddy Chef Awards and Prizes and Raffle Winner Announcement

11:00 –  The famous parade lap around Lime Rock Park!

12:00 – Departures

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M. LaHart & Company / OFFICIAL SPONSOR

About M. LaHart

M.LaHart & Co is offering an assortment of official Muddy Chef products – click here to view and purchase.

Since 1996, M.LaHart & Company has been committed to offering students, graduates, alumni and their families with the finest quality products to honor their proud university affiliations. The driving force of the company has been the belief that only gifts of the highest integrity can faithfully uphold the traditions of America’s finest institutions. This commitment, matched with white-glove service, has made M.LaHart & Company one of the fastest growing and most respected businesses in the collegiate market.

In Spring 2006 M.LaHart & Company established an exciting partnership with world-renowned brand TAG Heuer to create TAG Heuer University watches, custom-crafted for each institution and exclusively available at M.LaHart.

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M.LaHart & Company first became known for reviving the lost art of commemorative timepieces. Based on the success of the watches, the M.LaHart Collection now includes accessories for both men and women in gold, sterling silver and pewter, created specifically to accommodate a wide range of gift-giving occasions.

As the product line has expanded, so has the M.LaHart roster of schools, which now includes all of the Ivy League schools, the United States’ service academies and a selection of prominent universities from across the USA. M.LaHart & Company regularly adds new schools to its roster and would be pleased to notify you when the Collection is available for your institution of choice. (info@mlahart.com)

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At M.LaHart & Company we pride ourselves on personalized customer service. We offer custom engraving on all our products, and our representatives are more than happy to assist you with selecting exactly the right gift for your needs.

Michael LaHart

M.LaHart & Company relocated in 2007 from New York City’s Flatiron building to the picturesque countryside of historic Litchfield, Connecticut. M.LaHart & Company is now housed in the oldest commercial building in the entire state of Connecticut, Dr. Reuben Smith’s Apothecary dating back to 1740.

Company founder Michael LaHart graduated from Duke University and received his MBA from Insead, Europe’s premier business school. He began his career on Wall Street, then spent 8 years working in Europe. While there, he developed relationships with some of the finest jewelry designers and manufacturers in the world. These influences are reflected in the company’s high-end product offerings and devotion to exceptional customer service.

Click here to read the article written in The Litchfield County Times.

Crown Maple/Madava Estate / OFFICIAL SPONSOR

About Madava Farms

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Madava Farms is the majestic home of Crown Maple® Syrup, quite possibly the purest syrup on earth. Located in Dutchess County, New York, Madava Farms is owned and sustainably managed by Robb and Lydia Turner and is named for the Turner’s daughters, Maddie and Ava.
  logo Madava Farms is perfectly situated in the historic Hudson River Valley where its 800 acres of century-old sugar and red maples enjoy perfect soil and ideal seasonal weather conditions to produce a superior sap for maple sugaring. Our maple syrup farm is also home to the most advanced maple syrup productionfacility in the country. Our ‘sugarhouse’ is the place where the pristine sap collected from our sustainably managed maple groves meets the latest in green, organic production techniques to produce a distinct, pure maple syrup with superior flavor and exceptional quality. LEARN HOW WE CRAFT CROWN MAPLE SYRUP

Robb’s Story:

I grew up spending summers exploring the woods and groves of my family’s farm in Illinois, so finding a place my wife and daughters could enjoy and call their own was important to me. We scoured the Hudson Valley and Catskills regions for just the right place. From my days at West Point, I was familiar with the Dutchess County area so we focused our search there.

When I first saw this property and it’s wide range of geography, incredible trout streams, forests and fields, and that phenomenal view at the top of the mountain, I knew we had found that place. We had found Madava Farm.

Read More

Private Off-Road Experience with Prestige Land Rover Paramus

LIME ROCK DRIVE EVENT

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Join Muddy Chef Challenge title sponsor Prestige Land Rover of Paramus, NJ for an exciting day of off-road adventure and driving.  Our expert staff of coaches and instructors will guide you through a series of obstacles that will highlight the unique qualities of your Land Rover.  This is your chance experience the heritage and quality that make Land Rover – The Best 4×4 By Far!

CLICK HERE or the BANNER to register. 

Andy Hayes ~ Arkonik CEO / TITLE SPONSOR PROFILE

If Land Rover made an aircraft would you fly in it?   Why/Why Not?

Yes, I enjoy uncertainty and I have faith in myself to identify with Land Rover’s limitations and I would fly the Land Rover and maintain the Land Rover accordingly.

Tell us a little about your background, your career, and where you live.

I spent 15 years training for and working within safety critical roles within the demolition industry. My passion for Defenders turned into a business 10 years ago. I am now CEO of Arkonik, and work every day within the business, my primary role within Arkonik is product and business development. I live in a small home in the Somerset town of Midsomer Norton in England.

Arkonik names each Defender they build. My favorite is “Axel” What are some of the staff’s favorite builds (we know this is like trying to pick your favorite child, but indulge us).

We all prefer the simple and traditional builds, particularly; Puntjack, Denali, Savannah and Madeleine. My own personal preference is for a red Defender, any Defender “as long as it’s red”.











Tell us about the Prestige/Arkonik relationship?

Our relationship is born to provide a conduit into the USA for our shared passion for the Defender, the ownership and majority staff of each business are connected in the desire to do the very best we can do, at whatever we do, whilst having fun and working with like-minded people, we recognize our strengths and weakness, we support and care for our
arkonikprestigeClients, we acknowledge that we are skin and bones and that Defender is metal and material. Like Defender we keep going when confronted with crisis or failure. We tread carefully but confidently. Through these shared understandings and values we are able to do business together and are able to provide an opportunity for discerning Clients to experience the utility of an Arkonik product within the luxurious and established Prestige setting.

Each Arkonik is a custom built Defender – what’s the most insane vehicle you have been commissioned to build?

It must be “South Beach” this was designed and built for a seemingly very unassuming man – we were surprised by his choices and delighted by the outcome. South Beach has a powder “baby” blue body with Chawton white accents, the interior materials comprise shades of white and tan.



How many Land Rovers have you owned and which was your favorite?

I have owned 1 Land Rover Defender for 20 years – it’s a 1983 110 V8 station wagon, I also have a RR Classic 3.9 V8 from 1994 which I have owned for 12 years. Recently I have purchased a hard top 110 V8 which I have stripped bare for summer use.


What’s the best thing about owning a Land Rover?

The ability to make it your own and the sense of potential it provides.

What’s the worst thing about owning a Land Rover?

De-misting

Been on an adventure? – tell us about it

I spent a year travelling 25,000 miles across western and eastern Europe, the entire breadth of Russia and Mongolia and included a circuit of Australia by motorcycle, alone. I met many obstacles and adventurers on the journey including a good few Land Rover owners in Siberia.


If you were on safari which three (living or dead or fictional) people would you pick to bring along?

My son and my daughter and Oscar Wilde.

Logan Spencer / STAFF PROFILE

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If Land Rover made an aircraft would you fly in it?   Why/Why Not?

I would.  Air travel is typically very boring and predictable, and I feel like an aircraft made by land rover would make it a lot more entertaining.

Tell us a little about your background, your career, and where you live.

I reside in Winhall, Vermont, and I make a living doing carpentry, bartending, and coaching alpine ski racing.  I am currently attending Castleton University where I am majoring in Pre-Med and will be one of the coaches for their D2 NCAA alpine team.

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How many Land Rovers have you owned and which was your favorite?

I have owned 6 land rovers, and my favorite one would be the 1999D1 that I currently own

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What’s the best thing about owning a Land Rover?

The excitement of going through a day of wheeling with nothing going wrong, and the look on jeep owners faces when I go through something with complete ease and no drama at all after their $45,000 rig just got shut down.

What’s the worst thing about owning a Land Rover?

Trying to buy parts at a regular auto parts store and explaining what a land rover is…

Been on an adventure? – tell us about it

Of the several adventures I have been on on with my countless rovers, the one that stands out in my mind would be when I took my 3rd Discovery I wheeling for the first time and the fuel pump relay gave out.  Being young and very new to the rover world, I had no idea what was wrong.  Luckily I had my friend Conine with me who was a Triumph enthusiast and was very familiar with English electrical systems.  Unfortunately, we weren’t able to fix the problem and wound up hiking out 13 miles at about 4am.  When we got back to the truck the next afternoon, we hard wired a switch to the fuel pump straight off fo the battery and it started up and drove out no problem.

If you could ask Land Rover for a particular type of vehicle what would it be?

Just bring back the 101 and throw in a set of portaled axles.

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What upgrades/modifications does your Land Rover have?

RTE Front Bumper – RTE Rear Bumper – RTE Sliders

RTE Lift Springs – Rovers North Trailing Arms

Rovers North Diff Guads – Rovers North Front Steering skidd

Rovertracks Steering linkage – Terrafirma Steering Stabilizer Re-locator

Terrafirma Shock Towers – Terrafirma F & R Dislocation cones

Terrafirma Pro Sport +5” shocks – Terrafirma Rear Shock mounts

GBR Rear Half shafts – Detroit TruTrak Rear Diff Carrier

Ashcroft 4.11 Gearing – Tom Woods Double Cardan Drive Shafts F & R

Rover Racks Custom roof rack. – Recon 10,500lb winch

Wolf wheels – 235/85R16 Wrangler Duratracs

AUX LED lighting all around – Braided SS Brake lines

EBC Rotors and Pads

If you were on safari which three (living or dead or fictional) people would you pick to bring along?

McGuyver, My Girlfriend, Jeremy Clarkson

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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FASTER THAN YOUR LAND ROVER / Your chance for hot laps at Lime Rock Park!

 

Thursday July 28, 2016 – Opening day of The Muddy Chef Challenge

This is your chance to take a one of a kind thrill ride around Lime Rock Park with a professional driver.  This event is FREE but is only open to registered attendees of The Muddy Chef Challenge.   Registration is first come come first served. 

 REGISTRATION BEGINS MONDAY.  

Timothy DiPietro / SPONSOR PROFILE

Proust/Solihull Questionnaire

If Land Rover made an aircraft would you fly in it?   Why/Why Not?

My dream plane is a Grumman Albatross, which is a 1950s/60s era amphibious “flying boat”, probably the closest comparable plane to a Land Rover from an aesthetic and reliability standpoint, so yes I would fly in it, but given my track record, my wife would kill me before it could.

Tell us a little about your background, your career, and where you live.

After graduating from Dickinson College in 2006, I moved to NYC where I worked as an Insurance Underwriter focused on Private Equity and Venture Capital. After 6 years as an underwriter, I moved to the Brokerage side and joined Bullen Insurance Group in 2012. I recently moved back to my childhood town of Locust Valley NY on the North Shore of Long Island.

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Can you tell us a bit about your company?

BuBullen Insurancellen is a boutique brokerage that for over 100 years has specialized in providing creative insurance solutions for affluent families. With this specialty we are exposed to many beautiful homes and collections, but my favorite component is working with our Collector Car enthusiasts. From vintage Land Rovers, to some of the rarest vintage Ferrari’s in the world, each car and the story that comes with it is a unique and exciting experience.

 

How many Land Rovers have you owned and which was your favorite?tim d defender

When we moved out of the city, I purchased a 1995 Defender 90. It had been my dream car since early childhood.

What’s the best thing about owning a Land Rover?

Aside from the joy that comes from driving my dream car, the comradely of owners is unique. I always enjoy meeting another owner and comparing notes. Seeing my two-year son turn into an enthusiast is pretty high up there as well.

What’s the worst thing about owning a Land Rover?

That my dad’s mechanic was correct when I first looked at one with him 15 years ago, they break all the time and aren’t cheap to fix!

What upgrades/modifications does your Land Rover have?

By forced choice, replaced 3.9L with 4.6L, new trans, brakes, shocks, hoses, wiring etc. Shout out to Chris Viola, Rovertek, for saving my ass on  new engines and repairs, without you I would have had to sell my 90 for scrap

If you were on safari which three (living or dead or fictional) people would you pick to bring along?

My grandfather would be my first pick. He spent many years in Africa and had a concession in Botswana. He was an ace shot and had an amazing game room filled with heads and other collections and images from Africa. Hemingway is a tough one to pass up as a second, and of course my travel partner and wife as the third!

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Madison Motors / OFFICIAL SPONSOR

mmMadison Motors owner, Lars Vigen is a certified ASE Master Technician and Land Rover Master Technician whose shop specializes in servicing all types of vehicles, both foreign and domestic.  The shop is equipped with the latest technology and training to handle all major and minor repairs, including manufacturers recommended services.  The team at Madison Motors is committed to superior customer care,  honest work and fair prices.  

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Service we offer:

• Engine rebuilds
• Routine maintenance services
• Exhaust
• Electrical system diagnosis and repair
• Oil changes
• Computer diagnostic
• Shocks
• Fuel injection
• Wheel balancing
• Air-conditioning diagnostic
• Struts
• Cooling system flush
• Rack and pinion
• Ball joints
• Timing belt
• Radiators
• Water pumps
• Thermostats
• Fuel pumps
• Catalytic converters
• Clutches
• Pre-purchase inspections
• Tune-ups
• Drivability problems
• Brakes

CT NOW 2016 Best Local Auto Repair – Madison Motors

 

The Land Rover Winter Expedition to Mt. Washington

Field Guide / MUDDY CHEF MAGAZINE

Every year we e-mail PDF files that include directions, event times, event locations, maps, etc.  We also include an event schedule in everyone’s welcome gift bag.   Somehow these seem to disappear or folks forget to print the directions, maps, etc.  This year we are creating a full color, high quality magazine.  The Field Guide will contain interviews, maps, the schedule of events, advertisements and coupons, and an assortment of great articles.

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Want to advertise in the Field Guide?

NOTE – THE ORDER FORM SAYS “GET TICKETS” THAT’S INCORRECT.  YOU ARE ACTUALLY BUYING SPACE IN THE FIELD GUIDE. 

Stony Creek Brewery / OFFICIAL SPONSOR

 

SPONSOR PROFILE / Kristen Feeney – GS Promo Source

Kristen Feeney Muddy Chef Challenge

If Land Rover made an aircraft would you fly in it?   Why/Why Not?

No, I wouldn’t….unless I could get a HUGE life insurance policy. I wouldn’t get into a submarine they made either. If they made a Land Rover refrigerator I’d be screwed because Eric would have to have it, and I’d end up with a fridge that would overheat all the time with door lights that would never go on, and I’d have to replace the fridge’s drive shaft immediately or it would impale the ice maker. Not good.

Tell us a little about your background, your career, and where you live.

I grew up in Massachusetts in a family that valued great food and education with an extremely overprotective father (read…. was taught to shoot at an early age). I went to private schools my whole life. I got full scholarships for college and grad school, but living in Boston was not cheap, so I bartended and waited tables in some awesome places to get by. I currently live in Madison, CT, but I’m really looking forward to moving closer to NYC –  the food and shopping Mecca of the US at the end of June. I own my own marketing/design company that specializes in promotional products and apparel called GS Promo Source, LLC. If you ever need the perfect product to thank existing clients, promote your business, give away at a trade show, incentivize your employees or promote a sales or HR program, I’m your gal. I am also the mom of a teenage son, named Jack and Eric Yohe’s better half aka Mrs. Muddy Chef.

How many Land Rovers have you owned and which was your favorite?

One and only one. I have a 2004 Discover II. I started referring to “her” as Maya as she is Mayan Gold, and it just stuck. I am comforted by the fact that if I ever get stuck, I will be found quickly as Maya is so “bright” that she can easily be seen from space.

What’s the best thing about owning a Land Rover?

 There are several great things about owning a Land Rover – versatility of terrain you can handle is my favorite – i.e. if Eric misses the drive thru we can just jump the curb and get into the lane – no worries. I also love that the my “girl” is gold and glamorous, yet versatile enough to jump a curb and beat the Maserati driving towards the parking space I want right outside Nordstrom’s shoe department.

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What’s the worst thing about owning a Land Rover?

The worst part is that I can’t afford the Holland & Holland Edition Range Rover…yet. Really. It also bums me out that FCP Euro doesn’t offer replacements for every single part on my car…can you say lifetime warranty?

Been on an adventure? – tell us about it.

Right after I got my Discovery, Eric decided to give me an off-roading lesson. I’ve been told that I should be ashamed to say that I am the ONLY person that has EVER asked if I could put my car into 2nd gear (instead of 1st or 3rd).

If you could ask Land Rover for a particular type of vehicle what would it be?

The Range Rover Holland & Holland Edition in that gorgeous dark green with matching Holland & Holland shotguns! A vintage remodeled Airstream to tow behind it would be a welcome addition as well.

What upgrades/modifications does your Land Rover have?

The stairway to nowhere on the back door. A cool Bluetooth radio, that’s  hands-free and has a great DVD player so I can watch movies when we’re broken down and Eric is fixing the car. Eric also added heated seats for me!

If you were on safari which three (living or dead or fictional) people would you pick to bring along? 

I would like my dad as he was so much fun, a great shot (read protection), cooked yummy breakfast and gave the best hugs ever. I would also like (the character) Sabrina from B’witched, as she was naughty, fun and could snap her fingers to get me anything I wanted to eat, drink or instantly clean up messes. Sabrina could also make sure I was fully caffeinated and that my hair looked freshly blown out at all times (regardless of rain or humidity levels), elevating my mood while minimizing danger to my other companions. Finally, I would want Eric as he is my favorite person to be around, fun at a campfire (and his cigars keep the bugs away) and, (of course) I will need him to fix my Land Rover as Maya is sure to overheat or breakdown in the worst  possible place, and he always has his toolbox, basic spare parts and plenty of extra oil and water handy. Who could ask for more?

 

Bullen Insurance Group / OFFICIAL SPONSOR

Bullen Insurance

 

 

 

 

 

 

OUR COMPANY

The Bullen Insurance Group is a boutique insurance brokerage and risk management firm with a thriving business in personal lines and commercial products. For more than a century we have been among the best in the business at advising high-net-worth individuals and families on the protection of their valuable property. Bullen also has a significant commercial presence, especially among hedge fund and family offices aligned with our sophisticated client base. Increasingly, our commercial clients are moving beyond just property insurance to professional liability protection in the current business climate to include family offices, multifamily offices, and businesses with a wide variety of specialties. Additionally, we offer advice and execution of Group Excess Policies for private or public entities.

Our local offices in New York and Florida have no geographical boundaries. We assist clients with their properties in over 30 states and around the world through our relationships with the finest underwriters in the high-net-worth personal and commercial business.

Our knowledge, sophistication and discretion in coordinating customized insurance programs from the industry’s finest underwriters, and our absolute commitment to client service, combine to make the Bullen Insurance Group the premier choice for protection of your personal and company wealth and assets.

PERSONAL INSURANCE

HOME AND PERSONAL PROPERTY • PERSONAL LIABILITY

AUTOMOBILE • FAMILY PROTECTION

VALUABLES AND COLLECTIBLES • FLOOD

YACHT & AIRCRAFT

COMMERCIAL INSURANCE

FINANCIAL INSTITUTIONS • FAMILY OFFICES

COMMERCIAL LIABILITY • COMMERCIAL PROPERTY

HISTORIC PRESERVATION • TECH START UPS

ART GALLERIES / FASHION HOUSES

Ball and Buck / OFFICIAL SPONSOR

Ball and Buck is a hunting-inspired Made in the USA clothing brand. In addition to our online store (www.ballandbuck.com), we have a retail store location on Newbury St. in Boston, where we only sell apparel and products made in the USA.

Our Mission

To build products and experiences that set the industry benchmark for quality and become more valuable with age.

 

 

What’s in a name?

During the American Revolution, George Washington encouraged his troops to use “buck and ball” loads for their muskets. This loading method, that used smaller pellets to make a greater impact on target, inspired those of us here in the birthplace of that revolution. Here in Boston a new kind of American company has been born. With a revolutionary twist on an American tradition (pun intended), Ball and Buck is a company with an ambitious vision and strong principles. We may be starting small, but we’re fighting for the greater good.

With your help, Ball and Buck will bring America back to the very roots on which she was founded — one product at a time.

Made In The USA

We’re an all American company — born and bred with red, white, and blue running through our veins. The things that make us American, have always been the things we create. By incorporating the freedom and honor fought for by our forefathers whilst emphasizing American quality over foreign quantity, we’re refocusing on the pride America once had. Through hard work, honesty, & integrity, Ball and Buck is bringing America back to her roots.

Upon the founding of Ball and Buck, many monumental decisions were made. One of our decisions that we are most proud of was the decision to manufacture all of our garments and other products in the USA. There were a few factors that influenced this decision and here at Ball and Buck we proudly stand behind them.

Ball and Buck official sponsor of The Land Rover Muddy Chef Challenge

First, we are firmly against labor exploitation–in our country or any other. As a new brand, it’s hard to compete with major corporations when they are paying a fraction of what we pay for labor and make millions of dollars doing it. But there are realities about outsourcing that are much harsher than the loss of American jobs. Garment manufacturing is the number one industry in developing countries. The labor doesn’t require workers to be skilled which draws a lot of uneducated workers into the factories. These workers, acting on dreams of a better life for themselves and their families, give up everything and move far away from home to work in these factories–expecting to make lots of money to send back to their families. Many times, all workers actually get from these factories are amputated limbs and terminal illnesses.

Ball and Buck official sponsor of The Land Rover Muddy Chef Challenge

Developing countries don’t have the health and safety regulations that more stable countries, such as the United States, have. This is what allows the workers to be paid next to nothing and completely exploited. What’s worse–American corporations know about all of these things and still choose to outsource their labor. You can pay “fair wages” or “living wages” which are a step in the right direction, but unless someone is physically in the factory monitoring what is going on everyday–there is no way to control the conditions in which products are made. The new American mindset is that making money is the most important thing; once you get your own then you worry about everyone else. At Ball and Buck, we find this deplorable. We would never exploit another human being to take a stride forward–no matter how big a stride it may be. We know we can accomplish our mission without endangering lives or exploiting labor. Most factory workers are in their 20‘s and 30‘s, the same ages as we all are. They could be our best friends, our cousins, our peers. We recognize the suffering they go through to make a living, but we won’t contribute to it. Even if manufacturing in the USA is the road less traveled, it’s the only road on our map.

Ball and Buck official sponsor of The Land Rover Muddy Chef Challenge

Because we were founded in 2008, the second consideration was a no-brainer. The economic recession has hit Americans harder than they ever thought it could; unemployment rates are the highest they’ve been since the Great Depression (and in some places, they’re even worse.) It seemed completely unfair to outsource the jobs we had to offer to other countries–the founding of the company gave all of us a future, it would be unjust not to pay-it-forward. So that’s what we’re doing; paying premium prices for labor that we could have gotten cheaper somewhere else. Is this a disadvantage for us? Not at all. The garments we get from our manufacturers are not only of the highest quality available on the market, but we also get peace of mind and moral values that will stand the test of time. After all, garment manufacturing was one of the industries that made the American dream possible–maybe a return to our original values is exactly what the US needs to pull out of this economic disaster. At least we know we’re doing our part.

Ball and Buck official sponsor of The Land Rover Muddy Chef Challenge

So that’s where we stand. With manufacturing facilities on the East Coast, we make your garment when you order it in the factory that’s closest to your home. Less time from assembly line to you, less pollution in the environment. We’re creating jobs for Americans, running an honest business, and reducing our carbon footprint. We see that as a win-win-win situation.

Ball and Buck, A TRUE American brand.

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Thomas Tew Rum / OFFICIAL SPONSOR

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THE PAST:

As the sugar trade grew in the American colonies in the early 18th century, so did the production of rum. In those days, the distilling was done in the colonies and in particular, Newport, Rhode Island. By 1769 twenty-two distilleries were operating in Newport and it had established itself as the rum capital of the world. Using black strap molasses, pot stills, and local water these distillers created a flavorful rum that was enjoyed throughout the world. However, the second half of the century proved to be much more difficult for the industry.

First, the Sugar Act of 1764 increased the cost of getting sugar and molasses from the Caribbean. Second, as Newport was one of the cities that was occupied by the British during the revolution, many of the merchants that made and traded rum there fled their homes and businesses. Finally, by the turn of the century, settlers had moved west and began to turn their corn and barley in to whiskey which was a much less expensive spirit.

By 1817 only two distilleries remained in Newport. Economics, changing tastes, and political turmoil had taken its toll and in 1842, John Whitehorne went bankrupt and the final distillery in Newport closed. Shortly there after, in 1872, Rhode Island’s last distillery, the John Dyer distillery in Providence, shut down. For 135 years the once thriving Rhode Island distilling industry lay dormant. Finally, in 2007, Newport Distilling Company received the first license to distill in the state since the close of the John Dyer distillery. Naturally, the goal is to recreate the rum that had been world famous 250 years ago. Using the same blackstrap molasses, local water, and pot still techniques, this rum has been resurrected and is now called Thomas Tew.

THE PRESENT:

In 2006 Newport Distilling Co. became the first licensed distillery in Rhode 11027468_844558932281903_6679793168889191020_nIsland in 135 years, resurrecting the rum of the 18th century, now called Thomas Tew, after the Rhode Island Pirate and resident of Newport. Newport Distilling uses the same methods, equipment and ingredients in its rum as the distillers of Thomas Tew’s time, to be as authentic as possible in a modern interpretation of the rum of long ago.

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The first batches of Thomas Tew were released in Rhode Island in 2008. For the first 7 years of the Distillery, distribution was limited to the Ocean State, due to the long aging process. However, as of February 2013 Thomas Tew Rum can now be found across the nation. Distribution continues to expand as new markets are identified as perfect, rum-loving places where rum fans will fully appreciate the complexity and history of Mr. Tew!

THE RUM

Each batch of Thomas Tew Rum is aged in a SINGLE barrel and is never blended with the spirit of another barrel. This provides the opportunity for each barrel to impart its own characteristics into each batch of Thomas Tew.  This results in slight variations to the spirit, per each barrel. Some batches may have a stronger vanilla PROFILE, some may be smokier due to the charring on the inside of the barrel, and some could have a darker amber color than the batch right before or after.

This element in the AGING PROCESS allows for unique qualities for each batch of Thomas Tew Rum distilled in our facility, and chances for rum fans to find different versions of our rum. Presented here is a glimpse into the individualized process that goes into creating each barrel of Thomas Tew SINGLE Barrel Rum. This is only part of the picture of a complex procedure to yield a unique and flavorful spirit.

Our notes as distillers tend to assume a certain amount of quintessentially “Thomas Tew” characteristics, so if, for example, you don’t see mention of a trait like “brown spice” it isn’t because it isn’t there, it is because its presence didn’t strike us as particularly different than most. We are careful to mention that to most people, ~90% of the barrels we release would generally be indistinguishable from one another. In our notes, it is usually obvious the ones that we feel may be. Single barrel is about origin and whether two barrels are identical or not, that connection to an individual barrel from start to finish is important to us. We hope this information helps you feel the origin of your bottle the same way it does for us.

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PROFILE / Lorenzo Gaudioso

 

Lorenzo is the horizontal guy in the photo.

If Land Rover made an aircraft would you fly in it?   Why/Why Not?

Only if it was first serviced by Lars Vigen over at Madison Motor Works…that way there is a better chance that it won’t go down, and if it did at least

Tell us a little about your background, your career, and where you live.

I’m an Italian/American originally from Bridgeport, CT and relocated to a little town in Litchfield County where my Landy has plenty of room to play. I am a Certified Financial Planner™ and I focus on investment strategies for companies and individuals that are strategic by design and tax efficient by purpose (because hey, if they are going to justify tax dollars being spent to crush Rovers then why give them any more tax dollars than you have to?). I know a lot about food, wine and travel and piece, by piece I’m learning how to fix up my Disco (practice for a IIA)

How many Land Rovers have you owned and which was your favorite?

This is my second Rover. I had a Range Rover P38 named Gertrude. We had a love/hate relationship. Mainly because of a fried ECU which controlled the switch from Hi-Low and an affair she had with the 3 Amigos…still hate those guys. I now have a 97′ Discovery.


I’m getting through her at a snail’s pace but it is a fun trip. She is a work horse on the farm and starts up every time…which why I forgive her for her leaky sunroof and lack of foot wells (rusted through). But I can say that her lack external beauty is made up for by her will to live. The question is will she end up as a camper or as a mobile kitchen for future Muddy Chef events? I loved them both for different reasons.

What’s the best thing about owning a Land Rover?

When I first bought Gertrude it was all about getting from one place to another no matter what the weather. While she proved herself through the winter of ’13 it became more than that. I love the community. It is like a fraternity of owners. Most have gone through the trials and tribulations of owning a Landy. Those folks also know it is about how they look when covered with mud and not when they are covered with wax. It is about a friendly wave to a fellow owner or knowing that an owner stuck in a ditch has a very good chance of being pulled out by another owner (try doing that in the Prius club)

What’s the worst thing about owning a Land Rover?

They are never “done”.

Been on an adventure? – tell us about it

My only adventure has been to the 2015 Muddy Chef over at Lime Rock. It was my initiation into the community. It took about 30 seconds for my neighbors to come over and introduce themselves and within a minute they were helping with my gear and offering up all the tools I had forgotten. By the time the first campfire died out in the little hours of the morning I knew I was hooked.

How do you plan to beat the competition this year at the Muddy Chef Challenge?

In 2015 I came very ill prepared. I had no idea what to expect. That being said me and my cousin formed “The Cooking Cousins” and took home the trophy for the iron-chef portion. We also teamed up with Co-Bro’s to take home an award for the Muddy Chef portion. This year I plan to have a lot of fun, be more organized and cook what I want to eat and what I want my fellow Landy Owners to enjoy. I’d love to take home the trophy again but this year I’m committed to meet more great people, make memories and smoke more cigars.

If you could ask Land Rover for a particular type of vehicle what would it be?

A new Series. Leave the yuppie bells and whistles out of it (leave the A/C in). 30 Grand, leave the top off, factory snorkel extra fogs and a winch, It doesn’t need to get over 80 mph but if it could get to 55 in a hurry all the better.

What upgrades/modifications does your Land Rover have?

It’s the HSE package which gave it a lift out of the factory and apparently it is a big deal that it has chrome bumpers. Previous owner upgraded the stereo but not much else. First I’ll get it proper, then I’ll work on special.

If you were on safari which three (living or dead or fictional) people would you pick to bring along?

Tough one. I’d want Lars Vigen around because let’s face it…there is a good chance that something is going to break on a Landy so having someone around who can fix it is awesome. It would be even better if the Safari was driven in his truck.

Eric Yohe because for some reason good cigars and bourbon always seem to follow him. Let’s face it…no good story started with “while we were drinking water and chewing gum…”.

Finally, my cousin Tonino as long as he left his cell phone home. He is a good shot with a rifle if things get hairy, is a good cook (the other half of the Cooking Cousins), is funny as hell after a few scotches and he would never let me live it down if I left him home.

Hillrock Estate Distillery / OFFICIAL SPONSOR

HILLROCK STORY: 200 YEARS IN THE MAKING

avatar.jpg.320x320pxIn the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history. Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain.

Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

 
THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

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Congleton Service / OFFICIAL SPONSOR

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WE BUILT OUR REPUTATION THROUGH EXCELLENCE AND ATTENTION TO DETAIL.

Founded in 2006 Congleton Service (formerly Congleton Racing and Restoration) is an independent Land Rover repair center.   We repair Range Rover, Range Rover Classic, Range Rover Sport, Defender 90, Defender 110, Discovery, LR2, LR3 and LR4 Land Rovers.  We also specialize in classic Land Rover Series I, IIA, III and Forward Control 101’s.

Our facility is clean, well lit and comfortable.  Be sure to stop and visit with your Land Rover.  Our customers are our best supporters and friends!  We look forward to exceeding your service needs.  Please take a stroll through our website to see what’s going on in the shop.  Our “Social” page provides up to the minute Instagram photos of what’s happening.   If you subscribe to Rovers magazine from Rovers North, be sure to look for our regular tech and how-to articles.

 Congleton Service
412 Westford Road
Milton, VT 05468
Tel: 802-879-0200

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How can we help you?   Call us today!  Tel: 802-879-0200

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PROFILE / John Almstead

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If Land Rover made an aircraft would you fly in it? Why/Why Not?

Hmmm…. Depends how high are we flying. No, just no.

 

 

 

Tell us a little about your background, your career, and where you live.

By day I am an Industrial Designer working for Unilever, and night I am a father/husband/Cub Scout leader/Rescue Diver for Newtown and surrounding areas/Adjunct Professor at Bridgeport University and Rover want-a-be mechanic (not that good at it yet)

How many Land Rovers have you owned and which was your favorite?

My first is my current 1982 Series III 109 wagon which I have had for 3 years. So this is my favorite at the moment. My father works for Land Rover in Darien CT. and I have had the opportunity in helping out during the summers. I was fortunate in running swaps from dealer to dealer in the tri-state area. Also was able to take part in the off-roading events when they used to have Defenders in their line-up.

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What’s the best thing about owning a Land Rover?

Defiantly the community of Rover owners. The people that I have met these past years are great people.

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What’s the worst thing about owning a Land Rover?

Winters, I would have to say New England winters. Since I drive my series as my primary vehicle the heat isn’t the best, and the salt has eaten my frame. But I do enjoy driving in the snow and knowing I am going to get were I need to go when heading out in the storm.

Been on an adventure?

Last year I took a road trip up to Rovers North in VT. I was delivering a bad gearbox that had been recently been swapped out. I took the long way up Rt7 through CT, MA and VT The ride up was fantastic. Having a Rover your forced to slow down and enjoy the journey and not the destination.

How do you plan to beat the competition this year at the Muddy Chef Challenge?

Seafari Rovers has some new tricks for this year. It will involve custom tableware and one of a kind take aways for the judges. Stay Tuned…

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PHOTO: Seafari was serious about incorporating local ingredients to their creations at the Muddy Challenge.  That’s a receipt from the nearby Sharon Farm Market

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If you could ask Land Rover for a particular type of vehicle what would it be?

Rover Boat… doesn’t have to be fast

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What upgrades/modifications does your Land Rover have?

The engine was recently upgraded to a 200 Tdi from a 2.25 Huge difference. Thanks to Rover Resources and North American Overland for this! You can see the video on Mike Sandones Face Book page North American Overland Tdi conversion. Here is the link to the video https://www.youtube.com/watch?v=Mks-6mxi65Y

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If you were on safari which three (living or dead or fictional) people would you pick to bring along?

This is hard… many names come to mind. But I would have to say my wife, Aimee and my two boys Ben and James. I would want to share that experience with them, as it was the main reason for getting the 109 5 door for adventures and fun.

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Rowdy Gentleman ~ OFFICIAL SPONSOR

 

Rowdy Gentleman is equal parts sophisticated and sophomoric; refined and rambunctious. We’re clean-cut, but we cut-loose. We offer a unique collection of products, created and curated for the modern day gentleman. From polo shirts and bow ties to beer sleeves and tank tops, you’ll find exceptional attire for every occasion.

Here’s to good times.

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Visit http://www.rowdygentleman.com/

 

WE JOINED! Tread Lightly!

The Muddy Chef Challenge is for Land Rover owners.  Land Rovers work best where they were intended – in the wild!  We give owners the opportunity to drive vintage and modern Rovers in challenging real-world settings.  As such, we take off-road trail use seriously.  Our events do not destroy ancient town roads.  We don’t pull down trees, or drive off predetermined trail routes.  At every opportunity we collect trash and litter.

As a Tread Lightly! member we strive to promote responsible off-road trail usage.  We hope everyone who joins our events will consider becoming a Tread Trainer to help spread the word!  For more information about becoming a Trainer, click HERE. 

 

Tread Lightly!: What We Do Infographic

2016 Judging Revisions

2016 Muddy Chef Challenge Judging Revisions

Housewife cooking on the kitchen with big fire

To put it mildly, the judging at the MCC4 was “challenging”.  Too many judges, judges that wandered off during the contest and my personal favorite – a smartphone app that we tested extensively prior to the event, stopped working half way though the judging.

It seemed that every time we tried to correct the course of the judging we encountered more and more problems.

So, to that end we are implementing the following changes in advance of the event.  We believe these changes will address the majority of issues. As always, your comments and ideas are welcome.

Judges Routes through the Campsite during the MCC:

The judges will follow a pre-defined route through the campsite.  They will not deviate from that route.  That way participants will always know the approximate location and timing of the judges.  This will hopefully eliminate problems with locating the judges and assist competitors with timing their food.

Also, we are reducing the judges significantly.  We are keeping each category to five judges in total for each course.  Wherever possible we are seeking highly qualified food experts to anchor each judges panel.

Appetizer:

Five Judges

Main Course:

Five Judges

Desert:

Five Judges

 Judging Categories:

  • Presentation
  • Taste
  • Aroma
  • Creativity
  • Locally Sourced Ingredients
  • Pairing

 Local Ingredient Use:

One judge will verify this information.   This judge will go from campsite to campsite to verity your use of local ingredients.  Participants should post receipts in an easy to verify location.

Those are the changes we see making for 2016.  If you have ideas let us know.  We look forward to seeing you at the Muddy Chef Challenge and our other regional events next year!

 

The Muddy Chef Challenge gets a cameo on Car and Driver

Eating a plain can of tuna for dinner tonight (don’t ask, #dietssuck) I came across this article on Road and Track.  Crazily, the article was originally found on the Car and Driver website.  Wow is that the work of a serious slacker.  “Hey, let’s post content from the competitors website”.  Anyway, as I read the post, the vehicle seemed familiar.  After scrolling through a few pictures – lo and behold – it’s a Muddy Chef car!  Great photos too.  Here’s the article and a link to the e-bay listing.

Buy This Vintage Land Rover From When 4x4s Actually Went Off-Road
No nav, no heated seats. This stalwart comes from the days when a 4×4 was a working machine.
BY NICHOLAS WALLACE / CAR AND DRIVER (ORIGINAL LINK HERE)

Land Rovers have an undeniable charm. In America, we often think of them as little more than status symbols, cars practical only for those who can afford the high running costs. Elsewhere, however, the Land Rover name is synonymous with off-road capability and durability. No model exemplifies that better than the Land Rover Series II.

The Land Rover’s birth, much like that of the Willys Jeep, came right after the end of World War II. At the time, Rover’s car sales were struggling, so the British company explored the option of building a roadgoing truck that had the off-road capabilities of a tractor. The resulting vehicle was the Land Rover Series I. Initially, the truck was supposed to have a short production cycle, one just long enough to provide working capital for Rover’s other projects. Sales boomed, however, and the Land Rover brand was born.

In the late ’50s, the model saw several improvements, such as short- and long-wheelbase variants, revised exterior styling, and a new 2.25-liter gasoline engine that produced 72 horsepower. These models were called the Series II and Series IIa.​

This particular example, which is currently for sale on eBay, is a short-wheelbase 1966 Series IIa. The owner doesn’t state its mileage but does claim that it’s nearly rust-free and has been daily driven for the past six months (!). That’s the kind of commitment we love to see. And while a Series II Land Rover can go a lot farther afield, you could also take it to Whole Foods if you wanted.​​

Via ​Car and Driver

SOOOOOOOOOOOOOLD!  For a tasty $17,350.00!  Here’s the old ebay listing.   Hopefully that $$$ will go into another Land Rover.

SOLD! ~ NOS Land Rover G4 Challenge Trango 4 Tent

SOLD!  AND TO AN ACTUAL G4 CHALLENGE COMPETITOR!  

I have a NOS (new-old-stock) Land Rover G4 tent for sale.  This is the ultra rare Land Rover G4 Challenge Trango 4 Mountain Hardware tent.  Virtually all of the G4 Challenge tents were 2 person, this tent is the 4 person model.  Search Google or E-Bay, you won’t find another one anywhere.  This tent is complete with the ground cover, rain fly, vestibule, etc.  These tents are built like a tank.  If you want something amazing to complete your Land Rover collection – this is it.  From what I can tell the tent has never been used and except for a few tiny spots on the rain fly it’s completely perfect and complete.  The G4 Trango 4 comes in two orange G4 tent bags.  NOTE – if the tent looks a little wrinkled that’s because I did not fully setup all the clips and fasteners.  Also, the Land Rover G4 logos are not faded.  Rather they were printed on the INSIDE of the rain fly to preserve the waterproof coating.  Lastly, I did not pull out the rear vestibule because I just wanted to set it up and take a few photos.

$600.00 plus shipping.  Paypal (as a gift) is fine.   Regular Trango 4’s sell for $850.00  The price is firm.  E-mail me for more photos and info @ info@muddychef.com

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Trango™ 4

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Features & Specs

  •  WEIGHT: –12 LB. 14 OZ. / 5.83 KG. –
  •  REVIEWERS RATED THIS PRODUCT: –FITS SLIGHTLY SMALL –
  •  TENT CAPACITY: –4 –
  •  GOOD FOR: –ALPINE CLIMBING –
Play video

Details

  • Industry leading DAC Featherlight™ NSL poles
  • Direct Connection point secures tent body, frame and fly at each guy out point for a solid connection between all three components
  • Large dry entry vestibules with brow pole provide ample headroom and room for gear storage
  • 2 dual canopy and mesh doors
  • Snow flaps on front vestibule seal out spindrift
  • Guaranteed watertight construction with fully taped fly, taped ‘bathtub floor’ construction, welded corners and welded guy clip anchors. Rain room tested.
  • Internal Tension Shelves provides strength, support for vestibule pole, and 3-D storage
  • Mesh and canopy zippered thru-vent allows ventilation and view through the fly window
  • SVX windows for a brighter interior and visibility of exterior conditions
  • Bartacks color code webbing at stake out points for easy pole set up
  • Gear can be stored off the floor using internal mesh pockets or an accessory gear loft (sold separately)
  • Multiple guy out points with self-equalizing guy out anchors on side walls
  • Loops for internal guy system
  • Reflective color coded starter tab on the rainfly and canopy make pitching easy
  • Reflective guy-out loops and zipper pulls are easy to see at night
  • Pitch Light configuration allows user to set up a superlight shelter using only the tent fly, poles and footprint (sold separately) REWORD
  • Optional rectangular or triangular gear loft stows gear off the floor (sold separately)
  • Optional floor footprint available
  • Guy out line and line tensioners included
  • Imported

Materials

  • Pole Type: Paleria ‘DAC Featherlight™ NSL
  • Fabric Fly: 70D Nylon Taffeta 1500mm PU/SIL
  • Fabric Canopy: 40D Nylon 238T Ripstop FR DWR (Tent)
  • Fabric Tent Floor: 70D Nylon 190T Taffeta 10000mm Ether Type PU FR (Tent)

Measurements

  • Apparel Fit: Equipment
  • Weight Packed: 12 lb. 14 oz. / 5.83 kg.
  • Weight Minimum: 11 lb. 12 oz. / 5.31 kg.
  • Weight Pitch Light: 8 lb. 4 oz. / 3.73 kg.
  • Tent Capacity: 4
  • Number of Poles: 5
  • Number of Doors: 2
  • Number of Vestibules: 2
  • Height Interior: 50″ / 127 cm
  • Length Packed: 28 in / 71 cm
  • Diameter Packed: 9 in / 23 cm
  • Tent Floor Area: 57 sq. ft. / 5.3 m2
  • Tent Vestibule Area: 16 sq. ft. 1.5 m2 / 7 sq. ft. 0.6 m2

Tent Pitching Instructions

Cool old advertisement from Land Rover

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Iron Muddy Chef Competition / Friday July 31, 2015

The Iron Muddy Chef Challenge was held on the beautiful grounds of the Millbrook Vineyard in Millbrook, NY.  The Iron Muddy Chef Challenge is similar to the Food Networks TV show “Chopped”   On Chopped and at the Iron Muddy Chef – contestants are faced with a box of mystery ingredients.  They have no idea what they will be cooking.  For the Iron Muddy Chef contest this year, the main ingredients were – fresh Brook Trout, a large Pineapple, two artichokes, and a large can of Spam.  The primary difference between Chopped the IMCC is that we completely REMOVE THE KITCHEN.   Competitors must use only what they can carry in their Land Rover.  They must prepare, cook and serve in the field.  Contestants are given 50 minutes to prepare their dishes.

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SPONSOR PROFILE / Rodney Brooks of Performance Unlimited and D.A.P. Enterprises

Four questions for Rodney Brooks of D.A.P. Enterprises and Performance Unlimited:

If Land Rover made an airplane would you fly in it?


Of Course I would!  Seems like that could be a very entertaining adventure!

Tell us a little about yourself, family and background.

I am a native Vermonter. I grew up in Springfield/Wethersfield area.  I have been involved with various forms of motorsports since I was a teen.  I have worked in professional racing of several types including drag racing, rally racing and road racing sports cars. I’ve been involved with overlanding since the early 90’s. I have worked as project manager and manufacturing manager for several industrial companies.  Throughout the years I’ve always been involved in working on others vehicles to help support my hobbies.  I am very passionate about all forms of motorsports and love the community.  The people involved are the best people in the world.

Can you tell us about Performance Unlimited?


In January of 2009 I started Performance Unlimited as a full time endeavor in a 2 car home garage.  By March of 2010 we had expanded enough to move into a 2500 sq./ft. shop in Woodstock. In 2014 we moved to our present 8000 sq./ft. location in Bridgewater Corners, VT.  Performance Unlimited is in the business of modifying and renovating vehicles for customer demands.  Whether that is for off-road, overlanding, road racing, street performance, or anything else, if it has 5 wheels (4 on the ground and one to hold onto!) we will make your dream come true.



Now that you have acquired the Land Rover specialist firm D.A.P. Enterprises, how to you plan to integrate their business into Performance Unlimited?


DAP Enterprises (Pronounced Dee A Pee, think Darn Awesome People!) was formed in 1976. In February of 2015 I acquired DAP to add to our growing team.  DAP performs world class restorations, repairs and renovations and is a Land Rover parts supplier to customers throughout the US and many other countries as well.  We have integrated the mechanical work into our Bridgewater facility and are expanding our parts inventory at a rapid rate.  Our goal is to supply the Land Rover community with any part that is needed. We are introducing new suppliers and inventory on a daily basis. We have an EBay store up and running with lots of specials, and will have our ecommerce site running in early 2016.



Be sure to stop by the Performance Unlimited/D.A.P booth in the Vendor Village at The Muddy Chef Challenge.

DAP Enterprises & Performance Unlimited / OFFICIAL SPONSOR

 

 

 

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ABOUT PERFORMANCE UNLIMITED

What does the term Automobile Performance really mean?  Is that term reserved for people who want their cars to go fast, or to race in some way? In a really short answer: NO! For a true automobile enthusiast, performance can mean almost anything. Whether you want to make your car go faster, achieve better fuel mileage, look cooler through personalization of its looks, make it fit bigger tires for the rough roads ahead, or just want it to perform at the best that its designers intended it, these are all forms of automobile performance.

So whether you are an off-roader, a racer, enjoy car shows, are a hyper-miler, or just need a tune-up, you are at the right place! The professionals at Performance Unlimited are truly automobile enthusiasts, and speak your language. We pride ourselves on understanding what our customer needs from your visit, and making that happen to your satisfaction and beyond.  

You want to be involved with the modifications so that you can tell your friends you did it? Sure, no problem! You want to drop off your restoration project on a flat bed and pick it up when its done? No problem! Know exactly what you want? Have just a vague idea how you want your custom to look? We are happy to work with you for whatever your needs are.

D.A.P JOINS PERFORMANCE UNLIMITED

We are very proud to announce the merger of D.A.P. ENTERPRISES, INC. with PERFORMANCE UNLIMITED.  Rodney Brooks, owner and operator of Performance Unlimited is a long time associate of D.A.P. By joining forces, D.A.P. and Performance Unlimited are now able to offer a complete range of services all under one roof. From Land Rover restoration to off road modifications on all types of vehicles – the sky’s the limit!

  • Performance Unlimited brings to the table a superb, innovative staff providing in-house painting and body work together with mechanical and fabricating capabilities.
  • D.A.P. will continue to offer competitive parts pricing and our experienced expert staff are available to assist you with your Rover needs.

Rodney Brooks, Owner
A.W. Tocci Jr., Retired
P.H. Allen, Managing Director

PERFORMUNLI

DAPINC

Spectro Oil discussion at MCC4

 

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Presentation by Alex Josefson, President of Spectro Oils.  Join Alex at the Spectro tent for a cold refreshment and a discussion about modern lubricants for your Rover.

TOPICS:

  • What Makes Spectro Special – yellow metals, ZDDP, diesel versus conventional motor oil, etc.
  • A guide to understanding lubrication, and what it means to your Land Rover
  • About Spectro – Made in the USA

Land Rover Farmington Valley News – The Muddy Chef Challenge

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LAND ROVER FARMINGTON VALLEY

 

Join Us for the Muddy Chef Challenge

We are thrilled to be a title sponsor for the 4th annual “Muddy Chef Challenge” which is a three-day off-roading, gourmet cooking competition, Land Rover enthusiast gathering and much, much more. (Think “The Great Race” meets “Top Chef”!) Don’t miss the fun from July 30 – August 2.

First, a little history…

In 2008, a large group of like minded Land Rover owners got together in Stowe, Vermont for the first Muddy Chef Challenge. A three day event that combines off-roading and a vehicle based gourmet cooking challenge (think Top Gear meets Top Chef).

In 2014, the event was moved to Lime Rock Park in Lakeville, CT. The new location offered a perfect combination of space – the event has grown significantly, beautiful scenery (the northwest corner of Connecticut is breathtaking), access to sporting events (sporting clay shooting and fly fishing at Orvis, etc.) and challenging off-road driving – all while surrounded by Lime Rock Park’s 53 year history of automotive culture. In short – if you like off-road driving, cooking, expedition style camping, motor sports, shooting, vintage cars, fine cigars, craft spirits, and Land Rover – this is the perfect place to be.

For 2015, The Muddy Chef Challenge will return to Lime Rock. We had such a great time last year it made sense to come back for more fun. Lime Rock has undergone several million dollars in infrastructure upgrades including new paddock bathrooms and showers. Also, sections of the grounds have been reconfigured. This should make for an excellent camping experience. This year there will be a Land Rover only parade lap around the track and like last year MCC competitors will be offered rides in high performance racing vehicles on the road course. We will have a dedicated vendor village and even a whiskey and cigar lounge courtesy of WhistlePig Rye.

Also new this year is the IRON MUDDY CHEF CHALLENGE. This competition will be held on Friday July 31, 2015 in the afternoon. The IMCC brings back the original focus on the Muddy Chef by having participants cook in the field, away from base camp, and using only what they can carry in their Land Rover. In the style of the Food Network’s “Chopped TV show, participants will be presented with a mystery basket of food (sourced locally at the Sharon Farm Market). As on Chopped, there will be a community pantry of basic food ingredients to pick from. It is up to the skill and creativity of the chef to create an amazing dish. Contestants will be given 50 minutes for this task!

For more information on this fun event, please visit http://muddychef.com/

Cocktails at the Vineyard / Millbrook Vineyard and Winery

Remember last years’ soiree at the Crown Maple Estate?  Simply Amazing!  This year we do cocktails at the Millbrook Vineyard and Winery.  WHILE watching the IRON MUDDY CHEF CHALLENGE!  What’s better than, getting dressed up, having a few bespoke cocktails and sipping Hudson Valley wine?  So get ready, press those Lilly Pulitzer duds and blazers.  We’re gonna have a blast!

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SPONSOR PROFILE / Jim Geroux, Research In Recovery

5 Questions for Jim Geroux of Research in Recovery

If Land Rover made an airplane would you fly in it?

If the correct maintenance crew had prepared it. I would fly in it.

Tell us a little about yourself, family and background.


I was born and raised in rural, upstate NY. I spent my childhood in the woods and fields around my parents’ home riding motorcycles and driving field cars (whatever I could find for little money). Which means I spent an equal amount of time in the garage fixing and maintaining them. Unknowingly I was training myself to be a land rover owner. I became a machinist in the late 80’s and still machine today. I’m always thinking up ways and ideas for making my vehicles better, tougher and more dependable. Machining allows me to make my designs reality.

We’ve been married for 20 yrs and enjoy living in upstate NY.

We recently had an opportunity to use one of your products for an off-road recovery.  Tell us a about your company and your products.

We are a very small company – just my wife and myself. Our goal is to build and design parts and components that are ultra-high quality, quality you can feel in your hands. I design and build the prototypes and test them in the field. Then we have a local machine shop manufacture to our specifications.  I go wheeling for some R&R which turned into our company name Research in Recovery. 

Do you have plans for any new products?

Yes, we have a few new products in the works. One of which we hope to unveil at Muddy Chef. We are also working on making some Rover specific parts and accessories which will be distributed through Atlantic British. We will be sure to let you know once they have parts in stock.

How many Land Rovers have you owned?  Which was/is your favorite?

One could say I officially have the Rover disease.

I own three Land Rovers and all are on the road and drivable.

1) 1981 Series III 88 RHD w/2.25 diesel

2) 1998 Discovery 1

3) 1992 Range Rover Classic

Which is my favorite?

That is a tough one! The series truck started it all he was my daily driver for more than a couple of years. Then came the Disco which is my daily driver now and has been to hell and back several times with me. Most recently to Moose on the Loose 2015 in the Maine north woods and performed flawlessly. The RRC is the latest edition to the family. It has its sights on driving to MOAB and back next spring for a bit of wheeling in Utah.

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They are all special in their own way and my favorite is the one that I am driving at that moment in time.

Thank you for having us at Muddy Chef.  We are really looking forward to it.

Jim & Kristen Geroux

 

Editor’s Note: Jim is famous for making the best paella anyone’s ever had!

 

SPONSOR PROFILE / Crown Maple Syrup

5 Questions for Crown Maple


(This question is for Annette Cantilli – CFO, Crown Maple) Tell me about your experience as a Judge during last year’s Muddy Chef Challenge and what you are looking forward to this year

I have never eaten so much in one sitting in my entire life.  And the variety of food, the creativity, the comedy, and the pride universally displayed made for a fantastic event, one that all should experience at least once in a lifetime.

What am I looking forward to this year?  – bringing the Jeep Wrangler


(This question is for Kerri Travis – General MGR, Crown Maple) We hear you had quite a time engraving the Crown Maple Muddy Chef Trophy last year.

The engraver (a local Spirits shop) had a very difficult time with the size of the gallon as she was accustomed to engraving wine bottles and wine & champagne glasses.  Thankfully the front of the gallon was successfully engraved.  Rather than chance a mishap we have come up with another plan to add the 2014 winners ‘Two Guys and a Rover’ to the side of the gallon.


(This question is for Tyge Rugenstein – COO, Crown Maple) You have a PhD, a Masters, an MS in Applied Mathematics, and a BS in Civil Engineering.  How are you able to use those skills in a Maple Forest?


My background is in engineering and mathematics. Establishing a productive and efficient sap collection network and processing facility requires good design and technical knowledge, so my previous experiences translate well even though very different from maple production. Just as important is my experience working with soldiers during my 29-year career in the U.S. Army. The similarities between soldiers and those on the Crown Maple woods crew are many. They don’t shy away from hard work, they frequently work in inclement weather, and they must work as a team. They are key to the organization’s success.

 

Crown Maple is an amazing facility can you tell us more about it?


Construction on the Crown Maple sugarhouse began in 2011 and was completed in 2012. The facility can store approximately 50,000 gallons of raw sap and can process over 180 gallons of syrup per hour during peak production days. With 50,000 taps, the sugarhouse will make more than eighteen 55-gallon drums of maple syrup on a good day during sap season.


The reverse osmosis machine, which takes out over 80% of the water from the sap, will process nearly 9000 gallons of sap per hour. The building is capable of expansion with the capacity to accommodate 400,000 taps. In addition to the processing facility, the building is home to Crown Maple’s cafe, tasting room, retail space and corporate offices.

 

What’s the difference between “fake” and real maple syrup?

GOOD: Natural maple syrup is made by boiling the sap of maple trees in the early spring. It is commonly made from sugar maple, as well as red maple, and black maple trees. It takes 40 to 50 gallons of sap to produce one gallon of syrup.  After the maple sap is collected, it is boiled to evaporate the water until a specific temperature is reached. The resulting syrup will be two-thirds sugar and one-third water. The primary sugar is sucrose with lesser amounts of fructose and glucose. Real maple syrup is healthier than fake syrup. It contains nutritionally significant amounts of manganese and zinc, minerals that can boost immune and reproductive health, as well as potassium, calcium, iron, magnesium, and riboflavin.

 


NOT SO GOOD: Imitation maple syrup, also known as fake syrup, is typically made from high fructose corn syrup with caramel food coloring, artificial flavors, cellulose gum, and food preservatives added.  Imitation syrup is mainly composed of sugars with no vitamins or minerals.


Be sure to visit the tasting room, cafe and gift shop when you visit Crown Maple during The Muddy Chef Challenge!  It’s an amazing facility!

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IRON MUDDY CHEF CHALLENGE – THREE SPOTS REMAINING!

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THREE, count em’ THREE spots remain to participate in the IRON MUDDY CHEF CHALLENGE.  If you forgot, bumped your head or just plain never heard about it – let me school you.

WHEN:

Friday July 31, 2015

WHERE:

Millbrook Vineyard and Winery

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WHAT:

In the style of the Food Network’s CHOPPED TV show.  Competitors are give a mystery basket of food and must prepare a delicious gourmet meal in 50 minutes.  The catch?  You don’t know what’s in the basket.  The cost per team is estimated to be $50.00

Chopped from The Food Network

WE provide you with the food and access to a pantry of shared ingredients (example – flour, salt, pepper, spices, heavy cream, garlic, etc, etc.)  YOU provide the Land Rover and everything you need to cook with inside it.  We provide the location for the challenge – The breathtaking Millbrook Vineyard and Winery and YOU cook.

Do you have what it takes?

Can you win the Iron Muddy Chef Challenge?

Will you go on to dominate the Muddy Chef Challenge on Saturday?

You will never know if you don’t sign up.  Seven brave souls already have.  Time’s running out!

Want in?  Email info@muddychef.com for your chance to win fantastic prizes and glory!

SPONSOR PROFILE / Dave Austin of Classic Car Performance and British Starters

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If Land Rover made an airplane would you fly in it?

If my life insurance was paid up, the pilot didn’t need the instruments to get us to our destination, and if it was a great glider for when the carb vapor locks and the motor cuts out……..

Tell us a little about yourself, family and background.

I’ve been in to cars and trucks since before I could walk.  I was drawn to a Land Rover Series IIa 88 parked in a driveway 1/2 way between Manchester and Arlington, VT on the old Route 7 at the ripe age of 7.  It looked just like the trucks I’d see on Sunday nights on Mutual of Omaha’s Wild Kingdom.  So rugged, so much cooler than a Jeep CJ.  I was hooked.

My first car out of college was a 1960 Austin Healey 3000 (still have it) which has since morphed into 14 British cars and 3 Land Rovers tucked neatly into my barn.  My ’73 109 5-door and I had a cameo this year in the opening minutes of a show called “Naked Speed”, episode 2 on the Velocity channel, where I found a free 1972 Norton Commando in a school bus, in the woods, and had it professionally restored into a Cafe-style race bike.  Yeah, I got that British bug pretty bad.

I now live in Saratoga Springs, NY with my lovely (and very tolerant) wife Kim, my inquisitive 5 yr old daughter Mae, and her rambunctious little 2yr old brother DJ.   The kids squeal with excitement when I take them out in the 109.  They sit up high in their car seats and have a panoramic view of the world in the 2nd row.  The wife is still warming up to it.  I sell Medical Diagnostic Services by day, and car parts by night (thank you Al Gore for inventing the internet).  Selling parts has allowed me to meet many wonderful people from around the world with amazing car and truck stories, and it has helped me find the awesome attendees of the Muddy Chef event.   I’ve mingled with MG people, Rolls-Royce people, Ferrari people, but it’s the Rover folks I feel most at home with.  Down to earth.  Fun loving.  Always willing to lend a hand.  Great stories – on, off, and on the side of the road…….

Your business is the world’s number one source for high performance gear reduction starters.  Can you tell us how you became involved in British (and Ferrari) starters?


 The company was started by a physician back in the 1990’s who contacted a machinist friend and asked if he could help come up with a more reliable starter for his 1970 MGB.  The two found a Nippondenso High Torque starter that would fit and they custom machined a mounting plate to fit the MG.  They made 3, and sold the other 2 in less than an hour.  Made 10 more, then 30 more, then 100 more.  Then people were sending him their starter to copy and make into a high torque unit.


Then a Ferrari guy got wind of it, and one was made for his 308, then his Dino.  The medical practice was getting too busy to do both, so in 2010, I bought the company and continued to expand it offerings.  I am expanding into the Porsche, Lamborghini, and Maserati world in 2015.  We sell to restoration shops, brick and mortar parts dealers, online resellers, and shade tree mechanics everywhere.  For LR folks, we now have starters for 200/300 TDi, and 4cyl diesels to go with the 2.25/2.6L petrol starters and the 3.9L – 4.2L v8’s.


We ship 10-30 starters daily to classic car and Land Rover owners around the world.   BritishStarters.com. If you don’t see a starter for your classic on our website, let us know.  Odds are we can make one for you.

 


 

You own a pretty unique Land Rover 109 – can you tell us about it?

While rubber-necking on the back roads of CT, I spotted a neglected ’73 2.6L RHD 5-door next to a garage.  The owner was more than happy to accept my offer and make more space in his driveway.  The rear cross member was rotted, the tranny groaned and moaned with each shift, and the motor needed a quart of oil every 50 miles, but the rest of the frame was solid, body panels straight.  After a season of buying more oil than petrol, I decided on a major change for reliability and safety reasons.


The rear cross member was the first to get attention.  Atlantic British provided a Defender part with extra-long arms to reach up past the spring mounts.  It immediately took the sag out of her rump.  The motor was the next to go.  She was tired.  A diesel would be a good upgrade to pull that long wheelbase series truck around.  Some research found the Aussie military used Isuzu diesels in their Land Rovers.  That would keep the truck in the spirit of “original”.  I found a 4BD1T motor with a stage 1 turbo that was in a 1969 Pontiac Catalina station wagon of all things.


A company called Advanced Adapters helped me mate it to a Dodge Ram 5-speed NV4500.   Next were the axles and brakes.  Hauling my 2 kids around dictated maximum stopping power a necessity.  $200 and a craigslist search later, a pair of Disco 1 axles and driveshaft were in my garage.  Now I had modern four wheel disc brakes.  Online forums told me I couldn’t mate disco axles to a leaf-sprung series truck.  I proved them wrong.   The steering wheel was moved over to the left side so that my wife could drive it comfortably.


A Range Rover P38 power steering box was sourced to improve drive-ability And as the truck was coming together, I kept thinking back to that first Rover I saw in Vermont.  Although my truck was a series III, the IIA nose kept coming to mind.  So, a grill and fenders were sourced through a friend to complete the look I was after.  The size of the motor pushed the Summit Racing radiator right to the back of the grill, so original headlights were out of the question.  LED headlights, with their shallow design, and buckets from an ex-Military 109 I have proved the perfect match.  A $200 full length roof rack from the “British Invasion” car show found its way over my safari top, and the last touch was the $15 of LED ribbon lighting from eBay I added both under the hood, and in the channel along the inside roof line.  My daughter calls them the “disco lights”. (EDITORS NOTE – They are absolutely DISCO lights!!!)


After 15 months in surgery, I have a truck that doesn’t leak, stops on a dime, and gets 23mpg city and 28mpg highway.  I got her up to 92mph on the highway then backed it down because the doors started shuttering and I chickened out.  BUT, like an original series truck, it is still loud, smelly, and it rattles.  It rattles so much from the diesel that I have nicknamed her “The Paint Shaker”.  While purists will balk at the changes I made to her, I love it, the kids love it, and most importantly, I saved her from what would have most likely been a flatbed to a junkyard had I not driven down that quiet CT road………

Tell me about your experience as a Judge during last year’s Muddy Chef Challenge and what you are looking forward to this year.

I was blown away by the ingenuity of the contestants and what they were able to make “in the field”.   It was a fun event and the judges took their rolls very seriously.  2015 promises to bring even more wonderful recipes and presentations.  I wonder if someone will take a door or tailgate off to bring us their entry (the hood was already done in 2014)!!!


Whistle Pig Rye Whiskey Review from Mouth.com

STRAIGHT RYE WHISKEY

MADE BY WHISTLEPIG IN SHOREHAM, VERMONT

MOUTH SAYS…

100% rye. 100 proof. Aged for 10 years in New American oak barrels. Oh yeah, WhistlePig is a seriously strong, seriously good rye.

It’s full-bodied with great hints of wintery spice wrapped around a black pepper center. The long aging tames some of the heat and brings along the vanilla and a touch of dark chocolate.

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It’s got a pretty good story, too: Dave Pickerell, longtime Master Distiller for Maker’s Mark, believed that rye was going to be the next big thing, so he went on a quest to find the best rye possible. He fell in love with an unusual 100% rye (rumor has it, it was made by our neighbors to the North, but he’s not telling). He teamed up with WhistlePig founder Raj Bhakta, who bought a 200-year-old working dairy farm in Shoreham where they began hand-bottling the whiskey. Today, they’ve built a distillery, are growing their own organic rye and are working towards distilling and aging their own rye whiskey.

Until then, we’ll just have to settle for drinking this powerfully delicious spirit of top-secret origin that has garnered rave reviews since it hit the market. How’s that for American pluck?

TIP OF THE TONGUE

While whiskey at this price is usually too precious to mix, we love this rye splashed into warm apple cider for a restorative winter warmer.

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SPONSOR PROFILE / Kevin Duffy, CideRoad Organic Switchel

 Tell us about yourself, where you grew up, your background, education, and family.

I grew up in New Vernon NJ. Went to The Canterbury School In New Milford, CT then Hartwick College majoring in consumption and Economics! My wife’s name is Hilary LaForge and we have two Kids: Patrick (12) and Charlotte (10) plus an English Golden Retriever named Burleigh. We live in Mendham NJ.

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What the heck is Switchel and where did you come up with the idea for CideRoad?

We discovered Switchel while cruising down a side road in New England, hence our name, CideRoad. An unforgettable inaugural swig led us to create our own versions including our Original, a spicy Cherry, and a snappy Blueberry. Turns out it’s a historical drink that dates back to the 1600’s.

They had a bowl of switchel to hydrate our forefathers while they crafted the constitution during the unbearable Philadelphia summer heat of 1787. Apparently Mr. Madison and Mr. Hamilton would spike the switchel with Jamaican rum on days when they needed a little help persuading the rest of the guys to follow their lead!

Its core ingredients: Vermont maple syrup, apple cider vinegar and ginger provide a perfect balance of tart and sweet flavors — creating a unique taste that leaves you wanting more.

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What’s it like to quit your job and follow your dream?

At first it’s like whoop whoop! Then its scary as hell! Especially when you see how little you are paying yourself. It’s a lot more work but hopefully worth it in the end. I will say that I have never worked harder and every day is a new learning experience and a new problem to fix. It’s probably akin to trying to maintain a Range Rover P38 as a daily driver 🙂

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We know the CideRoad logo includes a cartoon Land Rover.  Can you tell us about it?

We wanted our logo to resonate a certain lifestyle. It’s about being adventurous, being outdoors, being active and glogoetting lost in exploration once in a while. The inspiration for our logo was an old Land Rover because there’s something truly unique and authentic about old Rovers. It hints at a certain lifestyle and ties in the whole cide-roading theme.


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How many Land Rovers have you owned? What’s the best and worst thing about owning them?

I have owned four Land Rovers so far.. My first encounter with Land Rovers was when my Dad bought a 1968 Series 2A, Model 88 for his Rhode Island summer house. It was sort of a beater, or so I thought but I was simply too young to understand the concept of patina at the time.

I can, however, testify that that truck dominated the Weekapaug sand trail like no other! I bought my first Land Rover, a Disco 2 in 2002. It was used (lightly) and was Adriatic Blue with a light tan interior. I promptly had proper, orange pin stripes painted down the sides and loved that car for many years.

A few years back I bought a 1995 Range Rover Classic, County LWB. It was in pretty good shape and so much fun to drive. I remember driving it to VT with the family and my two little kids were in the back. They had so much leg room that they were scared of all the space! I did some nice work on that truck while I owned it, including rebuilding the cracked center console with real burlwood.


In 2012 I found my dream Rover that I had been searching for, a 1961 Poppy Red Series 2A 109. She will be at the Muddy Chef this summer being towed by my next LR purchase – a 2007 Range Rover LM322, again in dark blue and with blue leather interior. I still drive this truck today as my daily driver and it has 110,000 miles on it – love it!

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THE RULES

The spirit of the event is that you cook and prepare what you can carry in your Land Rover. We don’t want to kill creativity or fun by creating a huge list of rules. At the same time, we don’t want cheating or shortcutting of the cooking process.

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Official Rules for 2017:

No store bought already made items (example – Pillsbury dough, an angel food cake with canned strawberries, etc.) If it’s already made – you can’t use it. If you are not sure – ask.

No pre-prepared food (example – meat marinated at home, or purchased, pre-chopped ingredients, anything made for the event at home or store bought and brought to the event).

Support vehicles are not allowed to carry extra supplies, cookware, grills, etc.

If you tow a camper with your Land Rover you may use it during the Challenge.

You may not utilize a camper towed by a support vehicle.

No external power (generators or electric power). Vehicle powered inverters are allowed.

We encourage you to purchase locally sourced ingredients
wherever possible (please keep proof of purchase) as this will add to your overall score.

PORTION SIZE:

Portions should be prepared for 5 judges. Please prepare a small bite size portions. Remember they are sampling more than 50 entries (times THREE courses!).

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JUDGING:
Each course (app, main, dessert) will have a team of five judges.  The judges will stick to a predetermined route through the campsite.  Your arrivals package will contain a copy of the judges map.  We hope this will instill order and allow for teams to observe the judges progress through the campsite and fire their dishes accordingly. Judges are limited to a 2 minute stay for each presentation.  If your dish is not complete the judges will return for a second visit after a complete route through the campsite. 

Judging Categories:

  • Presentation
  • Taste
  • Aroma
  • Creativity
  • Locally Sourced Ingredients (Please post your receipts in an easy to read location)
  • Pairing

SPONSORED INGREDIENTS:

Prizes will be judged and awarded by select sponsors:

Stony Creek Brewery – best dish using Stony Creek beer.

 

 

YOU CAN VOTE TOO!

Vote for your favorite team by using the ballot in located in the Field Guide magazine.

COLLAGE

 

Yeti Cooler / Brisket Recipe

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Pecan Lodge was recently ranked one of the top four BBQ joints in the world. Founders Justin and Diane Fourton have perfected smoking a brisket and have decided to share their secrets with the world. Try their tips this holiday weekend and reap the rewards of a mouthwatering, Texas – style brisket.

Step 1– Create your rub Basic Rub 1 cup Kosher Salt 2 cups Course Black Pepper Modified RubStart with the basic rub of 2 parts coarse ground pepper to 1 part kosher salt. Add any combination of the following ingredients to give the rub your own twist. Start by adding the spices in 1 tablespoon increments (tasting as you go), until you get a flavor profile that you like. Garlic Powder Paprika Onion Powder Ground Mustard

Step 2: Trim the brisket With the fat cap facing up, use a sharp knife to carefully trim the fat down to about 1/4 inch. Leaving a little fat on the brisket will help the meat retain its moisture while cooking, and is necessary for developing a distinctive bark/crust on the outside of the brisket.

Step 3: Season Brisket Flip the brisket over so that the fat side is down, resting on your counter. Season the top of the brisket with a heavy layer of rub, using about a 1/4 to 1/2 cup of rub. Pat it into the brisket so it sticks and then flip the meat over, seasoning the other side (now the fat side is facing up), with another 1/4 to 1/2 cup of rub. Place brisket in refrigerator.

Step 4: Prepare your smoker and start cooking While the meat is resting in the refrigerator, light the fire in your pit and let it develop a good base of coals before putting the meat on. Add a couple pieces of wood and set the dampers on your pit so that it is maintaining an even cooking temperature of between 225 and 250 degrees. Once the fire is stabilized, place the brisket on the pit (fat side up) with the point (the thickest part of the brisket) on the part of the pit that is closest to the firebox. Maintain a consistent cooking temperature during the cook, plan on it taking about 1-1.5 hours per pound. You will need a good instant read digital thermometer to check the internal temperature of the meat during the cooking process. Typically you won’t need to check the temperature of the meat until it’s been on the pit for at least 5-6 hours, when doing so, check the temp in both the lean (flat) and fatty (point) of the brisket to gauge how far along the brisket is in its cooking cycle. The internal temperature of the brisket will rise at a regular rate until reaches about 160 degrees, at which point it will appear to “stall” and may remain around 160 – 175 degrees for several hours. It will typically enter this range after having been on the pit for about 4-5 hours and may stay within this range for another 3 hours, before exiting this stalling period. After which the internal temperature will again start to rise steadily until it reaches approximately 190-195 degrees. At this point, the brisket can be removed from the pit. Wrap it in foil or butcher paper and place it in your YETI (fat side up)…it will hold safely in the cooler for several hours until you’re ready to serve. After removing the brisket from the cooler, drain any drippings from that have accumulated in the foil and whisk them into your favorite bbq sauce. Put the sauce in a pan and bring to a boil on the stove, then remove from the heat.

Step 5: Slicing Place brisket on a large cutting board, with the fat side up. Start slicing from the flat (the thinnest part of the brisket). When you have sliced about 1/2 through the brisket , rotate it 180 degrees and continuing slicing until complete.

Photography from Robert Lerma

 

JUSTIN AND DIANE FOURTON

ambassador imageIt all started when Justin and Diane Fourton ditched their corporate jobs to pursue their dream and spend more time as a family. To be honest, they weren’t out to set the world on fire – just some mesquite wood, plus a little oak. But one mouthwatering bite of brisket led to another, and before they knew it, the juicy secret about Pecan Lodge was out. Food Network filmed an episode of Diners, Drive-ins and Dives and folks began to serve up heaping portions of praise for what Texas Monthly called one of the Top 4 BBQ joints in the world and Southern Living Magazine named the best pulled pork in the South.

It’s not easy work, but they love what they’re doing. And there are no shortcuts to doing it right. Their BBQ pits burn 24 hours a day, fueled by nothing but wood and passion. If it can be made from scratch, they do it that way- from grinding and stuffing their own sausage to making the custard for Aunt Polly’s banana pudding.

 

HARDING LANE / OFFICIAL SPONSOR

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OUR STORY

how it all started

As sister and brother growing up in Massachusetts, we always dreamed about not only working together but also working for ourselves. In the spring of 2009, after one of us had spent a few years working in New York and the other had just graduated from college, we came up with an idea: Steve was perpetually in search for the perfect fitting baseball cap (something he could never seem to find) and one that didn’t have brand names or team logos on it. Sarah had grown up needlepointing belts and pillows for family and friends, and we thought about how cool it would be to put needlepoint stitching on a baseball hat (something we had never seen before) and to give profits back to environmental organizations.

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We went searching for over a year to find a manufacturer that could not only meet our high standards creatively, but also environmentally and socially. For us, knowing where, how, and by whom our products are made is paramount. Our manufacturer is FLA (Fair Labor), WRAP (Worker’s Rights) and SA8000 (Social Accountability) certified, and is known for meeting the goals of eco-friendly brands from around the world.

We give a percentage of our annual profits back to The Trustees of Reservations, a Massachusetts based organization committed to protecting nearly 27,000 acres of land in the state. For more information, please check out GIVING BACK.

Our mission is to create unique products that look great and give back.

VISIT THE WEBSITE

PRESS

“all the news that’s fit to print”

Nashville Lifestyle Weddings, Winter/Spring 2014

The Boston Globe, June 2013

Town & Country, April 2013

Nylon, September 2012

Women’s Wear Daily, July 2012

Town & Country, June/July 2012

Rhode Island Monthly, June 2012

Glamour, May 2012

Yachting Magazine, March 2012

The Boston Globe, February 9, 2012

Cape Cod Magazine, August 2011

 

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SPONSOR PROFILE / Walter Irvine, Lime Rock Park

6 Questions for Walter Irvine of Lime Rock Park

Photo:  A 12 year old Walter Irvine in his dream car.

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Photo: A slightly older Walter Irvine now owns his dream car.

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If Land Rover made an airplane would you fly in it? 

Fly, no.  I would occasionally taxi, slowly, within sight of the hangar.

Tell us about yourself, your background, and what you do at Lime Rock. 

My life began October 26, 1979 when I got my driver’s license in Warren, New Jersey.  Lime Rock Park was the second place I drove to.  Three months later Lime Rock was the first road course I raced on.  Eleven years later (after formula car training and competing in the Jim Russell Championship at Mont Tremblant in Quebec) I began instructing for the Skip Barber Racing School, at the time headquartered at LRP.  We instructed and raced at 30+ tracks around North America but Lime Rock was always the darling.  Then three years ago this August 1st, I quit the school after 24 years and began to work directly for Skip Barber- the father of the racing school and the owner of Lime Rock Park today. Officially as Director of Business and Sales.  Unofficially I help to keep Lime Rock Park strong and relevant going in to its next half century of racing and motorsports.

You are quite a car guy, and apparently the former owner of a fabulous Land Rover Freelander.  Tell us more about your collection.   

Definitely Anglo-centric and mostly 2 seat sports cars but I did successfully dabble in some performance-phobic wallet drainers, mostly “storied marques” 70’s and early 80’s vintage. The Freeloader was the moped of the cars I’d owned.  Very entertaining, incredibly capable and nicely purpose built.  Unfortunately I would have preferred clicking on The Kardashians before telling my colleagues I bought one.  It did everything immensely well except go more than 50k miles.  Some “friends” put Ford Escape badges on it before I made my first payment.

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What was your favorite memory from last year’s Muddy Chef Challenge? 

Learning off-road driving from a then-random Muddy Chef participant (Scott Brewitt) who invited me to right seat one of the afternoons.  A driver who understands and exacts the best things out of a Rover is no different than a racing driver doing the same in a race car.  They are both enthusiasts- one no better than the other.  It was a pleasure to have met and participated (as a passenger) with this gentleman, who was genuinely happy to share his expertise.

The free Harpoon beer was also an event highlight.

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Which three people (living or dead) would you like to attend the Muddy Chef with and why?

Scott Brewitt, who I just mentioned above.  In hopes that he would let me do some driving <insert canned laughter>.

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Annette, (Editors note: Ms. Annette is so strikingly beautiful we dare not publish a photo) who is my world, and a 2015 JEEP Wrangler ™ owner.

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Steve McQueen.  I always wanted to ask him why the double-clutch upshifting in “Bullitt”.  Seriously, it may sound cool but it just wear and tear. Come on Steve..

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Super tramp or Styx.  Why? 

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Definitely Boston. 

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That CD was jammed in my first Range Rover Classic (’88).  I put 131,000 miles on that truck and non-consensually listened to “Don’t Look Back” more times than Eric Yohe has consensually fawned over his Debbie Gibson collection.

 

 

Editors Note:           Like Debbie Gibson is a bad thing?  Yummy.

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SPONSOR PROFILE / Alex Josefson, President of Spectro Oils

5 Questions for Alex Josefson, President of Spectro Oils

 

Tell us about yourself, your history with the company and about Spectro.

About me? I’m an outdoorsman, I enjoy cooking (and eating), and I love anything with a motor, I am basically the embodiment of the Muddy Chef! Ha-ha.

My history with Spectro Oils is rather intertwined as it is my family’s business. It was my grandfather, Robert Wehman who started Spectro Oils in 1966 right here in Connecticut, where we have been now for almost 50 years! We have been family owned and operated since day 1, with the goal to make high performance, and quality lubricants.

It’s funny, but I never know how to respond to people who ask me how long I have been working here. I have been a full time employee for around 4 years now, but I have always been with the company in some regard. Even when it was sweeping the floors during the summers in High School to help out. It was amazing how I always got called in when there were weird odd jobs, or long time consuming ones, but it never mattered to me because I have always loved being around, and being a part of this company. My proof in that is whenever we package gear oils, every employee complains due to the smell, the additives in gear oils tend to be rather, shall we say….pungent. But to me it’s a great smell, it brings me back to when I would visit my dad, uncle, grandfather, and grandmother when I was young, to me it’s a nostalgic smell.

Most of the vehicles at The Muddy Chef Challenge use the ancient Buick designed flat-tappet V8. What’s a good Spectro oil and why?

Spectro makes a number of oils that would fit a wide variety of Land Rovers. But the ones that would best fit that Buick motor would have to be our Motor-Guard 20w50. We carry it in two forms, a straight petroleum, as well as a semi-synthetic.

 

The reason that Spectro’s Motor-Guard line is a great fit for these motors is that they are high in an additive called ZDDP, or if you prefer the long name Zinc DiakylDithioPhosphates. ZDDP is a must have in any race cars, and classic cars/trucks, especially pre-catalytic converter, or that have flat tappet motors. The most important part off ZDDP is the zinc, because it is what we call an anti-wear agent. In short zinc bonds to the metal surfaces inside of your motor, and acts as a sacrificial barrier to prevent engine wear. It helps reduce the internal damage in the motor that can lead to major repairs.

What was your favorite moment from last year’s Muddy Chef Challenge?

Do I have to pick one moment? I honestly enjoyed the MCC from the second I got to the Falls Village Inn for the pre-weekend festivities to the closing awards ceremony. The biggest thing I enjoyed about this event though is that it doesn’t take itself too seriously. It’s FUN!!! That’s what the whole adventure is about, and it shows from every aspect. From allowing contestants to bribe judges (Feel free to contact me ahead of time this year for a list of my likes, and dislikes), to the comradery, and the genuine feeling that everyone is there to have a good time, it’s an exceptional event through and through.

But when all is said and done the one thing that impressed me more than anything else at the event was how everyone helped each other out. I saw people helping to fix other Rovers that went down, people sharing spices and other supplies during the cook-off, and some who went out of their way to make sure everyone got a chance to go out on the trails and have an adventure.

I really cannot say enough about the MCC staff, the contestants, and the event itself, it was truly a special event to be a part of.

You had a unique perspective as a judge. What was it like tasting all those courses?

Divine. Filling. Hilarious. Let there be no question I was the least proper judge at the table. Other judges were using words I barely understood to describe the flavors, and textures (I’m fairly certain they made a few of them up just to mess with me). But I started to get the hang of it, and have pretty much had Food Network on every day since then to prepare myself for this year.

Now the problem is going to be stretching out my stomach before the event. I am a larger individual who has been known to eat large quantities in one sitting before, but I have never been as full as I was after the MCC3 judging. I beg all of you that are participating this year, please bring us smaller portion sizes. You put amazing food in front of me last year, and with every bite I got larger and larger. But who am I kidding, I loved every second of it!

What to you plan to display/sell/offer at this year’s event?

I plan on setting up a nice little retail operation at the track this year. I will make sure to have a number of different oils to make sure that I have exactly what you need. I will also have with me a few of our cleaning products so you can make that Rover nice and clean for the next day out on the trail!

 

I will also have a number of giveaways of hats, stickers, t-shirts, and other things of that nature.

Be prepared for awards for things like;

  • Most outlandish campsite
  • Biggest Off-road Smile
  • Weirdest food Pairing
  • Best Location/Use of a Spectro Sticker
  • 3rd Best Dressed (Behind MHP and Eric of course)

 

I would also just like to take a moment to thank everyone involved in the MCC.  I have seen only a fraction of what Eric and Kristen do to make sure the event is as fun as possible and even that fraction was immense. Along with them are a number of instructors, photographers, other sponsors, and the Lime Rock Park office, all of whom don’t get enough credit for what they do to make this happen. I am lucky that I am able to do a lot of traveling for my job, and everywhere I went I was telling people about the Muddy Chef. I can honestly say that from Daytona to Milan, from Cologne to Chicago, there are many people out there who are jealous of this event. Please make sure that while we are there to really give credit, and thanks to the people that make the Muddy Chef possible.

PROFILE / Rob Wollschlager

THE LAND ROVER MUDDY CHEF CHALLENGE

Proust/Solihull Questionnaire

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1.      If Land Rover made an aircraft would you fly in it?   Why/Why Not?

The Series 1 was first assembled with leftover aircraft parts and paint anyway, so a full on Land Rover plane isn’t that much of a stretch. Though I would hope all the gauges in the plane work, unlike any of the gauges in my series.

 2.      Tell us a little about your background, your career and where you live.

According to my father, Jim Wollschlager, my first words were “Injector Pump”, “Dad”, and “Money”, in that order, then followed by “Mom”. I grew up watching Camel Trophy videos, The Gods Must Be Crazy and any other Land Rover movie I could get my hands on. Land Rovers were always the passport to adventure with my family as they facilitated camping trips, off road excursions, and fostered the closest friendships I have to this day. My family and Series III 88 are back home in Mystic, CT, but currently I reside in Omaha, Nebraska with my dad’s Series IIA 109 pursuing a masters degree in Oral Biology before starting Dental School at Creighton University.


3.      How many Land Rovers have you owned and which was your favorite?

 One does not simply have a favorite Land Rover, rather there is an appropriate Land Rover for every occasion. The Series III Stage 1 V8 is ideal for highway cruises and long distance trips. Last summer it chauffeured a newlywed couple in NYC from the Waldorf Astoria to Greenwich Village.


 The Series IIA 109 is the ideal base camp/mild expedition vehicle, as it’s equipped with a winch, roof top tent, mud terrains, and plenty of room for camping stuff and friends.  My Series III 88 is the jack of all trades, it looks equally at home playing U-boat in a mud hole as it does sitting parked in front of the Ocean House. If I could keep these three rovers for the rest of my life, I will be a happy guy.

 

 

 

 4.      What’s the best thing about owning a Land Rover?

 The people. No other automotive community comes close. I look forward to rover events all year long to see old friends, make new ones, and commiserate over our wonderful taste in terrible British farm implements.

 5.      What’s the worst thing about owning a Land Rover?

 The risk. Somedays the risk adds adventure and thoroughly brightens an otherwise supremely mundane day. Other days when I really need to be somewhere on time, not smelling like oil or gas, and not covered in grease, I cannot bring myself to risk taking the rover.

 6.      Been on an adventure? – tell us about it

How much time do you have? Among the many, my favorite is still Winter Romp 2010. I was a senior in high school and drove the Series IIA 109 300 miles up to Benton, ME with my brother by ourselves. I was so excited and spent so much time in the woods that between leaving CT on Friday and returning on Sunday I only got 3 hours of sleep the whole weekend. To top it off, we made it home under our own power!

Others include Vermentation, Vermeat, and the Muddy Chef Challenge to just name a few.

7.      How do you plan to beat the competition this year at the Muddy Chef Challenge?

Bribery.


8.      If you could ask Land Rover for a particular type of vehicle what would it be?

Please bring the AA yellow NAS 90! It has to be yellow, black soft top, and Hellas across the top of the windshield. 

9.      What upgrades/modifications does your Land Rover have?

The 88 has a custom 4-point roll cage, winch bumper and warn 8274, 33″ BFG KM2’s, and a Detroit rear locker. It’s enough to get me in and out of a lot of trouble.

10.  If you were on safari which three people would you pick to bring along?

1: My dad. He’s my best friend, and I HATE that he’s always right. I have spent dozens of hours struggling with a particular nuance on a rover, he’ll let me struggle, then walk up, flick his wrist and fix whatever it was in a matter of moments, and proceed to blow cigar smoke in my face and chuckle. He knows these cars better than anyone I know, though he’ll never admit it. He’s an excellent camp host, exhaust manifold chef, driver and so much more.


 2: The George. If you have to ask, you’ll meet the man, the myth, the legend, my brother, at MCC4.


3: If we brought a third, we would need a bigger rover to carry all the food, booze, and cigars. Who said camping has to be roughing it? ​

PROFILE / Bill Lucas

1.      If Land Rover made an aircraft would you fly in it?   Why/Why Not?

Of course. How could shoddy electronics or dissimilar metals corrosion possibly effect the safety and reliability of an aircraft?

2.      Tell us a little about your background, your career and where you live.

I live in West Hartford, CT with my wife Rae. I make my living flying a Dassault Falcon 50 business jet out of the Boston area.

My first off-roading experiences were with the US Army while assigned to an Air Cavalry unit, in many of their slung loaded ¼ ton M151’s. Over the years I’ve owned a Jeep, a Bronco, and a Blazer, spending most of the off road time on the beaches of RI and MA.

In 2009 we bought our ’04 Disco, totally stock. After one trip to the Winter Romp, I was hooked, and slowly started to bolt aftermarket things onto and into it.


3.      How many Land Rovers have you owned and which was your favorite?

Just the Disco as of now, but we are considering obtaining a second one – to keep stock, clean, and running.

My favorite however would be the RHD Defender I was able to wheel at the LR Experience / West Country facility while on a trip over in the UK.

4.      What’s the best thing about owning a Land Rover?

Being able to go anywhere, whenever, in a New England snow storm.

And of course, other LR owners / friends. 

5.      What’s the worst thing about owning a Land Rover?

 Trouble shooting new noises, lights, leaks, and alarms.

6.      Been on an adventure? – tell us about it

November ’11. MA’s Old Florida Road (FYI – We just added this trail to the 2015 Muddy Chef Challenge, you have been warned! LOL), with the Bay State Rover Owners group. 12 hours to finish the four or so mile course, and then the winter drive home without fwd sunroof glass and a very bent track rod.


7.      How do you plan to beat the competition this year at the Muddy Chef Challenge?

I’ve seen firsthand the competition from last year. I do not plan to beat any of them.

8.      If you could ask Land Rover for a particular type of vehicle what would it be?

A Disco or Defender type model that a Chevy small block could easily bolt into. 

9.      What upgrades/modifications does your Land Rover have?

Snorkle, HD suspension, steel bumpers/sliders, winch, aux lights, EasyPass, inline Chevy thermo mod, aft cargo conversion, new ‘old school’ Rover paint, and latest, a rebuilt ’67 Army ¼ trailer for the tent and gear.




10.  If you were on safari what three people (living or dead) would you pick to bring along?

Vladimir Putin, Sir Edmund Hillary, and Bewitched’s Dr. Bombay. Then let the campfire banter begin.

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And Kate Upton, assuming she’s off Keenan’s safari by now.

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Muddy Chef Challenge / Pre-Running the Madava Trail

The Muddy Chef (www.muddychef.com) staff and a select few volunteers recently visited Crown Maple/Madava Estate. We spent the day pre-running the trails and moving a log or two.  Lunch was served in the parking lot and everyone had a great time.  Video provided by Brad Andrews.

 

 

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PROFILE / Rick Liwush

Proust/Solihull Questionnaire

This week we interview Muddy Chef competitor and category winner Rick Liwush.  Rick and his Son Andy are world class fabricators and builders of one of the most fearsome Series II trucks on the planet (and he’s a super nice guy too!).

1. If Land Rover made an aircraft would you fly in it? Why/Why Not?

Probably not. Unless they teamed up with those who made the Concord. That would be a flight to remember. Just think the first land rover into outer orbit.

ROCK GARDEN

2. Tell us a little about your background, your career and where you live.

Even though that it’s fairly new, the Love to Overland bug has bitten me. The ability to drive in the outback and sleep under the stars and get up, break camp and do again the next day is just over the top, it should be on every ones bucket list. Have two grown children, Andy and Victoria. Restoring and building modified vehicles and spending countless hours cooking with both my children is a fathers’ dream. Was born and raised in Rochester New York, presently living in Williamson NY. Spent the last 35 years working in Contract Manufacturing for KAL Manufacturing.

3. How many Land Rovers have you owned and which was your favorite?

7 Land Rovers to date. Our favorite is the 1964 Big Tire series IIA or the LR3. Depends on the function and the mood.

4. What’s the best thing about owning a Land Rover?

The attention it brings, love the thumbs up from other drivers. It is a great way to break the ice at any event. The social aspects outweigh any negative possibilities. Being a Land Rover Owner puts you in a very special class, I have never met any LR owner who doesn’t follow the same rules when you’re behind the wheel, “No Land Rover ever left behind” Each person we have encountered have brought so many great experiences to the table, everyone is so helpful and kind. All are willing to lend a hand or whatever they have to help if you are sidelined. We have done many other events with many different clubs etc… but none are of the class of those who have the ownership of a Land Rover.

5. What’s the worst thing about owning a Land Rover?

People keep calling it a Jeep.

Maybe the leaks when it rains.

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6. Been on an adventure? – tell us about it

Just got back from SCARR in Texas, what a great show. The people were so friendly and over 100 land rovers in attendance. Fantastic trails, unbelievable views and trails for all types. Interesting weather. Out of this world event dinner on Saturday. This club puts on one great event. If you haven’t done it is worth the time off from work.  When we were invited to SCARR I was told that that if you could only go to one event this year, this would be the one we should go to. The challenges of the terrain is so different than what we entertain ourselves out here in the east. The Red dirt, gets everywhere were still washing it out of our LR. The networking of new friends was over the top. We even bumped into one of our sponsors’ of Muddy Chef.

Carnage, of course there was, we saw all different kinds, but without carnage where is the challenge. But there was one instance where you just have to hand out the award of “what were you thinking?”, Driver of a Landy minus brakes = totaling your front end, Driver came to event knowingly that his brakes were not in great shape but still proceeded to go wheeling anyways.  After crushing his left front due to lack of braking on a downward slope, all the driver wanted to do was blame everyone else, “Here’s your sign”.

7. How do you plan to beat the competition this year at the Muddy Chef Challenge?

If everything is done proper, like having individual tents for each category with no more than 3 judges per tent, so that to eliminate long lines and food getting cold this event should be one of the best ever. You can’t always make everyone happy but each year you learn for the year before, and the biggest squawk was the long time to present to the judges Eric if you really want to make this an all-star event than we need to step it up and separate the judges into their respectable classes.

 Which in turns creates less stress on all involved both participants and judges.

Make time for those who plan on doing both the standard competition and for those who are also competing in the iron / chopped/ top chef event.

So to answer the question fairly, if the above is accomplished then we as participants can let the food do the talking. We been preparing for this since the last event, our thinking and testing of recipes are from simple to way outside the box thoughts. It really isn’t about winning it’s about sharing the experience and bring them home with you. Pass the donuts please… ohhhh they were so good…..

So get ready judges, sit back, take a big bite, close your eyes and let us entertain your culinary pallets.

 

8. If you could ask Land Rover for a particular type of vehicle what would it be?

A vehicle similar to the defender 110 but with some larger tire options and make interior roll bars standard, for the Queens sake we all know that most of these are used for work or Fun. We are not purchasing them to sit in the driveway. We are men of means and with that said make one that we all can afford here and on the other side of the pond. Just use the data that Ford motor company did in the sixties, build a fun, smart looking and affordable vehicle, make your target the middle class and build hundreds of thousands of them and watch your sales and profits rise.

 

9. What upgrades/modifications does your Land Rover have?

As seen at the last event the 1964 has been slightly modified…lol, heck, it’s been over hauled to the max. let’s start with the 37 inch Maxis Trepador competition tires, under the bonnet is a Ford 302 punched out to 347, McClould clutch, Spidertrax housing front and rear, Spidertrax ultimate 60 knuckles with Spidertrax bearings, Spidertrax rotors and drive flange kit, Spidertrax 35 spline axils up front and Dutchman 35 spline in the back, Hi-9 s front and back with 4.56 gears, ARB air lockers , Atlas 3.8 transfer case, Tom Woods drive shafts, PSC full hydro double ended ram steering, Griffen Radiator. ARB compressor, Wilwood 4 piston calipers, Currie anti rock sway bar, Wilwood peddles , Out front is a RED Winch Hornet – S , 18 gallon fuel cell, King coilovers on all four corners, bump stops and Pro Comp limit straps. Lighting by Baja, Kirkey Seats and 4 point harness all custom metal work was laser cut at KAL Manufacturing, External cage, 4 link’s custom built by son Andy Liwush.

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TO THIS:

10. If you were on safari what three people (living or dead) would you pick to bring along?

Bear Grylls, , to learn how to survive in all different situations

 

Thomas Jefferson, to have those star light campfire talks sipping on fine wines and tasting special preserves and talking about everything related to food.

 

Bill Clinton, for his love of Cigars… need we say more.

 

 

Crown Maple Syrup / The New York Times

 

Photo

 Credit Rikki Snyder for The New York Time
Paul Weyant, 30, is a tree tapper for Crown Maple, based in Dover Plains, N.Y.

Q. Is producing maple syrup as simple as tapping a tree?

A. Most people think of it as hanging buckets on trees, but at Crown Maple we collect sap through an extensive tubing system in forestland owned by Madava Farms in Dutchess County. In total we have about 150 miles of plastic tubing. We tap the sugar and red maple trees in early January when it’s still freezing at night. When the temperature gets above freezing in the day, the sap starts to run and we collect it for processing in our sugarhouse.

Is the season the same every year?

This year it was quite a bit colder, so the sap season started a little later, in March instead of February, and it ran until mid-April.

How do you transport the syrup?

Around midmorning, if the sun is out, the sap flows out of the tree, through the pipes to the collection house, where it is stored in large stainless steel tanks. On a good day, each tree produces about one gallon of sap. When it comes out of the tree, it’s about 2 percent sugar and looks clear.

What happens next?

Once the sap arrives at the sugarhouse, we store it in one of our 10,000-gallon tanks. The impurities are filtered out, and a machine takes out about 80 percent of the water. The concentrated sap is then boiled and stored in stainless steel barrels until it is bottled. All of this is done in one day. It takes 50 to 80 gallons of sap to make one gallon of syrup.

What do you do when the tree sap isn’t flowing?

We have almost 50,000 trees on Madava Farms’ 800 acres. Last summer, we installed 12,000 taps on trees on property leased nearby, which includes running wire, pipe and tubing through the woods. And we always have repairs because squirrels, coyotes and other animals nibble the plastic lines.

What do you like about your job?

I’m constantly going up and down hills and mountains, pulling lines through the woods and using a chain saw to cut branches. I don’t need to worry about fitness because I’m doing physical labor every day.

PROFILE / Robert Nimkoff

THE LAND ROVER MUDDY CHEF CHALLENGE

 

Proust/Solihull Questionnaire

1.      If Land Rover made an aircraft would you fly in it?   Why/Why Not?

Yes, but it would have to be a glider.

2.      Tell us a little about your background, your career and where you live.

Ex Seafood industry exec from Westport, CT currently living in Weston, CT. Punted the corp arena in 2008 to professionally pursue auto racing career and that’s how I’m depleting my retirement funds now!

3.      How many Land Rovers have you owned and which was your favorite?

My 1982 Stage One SIII is the first Land Rover for me. Ever since my Uncle bought a SII back in the 70’s (named Ralph) I’ve wanted one. Still want an 88 as well.

 nink

4.      What’s the best thing about owning a Land Rover?

Just being different and not having a carefree easy to drive car. It’s also very utilitarian for camping and farm work.

5.      What’s the worst thing about owning a Land Rover?

Not being able to smoke, drink and text at the same time because I’ve got to watch the road at all times!!!

6.      Been on an adventure? – tell us about it

Since it’s a new acquisition the Muddy Chef 3 was my first foray off road. Needless to say I had an adventure at Orvis when she rolled on the side in the articulation section. See photo!!

 nikoff rollover

7.      How do you plan to beat the competition this year at the Muddy Chef Challenge?

     Mario Batali is my co camper this year so I don’t need to say much more than that.

8.      If you could ask Land Rover for a particular type of vehicle what would it be?

Probably another gnarly basic off Series like vehicle. Jeep have taken this segment. Take it back.

9.      What upgrades/modifications does your Land Rover have?

Pretty stock. US trailer hitch.

10.  If you were on safari which three people would you pick to bring along?

Richard Leakey,  Jim Carrey (most recently in Dumb and Dumber to),  and my son.

Richard Leakey is Kenyan politician, paleoanthropologist and conservationist.

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LIME ROCK PARK / Track Improvements

Last week I visited Lime Rock Park to check on the upgrades and changes to the track.  Perhaps the most interesting change for Muddy Chef participants can be seen on the map below and highlighted in yellow.  If you were with us last year, you may remember the hospitality tents were setup on a hillside.  That hill is no longer there.  The new paddock showers and bathrooms should be fantastic!  I’ll post photos shortly.

Checkout the press release from Lime Rock below for more information.

 

Lime Rock Park

Lime Rock spending millions as it builds a better competitor and sanctioning-body experience

LAKEVILLE, Conn. (April 16) – Lime Rock Park Track President Skip Barber recently committed more than $3 million to a wide variety of projects to significantly rebuild Lime Rock’s infrastructure, with a primary goal of providing vastly improved facilities to specifically benefit competitors and sanctioning bodies.

Lime Rock Park

“We’re changing Lime Rock’s competitor-supporting infrastructure from pre-historic to near state of the art. And it will all be beautiful,” Barber said.

By early summer, the project will result in acres of trackside pavement significantly larger than at any time in Lime Rock’s history. The A- and B-Paddocks will be perfectly smooth asphalt and combined, there are 7 acres of paddock pavement. Both paddocks will also be attractively landscaped.

Lime Rock Park

Not since Lime Rock Park’s race track surface itself was re-built in 2008 has a construction project of this magnitude been greenlighted at the famous 1.5-mile automotive and motorsports venue in Connecticut’s Northwest Corner. Some of these projects will be complete in time for Lime Rock’s season-opener – the Memorial Day Weekend Trans Am Series, and Royals Sunday Car Show, May 22-24 – and the rest in time for the IMSA TUDOR United SportsCar weekend July 24-25.

“In 2008, the track itself had to get done – it was exceedingly bumpy, it needed more guardrail, better run-off areas. Now we’ve addressed the paddocks in a significant, competitor-centric way,” Barber said.

“We’re doing what we need to do – what we want to do – to ensure the track’s professional racing future,” Barber says. “Major sports car races have defined Lime Rock since the day it opened, and I’m making sure that continues well into the future.

“It’s important to note that everything we’re doing, all the changes, all the improvements… all will make Lime Rock more useful, easier to navigate, more sensible – but all with an eye to making Lime Rock even more beautiful than it already is. I have no doubt that, just in the case of our paddocks, Lime Rock’s will be the most useful and attractive in the U.S.”

Of the multitude of Road to 60 projects underway, the highlights are…

A-Paddock
To be completely re-done and much larger, plus: laser-graded-and-paved to eliminate standing water; it will be landscaped; there’ll be defined spectator walkways and cobblestone curbing; and the roadways through the paddock will be much wider. The new A-Paddock is specifically designed to allow two complete race rigs, tractors included, to park in-line – with a walkway in between – from inside Big Bend up to Victory Circle. Additionally, it will provide large and extremely efficient driving exercise and hospitality acreage for automakers as well as other ride-and-drive, press day and driver-training clients.

April 2015: A-Paddock will have an attractive retention pond behind the all-new Big Bend inside guardrail

Lime Rock Park

B-Paddock
To be completely re-done: Paved in its entirety (and also laser-graded to eliminate standing water), there’ll be much more usable space.

Hospitality Acreage
Manufacturers and teams now have choice of three large areas of Lime Rock property dedicated to corporate, race team and VIP hospitality. The popular Outfield hospitality acreage remains essentially the same but the existing hospitality area in the Infield (between the Chalets) has been significantly increased in size and laser-graded. The third is an exciting new hospitality area that overlooks the Righthander and No Name Straight. “The locations of our hospitality facilities will be second to none,” Barber says. Lime Rock also has three chalets, and multiple (and recently refurbished) trackside meeting rooms.

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Infield Spectator Hillside
Completely re-done: Close to 100,000 square yards of earth was moved, re-contoured, re-sloped and/or removed to dramatically improve and expand the sightlines as well as make Lime Rock’s famous “picnic-blanket-and-lawn-chair” experience even more enjoyable. Thanks to the re-working of the hill, close to 45 percent of the track can now be seen from this Hillside – with just a turn of the head.

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Additionally, the Infield Spectator Hillside has been extended all the way through the inside curve of the Righthander, creating an entirely new and exciting viewing area of No Name Straight and the Uphill. The Hillside reconfiguration has also allowed the spectator fencing to be moved even closer to the circuit in many locations.

A-Paddock Rest Rooms
The Men’s Room will be completely rebuilt – designed by Sam Posey and David Moore – and the Ladies Room totally refreshed.

Handicap Access
It will be improved and/or added throughout much of the facility.

Also: There’ll be a new PA system; expanded and robust wi-fi; improved cellular service; and improvements and expansions to the other spectator areas

 

 

PROFILE / Max Simmons

THE LAND ROVER MUDDY CHEF CHALLENGE

This week we interview attorney, new father, style icon and sunroof-less Discovery owner Max Simmons.

Proust/Solihull Questionnaire


 

1. If Land Rover made an aircraft would you fly in it? Why/Why Not?

 

I’d always trust a Land Rover to get me to the remotest location. I’d want an aircraft carrier there waiting for me in the event that it assumed the British position when I went to start it the next morning.

 

2. Tell us a little about your background, your career and where you live.

 

Blue-eyed blond welfare baby born to a teen single-mother in small-town central Illinois. After working my way through college (and I do mean working — ask me sometime about some of those jobs!) I spent nearly a decade working for non-profits and politicians in Wisconsin till opting for law-school. I now live in New Haven with my perfect wife, Abigail, and our perfect children, Emma-Marguerite and Francesco. My eyes are still blue but the hair is gray.

 

3. How many Land Rovers have you owned and which was your favorite?

 

My ’97 Discovery is my first. It’s perfect for me. Stepped roof, alpine windows, and super-robust frame and drivetrain echo the original safari-mobiles while the ABS, airbags, A/C and side-impact beams update it just enough (my friends say it’s perfect for me because it’s a little bit redneck and a little bit elitist). After a long region-wide search (I wanted one without sunroofs) I found it hibernating mostly rust-free in an East Haven garage. The owner bought it as a project that he never got around to starting.

 

4. What’s the best thing about owning a Land Rover?

 

Two things: (1) Seeing it waiting for me in the parking lot: It promises adventure and escape, even if only once in a while, and (2) the friendship with my mechanic.


5. What’s the worst thing about owning a Land Rover?

 

The friendship with my mechanic.

 

6. Been on an adventure? – tell us about it

 

Besides the Muddy Chef? So far the adventures have been the steep learning curve in roadside repairs using bubblegum and duct tape.

 

7. How do you plan to beat the competition this year at the Muddy Chef Challenge?

Lock Eric Archer and Chris Copeland in the basement till August 3rd.


 


8. If you could ask Land Rover for a particular type of vehicle what would it be?

 

An updated NAS Defender 110 (or a 130!). I’m a family guy, and I’d love to have a suitably sized Rover for hauling the whole herd into some more remote locations.

 

9.    What upgrades/modifications does your Land Rover have?

TrueTrac diffs, front diff guard, JATE rings, and . . . new headliner!


 


10. If you were on safari what three people (living or dead) would you pick to bring along?

I probably should say Selous, Stanley and Schweitzer, but more likely I’d prefer Groucho Marx, Julia Child and Ansel Adams.



PROFILE / Keenan Langlois

THE LAND ROVER MUDDY CHEF CHALLENGE

This week we are interviewing Keenan Langlois – Muddy Chef competitor, professional Chef, LR4 owner,  and the man with one of the coolest campsites at last year’s Muddy Chef Challenge.

Proust/Solihull Questionnaire

1.      If Land Rover made an aircraft would you fly in it?   Why/Why Not?

Yes.  I would imagine if Land Rover made an aircraft it would be a helicopter, luxury on the inside with amazing maneuverability.

2.      Tell us a little about your background, your career, and where you live.

I am a chef at The Sinclair Kitchen in Harvard Square, and I live in Salem, MA just outside of Boston.  My family were Jeep owners since the seventies until I drove my sisters 2003 Disco a few years back.  I bought my first Land Rover in 2014.

 3.      How many Land Rovers have you owned and which was your favorite?

I have had the good/bad fortune of owning my first TWO rovers in one year.  This due to a wreck that totaled my first one in February.  I soon was on the hunt for another same year and color, which I picked up four weeks ago.

keenan la3

 

 

 

 

 

 

 

 

 

 

 

 

4.      What’s the best thing about owning a Land Rover?

This year’s snowfall in the Northeast was abominable.  Loved just getting in the LR cranking it up, raise suspension and put it in drive. No shovel required!  This car also saved me a lot of pain from the wreck.  I walked away from a 60 mph head on collision.

keenan lr2

 

 

 

 

 

 

 

 

5.      What’s the worst thing about owning a Land Rover?

The temperamental warning lights.  What’s going to light up next?

 

6.     Been on an adventure? – tell us about it

My only great Land Rover adventure was MCC3, had a blast and looking forward to MCC4!

 

7.      How do you plan to beat the competition this year at the Muddy Chef Challenge?

I’m not looking to win anything in the chef challenge.  I just want to meet great new people and get into some serious mud.

   8.      If you could ask Land Rover for a particular type of vehicle what would it be?

I’ll leave the planning up to the experts.  Looks like they are going in the right direction with the Evoque and the new Disco Sport!

9.      What upgrades/modifications does your Land Rover have?

Since recommendations from new friends at  MCC3 I had added Johnson Rods and General Grabber AT 285/65/18.  Lost in the accident, but I will rebuild.

 10.  If you were on safari which three people would you pick to bring along?

  • Bear Grylls-because who wouldn’t want a survivalist by their side?

eurp-1203-03+one-millionth-land-rover-discovery+bear-grylls

  • Gene’s Beans (Gene Schubert) to gently guide me through the rough terrain.

  • Kate Upton-because why the hell not?

GQ-Kate-Upton

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Join us next Monday for the next installment of “PROFILES” 

 

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PROFILE / Eric Archer

THE LAND ROVER MUDDY CHEF CHALLENGE

This week we are interviewing Muddy Chef competitor (and category winner) ) Eric Archer

Proust/Solihull Questionnaire

eric archer crown maple

  1. If Land Rover made an aircraft would you fly in it?   Why/Why Not?

Sure! Experts with aluminum, strong build qualities. Although I would be quite concerned about the environmental impact of all the leaking oil!

  1. Tell us a little about your background, your career and where you live.

Live in Rhode Island with my wife (Linda). Our son went to University of Vermont and still lives there after graduating. Our daughter starts working in Boston with PricewaterhouseCoopers (PwC) in September. I’m enjoying retirement after a fulfilling career in the staffing & recruitment industry. Spending my time bicycling and 109 restoration.

  1. How many Land Rovers have you owned and which was your favorite?

Three. Defender 90, Defender 110 and recently acquired 1959 Series II 109 station wagon. Currently working hard to restore the 109 with hopes of bringing it to the Muddy Chef! This is clearly my favorite; a direct correlation to the hours, joys and tears currently being invested!!

eric archer discovery

  1. What’s the best thing about owning a Land Rover?

Unique, rugged, timeless; and they come with membership into the informal (but real) club of Land Rover owners. It’s a culture…might even say a cult!

  1. What’s the worst thing about owning a Land Rover?

Fortunately, I haven’t experienced the constant breaking down that I often hear about. Expect this may change when the 109 is on the road?? Worst thing is my backside is a few sizes too large for the driver’s seat and drivers seating compartment. How come the driver’s seat doesn’t slide back further!!

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  1. Been on an adventure? – tell us about it

Land Rover adventure? Life adventure? Been on both….. “What happens on adventure Stays on adventure”

  1. How do you plan to beat the competition this year at the Muddy Chef Challenge?

My wife and children showed little to no interest in attending the Muddy Chef last year, so I invited Chris Copeland (a neighbor) to join me last year. Ends up he’s not only a car guy but a Foodie!! Chris is joining me again in 2015!!

  1. If you could ask Land Rover for a particular type of vehicle what would it be?eric archer 109 2eric archer 109 3

Keep producing Defenders!

  1. What upgrades/modifications does your Land Rover have?

Not much. Pretty much stock.

  1. If you were on safari what three people (living or dead) would you pick to bring along?

Marlin Perkins (Mutual of Omaha’s Wild Kingdom) – Guide and expert. Enjoy, understand and avoid being eaten!

Ernest Shackleton – Bring us home despite conditions or equipment

Robin Williams – to entertain us at the evening campfires OR Tarzan for that special bond and translation skills!

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WhistlePig Rye Whiskey / The best in the world?

SOURCE: FORBES

 World Class Whiskey – From Vermont?

 Larry Olmsted

I’ve been writing on wines and spirits for over 15 years, and living in Vermont for even longer, but the two have never had much in common – until now.

Unlike vodkas made from Maple syrup or even lactose (really), WhistlePig, which is bottled on a farm in rural Shoreham, Vermont, is not just another marketing gimmick – according to many critics it is the best rye whiskey in the world.

As I reported recently with the launch of a high-end rye from boutique bourbon maker Knob Creek, super-premium rye is the hot new spirits category. America’s favorite before Prohibition, rye is again all the rage among bartenders heralding a return of classic cocktails like the Manhattan and Old Fashioned. But WhistlePig is almost too good for this, and can be appreciated on its own.

Introduced in mid-2010 and made in very limited quantity (1000 cases), the story behind WhistlePig is unique. Industry legend Dave Pickerell, the longtime Master Distiller for the renowned Maker’s Mark bourbon distillery in Kentucky, decided to devote himself to a quest for the best rye possible, the next evolution of boutique bourbons. He wandered the earth trying rye whiskies, until he found what he considered its finest expression in the form of a new Canadian version, made from nothing but rye grain (law requires the majority of starch to be rye in order to be labeled rye whiskey, just as it requires 51% corn for bourbon, but pure ryes are rare).

For various reasons, including the fact that rye grain is considerably more expensive than corn, but also because a straight rye distillation is very tough on equipment, gumming it up with sticky residue, few distillers have bothered with pure rye whiskey. But the Canadians solved the sticky problem with two solutions, using malted rye and by developing a special strain of yeast-like fungus for distillation (for much more detail on this issue, check out this article from a great site devoted entirely to Canadian whiskies).

So Pickerell teamed up with WhistlePig founder Raj Bhakta, a former contestant on The Apprentice, who purchased a two century old working farm in Shoreham and renamed it WhistlePig Farm and began growing his own rye. Bhakta purchased the incredible Canadian rye whiskey, still in bulk storage, brought it back to Vermont, hand bottled it, and it blew critics away with rave reviews. At the same time, Bhakta and Pickerell, now Master Distiller for WhistlePig, have set up their own distillery on the farm and are working towards producing their rye from start to finish going forward.

But where it is made is not nearly as important as how it tastes.

Pickerell fell in love with the stuff because of its strength, purity (100% rye grain) and maturity – he calls the combination of proof and purity 100/100 and along with 10 years of aging in new American oak barrels, claims it hits “the sweet spot” in all three categories. I think he is right, and the balance between the higher than usual strength, higher than usual purity, and lengthy aging is perfect. It certainly does not taste like 100 proof, or half alcohol, because the woodiness for the aging perfectly balances the strength. It’s got just a hint of herby spice, maybe a little mint or cinnamon, but nowhere as much as many whiskies and less spicy zing than most ryes. Rather it j tastes of grain, its essential component, in a good, earthy, bread-like way, with the caramel-rich mouth feel of well-aged whiskies. I hesitate to call it straightforward, because that makes it sound simple, but its straightforward – it tastes like rye.

I’m not the only one who likes it. When the first batch was just released in mid-2010, it immediately earned a whopping 96-point rating from Wine Enthusiast – the highest rating the prestigious magazine has ever given to a rye. The Tasting Panel magazine gave it 94, and F. Paul Pacult’s acclaimed Spirit Journal gave it the highest possible 5-star rating. Details magazine simply called it “America’s Best New Whiskey,” while the Wall Street Journal named it one of the top five whiskies of the year. There was no shortage of other accolades.

And the odd name? Well to really appreciate that, you have to listen to the funny story in first person audio from Bhakta on WhistlePig’s website, but hey, it’s as good as lots of names, and to go with it, they created a suitable logo which reminds me of the Monopoly board game guy crossed with a pig. If I’m going to buy a $70 bottle of rye from anyone, it’s as likely as not to be a cartoon high-roller pig with a top hat and cigar.

But seriously, as whiskey lovers continue to enthusiastically embrace WhistlePig, there is likely to be a lag between the sellout of the limited first batch and future production, so hesitation might not be the best strategy.

We get a shout out on Jalopnik

We Adopted A Terrible Toyota Truck To See How Reliable They Really Are

Andrew P Collins

We Adopted A Terrible Toyota Truck To See How Reliable They Really Are1

This is no diamond-in-the-rough. It’s not an “oldie but goodie” like Bowman’s well-storied Ram. This ravaged third-gen 4Runner a mean-muggin’ non-fucking-giving beater, and now we have the arduous task of taking care of it. Or, you know, destroying it.

Last night this lifted, bent, ratty Toyota 4Runner appeared at my doorstep like an abandoned baby in a basket. It smells faintly of Mexican food and everything aft of the front seats seem to have been converted to a sleeping/storage area.

At least somebody did put the wheel back where it’s meant to go, here’s the 4Runner as it sits at Truck Yeah HQ right now:

We Adopted A Terrible Toyota Truck To See How Reliable They Really Are234

The whole thing is this cool militaryish green/grey with a Rhinoliner’d hood (why?). The front grille is definitely not straight and neither is the (aftermarket?) trailer-hitch rig. But really, all it needs is a light bar and maybe some funky Plasti-Dip on those wheels. Next stop Wal-Mart, baby.

Okay the real story is the owner (a former colleague) lit off to San Francisco and didn’t feel like paying for parking, I think, so he bequeathed it to Truck Yeah!/Jalopnik for an undefined period of time “as long as we promised to document its destruction.”

I dunno, the whole arrangement’s pretty vague but I’m basically running a rusty orphanage up here and I just couldn’t turn those sweet three-spoke wheels away.

After a brief assessment and lap around the driveway, I’ve concluded it may be too nice to simply suicide… sounds okay, tires are great, and the 3″(?) lift looks professionally executed.

We Adopted A Terrible Toyota Truck To See How Reliable They Really Are

So what are we going to do with this hog? Chase polar bears up Canada way? Mud racin’? Make it my new guest bedroom? Should be a good rig to teach my fellow NY-based bloggers how to off-road this summer… at the very least.

Your turn: Ideas. Go.


Andrew P. Collins is Jalopnik’s off-road and adventure guy. Shoot him an email atandrew@jalopnik.com or hit him up on Twitter @andr3wcollins to talk trucks.

11 195Reply

You should come to Rovers on the Rocks this year, or Muddy Chef challenge up at Lime Rock if you want something more local to you.

Hemmings Motor News covers The Muddy Chef Challenge!

Get Your Vintage Mud On!

at 8:00 am   |   3 comments

Muddy Chef Challenge

Photo courtesy The Muddy Chef Challenge.

Owners of classic cars have more vintage race, rally and touring events to choose from than ever before these days. But what about owners of old-school, 4 x 4 off-road machines?

Fortunately, the crowd that loves to get dirty now has some options of their own.

The Muddy Chef Challenge, first contested at Vermont’s Mount Stowe in 2008, returns to Lime Rock Park in Lakeville, Connecticut for the second year in a row and its fourth iteration overall from July 30 through August 2.

The organizers of the Copperstate 1000 vintage rally—now in its 25th year—have added an off-road event, the Copperstate Overland, with its inaugural running happening from October 18-21 in Arizona.

The Muddy Chef Challenge, which is open exclusively to Land Rover owners, combines camping, off-road challenges and a cooking challenge along with sporting clays target shooting and even a chance to get dolled up for a white linen cocktail party. The cost of registration is $75, plus $25 per night to camp at Lime Rock. But participants need to bring their own food, cigars and whatever other party supplies they might need for three days of hanging out with like-minded Land Rover enthusiasts.

The Muddy Chef Challenge seems not to take itself too seriously. Making friends, sharing food and playing around getting Land Rovers muddy—the way they should be—seem to be the goals of the organizers and participants alike.

The Copperstate Overland is open to more than just Land Rover owners (though we suspect that plenty of Rover owners will be involved), but anyone wishing to enter will need an off-road vehicle from the 1979 model year or older. At $6,850, the cost of the Copperstate Overland is quite a bit steeper than the Muddy Chef Challenge, but that price includes all meals and double-occupancy lodging for the driver and co-driver/navigator, including a final night’s stay after the rally and awards dinner the final night.  A portion of every entry fee goes to benefit the Men’s Art Council of the Phoenix Art Museum.

In addition to not staying in tents for that significant entry fee, the Copperstate Overland will feature a mix of off-road and on-road rallying amid some very beautiful Arizona countryside that is a contrast to the potentially very muddy Lime Rock experience.

Different events for different tastes—and budgets, but both guaranteed to get your car dirty.

Land Rover Series III for sale! / Need a ride for The Muddy Chef Challenge?

REALLY A SERIES III?

A Land Rover Series III for sale?  Wow!  So you want a classic Series III Land Rover but ain’t a bank president.  Or you are a bank president and you want an immaculate Series III Land Rover…  The car below could be either.  It’s an amazing original Land Rover with a huge amount of extra parts and some extremely rare stuff.  Have you ever seen the original tool roll and the protecto-plate ID plate?   No?  Neither had I.

WHAT’S IT NEED?

Almost certainly a frame.  It’s crusty.   But, the truck drives and runs fine and has an overdrive.  That’s important for going somewhere closer than the local beach or camping trip.

 WHAT’S IT COST?

Well, that depends.  You can buy it one of two ways.  As it is and do the work yourself.  Or negotiate a new frame and have an amazing barn find truck to drive anywhere.

I’M INTERESTED!

PM me at info@muddychef.com and I’ll hook you up with the seller.  I’ll tell you in advance he ain’t looking for bargain hunters or tire kickers.

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WhistlePig Rye Whiskey / OFFICIAL SPONSOR

 

For America, it has been a long road back to rye.
That road was paved with tea leaves.

  

Before the American Revolution, most Americans ate rye bread and drank Caribbean rum.  Dutch settlers pushing up the Hudson brought the rye grain with them from the Low Countries, and introduced it to their Yankee neighbors, who needed a crop that could survive a winter far harsher than what they had left behind in England.  Meanwhile, British ships regularly offloaded large volumes of rum shuttled from their West Indian colonies to their great colonial ports of Boston and New York.  If Americans drank whiskey at all, it was because they were backwoodsmen too far from these ports to access this rum.  These pioneer farmers turned to building their own stills, and distilling whatever might be left over from their harvests, as a way to keep the chill off in the cold northern winter.

Things changed in the cities, though, after the colonists entered open rebellion.  The Crown responded by hitting Americans where it really hurt: by placing an embargo on rum imports.  Thirsty and resourceful, the young republic turned to something it could produce independently: rye whiskey. If the American Revolution had an “Official Beverage”, it would’ve been rye. All the classic American whiskey drinks, like the Old Fashioned and the Manhattan, called for rye. The hearty grain was right at home in northeast American soil, toughing out the long winters and persevering throughout the seasons. George Washington himself became the largest producer and distributor of rye in the United States.

 

Pure, aged rye is more flavorful, complex, and delicious

than any corn-based whiskey.

Though sturdy and resilient in the ground, rye couldn’t stand up to the punishment of the Civil War. Along with the rest of the country, the rye industry was torn apart. As the decades passed, the punishment continued; prohibition and two world wars conspired to keep America’s finest whiskey buried in the frozen past. Even during periods of great prosperity, from the Roaring 20’s to the Baby Boom, the country poured all its capital-crop love into the sweetest, easiest grain of all: corn. Poor old rye was hung out to dry. With the lowest sugar content of all grains, it is the most difficult grain to distill. Rye is tacky, bratty, and stubborn… but the labor of love is worth the struggle. Pure, aged rye is more flavorful, complex, and delicious than any corn-based whiskey – just ask The Founding Fathers.

Speaking of fathers, WhistlePig was born in 2007, when Raj P. Bhakta bought the Farm. Rather, he purchased the farm. The point is, he is alive and well and married and a father, and the proud owner of WhistlePig Farm. After spending his last dime on 500-plus magical acres in Shoreham, VT, Raj joined forces with Master Distiller Dave Pickerell (of Maker’s Mark fame) to plot the long awaited return of rye whiskey to the States. The two men got their hands on the best batch of aged rye in North America. A few months later, in February ’09, they hatched a 5-year plan to transform WhistlePig Farm into the first ever single malt, one-stop rye shop, with all stages of the process located on site: from growing the grass, to distillation, to barreling and aging, to bottling.  With the opening of our single-estate farm distillery in the summer of 2015, what was once a pig-headed dream will be a top-shelf reality.

On January 1, 2010, Raj & Family cleared out an old barn, rolled up their flannel sleeves, and started bottling the exquisite rye. The ‘Pig was out of the pen! In 2013, the gang harvested its first crop of rye. And when distillation begins on the farm on July 4th, 2015, the WhistlePig vision will be complete. Just like that, after 200 years of lying dormant, Miss American Rye is back on her feet.

WINNING! / CHECK YOUR MAILBOX!

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If you have registered for the Land Rover Muddy Chef Challenge be sure to check your mailbox this week for a surprise!  What better way to get psyched for the event than with a surprise.  We are working on adding additional challenges to the event.  These might include equestrian, water, mud (lots and lots of mud) and field engineering.

Hillrock Estate Distillery in Whisky Advocate

WHiskey-Advocate-300x111

Hillrock Estate Distillery: tiny, vertical, and beautiful

July 2nd, 2012

Whisky Advocate’s managing editor and contributor Lew Bryson reports on his visit to Hillrock Estate Distillery.

I recently took a trip up to Hillrock Estate Distillery, near Ancram, New York. The distillery is east of the Hudson River, near the Massachusetts border, in a rolling, wooded valley near the Berkshires, an area that was settled by Dutch grain planters. This is a part of the country I’m well familiar with; my wife grew up here, and we were married about fifteen miles away. So I wasn’t surprised to find that the roads to Hillrock were narrow and winding, or that the place itself was beautifully rural.

Hillrock is the baby of Jeffrey Baker, who made his money in banking…but has a farming background. He’s been involved in small-scale farming as a sideline for over 20 years, having started with a dairy farm in 1989, then organic beef, finally moving down from the Vermont border to Ancram, where he became interested in the concept of field-to-glass distilling. He was particularly interested in the idea of tasting a difference from grain grown in one field vs. another, and eventually hooked up with well-known distilling expert Dave Pickerell.

Dave’s spent quite a bit of time here in the past year, and was there when I arrived at Baker’s 1806 farmhouse. They were in a mood to celebrate: they had just that very minute received an approval email from ATTTB for their solera bourbon label. We went out on the porch, looked down on the distillery, sitting in a sunny spot between a barley field and a rye field, and talked.

Hillrock’s all about details. The rye and barley is grown here and on another 100 or so acres in the valley (the corn is grown by local farmers); it’s being grown organically, but they haven’t received their certification yet. They built a malthouse with floor maltings, what they believe to be the first such in-house distillery maltings in the country since Repeal. They’re using a variety of smoking techniques for some of the malt (and looking at old maps to find local peat sources). They are distilling on a combi-still (a pot still with a column) with a series of adjustments applicable to the type of spirit produced that Pickerell would take pains to show me (distillation began in October, 2011). They are currently aging spirit in seven different barrel sizes.

It was the seven different barrel sizes that led Pickerell to laugh and admit, “Sometimes I do things that are a pain in the ass.” His day-to-day distiller (and maltster, and warehouse manager, and bottler…), Tim Welly, grinned in tacit agreement.

That in turn led Baker to admit that he went along with all of it, and instigated some of it. That’s why he’s the sole investor. “I’m a detail-oriented guy,” he explained. “If you’re going to do this, something this insane…do you really want an investor looking over your shoulder?”

We did sit down and taste the solera bourbon, which includes aged stock they bought and mingled with small-barrel aged Hillrock distillate. It is a good whiskey, with a cinnamon-spicy, fruit-laced finish. Dave recalled his excitement when that spicy note appeared. “That’s from that field,” he said. It was proof of the terroir concept, when they knew they had something with the estate-grown grain concept.

The solera bourbon will be available in New York around the beginning of October, as will a single malt whisky that is about to begin a wood finishing process. Dave was a bit cagey about that, only saying that he’d done research and found a dynamite wood to season whiskey; further pressure would only get that it was a type of fruit tree. Or maybe a nut tree. And he wouldn’t tell me more.

The tasting room is more like a small vineyard than most small distillery’s, with graceful wood furniture and samples of locally-grown foods. The whole place is simply elegant, and will make a great tour once it’s open.

There’s not going to be a lot of whiskey out of Hillrock, but I suspect we’ll be seeing more of them, and more of this type of high-end distillery; like Distillery No. 209, a high-end gin distillery in San Francisco that I visited last fall. This is going to be part of the future of whiskey distilling, a small and very interesting part.

From: http://whiskyadvocate.com/whisky/2012/07/02/hillrock-estate-distillery-tiny-vertical-and-beautiful/

In The News / MCC on NELRC

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LINK TO THE ARTICLE HERE

RESEARCH IN RECOVERY / OFFICIAL SPONSOR

 

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Our Vision

We are simple people here at RIR and when starting this venture we set out to do one thing.

Design and build the highest quality recovery products for synthetic winch line applications.

Design Criteria

These are what we have in mind when we design our components.
  • Safe
  • Strong
  • Tough
  • Lightweight
  • Compact
  • Soft shackle friendly
  • Last but not least COOL!

About Us

Research in Recovery LLC is a small company in Upstate New York. Our focus is to build the highest quality Recovery Gear possible. All of our gear is designed in USA and made in USA. We believe in supporting our local community so we strive to utilize local craftsmen for our production.

To purchase any of the products on this page please visit:  http://www.researchinrecoveryllc.net/

Recovery Blok

Recovery Blok

CNC machined 6061 Billet Aluminum body with a tumble finish,

300 series stainless steel axle and 4.5″ diameter polymer pulley.

Winch line capacity is 1/4″-1/2″diameter.

Working load limit is 18,000lbs.

NOT RATED FOR LIFTING!

$270.00

 Line Lok

Line Lok

Using a winch line thimble allows the winch operator to keep a safer distance to the fairlead when spooling in winch line.

2 piece dovetail design CNC machined from 6061 billet aluminum with a tumble finish.

.875″ diameter 17-4PH stainless steel pin.

Working load limit is 18,000lbs.

Breaking strength is 38,000lbs.

NOT RATED FOR LIFTING!

There is no need to cut or splice your line when using the Line Lok thimble. Just remove your existing hook and install the Line Lok in its place.

This product accepts up to 3/8″ diameter winch line and it accepts a 3/4″ D shackle or Soft Shackles.

**DOES NOT ACCEPT  D SHACKLES OTHER THAN 3/4″**

$120.00

The “Huxley”

The "Huxley"

This is our heavy duty version of a hawse style fairlead.

It’s a massive 1.5″ thick X 2.5″ tall it has a 10″ bolt pattern.

CNC machined from 6061 billet aluminum with a tumble finish.

We have also added the TEB feature(Trails End Beverage) a bottle opener machined into the bottom of the fairlead.

$85.00

RIR LLC LOGO DECAL

RIR LLC LOGO DECAL

4″ X 4″ DECAL

$5.00

researchinrecoveryllc@gmail.com

16 Allen St Hudson Falls NY 12839

http://www.researchinrecoveryllc.net/

The Land Rover Writer / Muddy Chef Challenge 2014

The Land Rover Writer

Help Please, Santa
Winter Memories
Behind the Steering Wheel [Courtesy Rovers Magazine, Nov/Dec. 2014]

By Jeffrey Aronson

To: Santa Claus

From: Jeffrey Aronson

Subject: Scandalous Accusations

In compiling this year’s list of requested Land Rover items some scurrilous elves have implied that I’ve neglected my Land Rover during 2014, which would move me from the “Nice” list to the “Naughty” one. I feel compelled to share with you my care for the Land Rover in order that you might have a more complete picture prior to your final decision.

This summer – well, truthfully, this spring and summer – my II-A exhibited signs of carburetor flooding, viz., clouds of black smoke upon start up. Its spark plugs looked like they had been washed ashore after the Gulf of Mexico BP spill. After a mere three months of spreading clouds of unburnt gas I removed the carburetor one evening, disassembled it, cleaned every part, reassembled and re-installed it. I “test drove” it for a month, and yes, it continued to misbehave, but within only six weeks, I finally ordered a new carburetor from Rovers North that immediately ended the problem. Surely my rapid response to this issue should warrant retention in the Nice” category.

Yes, last spring’s “timing by ear” might have advanced things a bit – ok, a lot – but within a mere month I had put the timing light to the Rover and brought it back to spec. I would not also not want you to forget this summer’s wash; had you seen it you would have admired its shine. I even swept out the interior – twice – when company announced their arrival. Indeed, photo evidence from last winter will document that I actually swept snow off the car beforestarting off! When a rainstorm, followed immediately by an Artic front, froze the key and the ignition lock together, who do you think dragged out an electric heater to thaw out the interior?

In summary I would ask that you recognize my accomplishments on behalf of the QEI this year and accept my 10-page list of presents. I ask that you exercise care in not bending the new door skins when bringing them down the chimney and feel free to use the new elephant hide seats on the sleigh before leaving them under my tree.  As with last year you’ll recognize my house from the Land Rover signs beside the wreath and the Land Rover artwork on the inside walls. Please note that snacks for you will be on the mantle, along with treats for the reindeer, which I will leave on the roof.

__

The QE I, my ’66 II-A, has remained my “go to” vehicle since its purchase in late 1991. Its previous owner had earned the nickname “The Terminator,” but he had refurbished mine to be his “stock” Land Rover. My test drive consisted of 10 minute tootle across some farm fields in southern Maine, on a bright sunny day. The faded Sage Green paint had the right patina, the elephant hide interior had the right smells and the safari top promised a life of adventure. I ignored every piece of advice on how to assess a Series Land Rover and bought it on the spot. A week later I got a ride to pick it up. That’s when the four different retreads began their tarmac shimmy, the dirty contacts in the fuse box refused to send power to the windshield wipers – it rained that day, of course –  and the ammeter needle flew raged across the gauge like a character in “Breaking Bad.” The 30 minute drive to my-then house in Maine produced a virulent case of buyer’s remorse as I had purchased the Land Rover to enable me to start my new free-lance contract worker life.

A 25-year old vehicle with 111,000 miles seemed like a questionable choice to friends but the QE I has been a faithful workhorse in near-daily use. Its current Rovers North-rebuilt engine has run for 360,000 and still maintains good cylinder compression; I’ve never even had the head off this engine. Stuff happens to a Land Rover used primarily for work; the transmission has been rebuilt once, the clutch replaced twice (as has the rear differential) and it has sat for 10 years on a Rovers North galvanized frame. I’ve gone through tankers of engine oil, gallons of gear oil, many feet of electrical wire and duct tape.  My calls to Rovers North have been made from the comfort of my home to the misery of distant roadsides but my Rover has kept me going.

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This is the season when it’s essential to recognize what my Land Rover has made possible as well as the extraordinary people it has brought into my life. This past summer I joined enthusiasts from New Jersey, to New Hampshire at Peter Voller’s first Vermont Overland Rally in Rockingham, VT. Every model of Land Rover, from Jim Macri’s concours Series Land Rovers to Land Rover Scarborough’s 2014 Range Rovers to a wide range of Discoverys and Defenders, mingled on Justin Lillie’s farm fields and woodland trails. The camping and camaraderie was matched only by the fun on the newly-created off road trails and Class 4 roads in south-central Vermont. From the British Invasion, Stowe, VT, to the Muddy Chef Challenge, Lakeville, CT, to Virginia’s Mid-Atlantic Rally, to the Solaros down south and the Solihull Society’s National Rally out west – whether greenlining or the extremes of Moab, you’re in great company.

Land Rovers attract interesting people and make enthusiasts out of them. Their sense of adventure drives them, no matter what their age, gender, profession or occupation. Circumstances might restrict their activities but not their vision.  Some travel around the world and some explore distant locales; others take their kids camping for the weekend. Some bring vitally needed supplies and equipment to stricken regions; some transport children to school and activities. To undertake any trip in a Land Rover makes that travel special and invigorating.

The affection for my Land Rover makes my rare visit to Rovers North a treat. This fall’s trip came after the British Invasion in Stowe, VT. Not only did the foliage provide a spectacular color show but a rainbow appeared in the sky that seemed to end over Westford. Prompted in advance of my visit, the sales techs – those familiar voices on the phone: Les, Arthur, Rob, Greg, Eric, Zack, Buck and Travis – had removed the “Jeff’s Stupid Questions” whiteboard from the wall. Their accumulated knowledge and experience with Land Rovers, coupled with the complete databases at their fingertips, reassured me that I can keep my II-A fully functional for the future. More importantly to most enthusiasts that commitment extends to the Discovery, Range Rover and Defender models as well.
The shipping crew in the warehouse made it clear they knew exactly where I lived. The parts inventory, which looked vast to me, was increased by yet another container shipment that arrived during my visit – craftily, I weaseled out of helping unload the enormous container by claiming magazine deadlines. The headquarters also featured a kennel’s worth of friendly dogs who alternated between clamoring for attention and falling asleep in front of you. I’m confident I interrupted important work by many of the Rovers North staff that day. Working with Thompson Smith, the magazine’s terrific art director, we obsessed about the best photos for the most compelling articles. While we enthused about the stories enthusiasts had sent to us, the rest of the Rovers North crew busied themselves in sourcing quality parts, helping you choose the right part[s], selecting and packaging it among the tens of thousands in the inventory and sending it to the