2017 Land Rover Muddy Chef Challenge

THE LAND ROVER MUDDY CHEF CHALLENGE 2017

JULY 2017, MANCHESTER VERMONT

The Land Rover Muddy Chef Challenge was established in 2008. 2017 marks the third year that Drive The Globe has participated in this "Top Gear meets Top Chef" event. The weekend is a great mix of gourmet vehicle based cooking challenges and off roading. It is also the perfect opportunity to catch up with old Land Rover friends and meet new ones.  The 2017 edition took place in Manchester Vermont and included all of the amenities the local area has to offer.  Nightlife at the camp site included the fantastic cocktail camper from 13th Street Cocktails & Stony Creek Beer.  This year Drive The Globe was honored with winning First Place in the Muddy Chef Challenge Entree category & second place in the Dessert category. A special thanks to Chris from Rovertek & Carl from Xtreme Mobile Adventures for the quick field tune up on our series IIA truck- it made for a much better drive home. Also thanks to our own Carrie in the Drive The Globe support truck for bringing the jerry can of fuel after I ran out of gas 15 miles from the event site.  

Land Rover Muddy Chef Challenge

The Land Rover Muddy Chef Challenge was held at Lime Rock Park in Salisbury Connecticut in August 2015.  The event combined some challenging off road driving with an even more challenging "Chopped style" chef competition. 

The photos: (Click for larger images)

Video: A Lap Around Lime Rock Raceway

How About A Guinness Float!

Michael Ladden and Jim Leach enjoy a cold Guinness Float at the Fall River Pub & Grill in Maberly Ontario. A special thanks to Dave Pell of the Ottawa Valley Land Rover Club for showing us how it is done the night before, and proving that even after the kitchen closes there is still something that will satisfy your need for dinner.  Don’t forget to visit our YouTube page. This and many of our other videos are posted there and we continue to add more.

Cookin’ On The Road - Expedition Kitchen Equipment

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Starting With The Basics:

This will be a series of articles on meal equipment, planning, general kitchen set up, preparation and clean up.

Meals are one of the most important aspects of all expeditions.  Long days are expected and good appetites are usually the result.  Planning is critical to determine the amount of food, the availability to purchase food during the trip, any dietary restrictions/allergies that people may have and providing a seamless flow from arrival in camp to meal time.

Equipment:  The first rule is don’t over do it.  You won’t need to bring your entire home’s kitchen with you.  Certainly the amount of equipment will vary with the number of participants, but you’ll be surprised at how much you can prepare with a few proper utensils.  I won’t go into the obvious such as, knives, openers, cups etc.  I would recommend the following (even for a group of 4-but use your judgement):

  1. Refrigerator such as an ARB ( www.arbusa.com).  I’d even suggest at least two for longer trips to use one as a freezer.
  2. Two Stoves with at least two burners per stove.  The fuel source is also a consideration and a dual fuel stove is recommended for those trips into areas that will not have the sources to purchase propane.  (Unless of course you bring a large propane cylinder);
  3. Two large pots with lids;
  4. Two fry pans (Non stick);
  5. Two smaller pots/pans with lids.

Don’t scrimp on quality.  You’ll find that cheap pots and pans are difficult to cook with and even more so to clean.  They won’t last the trip.