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.
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
(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.
THE MUDD-e CHEF CHALLENGE
Win glory and prizes from the safety of your own home!
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 firstname.lastname@example.org Once received, I will distribute the videos to our judges. Since the judges cannot taste your dish, you will be judged on the following criteria:
- Gratuitous Land Rover product placement.
- Creative use of the primary ingredient – eggs.
- Production value of your video (funny, high quality, entertaining, etc.).
- Difficulty of creating your dish.
- Is your dish so good that our judges would want to make it themselves.
Depending on the total number of entries we will pick a first, second and third place winner. If we have more than 6 contestants, we will create a bracket-style leaderboard and the winners of each round will move on to the next round. Winners will receive a special edition Muddy Chef Challenge Mug and whatever prizes I can scrounge up in the MCC garage.
Competition begins: 4/6/2020
Competition ends: 4/12/2020
Want to sign up? Competition ended.
Want to know who won? Click HERE
Due to the global virus emergency, I’ve decided to cancel the 2020 Land Rover Muddy Chef Challenge. I know this will disappoint many of you and derail your summer plans. However, with the current global state of unrest and confusion, it’s better to put it off this year and look forward to 2021. We will, however, come up with a virtual Muddy Chef Challenge and offer you the ability to compete against each other from the safety of your home. Look for a registration e-mail in the next week. We’re hard at work designing 2020 MCC the event stickers and shirts, and as always Muddy Chef Challenge winners will receive a coveted Muddy Chef Challenge engraved mug.
Stay safe, have fun, and remember to take care of each other!
Eric and the entire Muddy Chef Challenge event staff.
Thanks to Dive the Globe for this fantastic video.
Thanks to Drive the Globe for this great video!
Fun free activities at the Muddy Chef Challenge!
Sign Up Today! Test your off-road driving skills on the Land Rover Jubilee Challenge course, located at the Land Rover Experience Center. You will be judged on accuracy and efficiency while driving the 2018 Land Rover Discovery. Prizes will be awarded to top three participants.
The “how to” video that accompanies the Spring 2018 Field Guide Magazine.
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.
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)
Assorted Events (Falconry, Fly Fishing, Sporting Clay, etc.)
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
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.
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 email@example.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)
Assorted Events (Falconry, Fly Fishing, Sporting Clay, etc.)
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 and goodbyes.
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.
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.
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).
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.
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.
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!”
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.
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
Join Arkonik and The Muddy Chef Challenge crew for an afternoon of Polo. This is the sixth annual Gold’s Dragoons Polo Cup match. Watch Gold’s Dragoons battle Squadron A. Come early so we can park alongside each other and tailgate in style! Pack your Yeti coolers and grab your pop-up canopy, lunch baskets, and head out for an amazing afternoon of polo.
The match is held at the Fairfield Hunt Club. Located at 174 Long Lots Road, Westport, CT 06880. Tailgating starts at 1:00 and match play begins at 3:00. Prizes are awarded for the best ladies hat and the best tailgate. As this is a Muddy Chef Challenge affiliated event, the price of admission is – FREE!
Don’t want to pack a lunch or cooler? No worries, you can buy drinks and a catered lunch at the club. The lunch is $25.00 for adults and $15.00 for kids.
Land Rover stopped manufacturing the Defender on January 29, 2016. After being produced in various forms for the past 68 years, the iconic Defender – the quintessential safari vehicle is no more. What’s a US based enthusiast to do? Have you seen the prices on e-bay? Huge sums for Defenders in a wide variety of conditions – from rusted out hulks to “brand new” models of dubious legal status. We’re talking serious risk and serious money. What can a potential buyer do to find and purchase the Defender of their dreams? Have one custom made. Your color, your options, your ideas, your dreams. Arkonik is dedicated to creating the finest Land Rover Defenders in the world. 100% legal for import to the United States.
Visit with Tom Maxwell of Arkonik at the polo match to learn more (and perhaps take a test drive) in one of their bespoke Land Rover Defenders.
If Land Rover made an aircraft would you fly in it? Why/Why Not?
No, I wouldn’t….unless I could get a HUGE life insurance policy. I wouldn’t get into a submarine they made either. If they made a Land Rover refrigerator I’d be screwed because Eric would have to have it, and I’d end up with a fridge that would overheat all the time with door lights that would never go on, and I’d have to replace the fridge’s drive shaft immediately or it would impale the ice maker. Not good.
Tell us a little about your background, your career, and where you live.
I grew up in Massachusetts in a family that valued great food and education with an extremely overprotective father (read…. was taught to shoot at an early age). I went to private schools my whole life. I got full scholarships for college and grad school, but living in Boston was not cheap, so I bartended and waited tables in some awesome places to get by. I currently live in Madison, CT, but I’m really looking forward to moving closer to NYC – the food and shopping Mecca of the US at the end of June. I own my own marketing/design company that specializes in promotional products and apparel called GS Promo Source, LLC. If you ever need the perfect product to thank existing clients, promote your business, give away at a trade show, incentivize your employees or promote a sales or HR program, I’m your gal. I am also the mom of a teenage son, named Jack and Eric Yohe’s better half aka Mrs. Muddy Chef.
How many Land Rovers have you owned and which was your favorite?
One and only one. I have a 2004 Discover II. I started referring to “her” as Maya as she is Mayan Gold, and it just stuck. I am comforted by the fact that if I ever get stuck, I will be found quickly as Maya is so “bright” that she can easily be seen from space.
What’s the best thing about owning a Land Rover?
There are several great things about owning a Land Rover – versatility of terrain you can handle is my favorite – i.e. if Eric misses the drive thru we can just jump the curb and get into the lane – no worries. I also love that the my “girl” is gold and glamorous, yet versatile enough to jump a curb and beat the Maserati driving towards the parking space I want right outside Nordstrom’s shoe department.
What’s the worst thing about owning a Land Rover?
The worst part is that I can’t afford the Holland & Holland Edition Range Rover…yet. Really. It also bums me out that FCP Euro doesn’t offer replacements for every single part on my car…can you say lifetime warranty?
Been on an adventure? – tell us about it.
Right after I got my Discovery, Eric decided to give me an off-roading lesson. I’ve been told that I should be ashamed to say that I am the ONLY person that has EVER asked if I could put my car into 2nd gear (instead of 1st or 3rd).
If you could ask Land Rover for a particular type of vehicle what would it be?
The Range Rover Holland & Holland Edition in that gorgeous dark green with matching Holland & Holland shotguns! A vintage remodeled Airstream to tow behind it would be a welcome addition as well.
What upgrades/modifications does your Land Rover have?
The stairway to nowhere on the back door. A cool Bluetooth radio, that’s hands-free and has a great DVD player so I can watch movies when we’re broken down and Eric is fixing the car. Eric also added heated seats for me!
If you were on safari which three (living or dead or fictional) people would you pick to bring along?
I would like my dad as he was so much fun, a great shot (read protection), cooked yummy breakfast and gave the best hugs ever. I would also like (the character) Sabrina from B’witched, as she was naughty, fun and could snap her fingers to get me anything I wanted to eat, drink or instantly clean up messes. Sabrina could also make sure I was fully caffeinated and that my hair looked freshly blown out at all times (regardless of rain or humidity levels), elevating my mood while minimizing danger to my other companions. Finally, I would want Eric as he is my favorite person to be around, fun at a campfire (and his cigars keep the bugs away) and, (of course) I will need him to fix my Land Rover as Maya is sure to overheat or breakdown in the worst possible place, and he always has his toolbox, basic spare parts and plenty of extra oil and water handy. Who could ask for more?
Fun facts and statistics brought to you by the Fact Checking and Verification Staff of The Land Rover Muddy Chef Challenge.
2016 Muddy Chef Challenge Judging Revisions
To put it mildly, the judging at the MCC4 was “challenging”. Too many judges, judges that wandered off during the contest and my personal favorite – a smartphone app that we tested extensively prior to the event, stopped working half way though the judging.
It seemed that every time we tried to correct the course of the judging we encountered more and more problems.
So, to that end we are implementing the following changes in advance of the event. We believe these changes will address the majority of issues. As always, your comments and ideas are welcome.
Judges Routes through the Campsite during the MCC:
The judges will follow a pre-defined route through the campsite. They will not deviate from that route. That way participants will always know the approximate location and timing of the judges. This will hopefully eliminate problems with locating the judges and assist competitors with timing their food.
Also, we are reducing the judges significantly. We are keeping each category to five judges in total for each course. Wherever possible we are seeking highly qualified food experts to anchor each judges panel.
- Locally Sourced Ingredients
Local Ingredient Use:
One judge will verify this information. This judge will go from campsite to campsite to verity your use of local ingredients. Participants should post receipts in an easy to verify location.
Those are the changes we see making for 2016. If you have ideas let us know. We look forward to seeing you at the Muddy Chef Challenge and our other regional events next year!
The Iron Muddy Chef Challenge was held on the beautiful grounds of the Millbrook Vineyard in Millbrook, NY. The Iron Muddy Chef Challenge is similar to the Food Networks TV show “Chopped” On Chopped and at the Iron Muddy Chef – contestants are faced with a box of mystery ingredients. They have no idea what they will be cooking. For the Iron Muddy Chef contest this year, the main ingredients were – fresh Brook Trout, a large Pineapple, two artichokes, and a large can of Spam. The primary difference between Chopped the IMCC is that we completely REMOVE THE KITCHEN. Competitors must use only what they can carry in their Land Rover. They must prepare, cook and serve in the field. Contestants are given 50 minutes to prepare their dishes.
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.
Remember last years’ soiree at the Crown Maple Estate? Simply Amazing! This year we do cocktails at the Millbrook Vineyard and Winery. WHILE watching the IRON MUDDY CHEF CHALLENGE! What’s better than, getting dressed up, having a few bespoke cocktails and sipping Hudson Valley wine? So get ready, press those Lilly Pulitzer duds and blazers. We’re gonna have a blast!
THREE, count em’ THREE spots remain to participate in the IRON MUDDY CHEF CHALLENGE. If you forgot, bumped your head or just plain never heard about it – let me school you.
Friday July 31, 2015
In the style of the Food Network’s CHOPPED TV show. Competitors are give a mystery basket of food and must prepare a delicious gourmet meal in 50 minutes. The catch? You don’t know what’s in the basket. The cost per team is estimated to be $50.00
WE provide you with the food and access to a pantry of shared ingredients (example – flour, salt, pepper, spices, heavy cream, garlic, etc, etc.) YOU provide the Land Rover and everything you need to cook with inside it. We provide the location for the challenge – The breathtaking Millbrook Vineyard and Winery and YOU cook.
Do you have what it takes?
Can you win the Iron Muddy Chef Challenge?
Will you go on to dominate the Muddy Chef Challenge on Saturday?
You will never know if you don’t sign up. Seven brave souls already have. Time’s running out!
Want in? Email firstname.lastname@example.org for your chance to win fantastic prizes and glory!
If Land Rover made an airplane would you fly in it?
If my life insurance was paid up, the pilot didn’t need the instruments to get us to our destination, and if it was a great glider for when the carb vapor locks and the motor cuts out……..
Tell us a little about yourself, family and background.
I’ve been in to cars and trucks since before I could walk. I was drawn to a Land Rover Series IIa 88 parked in a driveway 1/2 way between Manchester and Arlington, VT on the old Route 7 at the ripe age of 7. It looked just like the trucks I’d see on Sunday nights on Mutual of Omaha’s Wild Kingdom. So rugged, so much cooler than a Jeep CJ. I was hooked.
My first car out of college was a 1960 Austin Healey 3000 (still have it) which has since morphed into 14 British cars and 3 Land Rovers tucked neatly into my barn. My ’73 109 5-door and I had a cameo this year in the opening minutes of a show called “Naked Speed”, episode 2 on the Velocity channel, where I found a free 1972 Norton Commando in a school bus, in the woods, and had it professionally restored into a Cafe-style race bike. Yeah, I got that British bug pretty bad.
I now live in Saratoga Springs, NY with my lovely (and very tolerant) wife Kim, my inquisitive 5 yr old daughter Mae, and her rambunctious little 2yr old brother DJ. The kids squeal with excitement when I take them out in the 109. They sit up high in their car seats and have a panoramic view of the world in the 2nd row. The wife is still warming up to it. I sell Medical Diagnostic Services by day, and car parts by night (thank you Al Gore for inventing the internet). Selling parts has allowed me to meet many wonderful people from around the world with amazing car and truck stories, and it has helped me find the awesome attendees of the Muddy Chef event. I’ve mingled with MG people, Rolls-Royce people, Ferrari people, but it’s the Rover folks I feel most at home with. Down to earth. Fun loving. Always willing to lend a hand. Great stories – on, off, and on the side of the road…….
Your business is the world’s number one source for high performance gear reduction starters. Can you tell us how you became involved in British (and Ferrari) starters?
The company was started by a physician back in the 1990’s who contacted a machinist friend and asked if he could help come up with a more reliable starter for his 1970 MGB. The two found a Nippondenso High Torque starter that would fit and they custom machined a mounting plate to fit the MG. They made 3, and sold the other 2 in less than an hour. Made 10 more, then 30 more, then 100 more. Then people were sending him their starter to copy and make into a high torque unit.
Then a Ferrari guy got wind of it, and one was made for his 308, then his Dino. The medical practice was getting too busy to do both, so in 2010, I bought the company and continued to expand it offerings. I am expanding into the Porsche, Lamborghini, and Maserati world in 2015. We sell to restoration shops, brick and mortar parts dealers, online resellers, and shade tree mechanics everywhere. For LR folks, we now have starters for 200/300 TDi, and 4cyl diesels to go with the 2.25/2.6L petrol starters and the 3.9L – 4.2L v8’s.
We ship 10-30 starters daily to classic car and Land Rover owners around the world. BritishStarters.com. If you don’t see a starter for your classic on our website, let us know. Odds are we can make one for you.
You own a pretty unique Land Rover 109 – can you tell us about it?
While rubber-necking on the back roads of CT, I spotted a neglected ’73 2.6L RHD 5-door next to a garage. The owner was more than happy to accept my offer and make more space in his driveway. The rear cross member was rotted, the tranny groaned and moaned with each shift, and the motor needed a quart of oil every 50 miles, but the rest of the frame was solid, body panels straight. After a season of buying more oil than petrol, I decided on a major change for reliability and safety reasons.
The rear cross member was the first to get attention. Atlantic British provided a Defender part with extra-long arms to reach up past the spring mounts. It immediately took the sag out of her rump. The motor was the next to go. She was tired. A diesel would be a good upgrade to pull that long wheelbase series truck around. Some research found the Aussie military used Isuzu diesels in their Land Rovers. That would keep the truck in the spirit of “original”. I found a 4BD1T motor with a stage 1 turbo that was in a 1969 Pontiac Catalina station wagon of all things.
A company called Advanced Adapters helped me mate it to a Dodge Ram 5-speed NV4500. Next were the axles and brakes. Hauling my 2 kids around dictated maximum stopping power a necessity. $200 and a craigslist search later, a pair of Disco 1 axles and driveshaft were in my garage. Now I had modern four wheel disc brakes. Online forums told me I couldn’t mate disco axles to a leaf-sprung series truck. I proved them wrong. The steering wheel was moved over to the left side so that my wife could drive it comfortably.
A Range Rover P38 power steering box was sourced to improve drive-ability And as the truck was coming together, I kept thinking back to that first Rover I saw in Vermont. Although my truck was a series III, the IIA nose kept coming to mind. So, a grill and fenders were sourced through a friend to complete the look I was after. The size of the motor pushed the Summit Racing radiator right to the back of the grill, so original headlights were out of the question. LED headlights, with their shallow design, and buckets from an ex-Military 109 I have proved the perfect match. A $200 full length roof rack from the “British Invasion” car show found its way over my safari top, and the last touch was the $15 of LED ribbon lighting from eBay I added both under the hood, and in the channel along the inside roof line. My daughter calls them the “disco lights”. (EDITORS NOTE – They are absolutely DISCO lights!!!)
After 15 months in surgery, I have a truck that doesn’t leak, stops on a dime, and gets 23mpg city and 28mpg highway. I got her up to 92mph on the highway then backed it down because the doors started shuttering and I chickened out. BUT, like an original series truck, it is still loud, smelly, and it rattles. It rattles so much from the diesel that I have nicknamed her “The Paint Shaker”. While purists will balk at the changes I made to her, I love it, the kids love it, and most importantly, I saved her from what would have most likely been a flatbed to a junkyard had I not driven down that quiet CT road………
Tell me about your experience as a Judge during last year’s Muddy Chef Challenge and what you are looking forward to this year.
I was blown away by the ingenuity of the contestants and what they were able to make “in the field”. It was a fun event and the judges took their rolls very seriously. 2015 promises to bring even more wonderful recipes and presentations. I wonder if someone will take a door or tailgate off to bring us their entry (the hood was already done in 2014)!!!
STRAIGHT RYE WHISKEY
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.
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.
Official Rules for 2022:
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.
Portions should be prepared for 5 judges. Please prepare small bite-size portions. Remember they are sampling more than 50 entries (times THREE courses!).
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.
- Locally Sourced Ingredients (Please post your receipts in an easy to read location)
Prizes will be judged and awarded by select sponsors:
YOU CAN VOTE TOO!
Download the mobile app at the MCC
If you are looking for cooking ideas for your entry in The Muddy Chef Challenge, swing on over to the Yeti Coolers website. Yeti BBQ ambassadors Justin and Diane Fourton know something about Brisket. Check out their recipe here. From the Yeti Cooler website.
TEXAS STYLE SMOKED BRISKET
Pecan Lodge was recently ranked one of the top four BBQ joints in the world. Founders Justin and Diane Fourton have perfected smoking a brisket and have decided to share their secrets with the world. Try their tips this holiday weekend and reap the rewards of a mouthwatering, Texas – style brisket.
Step 1– Create your rub Basic Rub 1 cup Kosher Salt 2 cups Course Black Pepper Modified RubStart with the basic rub of 2 parts coarse ground pepper to 1 part kosher salt. Add any combination of the following ingredients to give the rub your own twist. Start by adding the spices in 1 tablespoon increments (tasting as you go), until you get a flavor profile that you like. Garlic Powder Paprika Onion Powder Ground Mustard
Step 2: Trim the brisket With the fat cap facing up, use a sharp knife to carefully trim the fat down to about 1/4 inch. Leaving a little fat on the brisket will help the meat retain its moisture while cooking, and is necessary for developing a distinctive bark/crust on the outside of the brisket.
Step 3: Season Brisket Flip the brisket over so that the fat side is down, resting on your counter. Season the top of the brisket with a heavy layer of rub, using about a 1/4 to 1/2 cup of rub. Pat it into the brisket so it sticks and then flip the meat over, seasoning the other side (now the fat side is facing up), with another 1/4 to 1/2 cup of rub. Place brisket in refrigerator.
Step 4: Prepare your smoker and start cooking While the meat is resting in the refrigerator, light the fire in your pit and let it develop a good base of coals before putting the meat on. Add a couple pieces of wood and set the dampers on your pit so that it is maintaining an even cooking temperature of between 225 and 250 degrees. Once the fire is stabilized, place the brisket on the pit (fat side up) with the point (the thickest part of the brisket) on the part of the pit that is closest to the firebox. Maintain a consistent cooking temperature during the cook, plan on it taking about 1-1.5 hours per pound. You will need a good instant read digital thermometer to check the internal temperature of the meat during the cooking process. Typically you won’t need to check the temperature of the meat until it’s been on the pit for at least 5-6 hours, when doing so, check the temp in both the lean (flat) and fatty (point) of the brisket to gauge how far along the brisket is in its cooking cycle. The internal temperature of the brisket will rise at a regular rate until reaches about 160 degrees, at which point it will appear to “stall” and may remain around 160 – 175 degrees for several hours. It will typically enter this range after having been on the pit for about 4-5 hours and may stay within this range for another 3 hours, before exiting this stalling period. After which the internal temperature will again start to rise steadily until it reaches approximately 190-195 degrees. At this point, the brisket can be removed from the pit. Wrap it in foil or butcher paper and place it in your YETI (fat side up)…it will hold safely in the cooler for several hours until you’re ready to serve. After removing the brisket from the cooler, drain any drippings from that have accumulated in the foil and whisk them into your favorite bbq sauce. Put the sauce in a pan and bring to a boil on the stove, then remove from the heat.
Step 5: Slicing Place brisket on a large cutting board, with the fat side up. Start slicing from the flat (the thinnest part of the brisket). When you have sliced about 1/2 through the brisket , rotate it 180 degrees and continuing slicing until complete.
Photography from Robert Lerma
It’s not easy work, but they love what they’re doing. And there are no shortcuts to doing it right. Their BBQ pits burn 24 hours a day, fueled by nothing but wood and passion. If it can be made from scratch, they do it that way- from grinding and stuffing their own sausage to making the custard for Aunt Polly’s banana pudding.
To receive a detailed information package, please email email@example.com we will respond to you within 24 hours.
THE LAND ROVER MUDDY CHEF CHALLENGE
This week we interview attorney, new father, style icon and sunroof-less Discovery owner Max Simmons.
1. If Land Rover made an aircraft would you fly in it? Why/Why Not?
I’d always trust a Land Rover to get me to the remotest location. I’d want an aircraft carrier there waiting for me in the event that it assumed the British position when I went to start it the next morning.
2. Tell us a little about your background, your career and where you live.
Blue-eyed blond welfare baby born to a teen single-mother in small-town central Illinois. After working my way through college (and I do mean working — ask me sometime about some of those jobs!) I spent nearly a decade working for non-profits and politicians in Wisconsin till opting for law-school. I now live in New Haven with my perfect wife, Abigail, and our perfect children, Emma-Marguerite and Francesco. My eyes are still blue but the hair is gray.
3. How many Land Rovers have you owned and which was your favorite?
My ’97 Discovery is my first. It’s perfect for me. Stepped roof, alpine windows, and super-robust frame and drivetrain echo the original safari-mobiles while the ABS, airbags, A/C and side-impact beams update it just enough (my friends say it’s perfect for me because it’s a little bit redneck and a little bit elitist). After a long region-wide search (I wanted one without sunroofs) I found it hibernating mostly rust-free in an East Haven garage. The owner bought it as a project that he never got around to starting.
4. What’s the best thing about owning a Land Rover?
Two things: (1) Seeing it waiting for me in the parking lot: It promises adventure and escape, even if only once in a while, and (2) the friendship with my mechanic.
5. What’s the worst thing about owning a Land Rover?
The friendship with my mechanic.
6. Been on an adventure? – tell us about it
Besides the Muddy Chef? So far the adventures have been the steep learning curve in roadside repairs using bubblegum and duct tape.
7. How do you plan to beat the competition this year at the Muddy Chef Challenge?
Lock Eric Archer and Chris Copeland in the basement till August 3rd.
8. If you could ask Land Rover for a particular type of vehicle what would it be?
An updated NAS Defender 110 (or a 130!). I’m a family guy, and I’d love to have a suitably sized Rover for hauling the whole herd into some more remote locations.
9. What upgrades/modifications does your Land Rover have?
TrueTrac diffs, front diff guard, JATE rings, and . . . new headliner!
10. If you were on safari what three people (living or dead) would you pick to bring along?
I probably should say Selous, Stanley and Schweitzer, but more likely I’d prefer Groucho Marx, Julia Child and Ansel Adams.
World Class Whiskey – From Vermont?
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.
This is no diamond-in-the-rough. It’s not an “oldie but goodie” like Bowman’s well-storied Ram. This ravaged third-gen 4Runner a mean-muggin’ non-fucking-giving beater, and now we have the arduous task of taking care of it. Or, you know, destroying it.
Last night this lifted, bent, ratty Toyota 4Runner appeared at my doorstep like an abandoned baby in a basket. It smells faintly of Mexican food and everything aft of the front seats seem to have been converted to a sleeping/storage area.
At least somebody did put the wheel back where it’s meant to go, here’s the 4Runner as it sits at Truck Yeah HQ right now:
The whole thing is this cool militaryish green/grey with a Rhinoliner’d hood (why?). The front grille is definitely not straight and neither is the (aftermarket?) trailer-hitch rig. But really, all it needs is a light bar and maybe some funky Plasti-Dip on those wheels. Next stop Wal-Mart, baby.
Okay the real story is the owner (a former colleague) lit off to San Francisco and didn’t feel like paying for parking, I think, so he bequeathed it to Truck Yeah!/Jalopnik for an undefined period of time “as long as we promised to document its destruction.”
I dunno, the whole arrangement’s pretty vague but I’m basically running a rusty orphanage up here and I just couldn’t turn those sweet three-spoke wheels away.
After a brief assessment and lap around the driveway, I’ve concluded it may be too nice to simply suicide… sounds okay, tires are great, and the 3″(?) lift looks professionally executed.
So what are we going to do with this hog? Chase polar bears up Canada way? Mud racin’? Make it my new guest bedroom? Should be a good rig to teach my fellow NY-based bloggers how to off-road this summer… at the very least.
Your turn: Ideas. Go.
Photo courtesy The Muddy Chef Challenge.
Owners of classic cars have more vintage race, rally and touring events to choose from than ever before these days. But what about owners of old-school, 4 x 4 off-road machines?
Fortunately, the crowd that loves to get dirty now has some options of their own.
The Muddy Chef Challenge, first contested at Vermont’s Mount Stowe in 2008, returns to Lime Rock Park in Lakeville, Connecticut for the second year in a row and its fourth iteration overall from July 30 through August 2.
The Muddy Chef Challenge, which is open exclusively to Land Rover owners, combines camping, off-road challenges and a cooking challenge along with sporting clays target shooting and even a chance to get dolled up for a white linen cocktail party. The cost of registration is $75, plus $25 per night to camp at Lime Rock. But participants need to bring their own food, cigars and whatever other party supplies they might need for three days of hanging out with like-minded Land Rover enthusiasts.
The Muddy Chef Challenge seems not to take itself too seriously. Making friends, sharing food and playing around getting Land Rovers muddy—the way they should be—seem to be the goals of the organizers and participants alike.
The Copperstate Overland is open to more than just Land Rover owners (though we suspect that plenty of Rover owners will be involved), but anyone wishing to enter will need an off-road vehicle from the 1979 model year or older. At $6,850, the cost of the Copperstate Overland is quite a bit steeper than the Muddy Chef Challenge, but that price includes all meals and double-occupancy lodging for the driver and co-driver/navigator, including a final night’s stay after the rally and awards dinner the final night. A portion of every entry fee goes to benefit the Men’s Art Council of the Phoenix Art Museum.
In addition to not staying in tents for that significant entry fee, the Copperstate Overland will feature a mix of off-road and on-road rallying amid some very beautiful Arizona countryside that is a contrast to the potentially very muddy Lime Rock experience.
Different events for different tastes—and budgets, but both guaranteed to get your car dirty.
REALLY A SERIES III?
A Land Rover Series III for sale? Wow! So you want a classic Series III Land Rover but ain’t a bank president. Or you are a bank president and you want an immaculate Series III Land Rover… The car below could be either. It’s an amazing original Land Rover with a huge amount of extra parts and some extremely rare stuff. Have you ever seen the original tool roll and the protecto-plate ID plate? No? Neither had I.
WHAT’S IT NEED?
Almost certainly a frame. It’s crusty. But, the truck drives and runs fine and has an overdrive. That’s important for going somewhere closer than the local beach or camping trip.
WHAT’S IT COST?
Well, that depends. You can buy it one of two ways. As it is and do the work yourself. Or negotiate a new frame and have an amazing barn find truck to drive anywhere.
PM me at firstname.lastname@example.org and I’ll hook you up with the seller. I’ll tell you in advance he ain’t looking for bargain hunters or tire kickers.
If you have registered for the Land Rover Muddy Chef Challenge be sure to check your mailbox this week for a surprise! What better way to get psyched for the event than with a surprise. We are working on adding additional challenges to the event. These might include equestrian, water, mud (lots and lots of mud) and field engineering.
Hillrock Estate Distillery: 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.
The Land Rover Writer
The Land Rover Muddy Chef Challenge 3
Lime Rock Park
497 Lime Rock Rd Rt 112
Lakeville, CT 06039
9:00 a.m. Thursday, July 31, 2014
Muddy Chef Challenge 4
- 30Thursday, 30 July, 09:00
- Lime Rock Park: The Road Racing Center of the East, Lime Rock
Muddy Chef Challenge 4
The date has been selected! July 30 – Aug 2, 2015. We are excited to continue our relationship with Lime Rock Park as event host. Also, since last year several million dollars has been invested there in infrastructure and grounds. That means all new showers and facilities! Heck, we even have a Tequila sponsor. It’s going to be great!
New this year – pick your campsite through an interactive map. We have VIP spots in reserve also.
Please visit …
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.
Land Rover Farmington Valley
- Sales: (888) 773-9479
- Service: (888) 896-2838
- Parts: (888) 697-9238
Muddy Chef Challenge 3
I recently spent a long weekend camping with a bunch of Land Rover enthusiasts. The event was known as the Muddy Chef Challenge and essentially combined off-roading and a vehicle based gourmet cooking challenge (described as “The Great Race meets Top Chef.”)
I became aware of the event last summer via Facebook and knew it was something I had to do for three reasons. 1) Legal off-roading opportunities in Connecticut are few and far between 2) Off-roading is always more fun (and more safe) in groups and 3) It was a perfect opportunity to look at what other guys have done to their rigs so I can figure out what I want to do to my truck.
This, the third iteration of the event, was the first to be held at Lime Rock Park in Lakeville, CT. The new location offered a perfect combination of space – the event has grown significantly, beautiful scenery (the northwest corner of Connecticut is breathtaking), access to sporting events (i.e. sporting clay shooting) and challenging off-road driving – all while surrounded by Lime Rock Park’s 53 year history of automotive culture. In short – if you like motorsports, shooting, vintage cars, and Land Rover – this is the perfect place to be.
So on a Thursday afternoon I loaded my basically stock 2003 Discovery 2 to the gills with camping and cooking gear and headed to Lime Rock Park not really knowing what to expect. One might think the combination of Land Rovers, gourmet food and the Litchfield hills would be the perfect breeding ground for all sorts of snobbery. In reality the atmosphere of the Muddy Chef Challenge is quite the contrary. My favorite aspect of the whole event is that the Muddy Chef Challenge is firmly tongue in cheek and is more focused on having a good time, meeting and getting to know the participants, and talking all things Land Rover.
The event was organized by Eric Yohe and he really needs to be commended for the amount of work that went into making it such a success. The itinerary was jam packed, the locations were all unique and interesting, there were many generous event sponsors, and aside from Lime Rock’s camping fee of $35 a night, the event was free. Proceeds from a weekend raffle went to benefit Autism Speaks.
Eric has also spent time as an instructor at the Land Rover Experience in Manchester, Vermont. So during the off-roading portions of the weekend participants could receive as much coaching/instruction as they wanted. What was cool about this was that even though the instruction covered basic off roading techniques and concepts it also covered how to effectively leverage some unique features specific to my 2003 Discovery 2 like Hill Descent Control, electronic traction control, and an available ‘Manual’ mode when in low range. It was really fun seeing what my stock Discovery was capable of.
I’m not going to claim my Disco is the greatest off roader ever. Anyone who knows anything about these trucks know they are a nightmare to own. Plus the Discovery is kind of the unwanted stepchild of the Land Rover family (maybe that title belongs the Freelander) but it certainly isn’t as cool as a Defender or Series model. I bought it because it was cheap, had a classic truck suspension, an aluminum body-on-frame design, worm-and-roller steering, and a pushrod V8. At one point Eric and I were talking about Discos and he summed it up perfectly, “They are a pain the ass to own…but when you get them out doing what they are made to do it’s awesome.”
So I’m looking forward to next year’s event and hope to return with a not-so-stock Disco.
Some more info about the various activities:
- A welcoming reception and the historic Falls Village Inn.
- A day of off-roading at Orvis Sandanona where interested parties could also engage in sporting clay shooting (dubbed ‘Guns and Rovers’).
- A cocktail reception at Crown Maple’s Madava Farms which was an interesting experience. Basically, the place was a maple syrup farm but looked and felt more like a fine winery (tasting room and all).
- More off- roading in Great Mountain Forest which was nice and sloppy due to rain.
- The food competition
- Also, various event sponsors had tents/display set up such as…
And The Unquenchable Curiosity For Botanicals
Driven by an unquenchable curiosity for botanicals and a passionate desire to explore new sensory territory, combined with a soft spot for exquisite distillates, our Master Distiller, Christoph Keller, has been embarking on his third annual search for that “specie rara” – a special ingredient for a special and unique Black Forest Dry Gin, our Monkey 47 “Distiller’s Cut”. Every year, this special edition of just 3,000 bottles sets the hearts of barkeepers and gin enthusiasts racing with exhilaration.
Just once a year, Keller distills a very small batch of this unique cut – pushing himself to the very boundaries of what is even sensorially feasible in terms of distillation using plant ingredients. The macerate of the Monkey’s 47 “traditional” ingredients is further enhanced by adding a special ingredient, distilled in a further process, matured for 12 months in earthenware containers, and then married with soft water from the Black Forest. But let’s be honest, all we’re really trying to do is keep our Master Distiller happy by allowing him to spend three weeks experimenting to his heart’s content, beyond the boundaries of the conventional.
On May 13, 2012 – the feast day of Saint Servatius – his search for that “specie rara” took him to thefoothills of the southern Black Forest with the aim of harvesting sufficient quantities of a regional andyet well-known botanical treasure: “Maiwipferl” – young shoots of the Norway spruce, Picea abies.
Medical applications for the spruce were mentioned in herb books as long ago as in medieval times. In folk medicine, tea made from spruce shoots was widely considered to be an effective blood purifying agent.
For our distiller, however, the sensory properties of the spruce shoot – the sweet aromas of the fresh sap, a subtle hint of citrus notes, and the heavy earthy tones of the forest floor coupled with the early summer freshness of green spruce needles – are the real reason for his fascination.
A Quarter of a ton of this precious commodity, harvested in just four days by the hands of industrious helpers from throughout the region, made its way into our local and unique recipe, which requires an elaborate and complex manufacturing process.
Once they have been successfully harvested, the spruceshoots are placed in a warm raw distillate of Monkey 47, complemented by a selection of the 47 familiar regional and uncommon botanicals, and, in keeping with classic British tradition, macerated for “one day and two nights”, or 36 hours, after which they are gently distilled.The result is a genuine Monkey 47 – just a totally different one!
A gin of unique complexity with peppery spices, subtle citrus and sap notes, as well as a long finish on the palate. A myriad of flavors bursting with vitality for those who want to treat their senses to a gin of real quality – neat, as a G&T,or in a Martini.
A whole bunch of photos from the cooking challenge. Just CLICK the image. Please enjoy and distribute however you like. Please be sure to thank our sponsors by tagging, hyperlinking, and with social media. Most of the apparent duplicate photos in the directory are HDR images.
It’s impossible to view these and not start smiling!
The mission of OutdoorX4 is to promote responsible 4×4 adventure travel along with the utility of 4×4 and dual-sport vehicles to enjoy all forms of outdoor recreation. In essence, we want to help create solidarity amongst all communities of adventure enthusiasts because at the end of the day, enjoying the great outdoors should be a right of which we all share rather than a privilege.
So what makes OutdoorX4 different from other publications? Well, for one our content is a hybrid of all areas of outdoor recreation and adventure. Whether you’re an avid 4×4 adventure traveler, mountain bike enthusiast, camp cooking aficionado, world-class fisherman, dual-sport motorcyclist or weekend warrior, OutdoorX4 is focused on providing the most engaging and unique content to appeal to the broadest range of outdoors enthusiast while providing expert advice in the field, suggestions on places to visit along with an expanded perspective on the history of the areas we travel, as well as dynamic photography that inspires the outdoors enthusiast to choose the road less traveled.
Frank is an avid explorer, adventurer, and advocate of responsible outdoor recreation and off-highway travel. Frank has had the fortune of traveling throughout the world, including destinations throughout North and Central America, as well as across Eastern and Western Europe. When he’s not cycling across Texas on his road bike or climbing in the Swiss Alps, he is touring the backcountry in remote destinations throughout the United States and abroad in his diesel Grand Cherokee.
Frank is the Editor-in-Chief of OutdoorX4. Additionally, he was the Co-Founder, Publisher, and Editor-in-Chief of JPFreek Adventure Magazine from 2006 through mid-2012 as well as publisher of several industry journals. He is a member of the Texas Auto Writers Association, and his articles on off-highway travel, adventure destinations, and product reviews have been featured in numerous publications. Frank resides in Texas with his family.
With a deep and varied background in business and a nose for keeping work fun while doing what he enjoys, John Herrick publishes OutdoorX4. John makes sure the book gets to subscribers and the newsstand while enjoying as many adventures as possible the rest of the time which also includes producing CRAWL Magazine as well as producing special outdoor events.
He’s been published as both a writer and photographer, an avocation he took up in his late teens.
An avid Jeep owner, John also enjoys desert racing, rock crawling, and other motorsports. With an eye towards responsibility, he heads the CRAWL Trail Foundation which promotes grass roots trail preservation.
John lives in Northern Nevada in the shadow of the Eastern Sierra, with his wife Pam of 30 years.
Phil was born with a determined desire to explore. Whether by Jeep, dual-sport motorcycle, mountain bike, road bike, kayak or on foot, Phil pushes himself to go further and do more. Phil can often be found alone on his adventures as he enjoys the purity of being surrounded by nothing but wilderness. He recently traveled solo on the Continental Divide trail from Mexico to Canada, self-support by Jeep and completely off-highway. Additionally, he has logged over 6,000 miles and numerous legs of the Trans America Trail via dual-sport motorcycle from Tennessee to Oregon, and owns the oldest active geocache in the state of Louisiana.
Phil is an avid endurance cyclist, randonneur, and runner. When Phil is not pushing himself to the limit, he is on a mission to raise awareness for the rare terminal disease his son has called Adrenoleukodystrophy. He has written numerous articles and conducted several interviews regarding his awareness campaign – Expedition Awareness. While his passion runs deep for the great outdoors, it does not compare to that of his family.
Phil resides in Wichita Falls, Texas with his wife and three children.
Jonathan Hanson’s expedition experience encompasses land and sea-scapes from Baja, Mexico to the Beaufort Sea, from the Libyan Desert to the Namib, and modes of transportation from sea kayaks to sailboats to bicycles to Land Cruisers and Land Rovers.
He has traveled among and worked with cultures as diverse as the Seri Indians and the Himba, the Inuit and the Maasai.
Jonathan has taught wildlife tracking, natural history writing, 4WD techniques, and other subjects for many conservation and government organizations. He is an elected fellow of the Explorers Club, and a charter member of Backcountry Hunters and Anglers. His writing experience spans a dozen books and two dozen magazines, including Outside, National Geographic Adventure, Nature Conservancy, Sea Kayaker, and Backpacker.
Jonathan and his wife, Roseann, are the creators and owners of the Overland Expo, the largest adventure travel event of its kind in the world.
Kraig is a freelance writer and world traveler who covers mountaineering expeditions, polar exploration, adventure travel, and other outdoor pursuits.
He has served as the Media Director for the Primal Quest expedition adventure race and is the editor of The Adventure Blog.
He is a regular contributor to travel site Gadling.com and the outdoor blogs for The Clymb and the Wenger brand. He has also published stories with Outer Edge Magazine, National Geographic Adventure amongst others.
Kraig resides in Austin, Texas.
Wes was bitten by the adventure bug at a young age, spending his boyhood exploring the family farm from sunup to sundown, annual vacations on lonely backroads across the rural South, and dedicating his summers to staff employment at a Boy Scouts camp.
When not on extended paid vacations to Southwest Asia for Uncle Sam, Wes can be found guiding backcountry trips and documenting routes, destinations, and stories in the U.S. and Central America.
Wes is the publisher and editor-in-chief of Central Overland, an online magazine dedicated to vehicle-based adventure travel, and resides in central Arkansas with his wife and two kids.
Mark is an adventurer who was born of, reared by, and educated in Arizona’s Sonoran Desert.
He has climbed the walls of Devil’s Canyon, trekked the trails throughout the Rocky Mountains, slept on the ground in most National Parks, rope-swung into a river here and there, driven the back roads of the southwest U.S. and Mexico, enjoyed song and cerveza in the cantinas of the Baja peninsula, and otherwise traveled like a backpacking pilgrim from British Columbia to Peru.
Mark holds a degree in English from Arizona State University; he learned from composition maestros such as Jeanne Dugan, Robert Krut, and G. Lynn Nelson. His work has been published in Overland Journal, Nissan Sport Magazine, Arizona Outdoorsman, and JPFreek Adventure Magazine. Mark and his wife are also the curators of Adventure Parents, a resource focused on the adventures of raising children to enjoy an active, outdoor lifestyle.
Mark resides in Arizona with his wife and two children.
Alan & Jackie are avid off-highway enthusiasts who have immersed themselves into a lengthy list of outdoor activities, be it land, water, or air.
Their primary recreation vehicle is a Jeep Rubicon and it has traveled all over the continental United States on backpacking, mountaineering, rock climbing, sailing, and skydiving adventures.
Additionally, Jackie and Alan are professional skydivers and work as instructors at Skydive Dallas in Texas.
You can follow their adventures on their site at Jackie and Alan’s Outdoor Adventures.
Andrea is the better half of our Editor-in-Chief.
Born and raised in Mississippi, Andrea spent her time as a child adventuring while on her bicycle and called the Smoky Mountains her second home.
Andrea is an avid explorer, artist, musician, mother, wife, adventurer, seeker of truth, and on a quest for all things beautiful and good.
The Land Rover Muddy Chef Challenge supports Autism Speaks. Beginning Thursday July 31, and continuing through Saturday afternoon and early evening, raffle tickets will be sold with all proceeds donated to our Charity. David Austin from British Starters has donated a Series high torque starter or a Land Rover V8 high torque starter (winners choice). These things are works of art. Help a good cause and enter to win one heck of a deal!
PHOTO 1: LAND ROVER V8 STARTER PHOTO
1.9 Horsepower Nippondenso Gear Reduction Starter machined specifically for the Land Rover Aluminum V8. Our starter is brand new, and comes with a lifetime warranty to the original owner with free technical support via phone or email. This unique, high torque, gear reduction starter will outperform your old original starter. The difference is amazing. No more clicking or labored cranking when you push your starter button or turn your key! These starters have a built in solenoid which can easily be bypassed if your car uses an external solenoid. It works in both positive and negative ground setups. It is stronger and lighter than the original starter with no permanent modification needed to you vehicle. Simply remove your old, tired starter, and bolt ours in place. This is a simple upgrade that can be done by most owners with basic mechanical skills. The quality and performance of this starter has made us the go-to supplier for a number of Restoration Shops whose customers demand only the very best performance parts for their classics. Electrical Hook-up: This starter has one large bolted terminal for the positive battery cable from your vehicle. There is also a second small solenoid terminal (1/4″ male spade connector) which connects to the wire from your vehicle’s ignition switch. You have the option to bypass this starter’s solenoid for simplicity and to retain the use of your truck’s original external solenoid. Lifetime Warranty
2: LAND ROVER SERIES STARTER
1.2 HP Nippondenso Gear Reduction Starter specifically machined for the Land Rover Series trucks, including the 2.25 4cyl and the 2.6L 6cyl variants. This starter works in all year vehicles and in all engine sizes/configurations. This unique, high torque, gear reduction starter will outperform your old original starter. The difference is amazing. No more clicking or labored cranking when you push your starter button or turn your key! These starters have a built in solenoid which can easily be bypassed if your car uses an external solenoid. This particular unit uses a 2 bolt mounting pattern. It works in both positive and negative ground setups. It is stronger and lighter than the original starter with no permanent modification needed to you vehicle. Simply remove your old, tired starter, and bolt ours in place. This is a simple upgrade that can be done by most owners with basic mechanical skills. The quality and performance of this starter has made us the go-to supplier for a number of Restoration Shops whose customers demand only the very best performance parts for their classics. One year full warranty from date of purchase. Electrical Hook-up: This starter has one large bolted terminal for the positive battery cable from your vehicle. There is also a second small solenoid terminal (1/4″ male spade connector) which connects to the wire from your vehicle’s ignition switch. You have the option to bypass this starter’s solenoid for simplicity and to retain the use of your car’s original external solenoid.
One Year Warranty
Be sure to visit one of my favorite of Dave’s websites – British Barn Finds. It’s really cool.
In this case, good things DO NOT come to those who wait. We are rapidly running out of registration space for the event. Remember registration is free, the event is free too. The only thing you have to pay for is camping fees to Lime Rock park at a reasonable $30.00 per night! Tons of prizes and free swag. Shooting at Orvis Sandanona, beautiful Lakeville, CT location, race cars, Land Rovers, Crown Maple Syrup, what else do you want?
Our good friend and supporter Eric Riston (Atlantic British) is selling his ridiculously tricked out Land Rover Defender 110. At under $30 grand this is a serious bargain. Don’t believe me? Check out the price insanity on e-bay. Consider this – if you worked at a Land Rover parts supplier would you skimp on anything? NO WAY. At that price this thing will be gone ASAP.
1984 Land Rover 110 Diesel manual transmission title : clean
It has a long list of upgrades that where recently done.
ARB Air lockers FT and Rear
Front Great Basin pegged diff
Front HD axles from Rovertraxs
Air tank with front and rear outlets for tire inflation
Xbrake handbrake added for extra safety
Warn 8240-50 winch
Synthetic winch rope
HD Steering rods
Steering skid plates
Diff protection plates
In the last 300 miles the following is new
Fan and Fan clutch
Fuel lift pump
I have been into Rovers for over 20 years and this was my dream truck that I built to keep, but bad knee is forcing the sale.
The fine folks at Orvis Sandanona have offered guests and participants the opportunity to shoot sporting clays and spend time off-roading with an instructor at Sandanona.
We have negotiated a $75.00 per person rate. June 6, 2014 – Well, they changed the rate to $100.00 However, the increase includes the gratuity for the coach. As a Ski and Driving Instructor I can appreciate a built in tip. Shooting includes the targets, a Trapper, a fine sporting shotgun and ammunition. That is a serious value! To book your reservation for Friday August 1, 2014 please call Orvis Sandanona at 845-677-9701. Make sure to mention you are a participant in The Muddy Chef Challenge!
Sandanona Shooting Grounds
MCC LOGO GEAR
We are almost ready to reveal a whole bunch of swag for the Muddy Chef Challenge! Some will be for sale and some will be for prizes! We are creating original design hats, t-shirts, stickers, and maybe the coolest item of all, high-tech fabric Safari style shirts with embroidered logos!
Check the “Merchandise” section of the website shortly for pricing and ordering information!
Interested in becoming a Sponsor or Vendor at the Muddy Chef Challenge? Be sure to visit our Sponsor section for more information. Alternately just send an e-mail to email@example.com and we will respond to you within 24 hours with a sponsor information package.
Ok, enough goofing around with phony $100,000 tables and spork holders! We are finally getting around to the real deal! The first item we have is a high quality sticker for your vehicle. It’s UV coated, guaranteed not to fade and perfect to enhance your off-road street credibility!
One for $3.00
Two for $5.00
The stickers will be available for purchase June 1 at British by the Sea and on this website shortly thereafter.
Stay tuned. We are prepping event T-Shirts, Off-Road Safari Style Shirts, Hats and Water bottles.
We (Eric, Peter, Gene, & Chris) are heading out to Lime Rock Park this week to meet with Skip Barber and staff. I’ll take photos of the racetrack, the campsite and surrounding areas. We are also headed to the Orvis shooting school (and the former location of the Land Rover Driving School) with a Land Rover G4 Challenge Discovery and may take a few laps around the old school course.
Also, we will be visiting our off-road areas and scouting trails. We will rate them (like ski trails) green, blue, black and double black. An important goal this year is to avoid trail traffic jams and keep everyone moving all day.
The Registration page on www.muddychef.com is not working as well as I’d like – so expect to see changes there soon. Also, there will be a link to Lime Rock’s campsite reservation page and a special MCC3 discount rate. Look for that sometime next week.
Registering is important as it locks in your place and provides you with the event ticket, etc. Remember – its free!
Want to be an event sponsor? We have left and right cap side logo areas on the event hats. Sponsors will receive 4 free hats as a reward for sponsoring the event. Email firstname.lastname@example.org to learn more.
Check back later in the week for site photos, trail photos and videos.
Used by Navy Seals, Recon Marines, Boy Scouts, SAS Commandos, James Bond, and Special Forces Operators world wide. The Muddy Chef Challenge Camel Trophy (not really, but it sounds cool) Spork Holder is the perfect accessory for your Land Rover. Compact, rugged, and utterly useless (like the speedometer indicators above 60 mph on a 1960’s Series IIA).
The SporkCase makes it easier to bring along your Spork regardless of if it’s a hike a trek or a trip to the beach. With its snap closure the SporkCase keeps your Spork clean on the way out and your pack clean on the way home. Made of polypropylene material the case is as tough as it is attractive and is available in a variety of colors. Eyelet allows it to be hung around your neck. Fits 1 or 2 Spork Original Titanium or Lefty. Comes with 1 BPA-Free Tritanï¿½ Spork.
– Keeps Spork clean inside a pack and keeps a pack clean from a dirty Spork!
– Includes 1 BPA-free Spork made of Eastman Tritanï¿½.
– Case constructed from durable polypropylene.
– Carries 1 or 2 Spork Originals Titanium or Lefty.
– Tight snap closure and eyelet for hanging.
– Durable and dishwasher safe.
– Weight (w/ 1 Spork): 1 oz. (29 g)
- The SporkCase makes it easier to bring along your Spork regardless of if itï¿½s a hike a trek or a trip to the beach
- With its snap closure the SporkCase keeps your Spork clean on the way out and your pack clean on the way home
- Made of polypropylene material the case is as tough as it is attractive and is available in a variety of colors
- Eyelet allows it to be hung around your neck
- Fits 1 or 2 Spork Original Titanium or Lefty
MCC Exclusives Price: $89.43
Tired of being beaten by a frustrated Culinary School/Top Chef Dropout? Want bragging rights and the respect of your peers? Then look no further than The Muddy Chef Challenge Mobile Kitchen. While this is technically a violation of the rules of the MCC3, effective bribery of select officials will allow you to compete with pride. We have specially modified this trailer to meet the vigorous demands of off-road gourmet activities.
- 6″ Lift with Old Man Emu Gas Shocks and Old Man Emu Springs
- Rovertym sliders with NATO recovery loops
- 2″ thick steel plating across the entire bottom of trailer (IED protection)
- Nato Trailer Hitch and D-Shackles
- Gun ports, gas mask racks, weapons racks, utensil racks, etc.
|The 24’ trailer comes with a host of standard features and includes cooking equipment to meet your needs. Trailers come standard in black, red, white, green, blue, or yellow. But what’s critically important is to stand out in the crowd and make it your own. Let us help your personality shine through with customized graphic wraps. Please contact us at 800-Mud-Chef|
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!
Yahoo! We just finalized the dates for the 2014 Land Rover Muddy Chef Challenge. August 1,2,3 2014. We are looking for a place to have the event and your suggestions would be welcome. Last year it was at the Mystic, CT KOA Campground. Which was both good and bad.
On the good side, we had electricity, running water, pool, places for the kids to play, etc. It was close to the trails. On the bad side we had nowhere enough room and it was kind of a pain for our friends to visit, etc. Also, as we booked the event really late last year there were not enough campgrounds and it was a bit crowded.
So, I’m searching for an alternative site but planning to use the KOA as a backup. I’d like to have room to stretch out and build a really big bonfire!
We have a website up www.muddychef.com and I’d invite everyone to visit and be patient as we get things running. There will be a registration page soon and a bunch of other neat stuff.
One of the biggest problems I had last year was getting info on the attendees and their vehicles (my fault), also my awards cameraman was “in his cups” so the awards video (who got what and for what) vanished and I’d have liked to have had that.
As always, this is a firmly grassroots event. We ain’t tryin to make a profit. I’ll keep the costs as close to zero as possible.
For now, can I get either “I will come” or “I want to come” or a “Hell no, I ain’t coming”
Also, your suggestions would be greatly appreciated.
We are excited for August!