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View Full Version : Chapter Event 08/07/2010 - Great Pie Run #5



webmaster
01-12-2010, 06:45 PM
Great Pie Run #5

Register here: https://www.motorsportreg.com/index.cfm/event/event.advert/uidEvent/0F719CE4-D373-35A6-3D04DD7EB8780A82

This pie run is August 7th departing 9am and will try will try something a little different. Instead of driving to the pie spot we will start the drive from there. We will begin at Catoctin Mountain Orchard in Thurmont, MD and end at Prince Michel Winery in Madison , VA. As always all persons are welcome to attend, whether a member or non-member.


Catoctin Mountain Orchard in Thurmont, MD (near Camp David) www.catoctinmountainorchard.com. They will open at 8:30am. We have been here so many times do I really need to repeat myself. A few of us have been known to leave CMO w/ 12+ pies. CMO is a mom & pop operation specializing in homemade pies, either baked or frozen. They also have fresh fruits, preserves, jams, jellies, dressings and cider.

Note: I highly recommend ordering your pies ahead of time since we are a large group. The pies can be ordered freshly baked or frozen. Some people do bring a cooler with them to keep their pies from sliding around in the trunk, especially since we have a lot more fun driving to do. When you place your order, reference the "BMW group". The pies range in price from $8.95-$10.95. Check their site for the different types of pie.

IMPORTANT: The deadline for calling or emailing in orders for pies is Thursday, August 5th. Pies I like: Apple Walnut, Strawberry, Cherry Crumb, Peach, Peach Blueberry, Blueberry, Four Berry.


Next stop, Wilson Farms Meat Co., they have been a family run business for 55 years. They sell every part of the cow, lamb and pig. All meats are cut to order. This is a great opportunity to pick up some great aged meat for the summer grill. Maya, the owner, is a joy to deal with and is quick witted. Don’t take her jabs seriously, she is only joking.
Wilson's is a cash only business. No checks are accepted unless you are an established customer. It is highly recommended that you place your order in advance, especially if you want a custom cut. The store front is quite small and they will keep things moving. The meat will be packaged individually wrapped and then boxed tied with butcher’s string. You will definitely need to bring a cooler. We will pass plenty of places to pick up ice. There is also a place about a 1/2 mile away to pick up ice. The cut off date for ordering is August 6. I will send order form via email if you contact me: harlemknights02@<hidden>

Lunch is a pie run favorite, The Bavarian Chef, it has been operated continuously by the Thalwitz family since its opening in 1974. Its cuisine is distinctively German and all the food is prepared onsite using Thalwitz recipes. Its recipes are sought after, but can only be discovered with the senses. When Eckhard and Bruni Thalwitz opened the Bavarian Chef in 1974, it quickly became a local favorite, renowned for its incredible portions of authentic German food and warm hospitality.

The restaurant usually opens at 4:30 on Saturdays, but the owner is willing to open early for our group. The menu for our group will be fixed with beef, chicken, pork and fish entree options, assorted sides, dessert and drinks (non-alcoholic) for $31/person including tax and gratuity. They give you so much food that you are sure to take home a doggie bag! http://www.thebavarianchef.com

From lunch, we will head to Prince Michel Winery which is about 15 minutes from The Bavarian Chef. The tastings are complimentary at Prince Michel Winery. http://www.princemichel.com

Rain Date: August 21st

cconover
02-01-2010, 12:33 AM
Subscribed.

wasabi
04-30-2010, 10:01 AM
I am in.

pseto
04-30-2010, 10:34 AM
I am in.

first time poster...welcome!!!

did you already signup for the Spring Tour?

mcoupemindy
04-30-2010, 12:51 PM
Def interested!

BlueCrabMafia
05-03-2010, 11:49 AM
On my calender.

mscire2
05-06-2010, 08:13 AM
Definitely interested!

pseto
05-06-2010, 09:26 AM
pies....yum yum, gotta re-stock my supply soon

we also need to make another trip to that meat place....those were the best ribeyes i've EVER had and the bacon was outstanding too. damn it must be close to lunch time b/c now i'm hungry

bimmernupe
06-07-2010, 07:43 PM
Registration is open. See OP for details

neatloaf
06-09-2010, 06:04 AM
I'm in. Couldn't make the Spring tour.

klyon85
06-09-2010, 09:30 AM
Hey guys, so is this just a drive through the countryside? Or is it a competitive event? Only confused because of registration method. Thanks guys.

pseto
06-09-2010, 10:14 AM
Hey guys, so is this just a drive through the countryside? Or is it a competitive event? Only confused because of registration method. Thanks guys.

Its a non-competitive driving event, although some would tell you otherwise lol. It is definitely NOT a slow stroll through the countryside, although it could be if you choose to take in the sites. People usually drive at whatever pace they feel comfortable. The roads are a lot of fun to drive and usually not much traffic to include: banked curves, twisties, blind turns, elevation change, etc

Personally, I think you would REALLY enjoy it :)

And, BTW, the stops along the way are cool too. The pies and meats are as good as it gets.

klyon85
06-09-2010, 11:21 AM
Sweet, Im there!

Is there a time schedule yet, or will that be posted when it is closer to the date.

bimmernupe
06-09-2010, 11:23 AM
Hey guys, so is this just a drive through the countryside? Or is it a competitive event? Only confused because of registration method. Thanks guys.

To add on to Paul. The registration method is the way the chapter is moving for all program events. Registration also allows us to cap the tour once we have reached capacity for a venue.
Basically, those people who register are guaranteed a seat at the restaurant. If someone just shows up with no registration then they may be turned away if we are past capacity.

pseto
06-09-2010, 11:34 AM
Sweet, Im there!

Is there a time schedule yet, or will that be posted when it is closer to the date.

it'll be posted later. we'll be doing a lot of driving, so it takes up most of the day. usually 8a-4p not including commuting time to/from meeting points

cconover
06-09-2010, 11:55 AM
Registered.

bimmernupe
06-12-2010, 11:06 AM
36 people in 19 car thus far.

pseto
06-14-2010, 08:44 AM
Order form for Wilson Farms Meat Co is now attached; just looking over the choices make me drool!!!

bimmernupe
07-19-2010, 11:21 AM
Counted thus far 53 people.

Also I was speaking with another club member and he inquired as to why we go the pie place first. Some people have had issues with the fresh baked pies making it through the trip.
On all Pie Runs, I suggest that anyone doing spirited driving order the frozen pies. They taste just like the fresh baked pie, with no pie omelette.

Hope this helps.

thotts
07-28-2010, 12:22 PM
Algie,

Please add one more (non-ncc) navigator/date type person.

I couldn't figure out how to add another person on the MSR site.

This will be the 3rd date; is that a bad impression if I make him throw up from car-sickness? Hmm, so long as it's not in car, I guess that might be okay.


Thx.

bimmernupe
07-28-2010, 03:55 PM
Done. and he walks home if he hurls.

neatloaf
07-29-2010, 12:13 AM
I'm possibly getting someone in a 911 Carrera to go.

pseto
07-29-2010, 06:44 AM
Cool, hopefully he can keep up and won't get in the way lol

bimmernupe
07-30-2010, 12:30 PM
We are now up to 65+ people. This will be a ridiculous tour. Again you don't have to be a BMWCCA member to join us. Registration is still open.

Wolf34
07-30-2010, 01:30 PM
This sounds awesome but I will be out of town. Do you guys do this again in the fall? I am going to try to make my first event/social in 2 weeks. Look forward to meeting everyone.

bimmernupe
07-30-2010, 01:33 PM
This sounds awesome but I will be out of town. Do you guys do this again in the fall? I am going to try to make my first event/social in 2 weeks. Look forward to meeting everyone.


We usually do 3 04 pie runs a years. The roads don't get old, although I do try to change them a bit. The next pie run will be in December with a snow date of January.

prentissra
08-01-2010, 10:04 AM
I looked up the Bararian Chef and its in Fredericksburg VA. For some reason I was thinking the Bavarian Inn which in WV west of Thurmont.

So it looks like we are starting in Frederick MD and ending up just north of Fredericksburg VA for a trip that is 100+ miles. Is all of this back roads?

bimmernupe
08-01-2010, 12:19 PM
I looked up the Bararian Chef and its in Fredericksburg VA. For some reason I was thinking the Bavarian Inn which in WV west of Thurmont.

So it looks like we are starting in Frederick MD and ending up just north of Fredericksburg VA for a trip that is 100+ miles. Is all of this back roads?


That is their second restaurant. The original is in Madison. That is the one we are going to.

John in VA
08-01-2010, 01:26 PM
Bavarian Inn is in Shepherdstown WV:
http://www.bavarianinnwv.com/

We used to tour the back roads and meet there for their Ocktoberfest. Must have gotten too big for their venue.

prentissra
08-01-2010, 04:43 PM
I found the one in Madison and I just mapped it from Frederick. It's 103 miles point to point, not counting getting to Frederick in the morning and getting home from Madison after dinner.

For me it would be 300+ miles for the day. I am thinking of backing out of the trip although I do love these trips.

pseto
08-01-2010, 09:14 PM
I found the one in Madison and I just mapped it from Frederick. It's 103 miles point to point, not counting getting to Frederick in the morning and getting home from Madison after dinner.

For me it would be 300+ miles for the day. I am thinking of backing out of the trip although I do love these trips.

you gotta break in the new car!!!

bimmernupe
08-03-2010, 09:00 AM
Getting close to 80 people.

A small change in time. CMO will not be ready for us until 8:30 so we will not leave until 9am.

Also Pat said they have recieved no orders for Saturday. If you have ordered you may want to call and reconfirm your order. 301.271.2737 and let them know you are with the BMW Club.

Gotta remember to get some more Bone Suckin' Sauce. That stuff is like saucy crack.

thotts
08-03-2010, 01:00 PM
Getting close to 80 people.

A small change in time. CMO will not be ready for us until 8:30 so we will not leave until 9am.



Yes! Another hour of sleep!!

Pilot&Co-Pilot
08-05-2010, 10:31 PM
What time is everyone meeting at Thurmont Orchard Saturday Morning? I'm coming from Bethesda.

Luda
08-05-2010, 11:32 PM
Anyone rolling from the springfield area?

pseto
08-06-2010, 06:34 AM
What time is everyone meeting at Thurmont Orchard Saturday Morning? I'm coming from Bethesda.

be at CMO by 8:30a. the parking lot will fill up VERY quickly

pseto
08-06-2010, 07:47 AM
last call for tomorrow's Pie Run!!! the weather looks perfect and I'm ready to fill up my cooler on the necessities: pies and meat (I ordered $200 worth:))

please signup via the MSR link at the top of the thread

bimmernupe
08-06-2010, 09:05 AM
What time is everyone meeting at Thurmont Orchard Saturday Morning? I'm coming from Bethesda.


Anyone rolling from the springfield area?

I am meeting someone at Montgomery Mall here: 39.025966, -77.143047. Put it into GMaps. I'm leaving there at 0715

bimmernupe
08-06-2010, 12:30 PM
Just spoke with the owner of the restaurant and he will allow us to store our meats and pies in his freezer while we are in for lunch.

pseto
08-06-2010, 12:55 PM
Just spoke with the owner of the restaurant and he will allow us to store our meats and pies in his freezer while we are in for lunch.

He better not serve any of the ribeyes/pies I bought LOL

neatloaf
08-06-2010, 07:36 PM
I hope a couple pounds of ribeye are enough for me.

What's the distance of the route? I'm wondering if it's 300 miles or less.

pseto
08-08-2010, 07:24 AM
GREAT TIME yesterday!!! Time to fire up the grill for ribeyes tonight :)

Here's the cooking instructions for those who didn't get it from the meat lady. With each ribeye being 1.25" think, this is exactly how I prepared them and they've been perfect each time:

Throw the frozen meat on a hot grill and

Rare: 3 min per side, then 4 min per side

Pink: add 4 min per side

BTW - whoever took pics yesterday, let's see 'em!!!

neatloaf
08-08-2010, 08:17 PM
Thanks for the tips on the meat.

Here's one.

andrewgoldin
08-09-2010, 10:39 PM
Hi folks,

here are some pictures I took during the trip. Pics are mainly, well, of cars!

:)

Do you think there's anything of "DB" publishing quality? ;)

andrewgoldin
08-09-2010, 10:43 PM
Unfortunately the uploader allows me to upload only five pics at a time. Here are some more. 12641266126512671268

andrewgoldin
08-09-2010, 10:48 PM
Last few are here
12691270127112721273