This is Keita.
RIDEALIVE was started with the decision to have the ultimate fun at the end of summer.
We have successfully concluded it again this year. There were over 100 participants who played along with us to the very end.
There were very few rules; everyone was encouraged to play in their own way.
The only things we decided were: "Cheers at 6 PM at the venue" and "Make your own breakfast on the second day." That was all we told everyone, and our staff played with all our might right along with them.
When you play a lot, you get hungry. "Food" was a crucial point this time as well. By borrowing the strength of many people, I was able to bring to life the space for dining I had always imagined—one where everyone could smile.
The "FOOD & DRINK TICKET" was sent to the participants in advance. Clutched in their hands, they climbed the tough mountain roads by bike to reach the Mikawa Highland Campground. Once they arrived, everyone set up their tents, took a shower, and prepared for the evening party.
We were joined by "Creative Izakaya Engiya" from Kani City, Gifu Prefecture. They were arguably one of the most enthusiastic participants in this event. They had been preparing for months for this day, providing us with wild game dishes. They served two whole wild boars grilled over charcoal. We had hunters carefully capture the boars for us in a planned manner. Personally, I couldn't wait to see the surprised faces of the participants on the day of the event.
They even built a custom apparatus made from a modified oil drum for the charcoal grilling. A round of applause for Mr. Hayashi from Engiya and his merry crew, who grilled boar meat from start to finish. Most of the massive amount of meat ended up in the stomachs of our 100 participants.
The meat, seasoned with salt and pepper and topped with a special sauce, was exquisite.
Eating wild meat strangely filled us with a surge of energy.
This time, they served a plate featuring five different types of curry, including a standard classic. As someone who has had a long relationship with them, even I, along with the helping staff, said, "We've never seen such a curry dish." (Laughs)
I was so happy that they put in so much effort to make so many people happy. I was already full from the wild boar and a plate of curry, but I forced myself to eat a second serving because you don't get to eat curry like that every day. Every bite was fresh, and it was truly delicious until the very end.
Since it gets chilly at night, everyone sought warm drinks after dinner at "Kissa Hiraya." Akiyoshi-kun’s hand-dripped, home-roasted coffee was exceptional. His café lattes and homemade sangria were also delicious. They kept serving until everyone went to bed, saying they were open all night.
And so, the morning of the second day. If there was one thing that changed from last year, it was that everyone was to make their own breakfast.
"ALL NEED IS BREAKFAST"
To play with full energy on the second day, you need a solid morning meal. This was the style of breakfast proposed by EARLYBIRDS.
We asked everyone to prepare a breakfast they could manage at the campsite. Kitchen tools and ingredients are limited by what you can carry on a bicycle. Everyone used their ingenuity, resulting in 100 different breakfasts for 100 people.
People boiled pasta and used retort sauce, brought earthenware pots to cook specialized rice and make rice balls, toasted bread, made miso soup from miso balls, grilled sausages, cooked large steaks, simmered instant ramen, prepared French toast in advance, or cut up fresh fruit.
We had conveyed the concept of this breakfast via the blog and other channels leading up to the event, but I was worried about whether it would be understood. However, when the time came, everyone grasped the concept, and the scene of an ideal breakfast unfolded before me. I was deeply moved.
I’ve already heard people saying, "I'm already thinking about what to do next year." Next year will be another time to look forward to.
Although it was a bit of a high hurdle, the satisfaction of accomplishing something through one's own ingenuity and effort is also a core concept of RIDEALIVE. I think that was truly reflected in this breakfast time.
Morning coffee was provided once again by "Kissa Hiraya." To be able to drink Hiraya's coffee at the campsite during breakfast was a great luxury. My thanks to the Hiraya staff who prepared from early in the morning.
Once breakfast was over, everyone headed out on their own. The second day's challenges began. The rain got a bit heavier, and there were some difficult moments, but I was very happy to see that everyone was still smiling and even enjoying the challenging conditions.
The next gathering was at 6 PM at a wonderful place by the sea, "CAFE OCEAN." The rain that had been falling finally stopped by evening, and light shone through the breaks in the clouds. That alone felt like a dramatic turn of events, and it got us all excited.
It’s a fantastic location with a panoramic view of Mikawa Bay, featuring a lovely dome-shaped building. They served pizza baked in a stone oven and an array of delicious deli items. We wrapped up the two days by sharing a menu the chef had designed specifically for this day.
Having grown up in a family that ran a boarding house, it was always natural for me to eat with many people from a young age. I truly love the dining table where many people laugh and eat together, and I always hope for my own shop to be that kind of space.
Starting with the Gourmet Century in June, I am grateful for being involved in creating such an amazing dining space for this RIDEALIVE. To all the participants who played with all their might even in the harsh weather, and to the food and beverage staff who continued to prepare for this day: thank you again for this year. This event would not have been possible without you. Everyone’s full-hearted sense of play brought smiles to everything and created a wonderful space.
If you have come to know "SUNDAY SPICE," "Kissa Hiraya," "Creative Izakaya Engiya," and "cafe OCEAN" through this blog, please be sure to visit their shops during regular business hours. All of them are truly wonderful places with amazing staff.
What kind of adventure awaits us next year? We staff members already have imaginations running wild about how we want to play next year. If we each gain a lot of experience over the next year, next year will be an even more wonderful space.
The "#RIDEALIVE2016" has already begun.
Let’s meet again at the end of next summer.
Photo By:Eri Tanaka