Tag Archives: land rover event
2014 SPONSORS
2013 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:
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!!
Land Rover Mt. Kisco / Larchmont / White Plains – OFFICIAL SPONSOR
JUMP IN!
British Carburetors LLC – 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.
Field Guide / MUDDY CHEF MAGAZINE
Every year we e-mail PDF files that include directions, event times, event locations, maps, etc. We also include an event schedule in everyone’s welcome gift bag. Somehow these seem to disappear or folks forget to print the directions, maps, etc. This year we are creating a full color, high quality magazine. The Field Guide will contain interviews, maps, the schedule of events, advertisements and coupons, and an assortment of great articles.
Want to advertise in the Field Guide?
NOTE – THE ORDER FORM SAYS “GET TICKETS” THAT’S INCORRECT. YOU ARE ACTUALLY BUYING SPACE IN THE FIELD GUIDE.
Thomas Tew Rum / OFFICIAL SPONSOR
THE PAST:
As the sugar trade grew in the American colonies in the early 18th century, so did the production of rum. In those days, the distilling was done in the colonies and in particular, Newport, Rhode Island. By 1769 twenty-two distilleries were operating in Newport and it had established itself as the rum capital of the world. Using black strap molasses, pot stills, and local water these distillers created a flavorful rum that was enjoyed throughout the world. However, the second half of the century proved to be much more difficult for the industry.
First, the Sugar Act of 1764 increased the cost of getting sugar and molasses from the Caribbean. Second, as Newport was one of the cities that was occupied by the British during the revolution, many of the merchants that made and traded rum there fled their homes and businesses. Finally, by the turn of the century, settlers had moved west and began to turn their corn and barley in to whiskey which was a much less expensive spirit.
By 1817 only two distilleries remained in Newport. Economics, changing tastes, and political turmoil had taken its toll and in 1842, John Whitehorne went bankrupt and the final distillery in Newport closed. Shortly there after, in 1872, Rhode Island’s last distillery, the John Dyer distillery in Providence, shut down. For 135 years the once thriving Rhode Island distilling industry lay dormant. Finally, in 2007, Newport Distilling Company received the first license to distill in the state since the close of the John Dyer distillery. Naturally, the goal is to recreate the rum that had been world famous 250 years ago. Using the same blackstrap molasses, local water, and pot still techniques, this rum has been resurrected and is now called Thomas Tew.
THE PRESENT:
In 2006 Newport Distilling Co. became the first licensed distillery in Rhode 
Island in 135 years, resurrecting the rum of the 18th century, now called Thomas Tew, after the Rhode Island Pirate and resident of Newport. Newport Distilling uses the same methods, equipment and ingredients in its rum as the distillers of Thomas Tew’s time, to be as authentic as possible in a modern interpretation of the rum of long ago.
THE FUTURE:
The first batches of Thomas Tew were released in Rhode Island in 2008. For the first 7 years of the Distillery, distribution was limited to the Ocean State, due to the long aging process. However, as of February 2013 Thomas Tew Rum can now be found across the nation. Distribution continues to expand as new markets are identified as perfect, rum-loving places where rum fans will fully appreciate the complexity and history of Mr. Tew!
THE RUM
Each batch of Thomas Tew Rum is aged in a SINGLE barrel and is never blended with the spirit of another barrel. This provides the opportunity for each barrel to impart its own characteristics into each batch of Thomas Tew. This results in slight variations to the spirit, per each barrel. Some batches may have a stronger vanilla PROFILE, some may be smokier due to the charring on the inside of the barrel, and some could have a darker amber color than the batch right before or after.
This element in the AGING PROCESS allows for unique qualities for each batch of Thomas Tew Rum distilled in our facility, and chances for rum fans to find different versions of our rum. Presented here is a glimpse into the individualized process that goes into creating each barrel of Thomas Tew SINGLE Barrel Rum. This is only part of the picture of a complex procedure to yield a unique and flavorful spirit.
Our notes as distillers tend to assume a certain amount of quintessentially “Thomas Tew” characteristics, so if, for example, you don’t see mention of a trait like “brown spice” it isn’t because it isn’t there, it is because its presence didn’t strike us as particularly different than most. We are careful to mention that to most people, ~90% of the barrels we release would generally be indistinguishable from one another. In our notes, it is usually obvious the ones that we feel may be. Single barrel is about origin and whether two barrels are identical or not, that connection to an individual barrel from start to finish is important to us. We hope this information helps you feel the origin of your bottle the same way it does for us.
PROFILE / John Almstead
If Land Rover made an aircraft would you fly in it? Why/Why Not?
Hmmm…. Depends how high are we flying. No, just no.
Tell us a little about your background, your career, and where you live.
By day I am an Industrial Designer working for Unilever, and night I am a father/husband/Cub Scout leader/Rescue Diver for Newtown and surrounding areas/Adjunct Professor at Bridgeport University and Rover want-a-be mechanic (not that good at it yet)
How many Land Rovers have you owned and which was your favorite?
My first is my current 1982 Series III 109 wagon which I have had for 3 years. So this is my favorite at the moment. My father works for Land Rover in Darien CT. and I have had the opportunity in helping out during the summers. I was fortunate in running swaps from dealer to dealer in the tri-state area. Also was able to take part in the off-roading events when they used to have Defenders in their line-up.
What’s the best thing about owning a Land Rover?
Defiantly the community of Rover owners. The people that I have met these past years are great people.
What’s the worst thing about owning a Land Rover?
Winters, I would have to say New England winters. Since I drive my series as my primary vehicle the heat isn’t the best, and the salt has eaten my frame. But I do enjoy driving in the snow and knowing I am going to get were I need to go when heading out in the storm.
Been on an adventure?
Last year I took a road trip up to Rovers North in VT. I was delivering a bad gearbox that had been recently been swapped out. I took the long way up Rt7 through CT, MA and VT The ride up was fantastic. Having a Rover your forced to slow down and enjoy the journey and not the destination.
How do you plan to beat the competition this year at the Muddy Chef Challenge?
Seafari Rovers has some new tricks for this year. It will involve custom tableware and one of a kind take aways for the judges. Stay Tuned…
PHOTO: Seafari was serious about incorporating local ingredients to their creations at the Muddy Challenge. That’s a receipt from the nearby Sharon Farm Market
If you could ask Land Rover for a particular type of vehicle what would it be?
Rover Boat… doesn’t have to be fast
What upgrades/modifications does your Land Rover have?
The engine was recently upgraded to a 200 Tdi from a 2.25 Huge difference. Thanks to Rover Resources and North American Overland for this! You can see the video on Mike Sandones Face Book page North American Overland Tdi conversion. Here is the link to the video https://www.youtube.com/watch?v=Mks-6mxi65Y
If you were on safari which three (living or dead or fictional) people would you pick to bring along?
This is hard… many names come to mind. But I would have to say my wife, Aimee and my two boys Ben and James. I would want to share that experience with them, as it was the main reason for getting the 109 5 door for adventures and fun.
Rowdy Gentleman ~ OFFICIAL SPONSOR
About Rowdy Gentleman
Rowdy Gentleman is equal parts sophisticated and sophomoric; refined and rambunctious. We’re clean-cut, but we cut-loose. We offer a unique collection of products, created and curated for the modern day gentleman. From polo shirts and bow ties to beer sleeves and tank tops, you’ll find exceptional attire for every occasion.
Here’s to good times.
https://www.youtube.com/watch?v=DqPTn12vc3g
Visit http://www.rowdygentleman.com/
SOLD! ~ NOS Land Rover G4 Challenge Trango 4 Tent
SOLD! AND TO AN ACTUAL G4 CHALLENGE COMPETITOR!
I have a NOS (new-old-stock) Land Rover G4 tent for sale. This is the ultra rare Land Rover G4 Challenge Trango 4 Mountain Hardware tent. Virtually all of the G4 Challenge tents were 2 person, this tent is the 4 person model. Search Google or E-Bay, you won’t find another one anywhere. This tent is complete with the ground cover, rain fly, vestibule, etc. These tents are built like a tank. If you want something amazing to complete your Land Rover collection – this is it. From what I can tell the tent has never been used and except for a few tiny spots on the rain fly it’s completely perfect and complete. The G4 Trango 4 comes in two orange G4 tent bags. NOTE – if the tent looks a little wrinkled that’s because I did not fully setup all the clips and fasteners. Also, the Land Rover G4 logos are not faded. Rather they were printed on the INSIDE of the rain fly to preserve the waterproof coating. Lastly, I did not pull out the rear vestibule because I just wanted to set it up and take a few photos.
$600.00 plus shipping. Paypal (as a gift) is fine. Regular Trango 4’s sell for $850.00 The price is firm. E-mail me for more photos and info @ info@muddychef.com
Trango™ 4
First introduced in 1995, Trangos have become standard issue for mountaineering expeditions year-round. Teardrop-shaped front and rear doors conveniently tuck away, welded loops for securing the fly and a bathtub-style floor for better weather protection
Features & Specs
-
WEIGHT: –12 LB. 14 OZ. / 5.83 KG. –
-
REVIEWERS RATED THIS PRODUCT: –FITS SLIGHTLY SMALL –
-
TENT CAPACITY: –4 –
-
GOOD FOR: –ALPINE CLIMBING –
Details
- Industry leading DAC Featherlight™ NSL poles
- Direct Connection point secures tent body, frame and fly at each guy out point for a solid connection between all three components
- Large dry entry vestibules with brow pole provide ample headroom and room for gear storage
- 2 dual canopy and mesh doors
- Snow flaps on front vestibule seal out spindrift
- Guaranteed watertight construction with fully taped fly, taped ‘bathtub floor’ construction, welded corners and welded guy clip anchors. Rain room tested.
- Internal Tension Shelves provides strength, support for vestibule pole, and 3-D storage
- Mesh and canopy zippered thru-vent allows ventilation and view through the fly window
- SVX windows for a brighter interior and visibility of exterior conditions
- Bartacks color code webbing at stake out points for easy pole set up
- Gear can be stored off the floor using internal mesh pockets or an accessory gear loft (sold separately)
- Multiple guy out points with self-equalizing guy out anchors on side walls
- Loops for internal guy system
- Reflective color coded starter tab on the rainfly and canopy make pitching easy
- Reflective guy-out loops and zipper pulls are easy to see at night
- Pitch Light configuration allows user to set up a superlight shelter using only the tent fly, poles and footprint (sold separately) REWORD
- Optional rectangular or triangular gear loft stows gear off the floor (sold separately)
- Optional floor footprint available
- Guy out line and line tensioners included
- Imported
Materials
- Pole Type: Paleria ‘DAC Featherlight™ NSL
- Fabric Fly: 70D Nylon Taffeta 1500mm PU/SIL
- Fabric Canopy: 40D Nylon 238T Ripstop FR DWR (Tent)
- Fabric Tent Floor: 70D Nylon 190T Taffeta 10000mm Ether Type PU FR (Tent)
Measurements
- Apparel Fit: Equipment
- Weight Packed: 12 lb. 14 oz. / 5.83 kg.
- Weight Minimum: 11 lb. 12 oz. / 5.31 kg.
- Weight Pitch Light: 8 lb. 4 oz. / 3.73 kg.
- Tent Capacity: 4
- Number of Poles: 5
- Number of Doors: 2
- Number of Vestibules: 2
- Height Interior: 50″ / 127 cm
- Length Packed: 28 in / 71 cm
- Diameter Packed: 9 in / 23 cm
- Tent Floor Area: 57 sq. ft. / 5.3 m2
- Tent Vestibule Area: 16 sq. ft. 1.5 m2 / 7 sq. ft. 0.6 m2
Cool old advertisement from Land Rover
SPONSOR PROFILE / Rodney Brooks of Performance Unlimited and D.A.P. Enterprises
Four questions for Rodney Brooks of D.A.P. Enterprises and Performance Unlimited:
If Land Rover made an airplane would you fly in it?
Of Course I would! Seems like that could be a very entertaining adventure!
Tell us a little about yourself, family and background.
I am a native Vermonter. I grew up in Springfield/Wethersfield area. I have been involved with various forms of motorsports since I was a teen. I have worked in professional racing of several types including drag racing, rally racing and road racing sports cars. I’ve been involved with overlanding since the early 90’s. I have worked as project manager and manufacturing manager for several industrial companies. Throughout the years I’ve always been involved in working on others vehicles to help support my hobbies. I am very passionate about all forms of motorsports and love the community. The people involved are the best people in the world.
Can you tell us about Performance Unlimited?
In January of 2009 I started Performance Unlimited as a full time endeavor in a 2 car home garage. By March of 2010 we had expanded enough to move into a 2500 sq./ft. shop in Woodstock. In 2014 we moved to our present 8000 sq./ft. location in Bridgewater Corners, VT. Performance Unlimited is in the business of modifying and renovating vehicles for customer demands. Whether that is for off-road, overlanding, road racing, street performance, or anything else, if it has 5 wheels (4 on the ground and one to hold onto!) we will make your dream come true.
Now that you have acquired the Land Rover specialist firm D.A.P. Enterprises, how to you plan to integrate their business into Performance Unlimited?
DAP Enterprises (Pronounced Dee A Pee, think Darn Awesome People!) was formed in 1976. In February of 2015 I acquired DAP to add to our growing team. DAP performs world class restorations, repairs and renovations and is a Land Rover parts supplier to customers throughout the US and many other countries as well. We have integrated the mechanical work into our Bridgewater facility and are expanding our parts inventory at a rapid rate. Our goal is to supply the Land Rover community with any part that is needed. We are introducing new suppliers and inventory on a daily basis. We have an EBay store up and running with lots of specials, and will have our ecommerce site running in early 2016.
Be sure to stop by the Performance Unlimited/D.A.P booth in the Vendor Village at The Muddy Chef Challenge.
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.
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.
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.
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.
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 🙂
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 g
etting 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.
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!
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
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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.
Muddy Chef Challenge / Pre-Running the Madava Trail
The Muddy Chef (www.muddychef.com) staff and a select few volunteers recently visited Crown Maple/Madava Estate. We spent the day pre-running the trails and moving a log or two. Lunch was served in the parking lot and everyone had a great time. Video provided by Brad Andrews.
PROFILE / Rick Liwush
Proust/Solihull Questionnaire
This week we interview Muddy Chef competitor and category winner Rick Liwush. Rick and his Son Andy are world class fabricators and builders of one of the most fearsome Series II trucks on the planet (and he’s a super nice guy too!).
1. If Land Rover made an aircraft would you fly in it? Why/Why Not?
Probably not. Unless they teamed up with those who made the Concord. That would be a flight to remember. Just think the first land rover into outer orbit.
2. Tell us a little about your background, your career and where you live.
Even though that it’s fairly new, the Love to Overland bug has bitten me. The ability to drive in the outback and sleep under the stars and get up, break camp and do again the next day is just over the top, it should be on every ones bucket list. Have two grown children, Andy and Victoria. Restoring and building modified vehicles and spending countless hours cooking with both my children is a fathers’ dream. Was born and raised in Rochester New York, presently living in Williamson NY. Spent the last 35 years working in Contract Manufacturing for KAL Manufacturing.
3. How many Land Rovers have you owned and which was your favorite?
7 Land Rovers to date. Our favorite is the 1964 Big Tire series IIA or the LR3. Depends on the function and the mood.
4. What’s the best thing about owning a Land Rover?
The attention it brings, love the thumbs up from other drivers. It is a great way to break the ice at any event. The social aspects outweigh any negative possibilities. Being a Land Rover Owner puts you in a very special class, I have never met any LR owner who doesn’t follow the same rules when you’re behind the wheel, “No Land Rover ever left behind” Each person we have encountered have brought so many great experiences to the table, everyone is so helpful and kind. All are willing to lend a hand or whatever they have to help if you are sidelined. We have done many other events with many different clubs etc… but none are of the class of those who have the ownership of a Land Rover.
5. What’s the worst thing about owning a Land Rover?
People keep calling it a Jeep.
Maybe the leaks when it rains.
6. Been on an adventure? – tell us about it
Just got back from SCARR in Texas, what a great show. The people were so friendly and over 100 land rovers in attendance. Fantastic trails, unbelievable views and trails for all types. Interesting weather. Out of this world event dinner on Saturday. This club puts on one great event. If you haven’t done it is worth the time off from work. When we were invited to SCARR I was told that that if you could only go to one event this year, this would be the one we should go to. The challenges of the terrain is so different than what we entertain ourselves out here in the east. The Red dirt, gets everywhere were still washing it out of our LR. The networking of new friends was over the top. We even bumped into one of our sponsors’ of Muddy Chef.
Carnage, of course there was, we saw all different kinds, but without carnage where is the challenge. But there was one instance where you just have to hand out the award of “what were you thinking?”, Driver of a Landy minus brakes = totaling your front end, Driver came to event knowingly that his brakes were not in great shape but still proceeded to go wheeling anyways. After crushing his left front due to lack of braking on a downward slope, all the driver wanted to do was blame everyone else, “Here’s your sign”.
7. How do you plan to beat the competition this year at the Muddy Chef Challenge?
If everything is done proper, like having individual tents for each category with no more than 3 judges per tent, so that to eliminate long lines and food getting cold this event should be one of the best ever. You can’t always make everyone happy but each year you learn for the year before, and the biggest squawk was the long time to present to the judges Eric if you really want to make this an all-star event than we need to step it up and separate the judges into their respectable classes.
Which in turns creates less stress on all involved both participants and judges.
Make time for those who plan on doing both the standard competition and for those who are also competing in the iron / chopped/ top chef event.
So to answer the question fairly, if the above is accomplished then we as participants can let the food do the talking. We been preparing for this since the last event, our thinking and testing of recipes are from simple to way outside the box thoughts. It really isn’t about winning it’s about sharing the experience and bring them home with you. Pass the donuts please… ohhhh they were so good…..
So get ready judges, sit back, take a big bite, close your eyes and let us entertain your culinary pallets.
8. If you could ask Land Rover for a particular type of vehicle what would it be?
A vehicle similar to the defender 110 but with some larger tire options and make interior roll bars standard, for the Queens sake we all know that most of these are used for work or Fun. We are not purchasing them to sit in the driveway. We are men of means and with that said make one that we all can afford here and on the other side of the pond. Just use the data that Ford motor company did in the sixties, build a fun, smart looking and affordable vehicle, make your target the middle class and build hundreds of thousands of them and watch your sales and profits rise.
9. What upgrades/modifications does your Land Rover have?
As seen at the last event the 1964 has been slightly modified…lol, heck, it’s been over hauled to the max. let’s start with the 37 inch Maxis Trepador competition tires, under the bonnet is a Ford 302 punched out to 347, McClould clutch, Spidertrax housing front and rear, Spidertrax ultimate 60 knuckles with Spidertrax bearings, Spidertrax rotors and drive flange kit, Spidertrax 35 spline axils up front and Dutchman 35 spline in the back, Hi-9 s front and back with 4.56 gears, ARB air lockers , Atlas 3.8 transfer case, Tom Woods drive shafts, PSC full hydro double ended ram steering, Griffen Radiator. ARB compressor, Wilwood 4 piston calipers, Currie anti rock sway bar, Wilwood peddles , Out front is a RED Winch Hornet – S , 18 gallon fuel cell, King coilovers on all four corners, bump stops and Pro Comp limit straps. Lighting by Baja, Kirkey Seats and 4 point harness all custom metal work was laser cut at KAL Manufacturing, External cage, 4 link’s custom built by son Andy Liwush.
FROM THIS:
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10. If you were on safari what three people (living or dead) would you pick to bring along?
Bear Grylls, , to learn how to survive in all different situations
Thomas Jefferson, to have those star light campfire talks sipping on fine wines and tasting special preserves and talking about everything related to food.
Bill Clinton, for his love of Cigars… need we say more.
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.
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!!
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.
PROFILE / Eric Archer
THE LAND ROVER MUDDY CHEF CHALLENGE
This week we are interviewing Muddy Chef competitor (and category winner) ) Eric Archer
Proust/Solihull Questionnaire
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If Land Rover made an aircraft would you fly in it? Why/Why Not?
Sure! Experts with aluminum, strong build qualities. Although I would be quite concerned about the environmental impact of all the leaking oil!
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Tell us a little about your background, your career and where you live.
Live in Rhode Island with my wife (Linda). Our son went to University of Vermont and still lives there after graduating. Our daughter starts working in Boston with PricewaterhouseCoopers (PwC) in September. I’m enjoying retirement after a fulfilling career in the staffing & recruitment industry. Spending my time bicycling and 109 restoration.
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How many Land Rovers have you owned and which was your favorite?
Three. Defender 90, Defender 110 and recently acquired 1959 Series II 109 station wagon. Currently working hard to restore the 109 with hopes of bringing it to the Muddy Chef! This is clearly my favorite; a direct correlation to the hours, joys and tears currently being invested!!
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What’s the best thing about owning a Land Rover?
Unique, rugged, timeless; and they come with membership into the informal (but real) club of Land Rover owners. It’s a culture…might even say a cult!
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What’s the worst thing about owning a Land Rover?
Fortunately, I haven’t experienced the constant breaking down that I often hear about. Expect this may change when the 109 is on the road?? Worst thing is my backside is a few sizes too large for the driver’s seat and drivers seating compartment. How come the driver’s seat doesn’t slide back further!!
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Been on an adventure? – tell us about it
Land Rover adventure? Life adventure? Been on both….. “What happens on adventure Stays on adventure”
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How do you plan to beat the competition this year at the Muddy Chef Challenge?
My wife and children showed little to no interest in attending the Muddy Chef last year, so I invited Chris Copeland (a neighbor) to join me last year. Ends up he’s not only a car guy but a Foodie!! Chris is joining me again in 2015!!
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If you could ask Land Rover for a particular type of vehicle what would it be?
Keep producing Defenders!
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What upgrades/modifications does your Land Rover have?
Not much. Pretty much stock.
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If you were on safari what three people (living or dead) would you pick to bring along?
Marlin Perkins (Mutual of Omaha’s Wild Kingdom) – Guide and expert. Enjoy, understand and avoid being eaten!
Ernest Shackleton – Bring us home despite conditions or equipment
Robin Williams – to entertain us at the evening campfires OR Tarzan for that special bond and translation skills!
WINNING! / CHECK YOUR MAILBOX!
If you have registered for the Land Rover Muddy Chef Challenge be sure to check your mailbox this week for a surprise! What better way to get psyched for the event than with a surprise. We are working on adding additional challenges to the event. These might include equestrian, water, mud (lots and lots of mud) and field engineering.
CIDEROAD at Stratton Mountain
Muddy Chef Challenge sponsor CIDEROAD brought their Land Rover 109 to Stratton this weekend. If you are visiting the mountain be sure to stop by and say hello to Kevin and the rest of the CIDEROAD team!
LAND ROVER FARMINGTON VALLEY / OFFICIAL SPONSOR
CONNECTICUT’S CENTRAL SOURCE FOR ALL THINGS ROVER
At Land Rover Farmington Valley, our commitment to uphold the Land Rover standard of excellence allows our Connecticut Land Rover customers access to our unsurpassed industry knowledge and expertise. We’re proud to offer Waterbury, Torrington, Hartford, Bristol, West Hartford and Avon, Connecticut Land Rover drivers with a fully stocked inventory of new luxurious Range Rover SUVs, as well as high quality certified pre-owned Land Rovers and other used vehicles.
We strive for the highest customer satisfaction possible at our Connecticut Land Rover dealership, and will go the distance to ensure you are satisfied whether you’re buying a new or used Land Rover, getting your model repaired at our service center or just picking up genuine Range Rover parts.
Our Connecticut Land Rover finance experts are available to assist by helping you receive a great Land Rover loan or lease, and our expert Land Rover and Range Rover service and parts technicians are standing by to help you with any car repair or parts replacements you may require. Visit us today at 95 Albany Turnpike in Canton and experience our passion firsthand, or call us at 888-773-9479. We look forward to serving you.
Our Mission and Promise
Our mission here at Land Rover Farmington Valley is to provide our customers with the safest and most reliable luxury vehicles available in the market, and do so by way of sales and service experiences that assures total satisfaction. We promise that we will only deliver you a vehicle after:
- All features of the vehicle have been explained.
- The vehicle is clean, inside and out.
- You’ve met our Service staff, and know their location and hours.
- We’ve gone through all the details of your warranty, owner’s manual, and maintenance schedule.
- You’ve asked us every question that you might have, and know how to reach us by phone or online with questions that come up later.
We further promise to be there for you for as long as you own your vehicle. Your satisfaction isn’t “total” unless it lasts for the life of the car.
Real People, Real Experience
From our expert technicians in the service bays, to the sales guides in the showroom, to our courtesy shuttle drivers out on the roads of Connecticut, everyone here at Land Rover Farmington Valley is a devotee to the “Above and Beyond” brand. A large number of us are Rover owners and drivers ourselves, and we’re not ashamed to break from the ‘talking business’ to reminisce over the Defender we drove years ago, or share our thoughts about the future of the new models and design changes, if that’s what interests you. (It interests us, too.)
Our sales staff has over 25 years of combined automotive experience with Land Rover, and along with the Mitchell Auto Group, we just celebrated our 90th anniversary here in Canton this past year. We work to further appreciation of these great vehicles though our New Owner Open Houses, model unveilings, and other events that allow us to celebrate the strong sophistication and rugged beauty of the Land Rover line.Supporting Our Community
Back in 1922, Robert Pringle, fresh from Scotland, started a small automotive garage on Canal Street in Weatogue, Connecticut. From that humble beginning, the Mitchell Auto Group has grown to become one of Connecticut’s premier dealers for seven automotive brands in their Farmington Valley area stores, along with a state-of-the-art body shop and detail centers.
Here at Land Rover Farmington Valley, our connections with the people of Canton, the businesses and organizations that operate here are of great importance. These are not only our customers, but our neighbors and friends, and we owe our decades of growth and success to each and every one of them.
As such, we always look to be involved in local and regional events that share, support and benefit these groups, and we highlight them on our social networks (Facebook, Twitter and Google+), and our dedicated community outreach site, MitchellAutoCares.com. We invite you to see what’s on the community calendar, and get involved!
CONTACT INFO
Land Rover Farmington Valley
95 Albany Turnpike
Route 44
Canton, CT 06019
- Sales: (888) 773-9479
- Service: (888) 896-2838
- Parts: (888) 697-9238
HOURS
- Monday:8:30-6:00
- Tuesday:8:30-6:00
- Wednesday:8:30-6:00
- Thursday:8:30-6:00
- Friday:8:30-6:00
- Saturday:8:30-5:00
- Sunday:Closed
Land Rover lovers, it’s the Muddy Chef Challenge at Lime Rock; created by Madison man
Published: Wednesday, July 23, 2014
LAKEVILLE >> Calling all Land Rover enthusiasts. Pack up your oriental rugs, leather chairs, Land Rover flags and signs, gourmet grub, camp grills and lots and lots of gusto and head up to Lime Rock Park for a weekend of off road adventure, fine food and drink and lots of camaraderie.
The Land Rover Muddy Chef Challenge 3 is an adventurous weekend for Land Rover drivers who want to push their vehicle to the limits in rivers, over mountains and through woods, all under supervision, of course. No wonder its founder calls it “part Great Race and Iron Chef.”Planned for July 31 through Aug. 3, Land Rovers will descend upon Lime Rock Park and spend the weekend at area venues and proving what rugged, sturdy vehicles they really are built to be.Muddy Snack from Christopher Macecsko on Vimeo.
Preregistration is required at http://muddychef.com/.
Aside from a camping fee of $35 a night, the event is free. Proceeds from a weekend raffle will benefit Autism Speaks, for more info visit http://www autismspeaks.org#sthash.iaELlP2p.dpuf.
“Land Rovers are your sort of rugged, safari, adventure-type vehicle,” says event creator Eric Yohe. As an owner of an unrestored, 1961 Land Rover Series IIA, the Madison resident is passionate about all things Land Rover and is a foodie.
Yohe arranged the first Muddy Chef in Stowe, Vermont and went on to host last year’s event in Mystic. Bringing the road race/cook-off to Lime Rock was a natural progression and embraced by the park’s Director of Business Development Walter Irvine, another Land Rover enthusiast, and former owner of a Land Rover LR2, who enjoys the “culture.”
“Off-roaders (are) very adventurous, typically very philanthropic, really up to doing crazy stuff like off-roading all day and then coming back and putting on a blazer and making a gourmet meal AT their truck,” Irvine explains.
Cooking a gourmet repast is part of the challenge. Attendees may cook whatever they can transport in their Land Rover. The dishes are then judged by an esteemed panel of fellow epicureans. No one walks away hungry and everyone has lots of fun concocting what they think is the tops in haute cuisine.
“It’s exciting and it’s nerve-wracking and you have to adapt, but it’s tons of fun,” says Madison participant Kristen Feeney.
How do fresh Nantucket bay scallops on a bed of local roasted sweet corn sound? To Yohe it sounded like a winning entry last year. Alas, other venturesome gourmands apparently served entries better tasting, better presented and better liked by the judges.
Away from the rugged terrain, attendees will put on their best cocktail attire – blazers and shorts and Lilly Pulitzer shifts – and visit two local venues.
The Falls Village Inn, complete with a taproom designed to honor the Lime Rock legacy, is “intimate and comfortable…A feel that honors not only Falls Village, but also that of Lime Rock Park, our famous neighbor,” says their website, http://www thefallsvillageinn.com/taproom.php.
Up the road in Dutchess County, New York, a long winding road will take guests to the Madava Farms where Crown Maple Syrup is tapped and refined to make a one of a kind maple syrup. While feeling like they have entered a Napa Valley winery, guests may partake in a maple syrup tasting in a finely appointed tasting room complete with a copper bar, website: http://www.crownmaple.com/visit-madava-farms.
Some of the events sound outrageous: “For those of you who want super rock crawler, smashed body panel gnarly you have access to Old Florida Road and MaBelle in Western, MA,” according tomuddychef.com. Yet Yohe stresses there is something for everyone.
“What I like about it the most is, despite the stressful things you have going in your life you really can’t think about anything else in your life except how am I going to get this vehicle and myself through these woods, over this obstacle,” Robert Wollschlager says. “It’s fantastic.”
Wollschlager, of Mystic, will join in on the fun with his dad, James. They will bring two of their four Land Rovers – a 1972 Land Rover Series 3 88 and 1982 Series 3 Stage- 1 V8 109.
Each morning there will be vehicle inspections and safety talks. The only prerequisite is that “your vehicle should be in good repair without any serious frame rust and able to handle basic off-road challenges.”
“The majority of our vehicles are the rare ones, the early ’60s ones, the ’70s … the classic Land Rovers,” Yohe says. In addition, the event draws drivers of “the Defender, which is what you see on safari…we get lots of those.”
Every morning, before venturing out there will be vehicle inspections and safety talks. The only prerequisite is that “your vehicle should be in good repair without any serious frame rust and able to handle basic off-road challenges.”
In need of a break from the rigors of off-roading, guests can head over to Orvis Sandanona Shooting Grounds in Millbrook, New York to experience sporting clays at “the oldest permitted shotgun shooting club in the country,” they boast on http://www.orvis.com/sandanona.
Back on the road, how about the Overland Challenge in the Housatonic State Forest?
“It’s sort of a high-tech Easter egg hunt,” says Yohe. “Drive to a spot with the GPS, get out and use the compass to go in the direction we tell you to go, start walking and you will find what ever it is. Somewhere in that forest is something to find like an orange flip-flop nailed to a tree.”
Whether you are an experienced off-roader or want to try it for the first time, love adventure and the thrill of the ride, or want to spend a weekend in the country learn more at Facebook/The Muddy Chef Challenge.