Six Chuter West LLC

The Six Chuter West team held their first annual planning retreat at the Six Chuter West center in East Wenatchee last week.  Six Chuter West is working with Six Chuter Inc.’s Dan Bailey to transition the majority of manufacturing and parts operations to Pangborn Memorial Airport in East Wenatchee.  Last year Six Chuter west purchased a contract from Six Chuter Inc. to give them the sole assembly, distribution and sales rights to Six Chuter powered parachutes in the western United States.  The new team is now readying itself for expanded operations in 2010.

Six Chuter Inc., Dan Bailey (right) confers with Rolando Santiago and Tom Connelly of Six Chuter West LLC during end of year planning retreat.

The Six Chuter West LLC team spent the weekend with Dan Bailey discussing manufacturing operations and going over the current line of aircraft carefully to determine what, if any changes should be made in 2010.  The team is focused on a short list of changes that will made to the current P103UL and the Legend XL and in rolling out the Legend “Paragon”, Six Chuter Inc.’s new 912 model.

The Six Chuter West team also mapped out their own future by identifying key team members, roles, responsibilities and tasks for the coming year.  Read more About the Six Chuter Team on the about us page of Six Chuter West.

Another important part of the annual meeting was just hanging out at the Vedder house.  Tim and Deb cooked up an incredible meal of prime rib and potatoes romanoff.  For the cooks at heart, here is what we will call the Six Chuter West LLC “dinner of the year” recipe:

POTATOES ROMANOFF

This dish may be prepared the day before and refrigerated until ready to bake.

 6 Large potatoes 1 Pint sour cream or yogurt 6 green onions, chopped fine 1-1/2 Cups shredded sharp cheddar cheese Salt & Freshly ground pepper to taste Paprika

 Cook potatoes in their jackets until tender.  Preheat oven to 350 degrees F.  Butter a 2-quart casserole.

 Peel potatoes and shred into a large bowl.  Stir in sour cream or yogurt, onion, 1 cup of the cheese, salt and pepper.  Transfer to casserole.  Top with remaining cheese.  Sprinkle with paprika.  Bake 20 minutes, or until heated through.

Garlic Prime Rib

 1-10# Prime Rib Roast (preferably bone in) 10 cloves garlic minced (or use pre-minced garlic in jar) 6-Tblsp. Olive oil (I use lots of this) 4-tsp salt 4-tsp pepper 4-tsp dried thyme (Note:  you can double the amount of all ingredients above to put a nice covering over the Rib Roast)

 1.     Place roast in roasting pan with the fatty side up…very important)

2.     In small bowl mix the garlic, olive oil, salt, pepper & thyme.

3.     Spread mixture over the fatty layer and sides/ends of roast.

4.     Let the roast sit out until it is at room temperature (no longer than 1-hr.

5.     Pre-heat oven to 500 deg. F

6.     Bake the roast for 20 minutes @ 500 F, then reduce temp to 325 deg F and continue roasting 1-2 hrs. until internal temp of roast is 130 deg. F  (it will continue to cook once removed from oven when you cover it with aluminum foil.)

7.     Remove from oven and cover with Aluminum foil

8.     Allow the roast to sit 1-20 minutes.

Six Chuter West from left to right Doug Maas, Rolando Santiago, Dane Stetner, Tim Vedder, Tom Connelly. Not present are associates Steve Rambo and Mike Lersbak

The work was productive, the meal to die for, and the comradarie the best.

Six Chuter Inc. is approaching the 20th anniversary under original leadership and ownership of Dan Bailey.  Watch for the new Six Chuter website soon and a great story on Six Chuter over the last twenty years.  The Six Chuter West team for one intends to carry on the values of Six Chuter that makes this a great product and a great company.

Dan Bailey gets the "special treatment" at Friday night team dinner! The hat came with a great shot of tequila!