Team Rhino American Ventures
Gunsmithing, Ministerial Services, Event Management, Wrestling Tournament Operations & Backyard Q

Event Management

From cooking for your backyard party to helping manage an anniversary event, I have both the experience and formal education to help make it successful and take the stress off your shoulders so you can enjoy the day.

 
 

Event Management

I have been running wrestling tournaments for over fifteen years. My experience, combined with my formal education in sports management, has allowed me to build a solid resume and reputation as a tournament director. I have and do run youth, high school, and collegiate wrestling tournaments. But I am not a gun for hire. I am very selective about who I support. I don't run these events for financial gain, I do it to support organizations and help them build an event that competitors and teams will return to year after year. If you are interested in my support, contact me using the form at the bottom of this page. Please check the Event Calendar link for current wrestling tournaments and other scheduled events.


In addition to wrestling and sporting events, I have experience and formal training with other events. Event management is event management. Each type of event has unique requirements which is what separates them. I am confident that my aforementioned formal education, and my military experience, for example moving hundreds of paratroopers and short tons of equipment across the ocean and back, have prepared me to manage your event. No event is too small and if it involves me cooking so you don't have to slave over a hot grill or smoker while your guests are enjoying themselves, I would be very interested in helping you out. I think you will find that having me do the cooking is cheaper that any caterer around. If you have an event you want help with feel free to contact me using the bottom of the page.

 
 
 This is a simple dinner at first look. But a closer look and a forkful will tell you a different story. This is an inch & 1/4 massive pork chop encrusted with pecans. It was cooked for 3.5 hours at 130 degrees sous vide before being finished over a bed of charcoal for a nice sear and served medium.

This is a simple dinner at first look. But a closer look and a forkful will tell you a different story. This is an inch & 1/4 massive pork chop encrusted with pecans. It was cooked for 3.5 hours at 130 degrees sous vide before being finished over a bed of charcoal for a nice sear and served medium.

 
 Last meal ribs...you are going to want these if you have one meal left.

Last meal ribs...you are going to want these if you have one meal left.

 
 
 Its just chicken right? Wrong. How many times have you served undercooked chicken? Or the chicken was done but dry to the bone? Crispy skin, juicy bites, and protein cooked right...that's what you want and that's what you get.

Its just chicken right? Wrong. How many times have you served undercooked chicken? Or the chicken was done but dry to the bone? Crispy skin, juicy bites, and protein cooked right...that's what you want and that's what you get.

 
 The beerlicious baseball burger...need I say more? Ok, how about tarragon grilled corn hiding in the back ;)

The beerlicious baseball burger...need I say more? Ok, how about tarragon grilled corn hiding in the back ;)