The Land Rover Muddy Chef Challenge is an event like no other. Over three days participants will camp under beautiful Vermont skies, face a series of off-road challenges, participate in two world-class vehicle based cooking contests, learn to make craft cocktails, and test their culinary skills.
Tag Archives: muddy chef challenge
Planning an efficent route for the GBBR 50
50 Breweries in a single day.
Efficient planning is critical to your success in knocking off the maximum number of breweries in a single day. The MCC staff likes to use https://www.routexl.com/ You can drop in up to 20 addresses at a time. Other routing programs include Google Maps, and Garmin Basecamp.
Ellsworth Classics – NEW SPONSOR
Want a classic Land Rover? Head over to Ellsworth Classics and check out their inventory.
2021 SPONSOR PROFILE – Raj Bhakta – Whistle Pig Whiskey founder and owner of Bhakta Spirits
Here is a link to an article about Raj in Vermont’s 7 Days Magazine.
2018 SPONSORS
2016 SPONSORS
2014 SPONSORS
The WINNERS of the 2020 Mudd-E Chef Challenge
We are pleased to announce the winners of the first Mudd-e Chef Challenge! Thank you to all of the teams that participated in this event. I’ve included all the contestant’s videos below. YOU CAN PICK YOUR FAVORITE! Visit the Muddy Chef Facebook page.
BANANA SHIRTS:
SEAFARI:
603 ROVER:
https://www.youtube.com/watch?v=QkpY19-CmB0
DEMON BREWER:
MAIN STREET KITCHENS:
Part 1 – Main Video
Part 2- Time Lapse of Prep
Part 3- Eating of Dish
Part 4 – Land Rover Winter Haven FL- Jason
Part 5- Last one- Land Rover Fun- Jason
OSKI BEARS:
(NOTE: The Oski Bears team is sheltering in place in the northwoods and do not have the capacity to upload a video. Please take that into consideration if you choose to vote for them in the public “who do you want to win” competetion)
Crunchy Muddy Chef Single Cow Apple Wood Smoked Burgers!!
Start fire before preparing burgers.
1 pound On the Edge Single Cow beef
1/2 chopped onion
3 smooshed and chopped garlic cloves
1/4 red bell pepper
Fresh ground Salt & Pepper
Moosh it all together using gloves or baggies. Incorporate the above ingredients on the inside of raw meat.
Meanwhile prepare and watch the apple wood fire.
Above mixture Held together with Drizzle of Worchestshire sauce, salt & pepper
3 tablespoons Panko Bread crumbs and
2 Mudd-E eggs.
Slice Cheddar, tomato, brioche bun. Butter buns and briefly smoke for 20 seconds on pan or foil. Fast.
Toast bun on Fire while burgers smoke and sizzle.
Put burgers on fire, flip once. Smoke and cover. Add cheese.
When cheese melts remove from smoker.
Whole cooking process is less than 10 minutes. Not including fire prep.
The egg panko mix makes the outer surface of burger crunchy. Like an egg bubble shell. The eggs do the work.
Voila!! Delicious!!
Mudd-e Chef Challenge – Cook from HOME
THE MUDD-e CHEF CHALLENGE
Win glory and prizes from the safety of your own home!
The Challenge:
Create a dish using two eggs and any other ingredients you choose.
We need you to shoot a short video (no longer than three minutes) and upload it to your Facebook or YouTube page. Then send the link to info@muddychef.com Once received, I will distribute the videos to our judges. Since the judges cannot taste your dish, you will be judged on the following criteria:
- Gratuitous Land Rover product placement.
- Creative use of the primary ingredient – eggs.
- Production value of your video (funny, high quality, entertaining, etc.).
- Difficulty of creating your dish.
- Is your dish so good that our judges would want to make it themselves.
Depending on the total number of entries we will pick a first, second and third place winner. If we have more than 6 contestants, we will create a bracket-style leaderboard and the winners of each round will move on to the next round. Winners will receive a special edition Muddy Chef Challenge Mug and whatever prizes I can scrounge up in the MCC garage.
Competition begins: 4/6/2020
Competition ends: 4/12/2020
Want to sign up? Competition ended.
Want to know who won? Click HERE
The Muddy Chef Challenge Competition
Mike Ladden of Drive the Globe shot this awesome video!
Off-Road Adventure at the 2019 Muddy Chef Challenge
Thanks to Dive the Globe for this fantastic video.
CHOPPED Competition at the 2019 Muddy Chef Challenge
Thanks to Drive the Globe for this great video!
Land Rover Mt. Kisco / Larchmont / White Plains – OFFICIAL SPONSOR
Land Rover Fairfield – OFFICIAL SPONSOR
Outdoor Kitchen Design Store – OFFICIAL SPONSOR
OFF-ROAD – The Land Rover Jubilee Challenge
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.
FANTASTIC PRIZES FROM ORVIS ADVENTURES
High Meadow Farm Rovers – OFFICIAL SPONSOR
High Meadow Farm Land Rover Collection at the 2018 Muddy Chef Challenge
JUMP IN!
British Carburetors LLC – OFFICIAL SPONSOR
MUDDY CHEF GARAGE – Discovery 2 HID light installation
The “how to” video that accompanies the Spring 2018 Field Guide Magazine.
The MCC on Drive the Globe!
Thursday Night Games at The Muddy Chef Challenge
Land Rover – TITLE SPONSOR OF THE 2018 Muddy Chef Challenge
Mountain Khakis / OFFICIAL SPONSOR
Airguns of Arizona / OFFICIAL SPONSOR
Paul Odelson / PROFILE
The Solihull Questionnaire
If Land Rover made an aircraft would you fly in it? Why/Why Not?
No. Hell no. Don’t want to play the “what’s that noise” game at 5,000 feet
Tell us a little about your background, your career, and where you live.
Born in New York City, Staten Island to be exact, aka the cousin Oliver of the boroughs. Grew up in Jersey. Went to college in New Hampshire fell in love with New England and never left. I practice real estate in Boston, but live about a 100 miles out of town in rural New Hampshire in a town with no post office and more dogs than people.
What’s your team name?
Team Blockheads. When you see my yellow labs it makes total sense
How many Land Rovers have you owned and which was your favorite?
A 73 Series 3 88, 96 Disco, 93 RRC, 95 RRC and currently a 60 109, 67? Lightweight and a 98 D1. By far the lightweight. Actually has a little speed, for a Rover
What’s the best thing about owning a Land Rover?
They give you a sense of humor and patience and if they don’t, nothing will
What’s the worst thing about owning a Land Rover?
I’ve heard good things about something called “heat” inside vehicles. Hoping Land Rover decides to look into that one day.
Been on an adventure? – tell us about it
Are we talking a breakdown adventure? Because I don’t know how much room I have.
If you could ask Land Rover for a particular type of vehicle what would it be?
A lhd 130 would be nice but a vehicle from Rover chock full of lightweight parts would be nicer. You know how tough it is to source lightweight parts in the States??
If you were on safari which three (living, dead, or fictional) people would you pick to bring along?
George Adamson
Denys Finch Hatton
Taylor Swift. I mean have you seen that video with her and the Rovers?
Whistle Pig Whiskey – OFFICIAL SPONSOR
EVENT SCHEDULE
Thursday, July 26
Event Registration and Campsite Setup
10:00 a.m. – 7:00 p.m.
Registration opens at 11:00 a.m. for all guests. Campsite setup and meet and greet. Campsite registration closes at 7:00 p.m. You must be onsite by 7:00 p.m.
The Low Range Games – Bridge To Nowhere / Rat Cage
6:00 p.m. – 8:00 p.m.
Enjoy a challenge? Join us for two great events. The Rat Cage event will test your ability to handle your Land Rover and problem solve in tight confines. Service Bay – build a simulated log bridge and navigate your vehicle over the abyss. Minimum of three teammates required for this event.
Fly-Casting and Private Tour at the Orvis Flagship Store
6:00 p.m. – 8:00 p.m.
Want to try your hand a fly fishing? Join the Orvis Adventures staff at the Orvis casting pond at the Orvis flagship store in downtown Manchester. The Orvis flagship store will open for a special private tour and sale – only for Muddy Chef attendees.
6:00 p.m. – 8:00 p.m. – Vendor Village Opens – Vendor Presentations
13th Street Cocktails
8:00 p.m. – 11:00 p.m.
Join Aaron and 13th Street Cocktails for an evening of legendary refreshments.
Quiet Hours
11:00 p.m.
Friday, July 27
Late Event Registration and Campsite Setup
9:00 a.m. – 1:00 p.m.
NEW! HOT COFFEE AND BREAKFAST SANDWICHES AT THE RILEY RINK! 7:00 A.M – 11.:00 a.m
SHOWERS AT THE RILEY RINK 7:00 AM – 11:00 a.m
Beginner Off-Road Training
9:00 a.m. – 10:00 a.m.
Basic off-road skills and tactics. Dorset Quarry tour after training.
Guided Off-Road Tour
9:00 p.m. – 10:00 a.m.
Join Logan/Gene/Peter for a guided off-road adventure. You will be divided into three groups. Make sure to speak with each group leader about your preference of off-road difficulty. Please have your vehicle ready for an afternoon of off-road adventure. Please make sure to have your vehicle fully fueled and ready to go. Vehicles will assemble into groups and depart promptly at 10:00 a.m.
Un-guided Off-Road (Maps will be provided in the field guide)
10:00 a.m.
Assorted Events (Falconry, Fly Fishing, Sporting Clay, etc.)
10:00 a.m.
10:00 a.m.
Training – Using a spotter for challenging terrain. (new)
New for 2018. Join Eric Yohe for a quick lesson in effective spotting. Learn appropriate hand signals and how to use nonverbal communication to guide a vehicle through difficult terrain – without damage.
12:00 p.m. – Lunch on your own
RETURN TO CAMPSITE / PREP FOR CHOPPED / FANCY DRESS PARTY PREP
4:00 p.m.
Chopped at The Muddy Chef Challenge (BOORN BROOK FARM, 527 Benson Road, Manchester Center, VT)
5:00 p.m. – 7:00 p.m.
New location for 2018. Boorn Brook Farm and the Green Mountain Falconry School. Join the staff of the Boorn Brook Farm for a tour of this amazing estate, a chance to see an African Eagle and an assortment of birds of prey and cheer your favorite Chopped team!
What is Chopped at the Muddy Chef Challenge? It’s just like the Food Network TV show – without the kitchen! Contestants must bring everything they need to prepare, cook, and serve a gourmet meal – all from a mystery box of ingredients. Please note – there is an additional cost to register for this event. CLICK HERE to register. All Chopped contestants receive custom gifts available only to Chopped competitors. If you like a challenge this is the event for you!
7:00 p.m. – 8:00 p.m. – Vendor Presentations
13th Street Cocktails
8:00 p.m. – 11:00 p.m.
Join Aaron and 13th Street Cocktails for an evening of legendary refreshments.
Quiet Hours
11:00 p.m.
Saturday, July 28
NEW! HOT COFFEE AND BREAKFAST SANDWICHES AT THE RILEY RINK! 7:00 A.M – 11.:00 a.m.
SHOWERS AT THE RILEY RINK 7:00 AM – 11:00 a.m
Late Arrival Event Registration and Campsite Setup
8:00 a.m. – 10:00 a.m.
Final event registration and campsite set up. After 10:00 a.m. registration is closed unless you have spoken to the organizer and made prior arrangements. Have an emergency? Send an e-mail to info@muddychef.com
Beginner Off-Road Training
9:00 a.m. – 10:00 a.m.
Basic off-road skills and tactics. Anyone who took part in the Friday training will be qualified for an advanced trail run on Saturday.
Guided Off-Road Tour
9:00 p.m. – 10:00 a.m.
Join Logan/Gene/Peter for a guided off-road adventure. You need to have your vehicle ready for an afternoon of off-road adventure. Please make sure to have your vehicle fully fueled and ready to go. Vehicles will assemble into groups and depart promptly at 10:00 a.m.
Un-guided Off-Road (Maps will be provided in the field guide)
10:00 a.m.
Assorted Events (Falconry, Fly Fishing, Sporting Clay, etc.)
10:00 a.m.
12:00 p.m. – Lunch on your own
4:00 p.m. Announcements ahead of the Muddy Chef Challenge
The Muddy Chef Challenge
5:00 p.m. – 8:00 p.m.
The MAIN EVENT! Your team will create amazing dishes for our judges. You need to prepare an appetizer, a main course, and a dessert. Extra points are awarded for use of locally sourced ingredients. Click here for a complete list of rules.
13th Street Cocktails
9:00 p.m. – whenever!
Join Aaron and 13th Street Cocktails for an evening of legendary refreshments.
Sunday, July 29
Awards Ceremony
10:00 a.m.
Awards and goodbyes.
Prestige Winter Magazine – The Land Rover Muddy Chef Challenge
CLICK IMAGE FOR FULL SCREEN MAGAZINE
COVERAGE BEGINS ON PAGE 72
ROVERS MAGAZINE – covers the Muddy Chef
Muddy Chef Challenge 2016
On a damp July morning, a large convoy of Ferraris drove slowly in a circle around an encampment of Land Rovers. As Green Oval enthusiasts ogled the Ferraris, Prancing Horse aficionados stared at the Land Rovers. Weirder things have happened, but not many.
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
TAKING THE MUDDY CHEF CHALLENGE | LAND ROVER GLOBAL
TAKING THE MUDDY CHEF CHALLENGE
10 AUGUST 2016
Since 2008, Land Rover enthusiasts in the North East have been having fun cooking and camping in the annual Land Rover Muddy Chef Challenge.. This year’s challenge at Lime Rock Park, CT was a culinary overload, says Bill Gonyea, General Manager at Prestige Land Rover, the event’s title sponsor.
What is The Muddy Chef Challenge?
This is passionate, die-hard Land Rover enthusiasts getting together in the picturesque grounds of Lime Rock Park in Lakeville, Connecticut for three days of cooking, camping and a lot of fun. It’s been going on since 2008 and this year there were around 110 Land Rover vehicles with owners, families and friends attended, over 350 attendees in total. They hold lots of off-road adventures, seminars, fancy-dress parties, vendor displays and plenty of sampling of adult beverages around the campfire. It really is a fun event. The organizers like to describe it as Top Gear meets Top Chef.
Why the big focus on cooking?
The guy who founded it, Eric Yohe, is a passionate Land Rover enthusiast and an equally passionate foodie. I think it started out as a few friends taking their Land Rover vehicles camping and having fun cooking out. It has grown from there. Now, over the Muddy Chef Challenge weekend, there are two major cooking competitions with teams having to prepare gourmet meals using only locally-sourced ingredients, and only using cooking equipment they can carry in their Land Rover vehicles. It was amazing how elaborate some of the kitchens were, with huge tents and grills.
Who takes part in the event?
Passionate Land Rover enthusiasts, first and foremost. These are mostly Heritage enthusiasts who brought along their Defender, their 110s and 90s, their Series II, their LR3 and Discovery vehicles. It also draws in owners with newer LR4 and Range Rover vehicles. They come along with their families and friends, set-up their tents and focus on having a great time.
Prestige Land Rover was the title sponsor. Why does the dealership get involved?
This was our first year as title sponsor. The main attraction for us is the opportunity it gives us to increase exposure for our new models. We trucked-in twelve new Land Rover vehicles – Discovery Sport, LR4, Range Rover Evoque and Range Rover Sport. We also provided a few LR4 vehicles for the organizers to use as shuttle vehicles to move people around. We had test drive opportunities during the weekend and on the Thursday before the challenge, we held an off-roading event for customers at the nearby Orvis Sandanona clay-shooting grounds in Millbrook, New York.
You were also a judge in the cooking contest. How was the experience?
Both myself and Chris Turner, who is President of the Prestige Group and owner of a restored Land Rover Defender 110, were judges for the Saturday night contest. You have to remember that over 90 teams take part, that’s a lot of food to taste. Then there’s the added dimension that they pair most of the meals with a different beverage from some of the event sponsors, like Hillrock Estate bourbon or Thomas Tew rum. It was a long night.
Will you be back next year?
Most definitely. We’ve already had meetings with the organizers talking about ways the event might grow and how they might widen the appeal. I really do think it has the potential to be a much larger event in the future.
An afternoon of Polo at the Fairfield Hunt Club, Westport, CT ~ Aug 28, 2016
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.
Spectro Oil / OFFICIAL SPONSOR
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Spectro entered the small but avid motorcycle market of the 1960s at a critical time — new makes and types of machines were coming into the market from both Europe and Asia, older manufacturers were starting to struggle with survival of their aged designs — but the immediate need for a top-performing, reliable 2-stroke racing oil was never so real. Spectro’s Golden 2 Cycle filled the bill and helped many a racer cross the finish line without problems, race after race.
Spectro simultaneously developed superior 4-stroke lubricants, focusing specially on its Golden Spectro 4, a blending of fine grade petroleum with true synthetic lubricants to ensure consistent performance over a wider operating range.
Spectro’s Golden products set new performance benchmarks for most machines and riders of that time, and probably more miles were racked up by Gold Wings running Spectro than any other brand name.
Today, Spectro products span the full range of fully-synthetic, semi-synthetic and petroleum lubricants for all classes of “powersports” engine and transmission applications.
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Products
PROTIEDOWNS.COM / OFFICIAL SPONSOR
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Overland Experts / OFFICIAL SPONSOR
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Training and travel for recreational drivers: 4×4 driving, off roading and vehicle-dependent expeditions all start with a core of 1-3 day advanced driving skills. Ask about upcoming expeditions to:
Our Military and Tactical training is hands on combining our advanced curriculum with highly experienced trainers and our extensive fleet of vehicles, which together make OEX’s training and reputation simply untouchable. Check out more photographs on Flickr
For NGOs, Humanitarian Aid, Disaster/Relief Agencies, Utilities, Geological Survey Companies, or On-Location Filming, we can help with driver training, outfitting, unbiased vehicle acquisition consultation. Our World-Wide Mobility Team can come to you when training your staff in one of our locations is not possible. Wherever that training takes place, our extensive fleet means that your staff will be trained in the types of vehicles they are likely to find on location or in the field – it’s not all about fully fitted-out 4x4s.
Overland Experts also sponsors a range of environmental/humanitarian non-profits and research projects including Clean Water projects in Uganda and the Mongolian Bankhar Dog Project.
Schedule of Events
WEDNESDAY July 27, 2016
Activity:
Staff arrives, headquarters tents are setup, banners, flags and signage erected, assorted pre-event activities (vehicle placement, radio setup, media room setup, welcome bags, computer technology, registration, fire pits, etc.). All vehicles should be on site on this day. Vendor Village spots assigned and marked.
THURSDAY July 28, 2016
Activity:
10:00 – Gates open, registration begins, participants arrive. All staff will already be on site. Campers and vendors’ setup – this will take most of the day.
1:00 – 3:00 Driver Training and Technical Sessions (not presentations)
3:00 – 4:00 Tour of Lime Rock Park and Track Laps (Land Rover SVR and Jaguars)
5:00 – 6:00 Arkonik presentation in Orange Tent
6:00 – 7:00 Complimentary BBQ in Green Tent
7:00 – close Vendor Village opens
8:00 – 9:00 Will Hedrick “Defender of Defenders” presentation Orange Tent
9:00 – 13th Street Cocktails will open the bar, bonfires, cigars, etc.
FRIDAY July 29, 2016
Activity:
6:00 – Expert off-road trip departure – Ma Bell, Northampton, MA
7:00 – Coffee with Staff
9:00 – Duct Tape Genius Contest. Participants divide into teams
10:00 – Depart for Orvis Sandanona and other off-road destinations
2:00 – 3:00 All groups back at LRP to change into cocktail attire
3:00 – Depart for Hillrock Estate and The IRON Muddy Chef Challenge
4:00 – Contestants setup for the IRON Muddy Chef, attendees tour distillery,
5:00 – 6:00 IRON Muddy Chef Challenge begins
6:00 – Judging and Prizes
7:00 – Depart for LRP (dinner is on you own)
9:00 – 13th Street Cocktails – open bar, cigars, bonfires
SATURDAY July 30, 2016
Activity:
6:00 – Expert off-road trip departure – Old Florida Road, North Adams, MA
7:00 – Coffee with Staff
9:30- Depart for Crown Maple/Madava Estate for Off-Roading
12:00 – Lunch on your own or can be bought at Crown Maple
3:00 – Return to Lime Rock Park
4:00 – 7:00 Muddy Chef Challenge begins
8:00 – Charity raffle ends
8:01 – 13th Street Cocktails – open bar, cigars, bonfires
July 31, 2016
Activity:
9:00 – “Recovery” – Coffee with Staff
10:00 – Muddy Chef Awards and Prizes and Raffle Winner Announcement
11:00 – The famous parade lap around Lime Rock Park!
12:00 – Departures
M. LaHart & Company / OFFICIAL SPONSOR
About M. LaHart
M.LaHart & Co is offering an assortment of official Muddy Chef products – click here to view and purchase.
Since 1996, M.LaHart & Company has been committed to offering students, graduates, alumni and their families with the finest quality products to honor their proud university affiliations. The driving force of the company has been the belief that only gifts of the highest integrity can faithfully uphold the traditions of America’s finest institutions. This commitment, matched with white-glove service, has made M.LaHart & Company one of the fastest growing and most respected businesses in the collegiate market.
In Spring 2006 M.LaHart & Company established an exciting partnership with world-renowned brand TAG Heuer to create TAG Heuer University watches, custom-crafted for each institution and exclusively available at M.LaHart.
M.LaHart & Company first became known for reviving the lost art of commemorative timepieces. Based on the success of the watches, the M.LaHart Collection now includes accessories for both men and women in gold, sterling silver and pewter, created specifically to accommodate a wide range of gift-giving occasions.
As the product line has expanded, so has the M.LaHart roster of schools, which now includes all of the Ivy League schools, the United States’ service academies and a selection of prominent universities from across the USA. M.LaHart & Company regularly adds new schools to its roster and would be pleased to notify you when the Collection is available for your institution of choice. (info@mlahart.com)
At M.LaHart & Company we pride ourselves on personalized customer service. We offer custom engraving on all our products, and our representatives are more than happy to assist you with selecting exactly the right gift for your needs.
M.LaHart & Company relocated in 2007 from New York City’s Flatiron building to the picturesque countryside of historic Litchfield, Connecticut. M.LaHart & Company is now housed in the oldest commercial building in the entire state of Connecticut, Dr. Reuben Smith’s Apothecary dating back to 1740.
Company founder Michael LaHart graduated from Duke University and received his MBA from Insead, Europe’s premier business school. He began his career on Wall Street, then spent 8 years working in Europe. While there, he developed relationships with some of the finest jewelry designers and manufacturers in the world. These influences are reflected in the company’s high-end product offerings and devotion to exceptional customer service.
Click here to read the article written in The Litchfield County Times.
Crown Maple/Madava Estate / OFFICIAL SPONSOR
About Madava Farms
Robb’s Story:
I grew up spending summers exploring the woods and groves of my family’s farm in Illinois, so finding a place my wife and daughters could enjoy and call their own was important to me. We scoured the Hudson Valley and Catskills regions for just the right place. From my days at West Point, I was familiar with the Dutchess County area so we focused our search there.
When I first saw this property and it’s wide range of geography, incredible trout streams, forests and fields, and that phenomenal view at the top of the mountain, I knew we had found that place. We had found Madava Farm.
Field Guide / MUDDY CHEF MAGAZINE
Every year we e-mail PDF files that include directions, event times, event locations, maps, etc. We also include an event schedule in everyone’s welcome gift bag. Somehow these seem to disappear or folks forget to print the directions, maps, etc. This year we are creating a full color, high quality magazine. The Field Guide will contain interviews, maps, the schedule of events, advertisements and coupons, and an assortment of great articles.
Want to advertise in the Field Guide?
NOTE – THE ORDER FORM SAYS “GET TICKETS” THAT’S INCORRECT. YOU ARE ACTUALLY BUYING SPACE IN THE FIELD GUIDE.
Overland Journal / OFFICIAL SPONSOR
SPONSOR PROFILE / Kristen Feeney – GS Promo Source
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?
Bullen Insurance Group / OFFICIAL SPONSOR
OUR COMPANY
The Bullen Insurance Group is a boutique insurance brokerage and risk management firm with a thriving business in personal lines and commercial products. For more than a century we have been among the best in the business at advising high-net-worth individuals and families on the protection of their valuable property. Bullen also has a significant commercial presence, especially among hedge fund and family offices aligned with our sophisticated client base. Increasingly, our commercial clients are moving beyond just property insurance to professional liability protection in the current business climate to include family offices, multifamily offices, and businesses with a wide variety of specialties. Additionally, we offer advice and execution of Group Excess Policies for private or public entities.
Our local offices in New York and Florida have no geographical boundaries. We assist clients with their properties in over 30 states and around the world through our relationships with the finest underwriters in the high-net-worth personal and commercial business.
Our knowledge, sophistication and discretion in coordinating customized insurance programs from the industry’s finest underwriters, and our absolute commitment to client service, combine to make the Bullen Insurance Group the premier choice for protection of your personal and company wealth and assets.
PERSONAL INSURANCE
HOME AND PERSONAL PROPERTY • PERSONAL LIABILITY
AUTOMOBILE • FAMILY PROTECTION
VALUABLES AND COLLECTIBLES • FLOOD
YACHT & AIRCRAFT
COMMERCIAL INSURANCE
FINANCIAL INSTITUTIONS • FAMILY OFFICES
COMMERCIAL LIABILITY • COMMERCIAL PROPERTY
HISTORIC PRESERVATION • TECH START UPS
ART GALLERIES / FASHION HOUSES
Thomas Tew Rum / OFFICIAL SPONSOR
THE PAST:
As the sugar trade grew in the American colonies in the early 18th century, so did the production of rum. In those days, the distilling was done in the colonies and in particular, Newport, Rhode Island. By 1769 twenty-two distilleries were operating in Newport and it had established itself as the rum capital of the world. Using black strap molasses, pot stills, and local water these distillers created a flavorful rum that was enjoyed throughout the world. However, the second half of the century proved to be much more difficult for the industry.
First, the Sugar Act of 1764 increased the cost of getting sugar and molasses from the Caribbean. Second, as Newport was one of the cities that was occupied by the British during the revolution, many of the merchants that made and traded rum there fled their homes and businesses. Finally, by the turn of the century, settlers had moved west and began to turn their corn and barley in to whiskey which was a much less expensive spirit.
By 1817 only two distilleries remained in Newport. Economics, changing tastes, and political turmoil had taken its toll and in 1842, John Whitehorne went bankrupt and the final distillery in Newport closed. Shortly there after, in 1872, Rhode Island’s last distillery, the John Dyer distillery in Providence, shut down. For 135 years the once thriving Rhode Island distilling industry lay dormant. Finally, in 2007, Newport Distilling Company received the first license to distill in the state since the close of the John Dyer distillery. Naturally, the goal is to recreate the rum that had been world famous 250 years ago. Using the same blackstrap molasses, local water, and pot still techniques, this rum has been resurrected and is now called Thomas Tew.
THE PRESENT:
In 2006 Newport Distilling Co. became the first licensed distillery in Rhode Island in 135 years, resurrecting the rum of the 18th century, now called Thomas Tew, after the Rhode Island Pirate and resident of Newport. Newport Distilling uses the same methods, equipment and ingredients in its rum as the distillers of Thomas Tew’s time, to be as authentic as possible in a modern interpretation of the rum of long ago.
THE FUTURE:
The first batches of Thomas Tew were released in Rhode Island in 2008. For the first 7 years of the Distillery, distribution was limited to the Ocean State, due to the long aging process. However, as of February 2013 Thomas Tew Rum can now be found across the nation. Distribution continues to expand as new markets are identified as perfect, rum-loving places where rum fans will fully appreciate the complexity and history of Mr. Tew!
THE RUM
Each batch of Thomas Tew Rum is aged in a SINGLE barrel and is never blended with the spirit of another barrel. This provides the opportunity for each barrel to impart its own characteristics into each batch of Thomas Tew. This results in slight variations to the spirit, per each barrel. Some batches may have a stronger vanilla PROFILE, some may be smokier due to the charring on the inside of the barrel, and some could have a darker amber color than the batch right before or after.
This element in the AGING PROCESS allows for unique qualities for each batch of Thomas Tew Rum distilled in our facility, and chances for rum fans to find different versions of our rum. Presented here is a glimpse into the individualized process that goes into creating each barrel of Thomas Tew SINGLE Barrel Rum. This is only part of the picture of a complex procedure to yield a unique and flavorful spirit.
Our notes as distillers tend to assume a certain amount of quintessentially “Thomas Tew” characteristics, so if, for example, you don’t see mention of a trait like “brown spice” it isn’t because it isn’t there, it is because its presence didn’t strike us as particularly different than most. We are careful to mention that to most people, ~90% of the barrels we release would generally be indistinguishable from one another. In our notes, it is usually obvious the ones that we feel may be. Single barrel is about origin and whether two barrels are identical or not, that connection to an individual barrel from start to finish is important to us. We hope this information helps you feel the origin of your bottle the same way it does for us.
Hillrock Estate Distillery / OFFICIAL SPONSOR
HILLROCK STORY: 200 YEARS IN THE MAKING
In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.
Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history. Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain.
Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.
THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…
PROFILE / John Almstead
If Land Rover made an aircraft would you fly in it? Why/Why Not?
Hmmm…. Depends how high are we flying. No, just no.
Tell us a little about your background, your career, and where you live.
By day I am an Industrial Designer working for Unilever, and night I am a father/husband/Cub Scout leader/Rescue Diver for Newtown and surrounding areas/Adjunct Professor at Bridgeport University and Rover want-a-be mechanic (not that good at it yet)
How many Land Rovers have you owned and which was your favorite?
My first is my current 1982 Series III 109 wagon which I have had for 3 years. So this is my favorite at the moment. My father works for Land Rover in Darien CT. and I have had the opportunity in helping out during the summers. I was fortunate in running swaps from dealer to dealer in the tri-state area. Also was able to take part in the off-roading events when they used to have Defenders in their line-up.
What’s the best thing about owning a Land Rover?
Defiantly the community of Rover owners. The people that I have met these past years are great people.
What’s the worst thing about owning a Land Rover?
Winters, I would have to say New England winters. Since I drive my series as my primary vehicle the heat isn’t the best, and the salt has eaten my frame. But I do enjoy driving in the snow and knowing I am going to get were I need to go when heading out in the storm.
Been on an adventure?
Last year I took a road trip up to Rovers North in VT. I was delivering a bad gearbox that had been recently been swapped out. I took the long way up Rt7 through CT, MA and VT The ride up was fantastic. Having a Rover your forced to slow down and enjoy the journey and not the destination.
How do you plan to beat the competition this year at the Muddy Chef Challenge?
Seafari Rovers has some new tricks for this year. It will involve custom tableware and one of a kind take aways for the judges. Stay Tuned…
PHOTO: Seafari was serious about incorporating local ingredients to their creations at the Muddy Challenge. That’s a receipt from the nearby Sharon Farm Market
If you could ask Land Rover for a particular type of vehicle what would it be?
Rover Boat… doesn’t have to be fast
What upgrades/modifications does your Land Rover have?
The engine was recently upgraded to a 200 Tdi from a 2.25 Huge difference. Thanks to Rover Resources and North American Overland for this! You can see the video on Mike Sandones Face Book page North American Overland Tdi conversion. Here is the link to the video https://www.youtube.com/watch?v=Mks-6mxi65Y
If you were on safari which three (living or dead or fictional) people would you pick to bring along?
This is hard… many names come to mind. But I would have to say my wife, Aimee and my two boys Ben and James. I would want to share that experience with them, as it was the main reason for getting the 109 5 door for adventures and fun.
Rowdy Gentleman ~ OFFICIAL SPONSOR
About Rowdy Gentleman
Rowdy Gentleman is equal parts sophisticated and sophomoric; refined and rambunctious. We’re clean-cut, but we cut-loose. We offer a unique collection of products, created and curated for the modern day gentleman. From polo shirts and bow ties to beer sleeves and tank tops, you’ll find exceptional attire for every occasion.
Here’s to good times.
https://www.youtube.com/watch?v=DqPTn12vc3g
Visit http://www.rowdygentleman.com/
2016 Judging Revisions
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.
Appetizer:
Five Judges
Main Course:
Five Judges
Desert:
Five Judges
Judging Categories:
- Presentation
- Taste
- Aroma
- Creativity
- Locally Sourced Ingredients
- Pairing
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 Muddy Chef Challenge gets a cameo on Car and Driver
Eating a plain can of tuna for dinner tonight (don’t ask, #dietssuck) I came across this article on Road and Track. Crazily, the article was originally found on the Car and Driver website. Wow is that the work of a serious slacker. “Hey, let’s post content from the competitors website”. Anyway, as I read the post, the vehicle seemed familiar. After scrolling through a few pictures – lo and behold – it’s a Muddy Chef car! Great photos too. Here’s the article and a link to the e-bay listing.
Buy This Vintage Land Rover From When 4x4s Actually Went Off-Road
No nav, no heated seats. This stalwart comes from the days when a 4×4 was a working machine.
BY NICHOLAS WALLACE / CAR AND DRIVER (ORIGINAL LINK HERE)
Land Rovers have an undeniable charm. In America, we often think of them as little more than status symbols, cars practical only for those who can afford the high running costs. Elsewhere, however, the Land Rover name is synonymous with off-road capability and durability. No model exemplifies that better than the Land Rover Series II.
The Land Rover’s birth, much like that of the Willys Jeep, came right after the end of World War II. At the time, Rover’s car sales were struggling, so the British company explored the option of building a roadgoing truck that had the off-road capabilities of a tractor. The resulting vehicle was the Land Rover Series I. Initially, the truck was supposed to have a short production cycle, one just long enough to provide working capital for Rover’s other projects. Sales boomed, however, and the Land Rover brand was born.
In the late ’50s, the model saw several improvements, such as short- and long-wheelbase variants, revised exterior styling, and a new 2.25-liter gasoline engine that produced 72 horsepower. These models were called the Series II and Series IIa.
This particular example, which is currently for sale on eBay, is a short-wheelbase 1966 Series IIa. The owner doesn’t state its mileage but does claim that it’s nearly rust-free and has been daily driven for the past six months (!). That’s the kind of commitment we love to see. And while a Series II Land Rover can go a lot farther afield, you could also take it to Whole Foods if you wanted.
Via Car and Driver
SOOOOOOOOOOOOOLD! For a tasty $17,350.00! Here’s the old ebay listing. Hopefully that $$$ will go into another Land Rover.
COUNTDOWN TIMER FOR THE MCC5!
SOLD! ~ NOS Land Rover G4 Challenge Trango 4 Tent
SOLD! AND TO AN ACTUAL G4 CHALLENGE COMPETITOR!
I have a NOS (new-old-stock) Land Rover G4 tent for sale. This is the ultra rare Land Rover G4 Challenge Trango 4 Mountain Hardware tent. Virtually all of the G4 Challenge tents were 2 person, this tent is the 4 person model. Search Google or E-Bay, you won’t find another one anywhere. This tent is complete with the ground cover, rain fly, vestibule, etc. These tents are built like a tank. If you want something amazing to complete your Land Rover collection – this is it. From what I can tell the tent has never been used and except for a few tiny spots on the rain fly it’s completely perfect and complete. The G4 Trango 4 comes in two orange G4 tent bags. NOTE – if the tent looks a little wrinkled that’s because I did not fully setup all the clips and fasteners. Also, the Land Rover G4 logos are not faded. Rather they were printed on the INSIDE of the rain fly to preserve the waterproof coating. Lastly, I did not pull out the rear vestibule because I just wanted to set it up and take a few photos.
$600.00 plus shipping. Paypal (as a gift) is fine. Regular Trango 4’s sell for $850.00 The price is firm. E-mail me for more photos and info @ info@muddychef.com
Trango™ 4
Features & Specs
-
WEIGHT: –12 LB. 14 OZ. / 5.83 KG. –
-
REVIEWERS RATED THIS PRODUCT: –FITS SLIGHTLY SMALL –
-
TENT CAPACITY: –4 –
-
GOOD FOR: –ALPINE CLIMBING –
Details
- Industry leading DAC Featherlight™ NSL poles
- Direct Connection point secures tent body, frame and fly at each guy out point for a solid connection between all three components
- Large dry entry vestibules with brow pole provide ample headroom and room for gear storage
- 2 dual canopy and mesh doors
- Snow flaps on front vestibule seal out spindrift
- Guaranteed watertight construction with fully taped fly, taped ‘bathtub floor’ construction, welded corners and welded guy clip anchors. Rain room tested.
- Internal Tension Shelves provides strength, support for vestibule pole, and 3-D storage
- Mesh and canopy zippered thru-vent allows ventilation and view through the fly window
- SVX windows for a brighter interior and visibility of exterior conditions
- Bartacks color code webbing at stake out points for easy pole set up
- Gear can be stored off the floor using internal mesh pockets or an accessory gear loft (sold separately)
- Multiple guy out points with self-equalizing guy out anchors on side walls
- Loops for internal guy system
- Reflective color coded starter tab on the rainfly and canopy make pitching easy
- Reflective guy-out loops and zipper pulls are easy to see at night
- Pitch Light configuration allows user to set up a superlight shelter using only the tent fly, poles and footprint (sold separately) REWORD
- Optional rectangular or triangular gear loft stows gear off the floor (sold separately)
- Optional floor footprint available
- Guy out line and line tensioners included
- Imported
Materials
- Pole Type: Paleria ‘DAC Featherlight™ NSL
- Fabric Fly: 70D Nylon Taffeta 1500mm PU/SIL
- Fabric Canopy: 40D Nylon 238T Ripstop FR DWR (Tent)
- Fabric Tent Floor: 70D Nylon 190T Taffeta 10000mm Ether Type PU FR (Tent)
Measurements
- Apparel Fit: Equipment
- Weight Packed: 12 lb. 14 oz. / 5.83 kg.
- Weight Minimum: 11 lb. 12 oz. / 5.31 kg.
- Weight Pitch Light: 8 lb. 4 oz. / 3.73 kg.
- Tent Capacity: 4
- Number of Poles: 5
- Number of Doors: 2
- Number of Vestibules: 2
- Height Interior: 50″ / 127 cm
- Length Packed: 28 in / 71 cm
- Diameter Packed: 9 in / 23 cm
- Tent Floor Area: 57 sq. ft. / 5.3 m2
- Tent Vestibule Area: 16 sq. ft. 1.5 m2 / 7 sq. ft. 0.6 m2
Cool old advertisement from Land Rover
DAP Enterprises & Performance Unlimited / OFFICIAL SPONSOR
ABOUT PERFORMANCE UNLIMITED
What does the term Automobile Performance really mean? Is that term reserved for people who want their cars to go fast, or to race in some way? In a really short answer: NO! For a true automobile enthusiast, performance can mean almost anything. Whether you want to make your car go faster, achieve better fuel mileage, look cooler through personalization of its looks, make it fit bigger tires for the rough roads ahead, or just want it to perform at the best that its designers intended it, these are all forms of automobile performance.
So whether you are an off-roader, a racer, enjoy car shows, are a hyper-miler, or just need a tune-up, you are at the right place! The professionals at Performance Unlimited are truly automobile enthusiasts, and speak your language. We pride ourselves on understanding what our customer needs from your visit, and making that happen to your satisfaction and beyond.
You want to be involved with the modifications so that you can tell your friends you did it? Sure, no problem! You want to drop off your restoration project on a flat bed and pick it up when its done? No problem! Know exactly what you want? Have just a vague idea how you want your custom to look? We are happy to work with you for whatever your needs are.
D.A.P JOINS PERFORMANCE UNLIMITED
We are very proud to announce the merger of D.A.P. ENTERPRISES, INC. with PERFORMANCE UNLIMITED. Rodney Brooks, owner and operator of Performance Unlimited is a long time associate of D.A.P. By joining forces, D.A.P. and Performance Unlimited are now able to offer a complete range of services all under one roof. From Land Rover restoration to off road modifications on all types of vehicles – the sky’s the limit!
- Performance Unlimited brings to the table a superb, innovative staff providing in-house painting and body work together with mechanical and fabricating capabilities.
- D.A.P. will continue to offer competitive parts pricing and our experienced expert staff are available to assist you with your Rover needs.
Rodney Brooks, Owner
A.W. Tocci Jr., Retired
P.H. Allen, Managing Director
Land Rover Farmington Valley News – The Muddy Chef Challenge
June 2015 Newsletter
Are Car Wash Extras Really Worth It? How to Get Tar off Your Car Join Us for the Muddy Chef Challenge This Month’s Viral Video & Win a Free Oil Change Meet the New 2016 Range Rover Evoque Land Rover’s Guide to Terrain Response Hot Tips to Keep Your Car Cool All rights Reserved. Includes copyrighted material of 1 to 1 News, LLC and its suppliers. |
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Sporting Clays at The Beretta Shooting Grounds/Dover Furnace
SPONSOR PROFILE / Crown Maple Syrup
5 Questions for Crown Maple
(This question is for Annette Cantilli – CFO, Crown Maple) 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 have never eaten so much in one sitting in my entire life. And the variety of food, the creativity, the comedy, and the pride universally displayed made for a fantastic event, one that all should experience at least once in a lifetime.
What am I looking forward to this year? – bringing the Jeep Wrangler
(This question is for Kerri Travis – General MGR, Crown Maple) We hear you had quite a time engraving the Crown Maple Muddy Chef Trophy last year.
The engraver (a local Spirits shop) had a very difficult time with the size of the gallon as she was accustomed to engraving wine bottles and wine & champagne glasses. Thankfully the front of the gallon was successfully engraved. Rather than chance a mishap we have come up with another plan to add the 2014 winners ‘Two Guys and a Rover’ to the side of the gallon.
(This question is for Tyge Rugenstein – COO, Crown Maple) You have a PhD, a Masters, an MS in Applied Mathematics, and a BS in Civil Engineering. How are you able to use those skills in a Maple Forest?
My background is in engineering and mathematics. Establishing a productive and efficient sap collection network and processing facility requires good design and technical knowledge, so my previous experiences translate well even though very different from maple production. Just as important is my experience working with soldiers during my 29-year career in the U.S. Army. The similarities between soldiers and those on the Crown Maple woods crew are many. They don’t shy away from hard work, they frequently work in inclement weather, and they must work as a team. They are key to the organization’s success.
Crown Maple is an amazing facility can you tell us more about it?
Construction on the Crown Maple sugarhouse began in 2011 and was completed in 2012. The facility can store approximately 50,000 gallons of raw sap and can process over 180 gallons of syrup per hour during peak production days. With 50,000 taps, the sugarhouse will make more than eighteen 55-gallon drums of maple syrup on a good day during sap season.
The reverse osmosis machine, which takes out over 80% of the water from the sap, will process nearly 9000 gallons of sap per hour. The building is capable of expansion with the capacity to accommodate 400,000 taps. In addition to the processing facility, the building is home to Crown Maple’s cafe, tasting room, retail space and corporate offices.
What’s the difference between “fake” and real maple syrup?
GOOD: Natural maple syrup is made by boiling the sap of maple trees in the early spring. It is commonly made from sugar maple, as well as red maple, and black maple trees. It takes 40 to 50 gallons of sap to produce one gallon of syrup. After the maple sap is collected, it is boiled to evaporate the water until a specific temperature is reached. The resulting syrup will be two-thirds sugar and one-third water. The primary sugar is sucrose with lesser amounts of fructose and glucose. Real maple syrup is healthier than fake syrup. It contains nutritionally significant amounts of manganese and zinc, minerals that can boost immune and reproductive health, as well as potassium, calcium, iron, magnesium, and riboflavin.
NOT SO GOOD: Imitation maple syrup, also known as fake syrup, is typically made from high fructose corn syrup with caramel food coloring, artificial flavors, cellulose gum, and food preservatives added. Imitation syrup is mainly composed of sugars with no vitamins or minerals.
Be sure to visit the tasting room, cafe and gift shop when you visit Crown Maple during The Muddy Chef Challenge! It’s an amazing facility!
Whistle Pig Rye Whiskey Review from Mouth.com
STRAIGHT RYE WHISKEY
MADE BY WHISTLEPIG IN SHOREHAM, VERMONT
MOUTH SAYS…
100% rye. 100 proof. Aged for 10 years in New American oak barrels. Oh yeah, WhistlePig is a seriously strong, seriously good rye.
It’s full-bodied with great hints of wintery spice wrapped around a black pepper center. The long aging tames some of the heat and brings along the vanilla and a touch of dark chocolate.
It’s got a pretty good story, too: Dave Pickerell, longtime Master Distiller for Maker’s Mark, believed that rye was going to be the next big thing, so he went on a quest to find the best rye possible. He fell in love with an unusual 100% rye (rumor has it, it was made by our neighbors to the North, but he’s not telling). He teamed up with WhistlePig founder Raj Bhakta, who bought a 200-year-old working dairy farm in Shoreham where they began hand-bottling the whiskey. Today, they’ve built a distillery, are growing their own organic rye and are working towards distilling and aging their own rye whiskey.
Until then, we’ll just have to settle for drinking this powerfully delicious spirit of top-secret origin that has garnered rave reviews since it hit the market. How’s that for American pluck?
TIP OF THE TONGUE
While whiskey at this price is usually too precious to mix, we love this rye splashed into warm apple cider for a restorative winter warmer.
THE RULES
The spirit of the event is that you cook and prepare what you can carry in your Land Rover. We don’t want to kill creativity or fun by creating a huge list of rules. At the same time, we don’t want cheating or shortcutting of the cooking process.
Official Rules for 2023:
No store-bought already made items (example – Pillsbury dough, an angel food cake with canned strawberries, etc.) If it’s already made – you can’t use it. If you are not sure – ask. If you use pre-made items (Ben and Jerry’s Ice Cream) for example, your team will be disqualified from ALL events.
No pre-prepared food (for example – meat marinated at home, or purchased, pre-chopped ingredients, anything made for the event at home or store-bought and brought to the event).
Support vehicles are not allowed to carry extra supplies, cookware, grills, etc.
If you tow a camper with your Land Rover you may use it during the Challenge.
You may not utilize a camper towed by a support vehicle.
No external power (generators or electric power). Vehicle-powered inverters are allowed.
We encourage you to purchase locally sourced ingredients wherever possible (please keep proof of purchase) as this will add to your overall score.
PORTION SIZE:
Portions should be prepared for 5 judges. Please prepare small bite-size portions. Remember they are sampling more than 50 entries (times THREE courses!).
JUDGING:
Each course (app, main, dessert) will have a team of five judges. The judges will stick to a predetermined route through the campsite. Your arrivals package will contain a copy of the judge’s map. We hope this will instill order and allow for teams to observe the judges progress through the campsite and fire their dishes accordingly. Judges are limited to a 2-minute stay for each presentation. If your dish is not complete the judges will return for a second visit after a complete route through the campsite.
Judging Categories:
- Presentation
- Taste
- Aroma
- Creativity
- Locally Sourced Ingredients (Please post your receipts in an easy to read location)
- Pairing
SPONSORED INGREDIENTS:
Prizes will be judged and awarded by select sponsors:
Yeti Cooler / Brisket Recipe
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.
HARDING LANE / OFFICIAL SPONSOR
OUR STORY
how it all started
As sister and brother growing up in Massachusetts, we always dreamed about not only working together but also working for ourselves. In the spring of 2009, after one of us had spent a few years working in New York and the other had just graduated from college, we came up with an idea: Steve was perpetually in search for the perfect fitting baseball cap (something he could never seem to find) and one that didn’t have brand names or team logos on it. Sarah had grown up needlepointing belts and pillows for family and friends, and we thought about how cool it would be to put needlepoint stitching on a baseball hat (something we had never seen before) and to give profits back to environmental organizations.
We went searching for over a year to find a manufacturer that could not only meet our high standards creatively, but also environmentally and socially. For us, knowing where, how, and by whom our products are made is paramount. Our manufacturer is FLA (Fair Labor), WRAP (Worker’s Rights) and SA8000 (Social Accountability) certified, and is known for meeting the goals of eco-friendly brands from around the world.
We give a percentage of our annual profits back to The Trustees of Reservations, a Massachusetts based organization committed to protecting nearly 27,000 acres of land in the state. For more information, please check out GIVING BACK.
Our mission is to create unique products that look great and give back.
VISIT THE WEBSITE
PRESS
“all the news that’s fit to print”
Nashville Lifestyle Weddings, Winter/Spring 2014
The Boston Globe, June 2013
Town & Country, April 2013
Nylon, September 2012
Women’s Wear Daily, July 2012
Town & Country, June/July 2012
Rhode Island Monthly, June 2012
Glamour, May 2012
Yachting Magazine, March 2012
The Boston Globe, February 9, 2012
Cape Cod Magazine, August 2011
SPONSOR PROFILE / Alex Josefson, President of Spectro Oils
5 Questions for Alex Josefson, President of Spectro Oils
Tell us about yourself, your history with the company and about Spectro.
About me? I’m an outdoorsman, I enjoy cooking (and eating), and I love anything with a motor, I am basically the embodiment of the Muddy Chef! Ha-ha.
My history with Spectro Oils is rather intertwined as it is my family’s business. It was my grandfather, Robert Wehman who started Spectro Oils in 1966 right here in Connecticut, where we have been now for almost 50 years! We have been family owned and operated since day 1, with the goal to make high performance, and quality lubricants.
It’s funny, but I never know how to respond to people who ask me how long I have been working here. I have been a full time employee for around 4 years now, but I have always been with the company in some regard. Even when it was sweeping the floors during the summers in High School to help out. It was amazing how I always got called in when there were weird odd jobs, or long time consuming ones, but it never mattered to me because I have always loved being around, and being a part of this company. My proof in that is whenever we package gear oils, every employee complains due to the smell, the additives in gear oils tend to be rather, shall we say….pungent. But to me it’s a great smell, it brings me back to when I would visit my dad, uncle, grandfather, and grandmother when I was young, to me it’s a nostalgic smell.
Most of the vehicles at The Muddy Chef Challenge use the ancient Buick designed flat-tappet V8. What’s a good Spectro oil and why?
Spectro makes a number of oils that would fit a wide variety of Land Rovers. But the ones that would best fit that Buick motor would have to be our Motor-Guard 20w50. We carry it in two forms, a straight petroleum, as well as a semi-synthetic.
The reason that Spectro’s Motor-Guard line is a great fit for these motors is that they are high in an additive called ZDDP, or if you prefer the long name Zinc DiakylDithioPhosphates. ZDDP is a must have in any race cars, and classic cars/trucks, especially pre-catalytic converter, or that have flat tappet motors. The most important part off ZDDP is the zinc, because it is what we call an anti-wear agent. In short zinc bonds to the metal surfaces inside of your motor, and acts as a sacrificial barrier to prevent engine wear. It helps reduce the internal damage in the motor that can lead to major repairs.
What was your favorite moment from last year’s Muddy Chef Challenge?
Do I have to pick one moment? I honestly enjoyed the MCC from the second I got to the Falls Village Inn for the pre-weekend festivities to the closing awards ceremony. The biggest thing I enjoyed about this event though is that it doesn’t take itself too seriously. It’s FUN!!! That’s what the whole adventure is about, and it shows from every aspect. From allowing contestants to bribe judges (Feel free to contact me ahead of time this year for a list of my likes, and dislikes), to the comradery, and the genuine feeling that everyone is there to have a good time, it’s an exceptional event through and through.
But when all is said and done the one thing that impressed me more than anything else at the event was how everyone helped each other out. I saw people helping to fix other Rovers that went down, people sharing spices and other supplies during the cook-off, and some who went out of their way to make sure everyone got a chance to go out on the trails and have an adventure.
I really cannot say enough about the MCC staff, the contestants, and the event itself, it was truly a special event to be a part of.
You had a unique perspective as a judge. What was it like tasting all those courses?
Divine. Filling. Hilarious. Let there be no question I was the least proper judge at the table. Other judges were using words I barely understood to describe the flavors, and textures (I’m fairly certain they made a few of them up just to mess with me). But I started to get the hang of it, and have pretty much had Food Network on every day since then to prepare myself for this year.
Now the problem is going to be stretching out my stomach before the event. I am a larger individual who has been known to eat large quantities in one sitting before, but I have never been as full as I was after the MCC3 judging. I beg all of you that are participating this year, please bring us smaller portion sizes. You put amazing food in front of me last year, and with every bite I got larger and larger. But who am I kidding, I loved every second of it!
What to you plan to display/sell/offer at this year’s event?
I plan on setting up a nice little retail operation at the track this year. I will make sure to have a number of different oils to make sure that I have exactly what you need. I will also have with me a few of our cleaning products so you can make that Rover nice and clean for the next day out on the trail!
I will also have a number of giveaways of hats, stickers, t-shirts, and other things of that nature.
Be prepared for awards for things like;
- Most outlandish campsite
- Biggest Off-road Smile
- Weirdest food Pairing
- Best Location/Use of a Spectro Sticker
-
3rd Best Dressed (Behind MHP and Eric of course)
I would also just like to take a moment to thank everyone involved in the MCC. I have seen only a fraction of what Eric and Kristen do to make sure the event is as fun as possible and even that fraction was immense. Along with them are a number of instructors, photographers, other sponsors, and the Lime Rock Park office, all of whom don’t get enough credit for what they do to make this happen. I am lucky that I am able to do a lot of traveling for my job, and everywhere I went I was telling people about the Muddy Chef. I can honestly say that from Daytona to Milan, from Cologne to Chicago, there are many people out there who are jealous of this event. Please make sure that while we are there to really give credit, and thanks to the people that make the Muddy Chef possible.
Become A Sponsor
To receive a detailed information package, please email info@muddychef.com we will respond to you within 24 hours.
PROFILE / Robert Nimkoff
THE LAND ROVER MUDDY CHEF CHALLENGE
Proust/Solihull Questionnaire
1. If Land Rover made an aircraft would you fly in it? Why/Why Not?
Yes, but it would have to be a glider.
2. Tell us a little about your background, your career and where you live.
Ex Seafood industry exec from Westport, CT currently living in Weston, CT. Punted the corp arena in 2008 to professionally pursue auto racing career and that’s how I’m depleting my retirement funds now!
3. How many Land Rovers have you owned and which was your favorite?
My 1982 Stage One SIII is the first Land Rover for me. Ever since my Uncle bought a SII back in the 70’s (named Ralph) I’ve wanted one. Still want an 88 as well.
4. What’s the best thing about owning a Land Rover?
Just being different and not having a carefree easy to drive car. It’s also very utilitarian for camping and farm work.
5. What’s the worst thing about owning a Land Rover?
Not being able to smoke, drink and text at the same time because I’ve got to watch the road at all times!!!
6. Been on an adventure? – tell us about it
Since it’s a new acquisition the Muddy Chef 3 was my first foray off road. Needless to say I had an adventure at Orvis when she rolled on the side in the articulation section. See photo!!
7. How do you plan to beat the competition this year at the Muddy Chef Challenge?
Mario Batali is my co camper this year so I don’t need to say much more than that.
8. If you could ask Land Rover for a particular type of vehicle what would it be?
Probably another gnarly basic off Series like vehicle. Jeep have taken this segment. Take it back.
9. What upgrades/modifications does your Land Rover have?
Pretty stock. US trailer hitch.
10. If you were on safari which three people would you pick to bring along?
Richard Leakey, Jim Carrey (most recently in Dumb and Dumber to), and my son.
Richard Leakey is Kenyan politician, paleoanthropologist and conservationist.
LIME ROCK PARK / Track Improvements
Last week I visited Lime Rock Park to check on the upgrades and changes to the track. Perhaps the most interesting change for Muddy Chef participants can be seen on the map below and highlighted in yellow. If you were with us last year, you may remember the hospitality tents were setup on a hillside. That hill is no longer there. The new paddock showers and bathrooms should be fantastic! I’ll post photos shortly.
Checkout the press release from Lime Rock below for more information.
Lime Rock spending millions as it builds a better competitor and sanctioning-body experience
LAKEVILLE, Conn. (April 16) – Lime Rock Park Track President Skip Barber recently committed more than $3 million to a wide variety of projects to significantly rebuild Lime Rock’s infrastructure, with a primary goal of providing vastly improved facilities to specifically benefit competitors and sanctioning bodies.
“We’re changing Lime Rock’s competitor-supporting infrastructure from pre-historic to near state of the art. And it will all be beautiful,” Barber said.
By early summer, the project will result in acres of trackside pavement significantly larger than at any time in Lime Rock’s history. The A- and B-Paddocks will be perfectly smooth asphalt and combined, there are 7 acres of paddock pavement. Both paddocks will also be attractively landscaped.
Not since Lime Rock Park’s race track surface itself was re-built in 2008 has a construction project of this magnitude been greenlighted at the famous 1.5-mile automotive and motorsports venue in Connecticut’s Northwest Corner. Some of these projects will be complete in time for Lime Rock’s season-opener – the Memorial Day Weekend Trans Am Series, and Royals Sunday Car Show, May 22-24 – and the rest in time for the IMSA TUDOR United SportsCar weekend July 24-25.
“In 2008, the track itself had to get done – it was exceedingly bumpy, it needed more guardrail, better run-off areas. Now we’ve addressed the paddocks in a significant, competitor-centric way,” Barber said.
“We’re doing what we need to do – what we want to do – to ensure the track’s professional racing future,” Barber says. “Major sports car races have defined Lime Rock since the day it opened, and I’m making sure that continues well into the future.
“It’s important to note that everything we’re doing, all the changes, all the improvements… all will make Lime Rock more useful, easier to navigate, more sensible – but all with an eye to making Lime Rock even more beautiful than it already is. I have no doubt that, just in the case of our paddocks, Lime Rock’s will be the most useful and attractive in the U.S.”
Of the multitude of Road to 60 projects underway, the highlights are…
A-Paddock
To be completely re-done and much larger, plus: laser-graded-and-paved to eliminate standing water; it will be landscaped; there’ll be defined spectator walkways and cobblestone curbing; and the roadways through the paddock will be much wider. The new A-Paddock is specifically designed to allow two complete race rigs, tractors included, to park in-line – with a walkway in between – from inside Big Bend up to Victory Circle. Additionally, it will provide large and extremely efficient driving exercise and hospitality acreage for automakers as well as other ride-and-drive, press day and driver-training clients.
April 2015: A-Paddock will have an attractive retention pond behind the all-new Big Bend inside guardrail
B-Paddock
To be completely re-done: Paved in its entirety (and also laser-graded to eliminate standing water), there’ll be much more usable space.
Hospitality Acreage
Manufacturers and teams now have choice of three large areas of Lime Rock property dedicated to corporate, race team and VIP hospitality. The popular Outfield hospitality acreage remains essentially the same but the existing hospitality area in the Infield (between the Chalets) has been significantly increased in size and laser-graded. The third is an exciting new hospitality area that overlooks the Righthander and No Name Straight. “The locations of our hospitality facilities will be second to none,” Barber says. Lime Rock also has three chalets, and multiple (and recently refurbished) trackside meeting rooms.
Infield Spectator Hillside
Completely re-done: Close to 100,000 square yards of earth was moved, re-contoured, re-sloped and/or removed to dramatically improve and expand the sightlines as well as make Lime Rock’s famous “picnic-blanket-and-lawn-chair” experience even more enjoyable. Thanks to the re-working of the hill, close to 45 percent of the track can now be seen from this Hillside – with just a turn of the head.
Additionally, the Infield Spectator Hillside has been extended all the way through the inside curve of the Righthander, creating an entirely new and exciting viewing area of No Name Straight and the Uphill. The Hillside reconfiguration has also allowed the spectator fencing to be moved even closer to the circuit in many locations.
A-Paddock Rest Rooms
The Men’s Room will be completely rebuilt – designed by Sam Posey and David Moore – and the Ladies Room totally refreshed.
Handicap Access
It will be improved and/or added throughout much of the facility.
Also: There’ll be a new PA system; expanded and robust wi-fi; improved cellular service; and improvements and expansions to the other spectator areas
PROFILE / Max Simmons
THE LAND ROVER MUDDY CHEF CHALLENGE
This week we interview attorney, new father, style icon and sunroof-less Discovery owner Max Simmons.
Proust/Solihull Questionnaire
1. If Land Rover made an aircraft would you fly in it? Why/Why Not?
I’d always trust a Land Rover to get me to the remotest location. I’d want an aircraft carrier there waiting for me in the event that it assumed the British position when I went to start it the next morning.
2. Tell us a little about your background, your career and where you live.
Blue-eyed blond welfare baby born to a teen single-mother in small-town central Illinois. After working my way through college (and I do mean working — ask me sometime about some of those jobs!) I spent nearly a decade working for non-profits and politicians in Wisconsin till opting for law-school. I now live in New Haven with my perfect wife, Abigail, and our perfect children, Emma-Marguerite and Francesco. My eyes are still blue but the hair is gray.
3. How many Land Rovers have you owned and which was your favorite?
My ’97 Discovery is my first. It’s perfect for me. Stepped roof, alpine windows, and super-robust frame and drivetrain echo the original safari-mobiles while the ABS, airbags, A/C and side-impact beams update it just enough (my friends say it’s perfect for me because it’s a little bit redneck and a little bit elitist). After a long region-wide search (I wanted one without sunroofs) I found it hibernating mostly rust-free in an East Haven garage. The owner bought it as a project that he never got around to starting.
4. What’s the best thing about owning a Land Rover?
Two things: (1) Seeing it waiting for me in the parking lot: It promises adventure and escape, even if only once in a while, and (2) the friendship with my mechanic.
5. What’s the worst thing about owning a Land Rover?
The friendship with my mechanic.
6. Been on an adventure? – tell us about it
Besides the Muddy Chef? So far the adventures have been the steep learning curve in roadside repairs using bubblegum and duct tape.
7. How do you plan to beat the competition this year at the Muddy Chef Challenge?
Lock Eric Archer and Chris Copeland in the basement till August 3rd.
8. If you could ask Land Rover for a particular type of vehicle what would it be?
An updated NAS Defender 110 (or a 130!). I’m a family guy, and I’d love to have a suitably sized Rover for hauling the whole herd into some more remote locations.
9. What upgrades/modifications does your Land Rover have?
TrueTrac diffs, front diff guard, JATE rings, and . . . new headliner!
10. If you were on safari what three people (living or dead) would you pick to bring along?
I probably should say Selous, Stanley and Schweitzer, but more likely I’d prefer Groucho Marx, Julia Child and Ansel Adams.
PROFILE / Keenan Langlois
THE LAND ROVER MUDDY CHEF CHALLENGE
This week we are interviewing Keenan Langlois – Muddy Chef competitor, professional Chef, LR4 owner, and the man with one of the coolest campsites at last year’s Muddy Chef Challenge.
Proust/Solihull Questionnaire
1. If Land Rover made an aircraft would you fly in it? Why/Why Not?
Yes. I would imagine if Land Rover made an aircraft it would be a helicopter, luxury on the inside with amazing maneuverability.
2. Tell us a little about your background, your career, and where you live.
I am a chef at The Sinclair Kitchen in Harvard Square, and I live in Salem, MA just outside of Boston. My family were Jeep owners since the seventies until I drove my sisters 2003 Disco a few years back. I bought my first Land Rover in 2014.
3. How many Land Rovers have you owned and which was your favorite?
I have had the good/bad fortune of owning my first TWO rovers in one year. This due to a wreck that totaled my first one in February. I soon was on the hunt for another same year and color, which I picked up four weeks ago.
4. What’s the best thing about owning a Land Rover?
This year’s snowfall in the Northeast was abominable. Loved just getting in the LR cranking it up, raise suspension and put it in drive. No shovel required! This car also saved me a lot of pain from the wreck. I walked away from a 60 mph head on collision.
5. What’s the worst thing about owning a Land Rover?
The temperamental warning lights. What’s going to light up next?
6. Been on an adventure? – tell us about it
My only great Land Rover adventure was MCC3, had a blast and looking forward to MCC4!
7. How do you plan to beat the competition this year at the Muddy Chef Challenge?
I’m not looking to win anything in the chef challenge. I just want to meet great new people and get into some serious mud.
8. If you could ask Land Rover for a particular type of vehicle what would it be?
I’ll leave the planning up to the experts. Looks like they are going in the right direction with the Evoque and the new Disco Sport!
9. What upgrades/modifications does your Land Rover have?
Since recommendations from new friends at MCC3 I had added Johnson Rods and General Grabber AT 285/65/18. Lost in the accident, but I will rebuild.
10. If you were on safari which three people would you pick to bring along?
- Bear Grylls-because who wouldn’t want a survivalist by their side?
- Gene’s Beans (Gene Schubert) – to gently guide me through the rough terrain.
- Kate Upton-because why the hell not?
Join us next Monday for the next installment of “PROFILES”
Land Rover Series III for sale! / Need a ride for The Muddy Chef Challenge?
REALLY A SERIES III?
A Land Rover Series III for sale? Wow! So you want a classic Series III Land Rover but ain’t a bank president. Or you are a bank president and you want an immaculate Series III Land Rover… The car below could be either. It’s an amazing original Land Rover with a huge amount of extra parts and some extremely rare stuff. Have you ever seen the original tool roll and the protecto-plate ID plate? No? Neither had I.
WHAT’S IT NEED?
Almost certainly a frame. It’s crusty. But, the truck drives and runs fine and has an overdrive. That’s important for going somewhere closer than the local beach or camping trip.
WHAT’S IT COST?
Well, that depends. You can buy it one of two ways. As it is and do the work yourself. Or negotiate a new frame and have an amazing barn find truck to drive anywhere.
I’M INTERESTED!
PM me at info@muddychef.com and I’ll hook you up with the seller. I’ll tell you in advance he ain’t looking for bargain hunters or tire kickers.
Hillrock Estate Distillery in Whisky Advocate
Hillrock Estate Distillery: tiny, vertical, and beautiful
July 2nd, 2012
Whisky Advocate’s managing editor and contributor Lew Bryson reports on his visit to Hillrock Estate Distillery.
I recently took a trip up to Hillrock Estate Distillery, near Ancram, New York. The distillery is east of the Hudson River, near the Massachusetts border, in a rolling, wooded valley near the Berkshires, an area that was settled by Dutch grain planters. This is a part of the country I’m well familiar with; my wife grew up here, and we were married about fifteen miles away. So I wasn’t surprised to find that the roads to Hillrock were narrow and winding, or that the place itself was beautifully rural.
Hillrock is the baby of Jeffrey Baker, who made his money in banking…but has a farming background. He’s been involved in small-scale farming as a sideline for over 20 years, having started with a dairy farm in 1989, then organic beef, finally moving down from the Vermont border to Ancram, where he became interested in the concept of field-to-glass distilling. He was particularly interested in the idea of tasting a difference from grain grown in one field vs. another, and eventually hooked up with well-known distilling expert Dave Pickerell.
Dave’s spent quite a bit of time here in the past year, and was there when I arrived at Baker’s 1806 farmhouse. They were in a mood to celebrate: they had just that very minute received an approval email from ATTTB for their solera bourbon label. We went out on the porch, looked down on the distillery, sitting in a sunny spot between a barley field and a rye field, and talked.
Hillrock’s all about details. The rye and barley is grown here and on another 100 or so acres in the valley (the corn is grown by local farmers); it’s being grown organically, but they haven’t received their certification yet. They built a malthouse with floor maltings, what they believe to be the first such in-house distillery maltings in the country since Repeal. They’re using a variety of smoking techniques for some of the malt (and looking at old maps to find local peat sources). They are distilling on a combi-still (a pot still with a column) with a series of adjustments applicable to the type of spirit produced that Pickerell would take pains to show me (distillation began in October, 2011). They are currently aging spirit in seven different barrel sizes.
It was the seven different barrel sizes that led Pickerell to laugh and admit, “Sometimes I do things that are a pain in the ass.” His day-to-day distiller (and maltster, and warehouse manager, and bottler…), Tim Welly, grinned in tacit agreement.
That in turn led Baker to admit that he went along with all of it, and instigated some of it. That’s why he’s the sole investor. “I’m a detail-oriented guy,” he explained. “If you’re going to do this, something this insane…do you really want an investor looking over your shoulder?”
We did sit down and taste the solera bourbon, which includes aged stock they bought and mingled with small-barrel aged Hillrock distillate. It is a good whiskey, with a cinnamon-spicy, fruit-laced finish. Dave recalled his excitement when that spicy note appeared. “That’s from that field,” he said. It was proof of the terroir concept, when they knew they had something with the estate-grown grain concept.
The solera bourbon will be available in New York around the beginning of October, as will a single malt whisky that is about to begin a wood finishing process. Dave was a bit cagey about that, only saying that he’d done research and found a dynamite wood to season whiskey; further pressure would only get that it was a type of fruit tree. Or maybe a nut tree. And he wouldn’t tell me more.
The tasting room is more like a small vineyard than most small distillery’s, with graceful wood furniture and samples of locally-grown foods. The whole place is simply elegant, and will make a great tour once it’s open.
There’s not going to be a lot of whiskey out of Hillrock, but I suspect we’ll be seeing more of them, and more of this type of high-end distillery; like Distillery No. 209, a high-end gin distillery in San Francisco that I visited last fall. This is going to be part of the future of whiskey distilling, a small and very interesting part.
From: http://whiskyadvocate.com/whisky/2012/07/02/hillrock-estate-distillery-tiny-vertical-and-beautiful/
CIDEROAD at Stratton Mountain
Muddy Chef Challenge sponsor CIDEROAD brought their Land Rover 109 to Stratton this weekend. If you are visiting the mountain be sure to stop by and say hello to Kevin and the rest of the CIDEROAD team!
Longnose Land Rover = Insanity
The Land Rover Writer / Muddy Chef Challenge 2014
The Land Rover Writer
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REGISTRATION IS LIVE!
Congleton Service / OFFICIAL SPONSOR
WE BUILT OUR REPUTATION THROUGH EXCELLENCE AND ATTENTION TO DETAIL.
Founded in 2006 Congleton Service (formerly Congleton Racing and Restoration) is an independent Land Rover repair center. We repair Range Rover, Range Rover Classic, Range Rover Sport, Defender 90, Defender 110, Discovery, LR2, LR3 and LR4 Land Rovers. We also specialize in classic Land Rover Series I, IIA, III and Forward Control 101’s.
Our facility is clean, well lit and comfortable. Be sure to stop and visit with your Land Rover. Our customers are our best supporters and friends! We look forward to exceeding your service needs. Please take a stroll through our website to see what’s going on in the shop. Our “Social” page provides up to the minute Instagram photos of what’s happening. If you subscribe to Rovers magazine from Rovers North, be sure to look for our regular tech and how-to articles.
Congleton Service 412 Westford Road Milton, VT 05468 Tel: 802-879-0200How can we help you? Call us today! Tel: 802-879-0200
The Muddy Chef Challenge in Connecticut Magazine
Vintage Land Rovers as Lifestyle Statements; Muddy Chef Challenge 3 in Lakeville
Calling all Land Rover enthusiasts. Pack up your oriental rugs, leather chairs, Land Rover flags and signs, gourmet grub, camp grills and lots and lots of gusto and head up to Lime Rock Park for a weekend of off road adventure, fine food and drink and lots of camaraderie.
The Land Rover Muddy Chef Challenge 3 is an adventurous weekend for Land Rover drivers who want to push their vehicle to the limits in rivers, over mountains and through woods, all under supervision, of course.
Planned for July 31 through Aug. 3, Land Rovers will descend upon Lime Rock Park and spend the weekend at area venues and proving what rugged, sturdy vehicles they really are built to be. Preregistration is required online.
Aside from a camping fee of $35 a night, the event is free. Proceeds from a weekend raffle will benefit Autism Speaks.
(Right, the 1982 Land Rover 109 Stage 1 owned by James Wollschlager of Mystic. Photo by Eric Archer of Warwick, R.I.)
“Land Rovers are your sort of rugged, safari, adventure-type vehicle,” says event creator Eric Yohe (below). As an owner of an unrestored, 1961 Land Rover Series IIA, the Madison resident is passionate about all things Land Rover and is a foodie.
Yohe arranged the first Muddy Chef in Stowe, Vermont, and went on to host last year’s event in Mystic. Bringing the road race/cook-off to Lime Rock was a natural progression and embraced by the park’s Director of Business Development Walter Irvine, another Land Rover enthusiast, and former owner of a Land Rover LR2, who enjoys the “culture.”
“Off-roaders (are) very adventurous, typically very philanthropic, really up to doing crazy stuff like off-roading all day and then coming back and putting on a blazer and making a gourmet meal AT their truck,” Irvine explains.
Cooking a gourmet repast is part of the challenge. Attendees may cook whatever they can transport in their Land Rover. The dishes are then judged by an esteemed panel of fellow epicureans. No one walks away hungry and everyone has lots of fun concocting what they think is the tops in haute cuisine.
“It’s exciting and it’s nerve-wracking and you have to adapt, but it’s tons of fun,” says Madison participant Kristen Feeney.
How do fresh Nantucket bay scallops on a bed of local roasted sweet corn sound? To Yohe it sounded like a winning entry last year. Alas, other venturesome gourmands apparently served entries better tasting, better presented and better liked by the judges.
Away from the rugged terrain, attendees will put on their best cocktail attire—blazers and shorts and Lilly Pulitzer shifts—and visit two local venues.
The Falls Village Inn, complete with a taproom designed to honor the Lime Rock legacy, is “intimate and comfortable…A feel that honors not only Falls Village, but also that of Lime Rock Park, our famous neighbor,” says the website.
Up the road in Dutchess County, New York, a long winding road will take guests to theMadava Farms where Crown Maple Syrup is tapped and refined to make a one of a kind maple syrup. While feeling like they have entered a Napa Valley winery, guests may partake in a maple syrup tasting in a finely appointed tasting room complete with a copper bar, website:
Some of the events sound outrageous: “For those of you who want super rock crawler, smashed body panel gnarly you have access to Old Florida Road and MaBelle in Western, MA,” according to muddychef.com. Yet Yohe stresses there is something for everyone.
“What I like about it the most is, despite the stressful things you have going in your life you really can’t think about anything else in your life except how am I going to get this vehicle and myself through these woods, over this obstacle,” Robert Wollschlager says. “It’s fantastic.”
Wollschlager, of Mystic, will join in on the fun with his dad, James. They will bring two of their four Land Rovers – a 1972 Land Rover Series 3 88 and 1982 Series 3 Stage- 1 V8 109.
Each morning there will be vehicle inspections and safety talks. The only prerequisite is that “your vehicle should be in good repair without any serious frame rust and able to handle basic off-road challenges.”
“The majority of our vehicles are the rare ones, the early ’60s ones, the ’70s … the classic Land Rovers,” Yohe says. In addition, the event draws drivers of “the Defender, which is what you see on safari…we get lots of those.”
Atlantic British / OFFICIAL SPONSOR
About Atlantic British Ltd.
Why Shop With Atlantic British?
Our Story
Atlantic British Ltd. is a pioneer in Land Rover parts supply. In 1970, Atlantic British opened for business and became North America’s first mail-order resource for maintenance parts for Land Rovers. In fact, during 1974 – 1987, when Land Rover’s dealer network pulled out of the United States, Atlantic British was one of the very few sources available for Rover accessories and parts.
Many of our “charter customers” are still with us, as are many of their sons and daughters who have also been bitten by the Rover bug.
Serving Land Rovers owners for over 3 decades, we’ve tailored our service and products to meet the needs of the discerning Land Rover enthusiast. We’ve even expanded our line in British heritage vehicles with a full line of parts and accessories for MINI Cooper – available at our sister website, MiniCarParts.net!
Quality & Service
We know you want quality products and great service. Customer satisfaction is our number one goal and has been since we opened our doors in 1970! From pre-sales consultation through purchase and order follow-up, we strive to ensure our customers are 100% satisfied with their purchase and happy with their experience. Our knowledgeable Sales Representatives are more than just order takers, they are product experts that understand the mechanics of your vehicle and are ready to help you identify the parts or accessories that meet your needs and budget. Call us toll-free and ask an expert – we’re ready to help!
Choices
We know you want choices, so we provide you with a wide array of premium Land Rover parts, accessories and performance upgrades imported from around the world; many of which are available no where else in North America. As direct importers, we pay no licensing or import agent fees, and we are free to offer you the very best items for your Rover, be they Genuine Land Rover parts, Original Equipment Manufacturer (OEM) parts or quality Aftermarket parts and performance upgrades that enhance your driving experience even more.
Take advantage of our convenient and exclusive prepackaged kits! They come complete with everything you or your mechanic needs to do the job right the first time – nuts, bolts, pins, clips, seals, gaskets – everything! Convenient, prepackaged kits are a big reason why many home mechanics come back to Atlantic British for their vehicle projects and D-I-Y jobs.
Availability & Fast Delivery
We stock the parts we sell – and that’s more than 7,000 items and growing! The premise sounds basic and simple, but it’s very important when you’re considering a purchase. If it says ‘in-stock’ here on our website, it’s almost always on the shelf in our warehouse. In fact, with our expanded warehouses in New York and Nevada, we fill an average of 97% of orders from stock when you order by phone by 3pm eastern or order online before 12pm eastern, Monday – Friday. And with warehouses on both East and West coasts, we can offer fast and cost-effective shipping from UPS, FedEx and the USPS – from ground to overnight delivery!Read more…
Guarantee
We know you want to order with confidence, so everything you buy from us comes with our 1-year warranty against defects and a 30-day return/60-day exchange guarantee. (excluding electrical parts, shop manuals and videos). See our Store Policies page for more details.
Information
We know you want information to help you maintain your land Rover in peak condition. Look for our convenient Product Instructions that will give you detailed information of product installation (you’ll find these conveniently tab-displayed on our product feature pages.) You will also find a special Tech Tips section for tips and pointers on properly maintaining your vehicle and solving common issues. We even have complete online Parts Catalogs for your Land Rover Vehicle with exploded drawings and assembly diagrams to help you find the part you need… And, of course, you can always Email Us or call us toll free for the most knowledgeable Rover Customer Service Reps in the business!
Enthusiasm
We know you want Rover enthusiasm and camaraderie, so we provide links to Land Rover Clubs across the continent where you’ll find fellow Rover enthusiasts gathering for off-road adventures. (When you join a Club, look for us there. It’s not unusual to find an Atlantic British staff member riding along.)
And, after all this, if there is still something you want that you’re not finding at Atlantic British, all you have to do is call or contact us and we’ll do our best to get it to you. Because you can’t stay in business all these years without being responsive to your customers. No matter how fast we grow or how big we become, that’s one thing about Atlantic British that will never change.
You have our word on that.
Happy Rovering,
Dick Taylor |
Steve Springer |
Partners, Atlantic British Ltd.
DOGS ALLOWED!
Land Rover Muddy Chef Challenge News
For the first time ever. Lime Rock Park is allowing guests to bring their pets. Obliviously the usual common sense rules apply. Vanilla and Brady – my two English Chocolate Labs are howling in delight!
MOUNTAIN KHAKIS / OFFICIAL SPONSOR
PETER BECKS / OFFICIAL EVENT SPONSOR
Peter Becks Village Store is Becky Belcher and Pete Feen’s reincarnation of an old Salisbury staple, The Village Store. Since the late 70’s the Village Store was a place for Salisbury residents, Appalachian Trail hikers, and passers-thru to get outdoor gear, sporting goods, and clothing for exploring the area’s trails or inns and antique shops. Peter, a prep school fundraiser with roots in Litchfield County, and Becks, a Lakeville native who previously worked as a sales representative for Vineyard Vines, decided that it is their mission to revive this Salisbury institution with their own twist. Feel free to come by, take a load off by the fire, and buy clothing and gear that will enhance your Southern Berkshire lifestyle.
Becks is a 4th generation Salisbury resident and therefore has always felt a very strong bond with the area. After working in the apparel/outdoor industry for 10 plus years, Becks saw an opportunity to bring The Village Store of Salisbury back to life with it’s own twist, now Peter Becks Village Store. Becks has enjoyed combining her passion for the outdoor industry with her heritage in Salisbury. No one has final say without Becks stamp of approval–well maybe Salty.
Pete and his wife Becky own and operate Peter Becks Village Store. Pete enjoys relaying his knowledge of the area to locals and passers-by alike; in particular recommending the best hiking trails which he explores often with his golden retriever, Salty.
Highly invested in the region: Pete is also a realtor with Elyse Harney Real Estate and consults for The Northwestern Connecticut Planning Collaborative, a community based organization that works on economic, marketing and tourism initiatives in Litchfield County.
As a volunteer Pete sits on the board of The Marketplace of Salisbury, helps organize the HYSB Bearcat 5k at Hotchkiss and is on the Marketing Committee for the Salisbury Ski Jump.
Pete on a bet once drove from Albany, NY to Denali National Park in 72 hours.
Luke was born and raised in East Canaan, CT. He attended Housatonic Valley Regional High School. In his spare time, Luke enjoys playing hockey, golfing, fishing, hunting and playing with his dog Harry. Luke is in charge of the social media and marketing at Peter Becks Village Store. Luke currently attends University of Rhode Island. ” People seem to like me because I am polite and I am rarely late. I like to eat ice cream and I really enjoy a nice pair of slacks.”- Brick Tamland
Lea is a life long Salisbury resident, she grew up on a small dairy farm outside of town with her two sisters, and is now married and raising two children in Salisbury. Summer is Lea’s favorite season and spends as much time as possible on Twin Lakes, boating, fishing and swimming with her family! Lea has been with Peter Becks since 2010.
OutdoorX4 Magazine / MEDIA SPONSOR
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.
The Magazine
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.
HEROS! / Our friends at The Great Mountain Forest
The Muddy Chef Challenge could not have happened without the fantastic support of our friends at The Great Mountain Forest. To learn more about this fantastic organization click HERE. To make a donation, click HERE.
STAFF
Joel E. Bronson
FOREST MANAGER
Joel (Jody) Bronson, a fourth generation land manager and forester, began working at Great Mountain Forest as a seasonal student forester in 1976 after attending Unity College’s Forest Technician program. He transferred to Keene State College as an environmental science and geography major and continued his seasonal employment at GMF. In 1978, he began his forestry career under the guidance of then forest manager Darrell F. Russ and in 1990, became forest manager upon Darrell’s retirement.
Jody oversees all phases of forestry operations including timber harvesting, wildlife habitat improvement, road building and maintenance, assisting researchers, and supervising student forestry interns, to name a few. Jody also manages the forest deer population through periodic census and oversees an annual deer hunting program. He is a member of The Society of American Foresters, Connecticut Forest and Park Association and is a Connecticut licensed forester. He is also a professional member of The Forest Guild. In 2002, he was the recipient of the Austin Cary Practicing Professional Award given by the New England Society of American Foresters. This award recognizes NESAF members who have shown exceptional achievement as practicing forest managers.
Jody and his wife Jean, GMF’s business manager and program coordinator, live in Falls Village, CT and have two daughters, Emily and Rachel. Jody’s email: jody@greatmountainforest.org
Russell M. Russ
FORESTER
Russell Russ, a 1987 graduate of SUNY ESF with a bachelor’s degree in forest resources management, began his employment at Great Mountain Forest as a student forester working on the “summer crew”. After positions with the Connecticut Division of Forestry and in the landscape and building construction industries, he joined the staff of Great Mountain Forest in 2001. He holds the position of forester/weatherman and is responsible for recording and monitoring daily weather activities for GMF and the National Weather Service – a position formerly held by his father, forest manager Darrell Russ.
Assisting forest researchers, helping with on-site seminars, mapping and boundary work and timber harvests are just a few of Russell’s daily duties. He is a Connecticut licensed forester and has been a continual member of the Society of American Foresters since 1987. He has been active working with the Exotic Conifer Cooperative and as a Cooperative Weather Observer with the National Weather Service.
Russell grew up in Norfolk and now he and his wife Kim live in Colebrook, CT with their two children, Taryn and Jack. Russell’s email address is russell@greatmountainforest.org
Jean Bronson
BUSINESS MANAGER/PROGRAM COORDINATOR
Jean Bronson, a graduate of Northwestern Connecticut Community College, first worked atGMF beginning in 1984 as a cook in the Yale Forestry Camp kitchen. Through this work, she got to know many of the people who have been involved with the forest over the years.
As Business Manager, Jean handles the GMFfinances, including accounts payable and receivable, the budget and donations. She also serves as Development Director for the corporation.
As Program Coordinator, Jean develops educational programs and workshops for adults and children, recruits teachers and assists in program implementation. She also coordinates special events, receptions and field tours and manages our lecture series with local libraries. Jean maintains our website, writes our e-news and manages our Flickr photo archive. She still occasionally cooks at Yale Camp for a few of her favorite groups.
You’ll often see Jean on GMF’s cross country ski trails or walking her dog Nanook through the woods. She is married to forest manager Jody Bronson and they have 2 daughters, Emily and Rachel. Jean’s email address is jean@greatmountainforest.org.
Wesley “Wes” Gomez
FOREST TECHNICIAN
Wes graduated from Salisbury School, then went on to Paul Smith’s college in New York and graduated in 2013. He worked as a GMF forestry intern summers during college, and now has joined the GMF staff. His duties include timber inventory and marking, forest products, and road and equipment maintenance. His knowledge of silviculture and his mechanical ability make Wes a well rounded Forest Technician. He lives in North Canaan on thirty acres of woodland that have been in his family for many generations. Wes loves the woods and anything mechanical.
What’s it like? FUN! Check out this video
Muddy Snack from Christopher Macecsko on Vimeo.
MCC3 Merchandise – Ball Cap $15.00
The perfect accessory for your Land Rover or your grilling adventures! This washed cotton, chino cap features a cloth strap with antiqued bronze buckle and grommet. Made of 100% washed cotton; it has 6 rows of stitching on the pre-curved visor and a quilted sweatband and contrast accent on bill. The Muddy Chef Logo and Mascot are embroidered on the front. The back of the cap has our motto “I COOK AND LEAK OIL” and the Muddy Chef Website (www.muddychef.com).
With your MCC3 hat firmly in place you tell the world that you are not only rugged and adventurous, but deadly in the kitchen too. Extremely limited stock. Want one? You can buy them at Lime Rock Park starting on Thursday July 31!
Want one but not going to be at the event? e-mail info@muddychef.com and we’ll get back to you ASAP.
Love from Land Rover USA for The Muddy Chef Challenge
Classic Motorsports Magazine / Features The Muddy Chef Challenge
The Muddy Chef Challenge
Written by Ed Higginbotham
Hey, all you folks out there in Lime Rock Park Land, are any of you a Land Rover owner?
If you Land Rover/Range Rover you are invited. Whether it’s from the ‘50s, ‘60s, ‘70s, ‘80s or—okay, you get it—any model from any era, brand-spankin’ new included, you are invited.
And can you drive a decent grill?
Because if you own a Land Rover/Range Rover of any stripe and you enjoy making excellent food “on the road”—think The Great Race meets Top Chef—you definitely want to sign up for the Lime Rock Park-hosted Muddy Chef Challenge 3, July 31 through August 3.
Did we mention that proceeds benefit Autism Speaks, one of the great charitable organizations out there?
First come, first served, so get to clicking.
https://classicmotorsports.net/
https://classicmotorsports.net/news/the-muddy-chef-challenge/
TELL US YOUR STORY! / Submit your favorite story about your Land Rover (and win a prize!)
Manic Pixels / OFFICIAL SPONSOR
Manic Pixels is proud to be a part of the Muddy Chef Challenge 2014. We will be out all weekend in the dirt and in the sky (yes…that says “in the sky”) to capture all of the off-roading, cooking, challenges and antics that make this event so special.
A little about us:
Manic Pixels, a fusion of creativity and technology, was born from the idea that small businesses and individuals should have an affordable yet beautiful way to represent their brands and express themselves digitally. Priding itself on a boutique experience, your project will be handled from conception to completion by a single individual. We are always excited to sit down with you and plan out how we can make your digital ideas a reality. Whether you are looking for website creation, logo / brand design, a video slide show for your daughter’s wedding or a presentation for a corporate event. The possibilities are truly endless. We are also pleased to announce that we have added long term time-lapse photography and aerial photography to our list of services. Aerial photography provides a great way to showcase your real estate, document your property for insurance purposes, or capture an outdoor event. Visit us at www.manic-pixels.com to contact us or see a complete list of our services.
Our Charity – Autism Speaks
The Muddy Chef Challenge is a unique event. Unique in that it’s completely FREE and run entirely by a dedicated VOLUNTEER staff of Land Rover lovers and enthusiasts. This is no a “not for profit” event, it’s a ZERO profit event. So when you consider other events that charge registration fees. Ask yourself where does that money go? This year we decided to go the extra step and find a charity to donate to. Classic Car Performance has donated a High Torque Land Rover (Series or V8) for a charity raffle.
We will sell raffle tickets at the event and donate 100% of the funds collected to Autism Speaks.
We figured if Wayne did it, we should too!
Harpoon Beer Muddy Chef Challenge Event Sponsor!
ABOUT US
Dear Friends of Harpoon,
We started the Harpoon Brewery in 1986 because—like today—we loved beer and wanted more quality choices.
There was only one problem: we were beer lovers, not brewers. We knew what we wanted to drink, but we needed some help actually brewing it. So we enlisted our first brewer, took over some warehouse space on the Boston waterfront, and began introducing fresh, local craft beer to Boston drinkers. We tried to do it in a way that captured the spirit of fun that had brought us to beer in the first place. From that warehouse, surrounded by fish companies on the docks of South Boston (neighboring what is now the Seaport District), we couldn’t imagine that craft brewing would become what it has today.
We still remember our days on the other side of the bar, and have spent as much time spreading the joy of beer drinking as we have focusing on recipes, ingredients, and brewing equipment. Hopefully our sense of gratitude is reflected in both the quality of the beer and the spirit of fun and enjoyment surrounding our beer and breweries. We invite all of you to visit our Boston brewery, where it all began, and our beautiful brewery in Windsor, Vermont.
We look forward to having a beer with you soon!
New Event Sponsor The Falls Village Inn
Register now – less than 30 spots left!
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?
Orvis Sandanona – New Sponsor!
Classic Car Performance – New Event Sponsor!
Horribly British
WANT TO BE A SPONSOR?
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 info@muddychef.com and we will respond to you within 24 hours with a sponsor information package.
FIXED! The MCC3 Registration page is working!
Camel Trophy Spork Case / MCC Exclusives
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 Tritan� Spork.
Features:
– Keeps Spork clean inside a pack and keeps a pack clean from a dirty Spork!
– Includes 1 BPA-free Spork made of Eastman Tritan�.
– 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)
– Orange
Features:
- 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
MCC Exclusives Price: $89.43
MCC Exclusive / Mobile Kitchen
COST: $42,000
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 |
Official Site – Lime Rock Park
NEW EVENT LOCATION AND ADDITIONAL DAY!
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!
BBQ Land Rover Style
What’s The Event Like? / The 2013 Muddy Chef Challenge Video
Photos, photos, and photos…..
FOR PROFIT versus NOT FOR PROFIT
Unlike other events, the Muddy Chef Challenge is NOT FOR PROFIT and it NEVER WILL BE. We don’t believe in charging our attendees one cent. Last year we took up a collection for food, drinks, etc. I think everyone who paid felt that they received an excellent value. Everything else was due to the generosity and participation of attendees. This is a grassroots event with a soul. The soul of our participants and our Land Rovers.
I believe in keeping it honest, valid …
Muddy Poster
Muddy Chef Challenge Posting on Guns and Rovers
Muddy Chef Challenge 3 – August 1,2,3 Mystic/North Stonington CT
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!