Tag Archives: land rover cooking
Register for the 2023 Land Rover Muddy Chef Challenge
The Land Rover Muddy Chef Challenge is an event like no other. Over three days participants will camp under beautiful Vermont skies, face a series of off-road challenges, participate in two world-class vehicle based cooking contests, learn to make craft cocktails, and test their culinary skills.
The Muddy Chef Challenge is exclusively open to Land Rover owners. You will see brand new Land Rovers alongside 50 year old Series trucks. Join us for the 12th annual Muddy Chef Challenge in Poultney, Vermont.
Register here: https://www.eventbrite.com/e/the-land-rover-muddy-chef-challenge-2023-tickets-565196065647
Registration is now open for the 2023 Land Rover Muddy Chef Challenge in Vermont.
Ellsworth Classics – NEW SPONSOR
Want a classic Land Rover? Head over to Ellsworth Classics and check out their inventory.
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The WINNERS of the 2020 Mudd-E Chef Challenge
We are pleased to announce the winners of the first Mudd-e Chef Challenge! Thank you to all of the teams that participated in this event. I’ve included all the contestant’s videos below. YOU CAN PICK YOUR FAVORITE! Visit the Muddy Chef Facebook page.
BANANA SHIRTS:
SEAFARI:
603 ROVER:
https://www.youtube.com/watch?v=QkpY19-CmB0
DEMON BREWER:
MAIN STREET KITCHENS:
Part 1 – Main Video
Part 2- Time Lapse of Prep
Part 3- Eating of Dish
Part 4 – Land Rover Winter Haven FL- Jason
Part 5- Last one- Land Rover Fun- Jason
OSKI BEARS:
(NOTE: The Oski Bears team is sheltering in place in the northwoods and do not have the capacity to upload a video. Please take that into consideration if you choose to vote for them in the public “who do you want to win” competetion)
Crunchy Muddy Chef Single Cow Apple Wood Smoked Burgers!!
Start fire before preparing burgers.
1 pound On the Edge Single Cow beef
1/2 chopped onion
3 smooshed and chopped garlic cloves
1/4 red bell pepper
Fresh ground Salt & Pepper
Moosh it all together using gloves or baggies. Incorporate the above ingredients on the inside of raw meat.
Meanwhile prepare and watch the apple wood fire.
Above mixture Held together with Drizzle of Worchestshire sauce, salt & pepper
3 tablespoons Panko Bread crumbs and
2 Mudd-E eggs.
Slice Cheddar, tomato, brioche bun. Butter buns and briefly smoke for 20 seconds on pan or foil. Fast.
Toast bun on Fire while burgers smoke and sizzle.
Put burgers on fire, flip once. Smoke and cover. Add cheese.
When cheese melts remove from smoker.
Whole cooking process is less than 10 minutes. Not including fire prep.
The egg panko mix makes the outer surface of burger crunchy. Like an egg bubble shell. The eggs do the work.
Voila!! Delicious!!
Mudd-e Chef Challenge – Cook from HOME
THE MUDD-e CHEF CHALLENGE
Win glory and prizes from the safety of your own home!
The Challenge:
Create a dish using two eggs and any other ingredients you choose.
We need you to shoot a short video (no longer than three minutes) and upload it to your Facebook or YouTube page. Then send the link to info@muddychef.com Once received, I will distribute the videos to our judges. Since the judges cannot taste your dish, you will be judged on the following criteria:
- Gratuitous Land Rover product placement.
- Creative use of the primary ingredient – eggs.
- Production value of your video (funny, high quality, entertaining, etc.).
- Difficulty of creating your dish.
- Is your dish so good that our judges would want to make it themselves.
Depending on the total number of entries we will pick a first, second and third place winner. If we have more than 6 contestants, we will create a bracket-style leaderboard and the winners of each round will move on to the next round. Winners will receive a special edition Muddy Chef Challenge Mug and whatever prizes I can scrounge up in the MCC garage.
Competition begins: 4/6/2020
Competition ends: 4/12/2020
Want to sign up? Competition ended.
Want to know who won? Click HERE
The Muddy Chef Challenge Competition
Mike Ladden of Drive the Globe shot this awesome video!
Off-Road Adventure at the 2019 Muddy Chef Challenge
Thanks to Dive the Globe for this fantastic video.
2018 Muddy Chef Challenge – THE STORM!
Video from our friends at Drive the Globe (Mike Ladden)
FANTASTIC PRIZES FROM ORVIS ADVENTURES
High Meadow Farm Land Rover Collection at the 2018 Muddy Chef Challenge
JUMP IN!
British Carburetors LLC – OFFICIAL SPONSOR
Land Rover – TITLE SPONSOR OF THE 2018 Muddy Chef Challenge
Mad River Distillers / OFFICIAL SPONSOR
Whistle Pig Whiskey – OFFICIAL SPONSOR
EVENT SCHEDULE
Thursday, July 26
Event Registration and Campsite Setup
10:00 a.m. – 7:00 p.m.
Registration opens at 11:00 a.m. for all guests. Campsite setup and meet and greet. Campsite registration closes at 7:00 p.m. You must be onsite by 7:00 p.m.
The Low Range Games – Bridge To Nowhere / Rat Cage
6:00 p.m. – 8:00 p.m.
Enjoy a challenge? Join us for two great events. The Rat Cage event will test your ability to handle your Land Rover and problem solve in tight confines. Service Bay – build a simulated log bridge and navigate your vehicle over the abyss. Minimum of three teammates required for this event.
Fly-Casting and Private Tour at the Orvis Flagship Store
6:00 p.m. – 8:00 p.m.
Want to try your hand a fly fishing? Join the Orvis Adventures staff at the Orvis casting pond at the Orvis flagship store in downtown Manchester. The Orvis flagship store will open for a special private tour and sale – only for Muddy Chef attendees.
6:00 p.m. – 8:00 p.m. – Vendor Village Opens – Vendor Presentations
13th Street Cocktails
8:00 p.m. – 11:00 p.m.
Join Aaron and 13th Street Cocktails for an evening of legendary refreshments.
Quiet Hours
11:00 p.m.
Friday, July 27
Late Event Registration and Campsite Setup
9:00 a.m. – 1:00 p.m.
NEW! HOT COFFEE AND BREAKFAST SANDWICHES AT THE RILEY RINK! 7:00 A.M – 11.:00 a.m
SHOWERS AT THE RILEY RINK 7:00 AM – 11:00 a.m
Beginner Off-Road Training
9:00 a.m. – 10:00 a.m.
Basic off-road skills and tactics. Dorset Quarry tour after training.
Guided Off-Road Tour
9:00 p.m. – 10:00 a.m.
Join Logan/Gene/Peter for a guided off-road adventure. You will be divided into three groups. Make sure to speak with each group leader about your preference of off-road difficulty. Please have your vehicle ready for an afternoon of off-road adventure. Please make sure to have your vehicle fully fueled and ready to go. Vehicles will assemble into groups and depart promptly at 10:00 a.m.
Un-guided Off-Road (Maps will be provided in the field guide)
10:00 a.m.
Assorted Events (Falconry, Fly Fishing, Sporting Clay, etc.)
10:00 a.m.
10:00 a.m.
Training – Using a spotter for challenging terrain. (new)
New for 2018. Join Eric Yohe for a quick lesson in effective spotting. Learn appropriate hand signals and how to use nonverbal communication to guide a vehicle through difficult terrain – without damage.
12:00 p.m. – Lunch on your own
RETURN TO CAMPSITE / PREP FOR CHOPPED / FANCY DRESS PARTY PREP
4:00 p.m.
Chopped at The Muddy Chef Challenge (BOORN BROOK FARM, 527 Benson Road, Manchester Center, VT)
5:00 p.m. – 7:00 p.m.
New location for 2018. Boorn Brook Farm and the Green Mountain Falconry School. Join the staff of the Boorn Brook Farm for a tour of this amazing estate, a chance to see an African Eagle and an assortment of birds of prey and cheer your favorite Chopped team!
What is Chopped at the Muddy Chef Challenge? It’s just like the Food Network TV show – without the kitchen! Contestants must bring everything they need to prepare, cook, and serve a gourmet meal – all from a mystery box of ingredients. Please note – there is an additional cost to register for this event. CLICK HERE to register. All Chopped contestants receive custom gifts available only to Chopped competitors. If you like a challenge this is the event for you!
7:00 p.m. – 8:00 p.m. – Vendor Presentations
13th Street Cocktails
8:00 p.m. – 11:00 p.m.
Join Aaron and 13th Street Cocktails for an evening of legendary refreshments.
Quiet Hours
11:00 p.m.
Saturday, July 28
NEW! HOT COFFEE AND BREAKFAST SANDWICHES AT THE RILEY RINK! 7:00 A.M – 11.:00 a.m.
SHOWERS AT THE RILEY RINK 7:00 AM – 11:00 a.m
Late Arrival Event Registration and Campsite Setup
8:00 a.m. – 10:00 a.m.
Final event registration and campsite set up. After 10:00 a.m. registration is closed unless you have spoken to the organizer and made prior arrangements. Have an emergency? Send an e-mail to info@muddychef.com
Beginner Off-Road Training
9:00 a.m. – 10:00 a.m.
Basic off-road skills and tactics. Anyone who took part in the Friday training will be qualified for an advanced trail run on Saturday.
Guided Off-Road Tour
9:00 p.m. – 10:00 a.m.
Join Logan/Gene/Peter for a guided off-road adventure. You need to have your vehicle ready for an afternoon of off-road adventure. Please make sure to have your vehicle fully fueled and ready to go. Vehicles will assemble into groups and depart promptly at 10:00 a.m.
Un-guided Off-Road (Maps will be provided in the field guide)
10:00 a.m.
Assorted Events (Falconry, Fly Fishing, Sporting Clay, etc.)
10:00 a.m.
12:00 p.m. – Lunch on your own
4:00 p.m. Announcements ahead of the Muddy Chef Challenge
The Muddy Chef Challenge
5:00 p.m. – 8:00 p.m.
The MAIN EVENT! Your team will create amazing dishes for our judges. You need to prepare an appetizer, a main course, and a dessert. Extra points are awarded for use of locally sourced ingredients. Click here for a complete list of rules.
13th Street Cocktails
9:00 p.m. – whenever!
Join Aaron and 13th Street Cocktails for an evening of legendary refreshments.
Sunday, July 29
Awards Ceremony
10:00 a.m.
Awards and goodbyes.
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
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
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
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
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
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
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
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
Photos from the 2016 Muddy Chef Challenge | By Aimee Almstead
Overland Experts / OFFICIAL SPONSOR
Overland Experts – 4×4 Off Road Mobility Experts
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Military, civilian & NGOs
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Expedition Consulting
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On-location filming logistics
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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.
Overland Journal / OFFICIAL SPONSOR
Monkey 47 rated 100 points by Robert Parker
Robert Parker: Monkey 47 gin deserves 100 points
25 February, 2015
By Martin Green
The world’s most famous wine critic has thrown his weight behind Black Forest craft gin brand Monkey 47.
At a press conference in London this evening Robert Parker, famous for “making or breaking” wine brands by scoring them out of 100, said that if ever a gin deserved 100 points it was Monkey 47.
Parker said: “Monkey 47 is the greatest gin I have ever tasted. It’s as good as it gets. If ever a gin deserves 100 points it’s that.
“The aromatics on it are just amazing.”
He added: “I tweeted about it and the owner sent me a letter, he was really pleased and he said they tried to make this gin like a wine.”
Wing Commander Montgomery Collins of the RAF created the gin when he was posted to the British zone of Berlin after the World War II, inspired both by the local flora and his upbringing in Madras.
Collins also sponsored a monkey in Berlin Zoo and later opened a guesthouse called the Wild Monkey. When the house was being done up at the start of this century the recipe was rediscovered and the gin was reborn as Monkey 47.
Monkey 47 is distributed by Spirit Cartel in the UK and retails for £40-£50.
Harvey Nichols’ wine and spirits buyer Ivan Dixon describes it as “a perfect combination of background story, quality of liquid, versatility and genius branding”.
HILL ROCK DISTILLERY / OFFICIAL SPONSOR
In 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 Estate Distillery is located in the heart of the historic Hudson Valley two hours north of New York overlooking rolling hills and the distant Berkshire Mountains. Prime farmland, crystal clear water, favorable climate and a rich local history of fine spirits make a unique terroir which is profoundly expressed in Hillrock’s whiskeys.
Hillrock House was carefully restored in 2006 and the Palladian window above the entry is proudly displayed on the Hillrock bottle. Original twelve over twelve, wavy glass windows, hand planed wide board floors and period doors and trim speak of another era. The fine details and craftsmanship of the house reflect the pride of the region two hundred years ago and Hillrock’s commitment to quality and tradition.
The Hillrock Distillery, Malt House, Granary and Barrel Houses are located at the center of the estate surrounded by our rolling grain fields. Integrated into the landscape, the traditional barn structures convey a simple, timeless elegance. The complex also forms the heart of our “field-to-glass” craft distilling operation.The Distillery houses Hillrock’s custom-made copper distillation equipment. Our copper pot still, mash tun and spirit receiver were hand made by American craftsmen to our specifications. Housed in a traditional barn, the state-of-the-art equipment provides our master distiller with extraordinary control over the character and quality of each individual small batch of our premier artisanal spirits.
NEW EVENT LOCATION AND ADDITIONAL DAY!
The seven wonders of the world – Muddy Chef Style
PHOTO: Seven Wonders of The World
What is the 8th Wonder of The World?
THE NEW SITE LOCATION OF THE MUDDY CHEF CHALLENGE.
IT’S SO BIG WE ADDED ANOTHER DAY TO THE EVENT. NOW – JULY 31, AUGUST 1,2,3 2014.
WATCH THIS SPACE FOR UPDATES – COMING SOON!
VIDEO – Muddy Chef 1 Awards Ceremony
Fred at The Land Rover Muddy Chef Challenge
Video Credit: Calef @ RoversNorth
More from 2008 Muddy Chef Challenge
The Land Rover Muddy Chef Challenge – June 6,7,8 2008 – Stowe, VT
Land Rover Muddy Chef Challenge 2013
The 2013 Muddy Chef Challenge
PREMIER SPONSOR / GSPS
