Saturday turned out to be a beautiful day to cook chili in a beautiful location. We were set up in Hollow Park in Woodbury, CT for the first ARF/DARE cook off, benefiting the Animal Rescue Fund and the local police DARE program. The park is lovely, with big, leafy trees to shade everyone from the sun. A nice breeze helped cool things even further.
We all want to thank the cooks that turned out to help make this first year a Regional, so that all three winners advance to the WCCC in October. Thanks also to Nicci and Rich, who did a wonderful job setting up the cook off, and making it a great day for both cooks and judges. We know next year will be bigger and better!
Now, the winners:
Best Booth- Ian McDaid, Burning Ring of Fire Chili, CT
People’s Choice- Ian McDaid, see above ;)
Salsa- (13 entries)
3rd- Mario Saccoccio, CT
2nd- Ian McDaid, CT
1st- Michael Scheidel, CT
Verde- (17 entries)
3rd- Steve Stark, MA
2nd- Fran Bergami, CT
1st- Jerry Buma, MA
Red- (20 entries)
3rd- Steve Stark, MA
2nd- Isaiah Frechette, CT
1st- Vicki Tankis, MA
The first place red chili winner got two round trip vouchers for plane fare to the WCCC in Palm Springs.
Congratulations to all the winners, and we will see you in CA in October!
Ten…nine… Days to still join us at Washington State Chili Cookoff Saturday, June 29 in Pacific Beach!
TERRIFIC TRIO SANCTIONS!!
Yes, thanks all. We have hit our 10 competitor (and counting goal) in Red, Verde and Salsa. Still time to join us and Winner in each category heads to World’s in October in Palm Springs with ICS!
Sand Dollar Inn has just had an opening. It has 2 queen beds, plus full kitchen. This is the closest inn to the cookoff. It’s only 2 blocks from the venue and 1 block to the beach. Please call me ASAP, I have a HOLD on it through 6 pm Friday for a Chilihead!
Plan on a Friday night gathering. Plus more to be announced.
Joe Harvey Memorial and Maine State Cookoffs - August 24 - 25, 2013
The annual chili cookoff in Maine is back to a two-day event this year. Saturday will be the Joe Harvey Memorial and Sunday is Maine State. For those of you that didn’t know Joe, he was a long-time chili cook who unfortunately left us last year. He was the chief judge in Maine until his retirement when he asked Mary Alice and I to take over.
With this being a back-to-back, you now have two chances at earning a spot in Palm Springs in all four categories (traditional red, chili verde, salsa, AND homestyle)!
We’d really like to bring the Saturday cookoff back to regional status so that every winner goes to the WCCC. Also, if you’ve already qualified in red, come and cook homestyle. We’d really like to see this category take off.
If you haven’t qualified at all, here is your chance to get your quad in one weekend!!
Being a late-season cookoff and a back-to-back, these cookoffs are a good choice to get qualified and enjoy a little vacation. Wells is a great vacation spot with the ocean, great food and more. Ogunquit, the historic Summer resort town, is only six miles away.
The Wells Chamber of Commerce which organizes this event, has a web site for the cookoff. Visit it at http://www.wellschilifest.com. Note that it has not been updated to include homestyle and other current info yet.
Please come join us. We’d love to have you join us. Last year we had a great pot luck dinner on Saturday night.
SESPE CREEK CHILI COOK-OFF and CAR SHOW - JULY 4, 2013
SESPE CREEK CHILI COOK-OFF and CAR SHOW
JULY 4th. ( Thursday)
Fillmore’s 4th. of July Cook-off is fast approaching. If you haven’t signed up yet, please do.
We need to bring this back to a Regional and send the winners to The ICS World Championship in Palm Springs, Ca. in October to compete for $25,000.00!
The Sespe Creek event winners in both red and verde have been chosen to be an automatic qualifier to the World Food Championships, Nov. 7-9 in Las Vegas, NV. I understand this was a fun event last year with
Show me Missouri State has been rescheduled for Aug 3rd. Hope you can all be here. It will be at the Appleshed, but not confined like before. ALL over the shed. Live music by Everyday People. NO TENTS necessary. I do have eight foot tables if you need one $5.00 Mark your calendars. Hopefully the creek won’t rise. again. We still have a flood wall which doesn’t allow us to be in the park. SOOOOOOO we are doing what we can.
The weekend up in Flagstaff got off to a rousing start with the Cooks Dinner at sponsor’s restaurant Granny’s Closet on Friday night. We booked the reservation for 25 and had 30 show up! Chief Judge and Head Scorekeeper Bob and Kathy Plager were there, along with Jim and Wilma Maehl(making their first trip to the Flagstaff Event), Pete and Nicole Caimi, Norman Marcus and Family from California, Matt Kinnney and Family from Arizona, Barbara Herrin and Louis Gonzales from Texas, Mike Goodwin and Jill Goldberg from Wisconsin, Al Henry from Colorado, Mike and Bonnie Ford from California, Steve and Bonnie Tomasek from Colorado all enjoyed a nice meal and each others company for the evening.
Saturday, which came much to early for this chairman, was sunny and warm for Flagstaff, temps in the 80’s. We had a pretty uneventful move in and the county health department were pleasant to work with and we passed our inspection. Pots got heated, salsa got finished off and a good crowd showed up. We had some fresh faces in the mix, two rookie cooks on Saturday who vied for best first timer.
There were 20 red chili’s, 17 chili verde’s and 14 salsas. And the winners of the 30th Annual Route 66 Regional Chili Cookoff were:
Best New Cook
Cathy Brown - Arizona
Mike Herrera - Arizona
John Richart -Nevada
3rd Place - Louis Gonzales - Texas
2nd Place - Mark Haught -Nevada
1st Place - Dave Wright - Arizona
HM(Lost Tie) - Pam Wright - Arizona
3rd Place - Cindy Haught - Nevada
2nd Place - Bonnie Ford - California
1st Place - Dave Wright - Arizona
5th Place - Dave Wright - Arizona
4th Place - Mike Goodman - Wisconsin
3rd Place - Steve Tomasek - Colorado
2nd Place - Mike Ford - California
1st Place - Ray Bogart - Nevada
42nd Annual Arizona State Championship, June 16, 2013.
The second day started out much like the first, except everything was moved up an hour. Still a gorgeous day in Thorpe park, surrounded by ponderosa pines and the San Francisco Peaks. One of the reasons I think this event is special is the gathering of cooks from a lot of different places. I cook a lot in both California and Nevada and get to meet up with all the great cooks from that part of the country, but rarely do we see anyone from elsewhere in the USA. Here in Flagstaff, we got people from 6 states to cook and compete against each other. Wisconsin, Texas, Colorado cooks took on Nevada, California and Arizona cooks in some great competition and camaraderie for the weekend. We had a bit less crowd as we usually do on Sunday, and it being Father’s Day, that may have had an effect too. But most of us handed out the majority of our chili and got to schmooze with our fellow cooks. And the Sunday winners were
Mike Herrera - Arizona
Paul Whitney - Arizona
Salsa (12 cooks)
3rd Place - Lee Roy Watson - Arizona
2nd Place - Dick Swenberger - Arizona
1st Place - Mark Haught - Nevada
Chili Verde (14 Cooks)
3rd Place - Kevin Foley - Texas
2nd Place - Paul Whitney - Arizona
1st Place - Pam Wright - Arizona
Red Chili (17 cooks)(3 way tie for 1st)
5th Place - Susan Hyden - Arizona
4th Place - Jill Goldberg - Wisconsin
3rd Place - Barbara Herrin - Texas
2nd Place - Steve Tomasek - Colorado
1st Place - Paul Whitney - Arizona
I would just like to say that the judging and scorekeeping crew headed up by Bob and Kathy Plager was one of the finest of the many great crews we have had the pleasure to host here in Flagstaff. Pete and Nicole Caimi and Captain Jim and Wilma Maehl did a fantastic job on both days. I’d also like to thank Gary Nelson (of Flagstaff) for all his help with keeping the Flagstaff Chili Festival Facebook page humming along. Pam and Dave Wright do a lot of behind the scenes things leading up to the event so that they can be free to cook both days. They are also an integral part of the weekend’s success. And, finally, I’d like to thank all the cooks who travelled from near and far who helped make the weekend the big success for my community it was!
If you’ve entered Red and would consider adding another category, please let me know. Also, keep spreading the word so we sanction this terrific trio for Washington state. We have newbies to ICS entering including a Grays Harbor CASI competitor. There are 5 states plus Washingtonians entered. How about a Canadian and another state or two represented? Eastern Washington?
If you have a 3-sided tent, please bring it for those ocean breezes. We are looking at ways to adjust as needed for coastal weather.
I’ve included a shot of sunset on the Pacific Ocean. Welcome to Pacific Beach in the North Beach, the closest resort area to Seattle metro on the Washington coast.
It’s that time again! The Del Mar Western Regional Chili Cook-off is just around the corner, and we are looking forward to another successful event. If you haven’t done so already, please apply on the ICS website.
Thanks to the Del Mar Thoroughbred Club’s generous donation of additional funds, the prize money remains at $3400.
1st Place Red Chili - $500 1st Place Salsa - $250
2nd Place Red Chili - $250 2nd Place Salsa - $150
3rd Place Red Chili - $150 3rd Place Salsa - $100
1st Place Chili Verde - $250 1st Place People’s Choice - $500
2nd Place Chili Verde - $150 2nd Place People’s Choice - $400
3rd Place Chili Verde - $100 3rd Place People’s Choice - $300
4th Place People’s Choice - $200
5th Place People’s Choice - $100
As applications are received, a parking pass for the track will be mailed to you. Carts will be provided to exit the cook-off and tables are available for your use. Please come out to this exciting venue at the Del Mar Fairgrounds and enjoy a day at the races. The Thoroughbred Club wants to see this event grow larger and larger each year, so we need to keep the patrons happy with lots of chili to taste and vote on. The more you serve the better chance you have to win!!!
Our cook-off has once again been identified as one of the world’s premier food competitions. This year’s Red winner will receive an official WFC Golden Ticket and be invited to compete at the World Food Championships being held in Las Vegas. The event will pit the winners of the biggest and best food competitions against each other for a championship title. Additional information can be obtained by visiting worldfoodchampionships.com.
We’re getting closer to this year’s Washington State Chili Cookoff. It’s great to have you who have already signed up and there’s still time to head to the beach and enter to win in Washington Saturday, June 29 in Pacific Beach.
Attached is information from Grays Harbor Health Department. If you’re cooking in the cookoff (chili or salsa), you will not be required to have a separate permit. You DO need a Washington Food Workers Card. It’s available online for $10 and here’s your link:
We have an agreement that if there’s if you have a group working under a tent together, TWO of you need health cards. There is a form in the attachments for others to read and sign (Rules of Operation). This way if someone is away from the cooking, you have someone else with a Health Card.
I do have lodging information happy to share including:
Penthouse-Sand Dollar Inn (2 blocks from cookoff and 1 block from the beach).
Please call me for booking.
Also, still working to sanction in RED, VERDE and SALSA!
We have more than 10 for RED, but please keep ‘em coming!
Thank you so very much for joining Nemacolin Woodlands Resort for our 4th Annual Five Alarm Mountain Madness Chili Cook-Off and BrewFest held last Saturday, June 8, 2013. The weather really was on our side as we welcomed 54 ICS Cooks, with 21 competing in Salsa, 24 competing in Verde and 41 competing in Red! The crowd was great, bands were rocking, 10 Brewers, and 30+ Vendors made for one fun event! This is the first year that we have sold out of Tasting Kits and that frantic call was received at 1:30 p.m., just 2.5 hours into the event. However, we were able to provide Ticket Sales with more supplies and continued to sell. The accomplishments of our event weekend would not have happened without you… our Cooks. You make this event and we appreciate that you return year after year and for spreading the word so that we may welcome new cooks each year as well.
Recognition of first-time ICS Members that competed with us:
• Robert Lighty - Bulldozer Smoke Stack from Pennsylvania
• Scott Shingleton - Chop Chop Chili from Pennsylvania
Here is a recap of the Winners:
Restaurant Division- The Supper Club at the Greensburg Train Station
Prize: Plaque & One Night Nemacolin Stay with $100 Resort Amenity
Credit Community Cook-Off – Bobby Cart
Prize: Plaque, $200 Nemacolin Gift Card & Cooking With Beef Cookbook
Best Showmanship / Booth – Todd and Kim Sloane - Hot As Your Asphalt Chili
Prize: $200 Nemacolin Gift Card
People’s Choice – Dave Violette - Surgical Precision Chili
Prize: Plaque and Two-Night Nemacolin Stay with Dinner for Two and $200 Resort Amenity Credit
3rd Place: Annette Daly – Belle On Wheels Salsa (Plaque & $50)
2nd Place: Rick Sievering – Starboard Galley (Plaque & $100)
1st Place: Tom Hoover – Happy Trails! Chili (Advancement to World’s Championship, Plaque & $250)
3rd Place: Dave Violette – Surgical Precision Chili ( Plaque & $100)
2nd Place: Christii Watkins - Good Times Chili (Plaque & $250)
1st Place: Jim Parker – Jim’s Work In Progress (Advancement to World’s Championship, Plaque, & $500) – HAT TRICK
5th Place: Carrie Lentz-Parker - Belle Breezing Bordello Chili by Carrie
4th Place: Craig Chodkowski - Chud’s Chili
3rd Place: Christian Parker – (Plaque & $250)
2nd Place: Lew Wheeling – Lewdacris Chili (Plaque & $500)
1st Place: Dan Bauer – Cowboy Chili Too (Advancement to World’s Championship, Plaque & $2,000) – EARNED HIS GRAND MASTER
Congratulations to all of our Winners! A special thank you to Ghon and Kim Eckley for joining us again as our Chief Judge and Scorekeeper, Diane and Larry Lentz for volunteering their time as Wranglers and again, to all of you for spending your Weekend with us.
Weather report is in, 80 degrees on both Saturday and Sunday. That’s the good news. Winds 16 mph Sat and 18 mph Sun. That’s the bad news. DO NOT forget to bring your weights for your tents!!!!!! If you do, you will have to go buy some bungees and cinder blocks at Home Depot. All Flagstaff events have this as a mandatory requirement due to possible windy conditions that exist here. And once again, ONE PERSON IN EACH TENT MUST HAVE A FOOD HANDLERS PERMIT. Not next door, IN! Please get this done before you hit the road. See you Friday at the cooks dinner or Saturday morning. Be safe on the road!
With less than a week to go for the Back to Backs in Flagstaff, Arizona, the forecasted weather is looking bright and sunny, with temps in the 40’s in the morning, and up to 80 degrees each afternoon, in the beautifully pined Thorpe Park, in Flagstaff. Saturday, June 15th is the Route 66 Regional, and Sunday, June 16th, is the Arizona State Championship.
We will have 3 cooks per day, that will qualify for this year’s World’s Championships, in Palm Springs, California in October. First Place Red each day, goes home with a wonderful check for $500.00 and the Route 66 Regional winner gets a red Route 66 Gas Pump. Second and Third Place winners in Red get $300 and $100 daily. Verde winners will get $300, $200, and $100 daily. Salsa winners will get $99, $66, $33 on Saturday, and $100, $75, and $50 on Sunday. People’s Choice each day pays $100 daily.
One member in each tent MUST have a current food handlers card good for 3 years. You can still take care of that by going to www.az-hospitality.org/food and taking the on-line course. Get in the top 3 either day in any of the 3 categories, and the prize money will more than cover the $18. More importantly, you will be qualified to cook at this years World’s.
We look forward to you coming, and enjoying a great weekend in Flagstaff. If you haven’t registered yet, please go to the links below and REGISTER:
Announcing and pleased to welcome our Head Judge: Skip Cooley and Scorekeeper: Dione Cooley from Nevada.
Larry Staberg, Bellevue has had a family medical emergency. We hope all goes well and he will be able to join us at the cookoff.
Thanks, so much for Skip and Dione for stepping in and heading to the Washington coast.
We are in coordination with the Grays Harbor Health Department. Out of state contestants will need a Washington state health card (may be taken online $10). I will be meeting with our contact Monday and have a link online for you. We also will have more details at that time. (Please do plan on bringing a canopy.)
Pacific Beach Inn ($69-120 nightly, 2-night minimum) 3 blocks from PB School
It was sunny and humid in the morning, but the humidity dropped steadily during the day. Temperatures stayed in the 90’s for most of the day. It seems we either bake or freeze at this one!
As usual, the Alvirne High School Friends of Music put on a great event, complete with a mist tent for an occasional cool down. The high school jazz band performed, as they do almost every year. They are a group of very talented high school age musicians, and their performance is always a highlight of this cook off.
And now, on to the winners!
Best Booth- Anne Marie Malone, CT, Not Your Mama’s Chili
People’s Choice- Dave Schulman, CT, No Antidote Chili
Youth Division- Michael Kniffin, CT
3rd- Mike Freedman, CT
2nd- Dave Kelley, MA
1st- Marc Frechette, CT
3rd- Jerry Buma, MA
2nd- Dave Schulman, CT
1st- Sean McGrath, CT
3rd- Marc Frechette, CT
2nd- Mike Kropp, NH
1st- Mary Alice Kropp, NH (Won by one point)
Congratulations to all of you, and I WILL see you in Palm Springs!
Truly sorry the Missouri State Chili Cookoff could not have been on June 1. We will happen, so please keep an eye out for the NEW date. Still hasn’t been decided, we have been feeding people in the Flood kitchen. Water has crested today - Yeah - but we will see what the forecast will bring us. Hope it didn’t inconvenience anyone too much. Happy Trails to Chili Winners.
We received a list of cooks from Paul Whitney that are planning to come to the Flagstaff cookoffs to cook. We need everyone to register online, so we can get an accurate count, and keep the Route 66 Regional a Regional again for next year. With less than 2 weeks before the cookoffs, you should know whether you are coming or not.