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

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.

Kristen at polo

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?

 

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.

WhistlePigStraightRyeDetail2900_grande

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.

croppedimage510289-WhistlePig-logo-with-pig2x1-2

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.

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

 

 

 

 

 

 

 

 

 

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.

 cider1

 

 

 

 

 

 

 

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 🙂

redrover

 

 

 

 

 

 

 

 

 

 

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.


girls rover

 

 

 

 

 

 

 

 

 

 

stratton

 

 

 

 

 

 

 

 

 

 

 

CIDE-ROAD-HOOD

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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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redsudecar

garage

 

 

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

clip_image009.jpg

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 / 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.



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.

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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.

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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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/

The Muddy Chef Challenge on Shiny Fast and Loud

Muddy Chef Challenge 3

EVENTS, LAND ROVER, LIME ROCK, LOCAL, TRUCKS,UNCATEGORIZED Comments Off 46

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I recently spent a long weekend camping with a bunch of Land Rover enthusiasts.  The event was known as the Muddy Chef Challenge and essentially combined off-roading and a vehicle based gourmet cooking challenge (described as “The Great Race meets Top Chef.”)

I became aware of the event last summer via Facebook and knew it was something I had to do for three reasons.  1) Legal off-roading opportunities in Connecticut are few and far between 2) Off-roading is always more fun (and more safe) in groups and 3) It was a perfect opportunity to look at what other guys have done to their rigs so I can figure out what I want to do to my truck.

This, the third iteration of the event, was the first to be held at 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 (i.e. sporting clay shooting) and challenging off-road driving – all while surrounded by Lime Rock Park’s 53 year history of automotive culture.  In short – if you like motorsports, shooting, vintage cars, and Land Rover – this is the perfect place to be.

So on a Thursday afternoon I loaded my basically stock 2003 Discovery 2 to the gills with camping and cooking gear and headed to Lime Rock Park not really knowing what to expect. One might think the combination of Land Rovers, gourmet food and the Litchfield hills would be the perfect breeding ground for all sorts of snobbery. In reality the atmosphere of the Muddy Chef Challenge is quite the contrary. My favorite aspect of the whole event is that the Muddy Chef Challenge is firmly tongue in cheek and is more focused on having a good time, meeting and getting to know the participants, and talking all things Land Rover.

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The event was organized by Eric Yohe and he really needs to be commended for the amount of work that went into making it such a success. The itinerary was jam packed, the locations were all unique and interesting, there were many generous event sponsors, and aside from Lime Rock’s camping fee of $35 a night, the event was free. Proceeds from a weekend raffle went to benefit Autism Speaks.

Eric has also spent time as an instructor at the Land Rover Experience in Manchester, Vermont. So during the off-roading portions of the weekend participants could receive as much coaching/instruction as they wanted.   What was cool about this was that even though the instruction covered basic off roading techniques and concepts it also covered how to effectively leverage some unique features specific to my 2003 Discovery 2 like Hill Descent Control, electronic traction control, and an available ‘Manual’ mode when in low range.  It was really fun seeing what my stock Discovery was capable of.

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I’m not going to claim my Disco is the greatest off roader ever. Anyone who knows anything about these trucks know they are a nightmare to own.  Plus the Discovery is kind of the unwanted stepchild of the Land Rover family (maybe that title belongs the Freelander) but it certainly isn’t as cool as a Defender or Series model. I bought it because it was cheap, had a classic truck suspension,  an aluminum body-on-frame design, worm-and-roller steering, and a pushrod V8.  At one point Eric and I were talking about Discos and he summed it up perfectly, “They are a pain the ass to own…but when you get them out doing what they are made to do it’s awesome.”

So I’m looking forward to next year’s event and hope to return with a not-so-stock Disco.

Some more info about the various activities:

  • A welcoming reception and the historic Falls Village Inn.
  • A day of off-roading at  Orvis Sandanona where interested parties could also engage in sporting clay shooting (dubbed ‘Guns and Rovers’).
  • A cocktail reception at Crown Maple’s Madava Farms which was an interesting experience. Basically, the place was a maple syrup farm but looked and felt more like a fine winery (tasting room and all).
  • More off- roading in Great Mountain Forest which was nice and sloppy due to rain.
  • The food competition
  • Also, various event sponsors had tents/display set up such as…

bottom-sponsor

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My 'competition' ribs

British Starters / OFFICIAL SPONSOR

2.25L & 2.6L Series Trucks

1.2 HP Nippondenso Gear Reduction Starter specifically machined for the Land Rover Series trucks, including the 2.25 4cyl and the 2.6L 6cyl variants.  This starter works in all year vehicles and in all engine sizes/configurations.  This unique, high torque, gear reduction starter will outperform your old original starter.  The difference is amazing.  No more clicking or labored cranking when you push your starter button or turn your key!  These starters have a built in solenoid which can easily be bypassed if your car uses an external solenoid. This particular unit uses a 2 bolt mounting pattern.  It works in both positive and negative ground setups.  It is stronger and lighter than the original starter with no permanent modification needed to you vehicle. Simply remove your old, tired starter, and bolt ours in place.  This is a simple upgrade that can be done by most owners with basic mechanical skills.  The quality and performance of this starter has made us the go-to supplier for a number of Restoration Shops whose customers demand only the very best performance parts for their classics.  One year full warranty from date of purchase.  Electrical Hook-up:  This starter has one large bolted terminal for the positive battery cable from your vehicle.  There is also a second small solenoid terminal (1/4″ male spade connector) which connects to the wire from your vehicle’s ignition switch. You have the option to bypass this starter’s solenoid for simplicity and to retain the use of your car’s original external solenoid.

One Year Warranty  –  GRS-12-LRS    $189.95


Rover V8’s (3.5L, 3.9L, 4.0L, 4.2L)

1.2 HP Nippondenso Gear Reduction Starter specifically machined for the Land Rover Series trucks, including the 2.25 4cyl and the 2.6L 6cyl variants. This starter works in all year vehicles and in all engine sizes/configurations. This unique, high torque, gear reduction starter will outperform your old original starter. The difference is amazing. No more clicking or labored cranking when you push your starter button or turn your key! These starters have a built in solenoid which can easily be bypassed if your car uses an external solenoid. This particular unit uses a 2 bolt mounting pattern. It works in both positive and negative ground setups. It is stronger and lighter than the original starter with no permanent modification needed to you vehicle. Simply remove your old, tired starter, and bolt ours in place. This is a simple upgrade that can be done by most owners with basic mechanical skills. The quality and performance of this starter has made us the go-to supplier for a number of Restoration Shops whose customers demand only the very best performance parts for their classics. One year full warranty from date of purchase. Electrical Hook-up: This starter has one large bolted terminal for the positive battery cable from your vehicle. There is also a second small solenoid terminal (1/4″ male spade connector) which connects to the wire from your vehicle’s ignition switch. You have the option to bypass this starter’s solenoid for simplicity and to retain the use of your car’s original external solenoid.
One Year Warranty – GRS-12-LRS $189.951.9 Horsepower Nippondenso Gear Reduction Starter machined specifically for the Land Rover Aluminum V8. Our starter is brand new, and comes with a lifetime warranty to the original owner with free technical support via phone or email. This unique, high torque, gear reduction starter will outperform your old original starter. The difference is amazing. No more clicking or labored cranking when you push your starter button or turn your key! These starters have a built in solenoid which can easily be bypassed if your car uses an external solenoid. It works in both positive and negative ground setups. It is stronger and lighter than the original starter with no permanent modification needed to you vehicle. Simply remove your old, tired starter, and bolt ours in place. This is a simple upgrade that can be done by most owners with basic mechanical skills. The quality and performance of this starter has made us the go-to supplier for a number of Restoration Shops whose customers demand only the very best performance parts for their classics. Electrical Hook-up: This starter has one large bolted terminal for the positive battery cable from your vehicle. There is also a second small solenoid terminal (1/4″ male spade connector) which connects to the wire from your vehicle’s ignition switch. You have the option to bypass this starter’s solenoid for simplicity and to retain the use of your truck’s original external solenoid. Lifetime Warranty – GRS-19-LRV8. $225.00

FREE SHIPPING* from The World’s #1 Source for High Performance Gear Reduction Starters We sell modern, Nippondenso starters, the most reliable and efficient starters ever produced for your British Sports Car. All starters come with a warranty & free technical support. NO Core Charge !! *FREE SHIPPING for all United States & Puerto Rico Orders. Other shipping rates are listed below. Our unique High Torque Gear Reduction Starters’ performance will surpass your old original starter, guaranteed. No more clicking or labored cranking! These starters have a built in solenoid which can easily be bypassed if your car uses an external solenoid. They also allow you to custom angle the starter several degrees for a perfect fit. You will never cross your fingers while starting your car ever again. Our Starters are trusted around the World. Questions? Call us at 518-290-0390 or click HERE TO EMAIL Happy Motoring!!

Orvis Sandanona / OFFICIAL SPONSOR

Orvis-Sandanona orvis-sandanona-shooting (1)

If you’ve ever had the desire to raise a fine, handcrafted shotgun to your cheek and fire a perfect shot, look no further than the Classic Sandanona Two-Day NY Wingshooting School. Situated in the scenic upstate New York town of Millbrook, Sandanona encompasses more than 400 acres of meticulously-manicured upland hunting grounds. Spend two full days shooting at the Sandanona Grounds, including an afternoon on the world-class sporting clays course accompanied by experienced Orvis shotgun shooting instructors. From first-timers to accomplished wingshooters, everyone is welcome at the Orvis Sandanona shotgun shooting school.
Must be at least 12 years old to participate.

You’ll cover it all at the Millbrook, New York Wingshooting School:

  • Basic shotgun safety
  • How to mount a shotgun so you will shoot exactly where you’re looking
  • How to shoot all types of clays scenarios: going away, crossing, low incomers, singles, and doubles
  • Proper stance
  • Proper shotgun fit

The Orvis Winghooting Schools were the first of their kind offered in the United States, and for over twenty-five years have offered shooters the finest wingshooting and hunting instruction available anywhere in the world.

orvis-sandanona-shooting
Based on the English Churchill method, our instinctive approach to shotgunning offers both the novice and the seasoned veteran a complete shooting system that can be used for upland and waterfowl hunting and sporting clays. The fundamentals of the Orvis system include stance, footwork, gun handling, swing, visual concentration, proper gun mount, and correct fit of the gun stock.

The Orvis shooting instructors are consummate professionals who are beside you at every shot quietly analyzing and improving your style.

In addition to firing hundreds of rounds of ammunition, each student participates in classroom instruction on basic shotgun safety, shotshell selection, and shotgun patterning. Students are grouped together according to their level of skill and experience, and treated to a uniquely designed, fully automated instruction area that provides a full array of clay target angles.

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The tuition includes a complimentary gun fitting to establish and record individual stock dimensions, comprehensive shooting instruction, all targets and ammunition, lunches each school day, and a copy of the Orvis Wingshooting Handbook. The use of an Orvis shotgun is available at no additional charge if desired.
For more information about Orvis Wingshooting Schools, call Toll Free 866-531-6213

Monkey 47 Gin / OFFICIAL SPONSOR

The Monkey Drum

The Monkey 47 Distiller`s Cut 2012

And The Unquenchable Curiosity For Botanicals

Driven by an unquenchable curiosity for botanicals and a passionate desire to explore new sensory territory, combined with a soft spot for exquisite distillates, our Master Distiller, Christoph Keller, has been embarking on his third annual search for that “specie rara” – a special ingredient for a special and unique Black Forest Dry Gin, our Monkey 47 “Distiller’s Cut”. Every year, this special edition of just 3,000 bottles sets the hearts of barkeepers and gin enthusiasts racing with exhilaration.

Just once a year, Keller distills a very small batch of this unique cut – pushing himself to the very boundaries of what is even sensorially feasible in terms of distillation using plant ingredients. The macerate of the Monkey’s 47 “traditional” ingredients is further enhanced by adding a special ingredient, distilled in a further process, matured for 12 months in earthenware containers, and then married with soft water from the Black Forest. But let’s be honest, all we’re really trying to do is keep our Master Distiller happy by allowing him to spend three weeks experimenting to his heart’s content, beyond the boundaries of the conventional.

On May 13, 2012 – the feast day of Saint Servatius – his search for that “specie rara” took him to thefoothills of the southern Black Forest with the aim of harvesting sufficient quantities of a regional andyet well-known botanical treasure: “Maiwipferl” – young shoots of the Norway spruce, Picea abies.

Medical applications for the spruce were mentioned in herb books as long ago as in medieval times. In folk medicine, tea made from spruce shoots was widely considered to be an effective blood purifying agent.

For our distiller, however, the sensory properties of the spruce shoot – the sweet aromas of the fresh sap, a subtle hint of citrus notes, and the heavy earthy tones of the forest floor coupled with the early summer freshness of green spruce needles – are the real reason for his fascination.

A Quarter of a ton of this precious commodity, harvested in just four days by the hands of industrious helpers from throughout the region, made its way into our local and unique recipe, which requires an elaborate and complex manufacturing process.

Once they have been successfully harvested, the spruceshoots are placed in a warm raw distillate of Monkey 47, complemented by a selection of the 47 familiar regional and uncommon botanicals, and, in keeping with classic British tradition, macerated for “one day and two nights”, or 36 hours, after which they are gently distilled.The result is a genuine Monkey 47 – just a totally different one!

A gin of unique complexity with peppery spices, subtle citrus and sap notes, as well as a long finish on the palate. A myriad of flavors bursting with vitality for those who want to treat their senses to a gin of real quality – neat, as a G&T,or in a Martini.

 

Casamigos Tequila / OFFICIAL SPONSOR

OUR STORY

Longtime friends George Clooney, Rande Gerber and Mike Meldman love tequila. On the rocks, by the shot, at times, straight from the bottle. Tequila-filled nights with friends is how Casamigos was born. Our idea was to make the best-tasting, smoothest tequila whose taste didn’t have to be covered up with salt or lime. So we did. The tequila was made just for us. We worked on the creation of Casamigos with our master distiller in Jalisco, Mexico for years, and held many blind tastings until we knew we got it right. We’ve been drinking our tequila with friends and family for over five years now. It was never intended to be released to the public. It’s all we serve at our homes in Mexico, so it’s literally our house tequila. We are delighted that consumers and tequila connoisseurs alike enjoy our award-winning spirit. This is quality you can taste, so raise a glass with our award-winning spirit.

Casamigos, is a small batch, ultra premium tequila made from the finest, hand-selected 100% Blue Weber agaves, grown in the rich red clay and cool climate of the Highlands of Jalisco, Mexico.

OUR PROCESS

SLOW COOKING

Our agave piñas are roasted in traditional brick ovens for 72 hours, while most others steam theirs for 7 hours.

PROPRIETARY YEAST

Our Master Distiller uses a special yeast blend resulting in a consistent, refined flavor, unlike the commercial yeasts others use.

EXTRA SLOW FERMENTATION

Our unique flavor is a result of an 80 hour fermentation process, compared to the average 48.

CASAMIGOS BLANCO

The Blanco rests for 2 months and is crisp and clean with hints of citrus, vanilla and sweet agave, with a long smooth finish.

RESTS: 2 months

CASAMIGOS REPOSADO

The Reposado, aged for 7 months, is soft, slightly oaky with hints of caramel and cocoa. It has a silky texture with a medium to long smooth finish.

AGED: 7 months in premium American white oak barrels

CASAMIGOS AÑEJO

The Añejo is aged for 14 months and has a beautifully pure and refined complex aroma, with soft caramel and vanilla notes. It’s the perfect balance of sweetness from the blue weber agaves, layered with subtle hints of spice and barrel oak, with a lingering smooth finish.

AGED: 14 months in premium American white oak barrels

“THE WORLD’S MOST POPULAR & FASTEST GROWING TEQUILA”

Luxury Travel Magazine

“ON THE ROCKS, BY THE SHOT, AT TIMES STRAIGHT FROM THE BOTTLE ”

Stylecaster

“THE KIND OF BOTTLE THAT DISAPPEARS AT PARTIES”

Departures

“LUXURIOUS FINISH”

Robb Report

“A PERFECT TEQUILA”

Good Spirit News

“WORLD’S BEST”

Men’s Journal

“GOLD”

CNN

“SMOOTH LIKE VELVET”

Vegas Magazine

“PERFECT”

Ohio Tavern News

“SUPREMELY SMOOTH”

Manhattan Magazine

“REAL CRAFTSMANSHIP”

Supercompressor

“A SUPER SMOOTH SIPPING TEQUILA”

Cool Hunting

“A TRULY SPECIAL TEQUILA”

Fox News

Harpoon Beer / OFFICIAL SPONSOR

 

 

ABOUT US

Welcome to Harpoon!

Harpoon was started in 1986 by Dan Kenary, Rich Doyle, and George Ligeti.  They were three friends who loved beer and loved drinking beer together but found the beer choices at the time to be limited. Traveling through Europe and experiencing the rich traditions of European brewing and beer drinking enhanced their love of beer and opened their eyes to the rich beer culture they wanted back home. They decided to build a brewery so that they could brew the beers that they wanted to drink, and invite their friends to the brewery to drink it with them.

In June of 1987 a warehouse space on the Boston waterfront was transformed into a brewery and the first Harpoon Ale was brewed.  Fresh, local craft beer began making its way out to Boston beer drinkers.  It was hard to imagine that craft brewing would become what it has today.

Though many things have changed since the early days of Harpoon, much has stayed the same. We still love brewing beer and enjoying it with friends.  One thing that has changed: in August 2014 Harpoon became an employee owned company!

We invite all of you to visit our Boston brewery, where it all began, and our beautiful brewery in Windsor, Vermont.

Come have a beer with us soon!

  • Harpoon IPA
    Harpoon IPA

    abv: 5.9%

    Floral, hoppy, beautifully balanced. The definitive New England-style IPA

  • IPA Adventure
    IPA Adventure

    This mix pack is just a taste of the fun we have had brewing IPAs for over 20 years

  • The Long Thaw White IPA
    The Long Thaw White IPA

    abv: 6.2%

    A seasonal IPA for the ‘in-between’ season

  • Winter Warmer
    Winter Warmer

    abv: 5.9%

    Holidays in a bottle

  • UFO Gingerland
    UFO Gingerland

    abv: 5.2%

    A gingerbread-inspired wheat beer

  • 100 Barrel Series #52 Tuscan Pool Party
    100 Barrel Series #52 Tuscan Pool Party

    abv: 7.6%

    An Italian-American music-inspired blend of grape and hops

  • UFO White
    UFO White

    abv: 4.8%

    A spicy, refreshing, and clean White ale

  • Chocolate Stout
    Chocolate Stout

    abv: 5.9%

    A Rich, malty, roasty chocolate stout

  • Czernobog
    Czernobog

    abv: 10.0%

    A hardy, complex Russian Imperial Stout

  • Harpoon Craft Cider
    Harpoon Craft Cider

    abv: 4.8%

    A pure and natural cider

  • Harpoon Leviathan IPA
    Harpoon Leviathan IPA

    abv: 10.0%

    Our Imperial IPA is loaded with big, juicy American hop character and balanced by a strong, malty backbone

  • UFO R.A.Z.
    UFO R.A.Z.

    abv: 4.8%

    An unfiltered raspberry wheat beer

  • UFO Hefeweizen
    UFO Hefeweizen

    abv: 4.8%

    An unfiltered wheat beer, light and clean

  • Rich & Dan's Rye IPA
    Rich & Dan’s Rye IPA

    abv: 6.9%

    Subtly spicy and slightly fruity

  • Boston Irish Stout
    Boston Irish Stout

The Falls Village Inn / OFFICIAL SPONSOR

33 Railroad Street, the
heart of Falls Village
for more than 175 years.

The Falls Village Inn is the anchor that defines the character of this little slice of paradise. Listed on the National Register of Historic Places in 1979, the Falls Village District is 70 acres, the result of a “building boom” in the middle of the 19th century that came thanks to the Housatonic Railroad; it made the village one of its station stops in the early 1840s.

The Falls Village Inn itself was built more than 175 years ago. As reported by the Litchfield County Times, the Inn has “helped shape Falls Village’s history in more ways than one.” Not only are there tales of it once being home to a brothel, but a ghostly presence has been claimed over the years. Twice in its history the inn caught fire, and it was after the second one that the town decided to charter, in 1924, a volunteer fire department – and then built it right next door.

Oh, are you wondering where the “Falls” in Falls Village came from? Within walking distance of the Inn, just upstream from the steel bridge over the Housatonic River, is a stunning set of waterfalls. We hope you take some time to see the natural wonder that inspired the name of the town.

And the Falls Village Inn…

Falls Village Inn bedroom

Ravishing rooms designed by Bunny Williams.

Author of the widely acclaimed Affair with a House, Bunny Williams has been designing and decorating for clients around the world since the mid-1960s. As the New York Times has written, her designs always account for “a place to put your feet up and your drink down. It’s a lifestyle that should look and feel old-fashioned — yet manages not to.”

We are proud to have secured the talents of Ms. Williams to create your room here at the Falls Village Inn. A Bunny Williams suite is designed to be a comfortable, sophisticated background for a rich, fulfilling life.

Enjoy:

  • Beautifully Appointed Accommodations
  • King Beds with Superior Linens
  • Private Bath with Fine Shampoos and Soaps
  • Desks with proper task lighting
  • Free wireless internet
  • HD flat-screen TV with Satellite Service
  • Free Continental Breakfast

People dining

A new spacious dining room, veranda seating, and more entree choices.

Enjoy a menu that acknowledges a desire for Classic American comfort fare – think fresh caught seafood and locally grown produce – that will change seasonally. Meticulously prepared, our entrees are fairly priced and beautifully served.

Choose to dine inside or al fresco on our old-time porch. We’ve designed the eatery at Falls Village Inn to be romantically intimate yet roomy enough for large parties.

For dining reservations call 860-824-0033.

People in tap room

The Tap Room
Where the locals go

Intimate and comfortable. Draught ales, lagers and pilsners, reasonably priced. A feel that honors not only Falls Village, but also that of Lime Rock Park, our famous neighbor.

The “bar menu” at the Tap Room is what you want, and expect, from a comfortable, familiar tap room. Good portions and exceptionally flavorful. Perfect burgers. Fries that can stand alone as a meal. Sandwiches that you would make on a midnight raid to the fridge.

But we also want you to expect the unexpected: Clam chowder, chicken pot pies, crab cakes, grilled steaks and more.

We also fully expect you to peruse the walls, admiring our little tribute to nearby Lime Rock, one of the world’s finest race tracks. It has an enviable history, and the Tap Room is quickly becoming the hangout for local racers (yes, many of them legends), so we hope you enjoy our humble salutation.

When you open the door to the Tap Room, it’ll feel like coming home…

The Falls Village Inn

Address:

  • 33 Railroad Street
  • Falls Village, Connecticut 06031

Mailing Address:

  • PO Box 71
  • Falls Village, Connecticut 06031

Hours of Operation:

  • Dinner served at 5pm – Cocktails served at 4pm
  • Lunch served at noon on Saturday
  • Brunch served at 11am on Sunday

Accomodations & Reservations:

Please call 860-824-0033 or email for accommodations and reservations.

Susan Sweetapple

Susan Sweetapple

Innkeeper

CIDEROAD / OFFICIAL DRINK AND SPONSOR

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What the heck is Switchel?

Switchel is a drink as old as the US of A.  Older even. Rumor has it that switchel was quaffed by statesmen from the original thirteen colonies during the Second Continental Congress.

A sweet-tart-gingery sort of thang, CideRoad Organic Switchel is the perfect refreshment after any activity the day brings you – whether that be working in your flowerbeds, on your backswing, or even working offa mean hangover.

Every swig of CideRoad Organic Switchel contains the taste triumvirate of:

  • Apple Cider Vinegar – Lends a tart tang and is claimed to help lower blood pressure & cholesterol and help balance the body’s alkalinity
  • Maple Syrup – This traditional sweetener has a lower glycemic index than sugar, and also contains antioxidants
  • Ginger – A touch of spice that’s been known to calm a troubled tummy

We top things off with purified H2O and a dash of cane syrup for a proprietary riff on this traditional tonic.

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Under 70 calories a serving!

CideRoad is a refreshing beverage made with certified organic ingredients.

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CIDE ROAD ROVER