BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//InvisionCommunity Events 4.7.24//EN
METHOD:PUBLISH
CALSCALE:GREGORIAN
REFRESH-INTERVAL:PT15M
X-PUBLISHED-TTL:PT15M
X-WR-CALNAME:At My TV
NAME:At My TV
BEGIN:VTIMEZONE
TZID:Europe/London
TZURL:http://tzurl.org/zoneinfo/Europe/London
X-LIC-LOCATION:Europe/London
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20160327T020000Z
RRULE:FREQ=YEARLY;BYMONTH=3;BYDAY=-1SU
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20161030T020000Z
RRULE:FREQ=YEARLY;BYMONTH=10;BYDAY=-1SU
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
SUMMARY:Man\, Fire\, Food 5x1 - Fireside Hangs
DTSTAMP:20160622T101602Z
SEQUENCE:0
UID:55511-2-841ebed20eb198c4569419e99b7bf40a@themidnightzone.com
ORGANIZER;CN="Midnight":midnight@themidnightzone.com
DESCRIPTION:Roger Mooking is hanging out with two chefs putting a whole 
	newspin on rotisserie cooking in the great outdoors. At SpringHouse restau
	rant in Alexander City\, Alabama\, Chef RobMcDaniel has designed a fire-fu
	eled contraption that he andRoger use to roast succulent legs of lamb. In 
	Charleston\,South Carolina\, Craig Deihl is the chef and owner of Cypress\
	,a restaurant famous for wood-fired food. Craig also likesplaying with fir
	e outside the kitchen\, and he's created abackyard-friendly rotisserie tha
	t can roast whole strings ofducks and chickens.
DTSTART:20160706T010000Z
DTEND:20160706T013000Z
END:VEVENT
END:VCALENDAR