2019 Muddy Chef Challenge Competition Highlights from Drive the Globe

 

 

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. 
 

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.

Google Call!!!!

 

2021 Sponsors

2018 SPONSORS

2016 SPONSORS

LAND ROVER MUDDY CHEF SPONSOR LIST 2017

2015 SPONSORS

The Muddy Chef Challenge Sponsor List

2014 SPONSORS

2013 SPONSORS

2008 SPONSORS

2020 SPONSORS

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:

https://youtu.be/VqooS0bafHE

SEAFARI:

Seafari Rovers Flat Tire Eggs

603 ROVER:

https://www.youtube.com/watch?v=QkpY19-CmB0

DEMON BREWER:

https://l.facebook.com/l.php?u=https%3A%2F%2Fyoutu.be%2FmSOqSXjOTeQ%3Ffbclid%3DIwAR3Bjr37Q2QGSX2IAdKIqNCDUBW6LOjZk454VODfHB1iOpOHTXgTPcxHWZ4&h=AT2nJAySBDIOZmmDcBWTn-3wJlNy8WK29bjTW48yl-VQJSJG3ytvEvImLoL5ChYkyWIYdqrQt80fh-NTwj_kO85SgWgNS8fsDse_SljSIsLV9eDiHvzCZBj8w-y6JKCSpFpx

MAIN STREET KITCHENS:

Part 1 – Main Video

https://youtu.be/AAihvOqvc3Q

Part 2- Time Lapse of Prep

https://youtu.be/y4y-vtFHn-Q

Part 3- Eating of Dish

https://youtu.be/4SVtsyNWMmY

Part 4 – Land Rover Winter Haven FL- Jason

https://youtu.be/Loo_jKRWt50

Part 5- Last one- Land Rover Fun- Jason

https://youtu.be/GTcVRBiXimk

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! 

REGISTER HERE

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:

  1. Gratuitous Land Rover product placement.
  2. Creative use of the primary ingredient – eggs.
  3. Production value of your video (funny, high quality, entertaining, etc.).
  4. Difficulty of creating your dish.
  5. 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.  

FANTASTIC PRIZES FROM ORVIS ADVENTURES

JUMP IN!

The Land Rover Muddy Chef Challenge

British Carburetors LLC – OFFICIAL SPONSOR

Land Rover – TITLE SPONSOR OF THE 2018 Muddy Chef Challenge

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

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

Photos from the 2016 Muddy Chef Challenge | By Aimee Almstead

CLICK HERE!  For a full set of photos from the Muddy Chef Challenge!

aimeephoto

 

 

 

 

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.

Overland Journal / OFFICIAL SPONSOR

 

 

Visit http://www.rowdygentleman.com/

 

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.

Woman opening a burning oven

Official Rules for 2023:

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.  If you use pre-made items (Ben and Jerry’s Ice Cream) for example, your team will be disqualified from ALL events. 

No pre-prepared food (for 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 small bite-size portions. Remember they are sampling more than 50 entries (times THREE courses!).

gordon-ramsay-600x450

 

 

 

 

 

 

 

 

 

 

 

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 judge’s 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:

COLLAGE

 

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 / 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 / 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?

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  • 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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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.

Hillrock Estate Distillery in Whisky Advocate

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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

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.

Black-Forest-Distillery

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 47.14801.photo.2

 

 

 

 

 

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.

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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

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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

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

 

Land Rover Muddy Chef Challenge

Fred at The Land Rover Muddy Chef Challenge

 

Video Credit: Calef @ RoversNorth

 

 

 

More from 2008 Muddy Chef Challenge

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Default The Land Rover Muddy Chef Challenge – June 6,7,8 2008 – Stowe, VT

Join MuddyOval for a weekend!

Hosted by The Mountain Road Resort in Stowe, Vermont. We’ll be meeting for a weekend of Rovers, food, entertainment and trail runs Friday June 6th through Sunday the 8th.

 

All participants are encouraged to bring their “A” game when it comes to camp cooking. Using only equipment you brought in your Rover, let’s see if you can put together a culinary treat. Whether your specialty is simple meat on a stick or something exotic, bring it on and compete for the title of Birmabright Chef.

 

A private screening of several episodes of the upcoming TV Series ODYSSEY, where you’ll see a devoted group drive literally around the world in Land Rover Discovery II’s. Also a short documentary of the original first year MuddyOval North Maine Expedition will be premiered. 
Local “secret” trails will be available to test your skill and certified Land Rover driving instructors will be on hand to help you fine tune your skills at NO extra charge!

 

If any of your party do not desire to spend some time on the trails, we will have a vehicle available for groups to head to the shopping district in Stowe.

 

DAP will be represented with specials on all kinds of Land Rover goodies, door prizes and free gifts! Order ahead for delivery at the event and get a special discount- a great chance to get some recovery gear!
The Mountain Road Resort is offering a special rate for this weekend, although you absolutely need to book as soon as possible. This is a small luxury resort and space is limited! Check out their web site for details about the indoor and outdoor pools, hot tubs and other amenities.

 

The Mountain Road Resort Reservation Hotline is open to book this event. The rate is $99.00 per night (not including tax). That includes continental breakfast, resort fees, welcome reception – wine and cheese – or beer if you are so inclined.

 

The reservation phone number is 800.367.6873 The reservation discount code is “MUDDY OVAL”.


Please feel free to check out the threads on the forum where this trip is being discussed. If you have any questions at all, please emailand we’ll get them answered. 

This is a kid friendly family event. 

If you wish to attend, but not stay at the resort- please call the reservation line and let them know you will attend and what your plans are. Small fees may apply for those who are not staying at the resort for the use of the resort provided amenities.

 

 

 

 

Land Rover Muddy Chef Challenge 2013

 

The 2013 Muddy Chef Challenge

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PREMIER SPONSOR / GSPS

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