2011 WORLD’S CHAMPIONSHIP CHILI COOKOFF INFORMATION
We’re pleased to announce that the City of Manchester, NH is again our Presenting Sponsor and Veteran’s Park is the host venue. We have worked hard to put together a great weekend and hope that you will enjoy the experience. As always, please check the ICS website www.chilicookoff.com for updates. This letter contains very important information pertaining to times and dates of the events, so please read it carefully. Refer to the enclosed Schedule of Events.
COOKS, JUDGES, VIP AND SPONSORS RECEPTION!
You’re invited to the kick-off party on Friday night in the ballroom at The Radisson Hotel, 700 Elm Street, from 7pm to 9pm. Enjoy music, free appetizers, cash bar and free beer courtesy of The Hard Times Café!
COOKOFF INFORMATION:
· WHEN: SEPTEMBER 30th , OCTOBER 1st AND 2nd
· WHERE: Veteran’s Park, 889 Elm Street, Manchester, New Hampshire 03101. The cooking booths will be set up on the grass. Detailed booth information is provided below. Set up begins on Friday morning.
· HOTELS: Hotels offering discounted room rates: www.yourmanchesternh.com/chili
· CHECK IN: All cooks are required to check in at the Judging Tent on the day of your event.
· FORMS REQUIRED: (1) Application form for your specific contest filled out completely and mailed to ICS, 13938 Tiffany Pines Circle N., Jacksonville, FL 32225 or fax to 904-374-4704
(2) Participation, Use and Release Agreement Form (3) Last Chance Cookoff form (if applicable - $100 entry fee for non-district winners). If the ICS does not receive your Application Form and the Participation, Use and Release Agreement prior to the event, you will not be allowed to cook. Please advise the ICS office ASAP if you will not be attending the 2011 WCCC so that we can contact the second place winner. Deadline is September 19th.
· RECIPE: If you are the winner of the red, chili verde, salsa competition or the KRAFT People’s Choice on Sunday, a printed or typewritten copy of the recipe must be supplied to the ICS immediately upon the announcement of winner.
· PEOPLE’S CHOICE CHILI: In 2010, over 25,000 attended the WCCC anticipating samples of chili. Two gallons of People’s Choice Chili is mandatory from each cook per qualified event, with the exception of salsa contestants. Only qualified chili cooks may participate in the People’s Choice Chili. The ICS is welcoming KRAFT FOODS as a new sponsor this year. Kraft is presenting the People’s Choice Challenge as an inaugural partnership with the ICS and depending on the success this year, will possibly expand the relationship in 2012. Explanation of PC Chili 2011 is below.
Friday: Last Chance Cookoff - The three cooks receiving the most votes by the public win $300, $200 and $100. Last Chance is a qualifying event to the WCCC.
Saturday - The three cooks receiving the most votes by the public will win $600, $400 or $200 and will be given the opportunity to compete on Sunday in the Kraft People’s Choice Challenge.
Sunday ONLY, the People’s Choice first place prize money is $3000, second is $1500 and third is $500. HOWEVER – as extra incentive, if KRAFT NATURAL CHEESE is included in the chili recipe, the prize money doubles to $6000, $3000 and $1000. Kraft will be providing the cheese on site for distribution to the cooks. Only the Kraft Natural Cheese provided by Kraft may be used. Cheese can be incorporated into the actual chili recipe, served on the side, stirred in or sprinkled on top – whatever works for you in your People’s Choice Chili. All cooks will receive a 16 oz. cup to fill with their PC chili and retain at their booth until the ballots have been counted. The three cooks receiving the most votes by the public will be taken to the stage for final judging. Kraft Culinaries, chili dignitaries and selected special judges will determine and crown the Kraft Naturals People’s Choice Challenge winners. The top three recipes must be provided to Kraft upon the announcement of the winners. If you need help serving People’s Choice Chili, volunteers will be available. Please let Vickie know when you check in.
Hormel Foods is supplying extra Hormel Chili with Beans to supplement People’s Choice Chili.
If you need a stove or pot, you can contact Mike Kropp and he will make arrangements for you. He can be reached at (978) 480-0136 or via email at wccc2011@chilicats.com. Propane will be available on site for purchase. Each cook will receive one gallon of water per day. Additionally, to comply with Health Department rules, water with a spigot must be obtained by you.
· BOOTH INFORMATION: A 10’ x 10’ booth to be shared by two teams will be provided to the Last Chance, Traditional Red Chili and Chili Verde contestants. Your space is 10’ wide by 5’ deep. Each tent will have four chairs and three 30” x 72” tables (one table shared by two teams). These booths will be pre-assigned for each contest. Contestants will be given their locations upon check in each day. The 2010 World’s Champions are given their choice of location. No booth will be provided for Salsa contestants since the salsa can be pre-made and ready to turn in for judging. If you choose to make your salsa at the site, check in at the Judges Tent on Oct. 1st and a space will be provided for you.
· TRADITIONAL RED CHILI: There are NO entry fees for cooks who have qualified by winning a Regional, State or two District cookoffs. Contestants who have won one District competition in the traditional red category will cook in the Last Chance Cookoff and pay NO entry fee. Any other cooks wishing to compete in the Last Chance Cookoff will be charged a $100 entry fee and must be members of the ICS. Applications for the Last Chance Cookoff and the entry fee will be accepted on Friday, Sept. 30th at the Registration Table in the Judges Tent prior to the event or you may contact the ICS office before September 25th for an application. The top ten teams from the Last Chance Cookoff will qualify to cook in the finals on Sunday, Oct. 2nd.
· CHILI VERDE AND SALSA: No entry fees for cooks who have qualified by winning a Regional, State or District competition.
· BEST BOOTH and BEST SHOWMANSHIP: Booths and showmanship will be judged with winners each day. This is the fun part!
· MISS CHILI PEPPER, MISTER HOT SAUCE, SHOOT N’ HOLLER: Sign up at the Judging Tent or Stage
Cooks who pack up or disassemble their booth before 4pm on Friday, Saturday or Sunday will be disqualified from the cooking competition.
Thanks for your participation during the year and again congratulations on your achievement. We wish you the best of luck in Manchester!
