BMX Pro-Am dirt jumping video from Brawlin' at the Belmar

Yes I finally got it done. Long over due but finished at last. What might that be?

Back in August I reviewed my time at the Brawlin' at the Belmar BMX Pro-Am dirt jumping tournament.

I mentioned in that post

"Now it’s taking me a bit of time to get the video of the event done, my editing skill are not the greatest and I have 200 video clips to work through...

The event was sponsored by Red Bull, FBM Bikes, and the Belmar Bar...

there were roughly 200 plus people there at any moment from 12pm until night fell some 9 hours later. That was just the crowd on Saturday, with part of the event being held previously Friday."

The place was packed during the event. Riders from across the northeast and out to the mid-west all arrived for the competition. And they came to compete.

I had well over 200 video clips and photos. Though each jump was relatively short in combination, with editing involved, and my less than stellar editing abilities I had more than a day of work once I got to it. Still I made my best effort on the situation.

So without much further ado I present my video of the professional jumps from the event. There were some 15 or more professionals. Each had a dozen jumps by the end of the day. And I have put together some of the best ones, in my opinion.

When you critique the video, please be somewhat kind.

Brawlin'at the Belmar - my first BMX Pro-Am dirt jumping tournament

Over the weekend I had the chance to watch America rise to the challenge. I wasn’t watching the Olympics, or the news on Iraq and/or Afghanistan. I wasn’t at a movie. I was watching a BMX competition – Brawlin’ at the Belmar.

I’ll say it again, I was watching teens and young men on bicycles competing on a short dirt track. In fact it wasn’t a track but a jump, landing hill, and turnaround wall specially built behind the Belmar here in Binghamton just for this event. To be more accurate it was a dirt ramp setup by Dave King – a master ramp builder in the sport - specifically for a Pro-Am dirt jumping tournament. And it was a great experience.

Now it’s taking me a bit of time to get the video of the event done, my editing skill are not the greatest and I have 200 video clips to work through, but I will have one soon. Even so the event was a wonderful display of America just enjoying itself.

The event was sponsored by Red Bull, FBM Bikes, and the Belmar Bar. This was not the first year this event has been held here, but it was the first time I went to it. And there were roughly 200 plus people there at any moment from 12pm until night fell some 9 hours later. That was just the crowd on Saturday, with part of the event being held previously Friday.

Now I should mention that I am not a fan of BMX (never seen it before). I also knew nothing about the sport beyond the thought that it was something that kids did before some Monster Truck event. Such are the thoughts of a 40 yr old from the Bronx. I was wrong on multiple counts.

The competition involved both amateurs and professionals with a total of some 30 riders or more in all. There were riders there from as far as Chicago and Long Island that I am aware of. There was even one rider that had been at the X-games this year. And the age ranges were from one young Black kid (Boogie was his nickname if I recall correctly) of 10 to a 32 year old.

Now I would be remiss if I did not mention that I was amazed by some of the jumps and tricks that were being done. I am quite sure that I’d have killed myself if I tried to do any of it. Yet all the riders were out giving their all for the crowd. There were riders jumping up some 20+ feet into the air, and others getting almost as much height while doing flips or 180 and 360 degree turns.

Now I had to ask a couple of the riders about this sport.

One rider I spoke to was Dan Psimer from Cleveland, Ohio. He’s 25 years old and first started riding bikes in competition in the NBL. The NBL is the National Bike League as I learned. Dan was 13 then, and he never looked back. His mother supported him in his endeavors and now he is a professional with big plans. I can’t discuss some of his plans for the future, but I can say that his love of the sport has gotten him to look to the entrepreneurial aspects as well as competition.

As someone who never had seen this type of event I have to say it was unique and fun. And the crowd was filled with spectators of all ages. A large amount of the crowd were very familiar with the professionals, and local amateurs as well.

Once I have my video, or videos, done I will go into more detail on the event. But I will say this, given the opportunity of watching another event like this or watching Olympic bicycling, or the Tour De France, I would gladly go all American and watch the BMX competition.

Review of Maxwell & Dunnes

I had the chance to enjoy a wonderful meal recently at Maxwell & Dunnes in Plainview Long Island with 2 friends of mine. My friends had been to the restaurant previously and assured me of the quality of the restaurant. I was somewhat skeptical, not because of my friends tastes but because of my particular preferences when it comes to steakhouses. Few ever get my approval, even if others find them to be quite good.

Walking into the hotel where the restaurant is found you might be a bit thrown off. Upon entering you will see a bar directly in front of you and stairs leading to horserace betting on your left. For many the horse racing is the only reason to be here, and I am told that the sports book there is on par with most in Vegas or Atlantic City. But the reason my friends and I had gone there took us into the bar and immediately to our right.

Once you enter the restaurant proper, you get an immediate feeling of 1930’s New York City. The tall ceilings and wide space accentuate the area. There is amble elbow room at each table, which is a nice change from the often crowded conditions in many NYC restaurants. The whole dining area is done in a tan and dark brown, which combined with the soft low lighting give a comfortable feel to the restaurant. Even at 6:30, just prior to the Christmas holiday, with office parties and revelers in the bar, the restaurant is quite calm and subdued.

While the impending holiday may have been a factor, the crowd never filled the restaurant. In fact during my meal there was never more than 1/3 of capacity in the area, and my friends mentioned this is not overly unusual. The difference compared to say Smith & Wolensky or Peter Lugers is both dramatic and welcome.

There isn’t much to say about the dinnerware, seats, tablecloth or much else aside from the meal. It’s all somewhat plain and common. The money was not spent on these items, as can be seen at a glance. Again I found that to be good things as far too many establishments seek to gratify the eyes of diners and fail miserably in the real reason for being there, the food. I will note that one thing did annoy me a bit. That is the base of the tables themselves. They are somewhat awkward, being raised slightly and wider than the single column supporting the table. It’s also worth noting that nothing in the restaurant is cheap. Lifting the table cloth and looking at the tabletop you will not the marble top and decent wood work. It’s just the base I found mildly annoying.

Moving on to the wait staff, I am pleased to say they are personable and knowledgeable. All tended to be quite younger than what you might expect at many other establishments of similar nature. This is not a negative though, other than the designer glasses that one waiter wore. They were quite glaring and gaudy to me, but I have noticed they are quite popular among young men and women. But that’s a personal preference, and in no way impeded the ability of our waiter in attending to our needs.

The selection at Maxwell & Dunnes includes several types of steaks and seafood. We had a choice that night that included Swordfish, lobster tail, and several other seafood choices. For my friends and me, we focused on the steak selections.

As for the main meal, any reservations and imperfections were more than made up for. My friends and I are all fans of good steaks. We ordered the King Filet Mingon, and the “Cowboy Cut” Prime Rib Eye. My rib eye was medium-rare. We had a Praxis merlot with the meal.

The first thing you notice when your meal arrives at the table is the portion size. It is ample. In fact I would say a large and generous cut. Compared to the more widely known New York steakhouses you will note that you are receiving more for the money.

Now you might question that this is because you are being given a lower quality of meat. Thankfully that is not the case. This cut easily compares to that found in Ben Benson’s and the other Manhattan restaurants. Beyond the size of the cuts of meat is the question of taste. This is the ultimate determination of quality and where any meal is worth finishing, or the restaurant is worth returning too.

My rib eye was tender, cutting quite easily. The steak was cooked exactly to my standards, which is a nice change as often medium-rare steaks can be a bit overcooked. The seared steaks were lightly spiced, but enough to catch the flavor on the tongue immediately. But as I mentioned it was a light flavor, not taking away from the steak but enhancing it. This combination of flavors required no steak sauce, or other addition or cover to the taste. I can think of little better description or compliment than to say the steak itself needed nothing more.

In fairness I will note that while the portion size, was generous, the sides were not. To give you an idea, I can easily finish a 24 oz Prime Rib steak and have room to spare for a baked potatoe, dessert, and of course wine with the meal. The “Cowboy Cut” was enough to fill me up, and that is a good thing as the mashed potatoes, and broccoli rabe we had as side dishes were barely enough to color the plates, in my opinion. Obviously they were not intended to be the focus of the meal, but if you preferred the smaller Kansas rib eye or any of the fish based meals, you may well be disappointed in the sides.

Once the meal was over, another benefit of Maxwell & Dunnes was available. That is the fact that there is a cigar room on premises. Merely crossing the restaurant, and through the bar area again to the other side and you enter the cigar room. In there you will find several tables (without the tablecloths) and multiple television screens. Most of the televisions will be set on horse racing, for the sports book that was mentioned beforehand. But there are 2 massage chairs available, and a selection of cigars.

I am not knowledgeable about cigars, so I will not try to ascertain how good the selection is. I will note that there are several available. And smoking on premises, in the cigar room is allowed. For those that HATE going outside in the winter to smoke, and wish to sit back with a good scotch while smoking after a good meal this is a huge benefit. Virtually no other place in NYC or the state now allow this, so I’m sure many will find that option palatable.

The last item to note is the cost. The dining experience is completely comparable to some of the top steakhouses found in Manhattan. The price though is lower. While the sides seems to be universally about $7 each no matter where you go, at Maxwell & Dunnes you will be able to get a better portion steak for just under $50. Add to that the décor, room to dine with comfort, lack of crowds, quality and the cigar room and that price is beyond paltry.

I recommend this restaurant to anyone that might find themselves in the Plainview, Long Island area, or just looking for a change from the bustle of NYC.