LOCATION AND TIMES OF THE CERTIFIED CHILI JUDGES CLASSES OFFERED IN LAS VEGAS

CERTIFIED CHILI JUDGES CLASSES WILL BE HELD AT THE MGM GRAND IN THE STUDIO BALLROOM, GRAND GARDEN ARENA

THURSDAY, OCTOBER 23 FROM 3:30pm–5:30pm and FRIDAY, OCTOBER 24, 7:30am-9:30am.

STEVE PORTER, THE ICS CHIEF JUDGE, IS THE INSTRUCTOR – WALK-INS ARE WELCOME.

WORLD’S CHAMPIONSHIP INFORMATION

CHANGE OF LOCATION FOR THE FAN ZONE AND THE WCCC WERE IMPOSED ON MGM RESORTS DUE TO LOCAL GOVERNMENT “UNFORESEEN CIRCUMSTANCES”.  MGM RESORTS CONTACTED ICS AS SOON AS THEY WERE DENIED THE OPPORTUNITY TO HOLD THE FAN ZONE AND THE WCCC AT THE VILLAGE.  PLEASE UNDERSTAND THAT THIS WAS CONVEYED TO ALL OF US LATE ON THURSDAY AFTERNOON.  NO RECOURSE WAS AVAILABLE TO MGM, PBR OR ICS.  WE VERY MUCH APPRECIATE THE COOPERATION BY MANDALAY BAY TO ACCOMMODATE THE EVENT AT THE LAST MINUTE!   NEWS REPORTS APPLY TO THE GENERAL PUBLIC AND DO NOT APPLY TO ICS PARTICIPANTS.  YOU WILL BE ALLOWED TO DRIVE ONTO THE COOKOFF SITE, UNLOAD AND PARK IN WHATEVER DESIGNATED AREA IS GIVEN TO US.  DISREGARD “SPECULATION” ON RULES, REQUIREMENTS AND HEARSAY.   

ICS HAS FILED THE NECESSARY PERMITS WITH THE SOUTHERN NEVADA HEALTH DEPARTMENT.  COOKS ARE NOT REQUIRED TO FILE FOR INDIVIDUAL PERMITS.  RECEIPTS ARE NOT REQUIRED.  GENERAL HEALTH DEPT GUIDELINES SHOULD BE FOLLOWED AS ALWAYS.   WE WILL COMPLY WITH ANY REQUIREMENTS THAT THE HEALTH DEPT SETS OUT ON SITE.  DISCREPANCIES WILL BE RECTRIFIED IMMEDIATELY.

ANY FURTHER INFORMATION THAT WE ARE PROVIDED WILL BE PASSED ALONG ON THE WEBSITE, FACEBOOK, BLOG AND EMAIL.  WE ALL SHARE IN THIS INCONVENIENCE.

WORLD’S CHAMPIONSHIP CHILI COOKOFF AND PBR FAN ZONE RELOCATED

Late Thursday afternoon, the ICS was notified that the World’s Championship Chili Cookoff and the PBR Fan Zone have been relocated to Mandalay Bay, 3950 South Las Vegas Boulevard.  This change of location is beyond our control.  The WCCC schedule remains the same.  No other changes.  Please help us spread the word and notify those you might have invited to join you at the event.

THE SOUTHERN NEVADA HEALTH DEPARTMENT WILL HAVE A PRESENCE AT THE WCCC.  PLEASE BE PREPARED TO COMPLY WITH THE REGULATIONS SHOWN BELOW.

Temporary Food Establishment Quick Reference Checklist

 Post a copy of this checklist in your food booth and use it to ensure that you are ready for inspection by the time specified on your permit application.   Failure to set‐up properly may result in denial of the health permit to operate or limiting the types of foods that may be served.

               A person in charge must always be available at the booth while in operation.

              All foods must be obtained from approved sources and prepared at the booth the day of the event OR in a permitted food establishment.

Ø     DO NOT STORE/PREPARE FOOD AT HOME.

Ø     Receipts must be provided upon our request.

              A readily accessible (<10’ away) hand wash station is required at each booth.  This includes a portable sink or gravity fed hot water (90‐110°F) dispenser (minimum 5 gal supply & preferably hands‐free), dispensing liquid soap and disposable paper towels, a trash can and waste water catch container.

Ø     There shall be NO bare hand contact with any ready‐to‐eat foods.

Ø     Glove use and hand sanitizers DO NOT substitute for hand washing.

Ø     Hand wash often!

              Foods at proper temperature.  A calibrated metal stem (scaled 0‐220°F) or digital thermometer must be on site to check food temperatures often.

Ø     Cold holding = 41°F or colder.

Ø     Hot holding = 135°F or hotter.

Ø     See chart for cooking temperatures.

Ø     Thawing can be done in a cooler (keeping the food at or below 41°F) or as part of the cooking process. You are not allowed to leave food outside to thaw.

              Sanitizer bucket with wiping cloths must be provided (for sanitizing your food contact surfaces) at all times. Test strips must be available to test sanitizer concentration.

Ø     Bleach solution = 50‐100ppm.

Ø     Quaternary ammonia “Quat” = 200ppm or per manufacturer’s recommendation.

               Avoid contamination of food, equipment and single‐service items.

Ø     Store them 6” off the ground.

Ø     Provide overhead protection where applicable.

Ø     Use separate utensils for raw animal product and cooked/ready‐to‐eat products.

Ø     Switch out or wash‐rinse‐sanitize utensils every four (4) hours.

Ø     Store drinks, personal items and chemicals away from food and food contact surfaces.

Ø     Exclude children, animals and ill workers from the food booth.

Ø    No eating or smoking in the food area.

              35 foot‐candles of light required.

              Dispose of solid & liquid waste properly as needed.

Ø     Wastewater must be disposed into an approved sewer or holding tank.

Cooking temps -  minimum

Hamburger             155°F

Chicken, Poultry         165°F

Seafood, Fish            145°F

Whole meats            145°F

Ø     Appropriate health warning signage for drinking while pregnant must be posted if serving liquor.

Ø     A consumer advisory must be posted if serving raw or undercooked animal product.

Ø     A clean plate sign must be posted at buffets.

For the complete section of regulations, see Chapter 15 ‐ Special Events & Temporary Food Establishments of the SNHD 2010 Regulations Governing the Sanitation of Food Establishments. If you have any questions, call (702) 759‐1110.

Southern Nevada Health District, Environmental Health Division

P.O. Box 3902, Las Vegas, NV 89127 | (702) 759-1110

OUT OF OFFICE FOR THE 2014 WCCC

Just a reminder that we will be out of the office from Tuesday, October 21st through Tuesday, October 28th attending the 2014 World’s Championship Chili Cookoff.  If you need to reach us with something of importance during that time please call 904-379-2558 and leave a brief message. We will be checking messages daily.  You can always reach me via email at vickie@chilicookoff  - it will probably get you a quicker response:)

Thanks,

Carol & Vickie

WCCC GOLF TOURNEY

Just checking in to see if there are any last minute additions to the WCCC golf tourney being held next Thursday at the Lexington course at Revere Golf Club in Henderson. 1st group goes off at 10:23 am. Please check in with me ASAP.

Call me at 928-853-1161  

email me at golfnchili@aol.com

Look forward to seeing you all there.

Paul Whitney

BEATTY DAYS CHILI COOKOFF - NOVEMEBER 1, 2014

The Beatty Days Regional cook off will be held on Nov. 1st this year. I know it is the week after the World’s but you can make a vacation of it and stick around for Beatty Days.  This is a fun cookoff where you never know what will happen, it could be anything from a Parade, (which starts off the day) and a bed race, (you haven’t lived till you have seen one of these). There is also a contest for the best dressed dog, and a chicken drop raffle, (don’t ask). Sometimes that old chicken just doesn’t want to co-operate.

As usual there will be a $5.00 entry fee credit for each additional gallon of People’s Choice, with a maximum credit of $10.00 per team.

Hopefully you will be able to send your app through the ICS web site. If not please send me an email at chiliahr95@sbcglobal.net to let me know what you will be cooking.

Every cook will be put in a drawing for a Beatty Memorial Coin made of 1 troy ounce silver.They will also be selling these coins until they are gone.

COOKOFF INFORMATION

RED CHILI: ENTRY FEE $35.00 + 1 GAL OF PC

1st Pl.  $500.00 + Plaque

2nd Pl. $200.00 +Plaque

3rd Pl.  $100.00 + Plaque

CHILI VERDE: ENTRY FEE $30.00

1st Pl.  $300.00

2nd Pl. $200.00

3rd Pl.  $100.00

SALSA: ENTRY FEE $10.00

50/50 PAYBACK

PEOPLE’S CHOICE $100.00

BEST FIRST TIME COOK AWARD

BOOTH & SHOWMANSHIP AWARDS.

There will be a potluck at the Happy Burro Chili and Beer after the cookoff,  and there is a rumor that Ron Keel will be entertaining us again this year. 

WE HAVE SOME SPACE LEFT FOR ANYONE THAT WANTS TO SHOW OFF YOUR BEST BOWL OF HOMESTYLE CHILI!!!

If you have not already contacted me about competing in the HOMESTYLE at the WCCC this year please do so by the end of this week - October 17, 2014.  We have several spots still open (with no entry fee except PC) so let’s fill them up!  

 Call 949-496-2651, email me at vickie@chilicookoff.com or fax to 904-374-4704 if you are interested in competing!

Thanks

Vickie

(Source: chilicookoff)

STOVES AND POTS FOR THE WCCC

HELP!  If you have any extra stoves or pots you can bring to Las Vegas, please let me know what you have and which day(s) they are available to use.  I have no more to loan out and will probably receive additional requests.  Most cooks need them on Friday morning thru Sunday, so please bring your items to the ICS booth as early as possible.  Unless you have made arrangements directly with someone, everything will be returned to the ICS booth so please come by to pick up your items at the conclusion of the cook-off.

Thanks!

Allene Macklin

Firefrog70@gmail.com

928-566-1336  

WE HAVE SOME SPACE LEFT FOR ANYONE THAT WANTS TO SHOW OFF YOUR BEST BOWL OF HOMESTYLE CHILI!!!

If you have not already contacted me about competing in the HOMESTYLE at the WCCC this year please do so by the end of this week - October 17, 2014.  We have several spots still open so let’s fill them up!  

 Call 949-496-2651, email me at vickie@chilicookoff.com or fax to 904-374-4704 if you are interested in competing!

Thanks

Vickie

RIVER RESORTS REGIONAL - November 22, 2014

By the time the Lost Lake cookoff comes around the World will have been over for a month.  Now is the time to start making plans for one of the early cookoffs in the 2015 chili year.  This is an old-fashioned cooks’ cookoff.  Bring your motorhome or travel trailer or van or tent (if you’re that hardy), camp with us at the Colorado River and enjoy a relaxed and fun weekend.  Dry camping is free and you’ll cook right at your rig.

Don’t have a rig?  If your idea of camping is a nice warm hotel room, those are available in nearby Blythe, CA (31 miles away) or Parker, AZ (only 20 miles across the River).  In fact, Parker even offers the Blue Water Casino, if you’re so inclined.  If you want to feel the full flavor of the event, River RV Rentals will bring you a 28’ travel trailer with two popouts, set it up and pick it up when you’re done with it.  It will sleep six.  Their rates are reasonable, the units are clean and in good condition and you’ll be able to cook right there where you live.  The owner’s name is Will.  You can call him at 928-667-7213 or 888-788-0377.  Or check them out at riverrvrentals.com.  Give it a try; you’ll love it!

Saturday morning starts in good tradition with a big pot of coffee and Bloody Marys, Mimosas, Screwdrivers or whatever hosted by Armando Sanchez.  At 8:00 we serve you a breakfast of bacon, sausage, potatoes, eggs and biscuits and gravy.  The breakfast is free, but donations are accepted. 

As for the cookoff, all three contests are offered.  People’s Choice Chili is optional but greatly appreciated.  Tasting kits sell for $3.00 with half of the proceeds being paid back to the winners.  Besides the chili competitions you’ll be entertained with Little Miss Chili Pepper, Little Mr. Hot Sauce and the traditional Shoot ‘n’ Holler contests.  There is usually a Western band during the day but last year they were rained out.  Saturday evening there is a potluck dinner in the camping area for all who care to participate.

Also featured is a very nice car show, which gets bigger and better every year.  If potluck is not your style, the Resort has a spaghetti dinner in their Barn, followed by Western music and dancing.  There is also a pancake breakfast in the Barn on Sunday morning.

We hope to see you there!

Bill and Karen Ray

JUDGE’S AND COOK’S PAPERWORK

PLEASE do not assume that we will know whether or not you will be attending the World’s Championship Chili Cookoff.  If you received a Judge’s Invitation we will need to have the RSVP (that was included with your invitation) filled out and returned so that you will not lose your spot on the judging table.  If you received the Cooks Qualification packet, be sure to send back the Release with the paperwork for the categories you are qualified in.

Thanks and see you all soon!

Vickie

 

Central States Regional Cookoff Winners Announced

Winners were announced late Sunday afternoon, at the end of the Greater Taylorville Chamber of Commerce Chillifest Central States Regional Cookoff. The cookoff was sanctioned by the International Chili Society, and was the 2nd day of sanctioned competition during Chillifest.

In Sunday’s chilli cookoff, first place went to Larry Estep of Springfield, who won 750 dollars, a plaque, and the right to cook in the World Championship. Second place winner was Larry Lentz of Nicholsville, Kentucky, who won 200 dollars and a plaque. Third place went to Mary Thomas of Clinton, Illinois, who won 100 dollars and a plaque. Fourth place honorable mention went to Bob Hall of Taylorville.

In chilli verde competition at the Taylorville Chamber Chillifest Sunday, first place went to Paula Dunn of Taylorville, who won 200 dollars, a plaque, and the right to cook in the World Championship. Second place went to Julie Netzer of Seymour, Indiana, who won 50 dollars and a plaque. Third place winner was Bob Hall of Taylorville, who won 25 dollars and a plaque.

In salsa judging results Sunday, first place went to Scott Barrett of Willow Springs, Illinois, who won 100 dollars and a plaque. Second place winner was Jill Goldberg of Madison, Wisconsin, who won 25 dollars and a plaque. Lloyd Weir of Normal, IL, and Bob Hall tied for third place honorable mention.

In Sunday’s “People’s Choice” award competition selected by the public, Barrett won in the salsa competition, Paula Dunn won I the chilli verde competition, and Bob Dunn of Taylorville won in the chilli division

image

CAPTION TO ABOVE: Winner’s in Sunday’s International Chilli Society Central States Regional Cookoff during the Greater Taylorville Chamber of Commerce Chillifest. From the left: Cookoff committee chair Tom Calvert; salsa winners 3rd place Lloyd Weir of Springfield, 2nd place winner Jill Goldberg of Madison, Wisconsin; first place salsa and People’s Choice winner Scott Barrett of Willow Springs, IL; Junior Miss Chilli Pepper Faith Maxwell; 3rd place chilli verde winner Bob Hall of Taylorville; Little Miss Chilli Pepper Liberty Courtaway; first place chilli verde and People’s Choice winner Paula Dunn of Taylorville; 3rd place chilli winner Mary Thomas of Clinton; 2nd place winner Larry Lentz of Nicholsville, Kentucky; Little Mister Chilli Pepper Jack Dunkirk; first place chilli cookoff winner Larry Estep of Springfield; People’s Choice chilli award winner Bob Dunn; and Taylorville Chamber CEO Patty Hornbuckle.

HAPPY TRAILS CHILI COOKOFF - OCTOBER 18, 2014

This chili cookoff year is ending a little different. Happy Trails Chili Cookoff was always the first California chili cookoff of the chili year, but because The World’s Championship Chili Cookoff is a little later this year that puts Happy Trails Chili Cookoff before the World’s Championship. This does add a unique opportunity for those who have been qualified to cook in the world for some time now, the opportunity to have a practice pot. The winner of Happy Trails will advance to the 2015 WCCC. So technically speaking that makes Happy Trails Chili Cookoff still the first California cookoff of the chili year. Are you confused yet? Here’s the deal, just come and cook Happy Trails Chili Cookoff and it will all be good, especially the prize money! Apple Valley Rotary Club works very hard on putting this cookoff on. It is one of their biggest fundraiser’s and the chili cooks have always been a great part of that. The event is in a very nice park with plenty of lush grass to cook on. And if you have an RV there’s plenty room for dry camping. I will be there with mine as always, all we ask is that you just let Kathie know that you intend to bring your RV. Friday night the Rotary puts on a free Welcome Dinner for the cooks and judges. They also have a Free Pancake Breakfast Saturday morning. At this time we have 17 red cooks signed up. If you are planning to cook and have not yet signed up could you please let Donnie know by e-mail.

You have three weeks coming up of great chili cooking, great chili friends and all around fun. First week: Happy Trails Regional Chili Cookoff Apple Valley, California. Second week: World’s Championship Chili Cookoff Las Vegas, Nevada. Third week: Beatty Days Regional Chili Cookoff Beatty, Nevada. What a great way to kick off the chili cookoff year. All three events will be fun filled days. Friends and chili, chili and friends. WOW! That may sound weird to non-chili heads but to this chili head it sounds GREAT.

Looking forward to seeing y’all, Capt. Jim

Chief Scorekeeper: Donnie Gordon e-mail address:CHILIDONI@AOL.COM

Chief Judge: Capt. Jim Maehl Cell 702-336-1941

E-Mail chiliheadjim@aol.com

Chairperson: Kathie Martin Cell 760-490-3488

 

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