2014 RMCC Rendezvous and swap meet is next weekend!


Rendezvous is next weekend!  Forecast is for good weather (daytime highs in the 80s) and seasonable water levels (around 1000 cfs). Join us for the annual summer RMCC get-together! Day trips, camp cooking competition & potluck supper, pancake breakfast, etc. Trips available for all skill levels (Class I, Class II, and Class III).  This will be an ACA-sanctioned outing/event which requires EITHER ACA membership OR a $5/person insurance fee and helmets for all Class II sections and above. And new this year – bring your un-needed boats and gear for a swap meet. Check out the Camp Cooking (Dutch Oven and otherwise) guidelines below from our coordinator, Kathryn M.

Let me know if you’re coming to this great weekend event – an accurate roster means we’ll have enough supplies on hand!

Check out the flyer, especially if you’re new to Rendezvous – lot’s of essential information. 2014 RMCC Summer River Rendezvous flyer

And we can always use some help

  • Be a Trip Coordinator for one of the Sat or Sunday runs
  • Partner with a beginner or novice
  • Set up and take down the group canopy (Fri night and Sunday after breakfast)
  • Loan a Dutch oven to a novice
  • Bring supplies for group supper
  • Bring firewood and manage a fire
  • Site clean-up and trash removal on Sunday morning

Contact Bill Ashworth at 720-352-6456 or [email protected].

Rendezvous Cookoff 2014!

Tie on that apron.  Don that rakish chef’s hat. And get cookin’!

Prizes will be awarded by popular vote for:

  • Best Dutch oven main dish,
  • Best Dutch oven side-dish (appetizer, vegetable, salad, bread, etc.),
  • Best Dutch oven dessert, and
  • Best I-really-don’t-want-to-watch-coals-but-I-love-to-creatively-camp-cook dish.

All entries must be ready to serve at 7:00.

We will have labels for naming your dish and declaring important features (meat/no meat/vegan/ etc.)  Remember that your judges/partakers will, undoubtedly, award extra points for creative names, special/local/organic/home-grown ingredients, and other special effort.

Contact Bill Ashworth at 720-352-6456 or [email protected].