Hey Chili Cooks! Did you know that 2012 Red Chili World Champion Bob Plager is coming to Flagstaff in June on his victory tour to be our Chief Judge? Well, he is! And Kathy Plager, #3 at the 2012 WCCC (and a former World Champion herself) is coming too to be our Head Scorekeeper. Chillin out in the cool pines of Flagstaff, Arizona on June 15 and 16 at the Flagstaff Chili Festival, they will do an awesome job for us. And just in case you forgot, Saturday’s event is the 30th Annual Route 66 Regional and Sunday’s cookoff is the 42nd Annual Arizona State Championship. Local cooks Pam and Dave Wright will have a pleasant surprise gift for all the cooks on Saturday and are adding their own special touch to the awards the Red and Green
Chili winners will receive each day. ROOM RATES!!!!!! We have a block of rooms at the Days Hotel for $78.00. Mention the chili cookoff. They have blocked 5 double queen rooms and 5 king rooms. Phone # is 928-779-6944. they have a nice restaurant attached called Northern Pines and the breakfasts are good. Cooks and judges dinner at Granny’s Closet on S. Milton Road Friday night, 6:30 pm. Every Red and Green cook gets a T-shirt each day. Don’t forget about one cook in each booth MUST have a food handlers card. You can get one online at http://www.az-hospitality.org/food/ . Any questions about the event, please contact Paul Whitney at 928-853-1161 or at firstname.lastname@example.org
The weather was fantastic for this inaugural Lake Havasu Home-style Cook-off and the 100’s of boats displayed at the show were incredible. We had a great crowd who enjoyed tasting and voting on their favorite chili. We were even able to watch some of the water skiing competition taking place on the lake just yards from our site, what a great venue we had. There were 12 competitors, 9 of whom joined ICS in the home-style category. A big thank you to Bob and Louise Dinneweth for coming from Kingman to help us out as chief judge and assistant scorekeeper. Thanks also to Walt Lloyd and his friends who really worked hard all day making sure everything ran smoothly. The Lake Havasu High School Athletic Boosters Club did a fantastic job selling the tasting kits to raise money for their equipment and yearly expenses.
The Lake Havasu Marine Association and Boat Show Chairman want us back next year with a fully sanctioned ICS cook-off including all three categories. Whew, think we should start resting up for that now! And…… the winners were:
5th honorable mention – Charles Harber and Tina Crutchfield
4th honorable mention – Ken Hook
3rd $100 – Mark Haught
2nd $300 – John Andreola – new cook representing the Nautical Hotel
1st $500 – Clark McGee
People’s choice $100 – Charles Harber (who else?)
Thanks everyone for participating and we are looking forward to next year’s competition to be even bigger and better with hopefully more prize money!!
PLEASE follow all Health Department and safety rules at each event you attend or risk a disqualification. It has come to our attention from several sources that there are those who repeatedly ignore these rules and it is our concern that while these violations may come from only one contestant at an event, it reflects on ALL the contestants and the ICS as well. Cookoff chairmen and/or organizers are only trying to provide safe and sustainable events and in order to continue from year to year these rules are necessary. Thank you for your cooperation!
CERTIFIED CHILI JUDGES CLASS IN LIVONIA, MICHIGAN ON MAY 10, 2013
Following is information on a Certified Chili Judges class to be held in Livonia, Michigan (in conjunction with the Michigan State chili cookoff) on May 10, 2013. This class will be taught by Wes Carlson. The class is designed to clarify the definition of what the ICS considers “true chili” and to demonstrate what the ICS believes chili is NOT. You’ll be given a chance to judge 8-10 bowls of chili, compare your ballot with others and discuss your comments. If you’re interested in taking this class, please contact Wes at email@example.com or call 815-218-5510.
Friday, May 10, 2013 - held in the host hotel - Hampton Inn-Northville, 20600 Haggerty Rd.
Northville, MI 48167. Sign in starts at 4:30 pm and the class will begin promptly at 5 pm. For people interested in ONLY judging ICS cookoffs, ie, local residents, cookoff sponsors, local government officials, etc., the CCJ class fee will be $65 which includes the one-time $45 class fee (CCJ Handbook and name badge included) and $20 for a Judges only ICS Membership. The purpose of the Judges only membership is to allow interested persons the advantage of chili judging education and certification without the expense of a full ICS membership. For clarification, an ICS Homestyle Membership ($20) also entitles the member to take the CCJ class as well as a Charter membership. A Certificate of Completion (declaring that you are an ICS Certified Chili Judge) will be mailed to you approximately two weeks after the class.
The class is NOT mandatory and certification is NOT required to judge at an ICS cookoff.
A few “chili credentials” for Wes Carlson:
2004 Chili Verde World Champion
2005 3rd Place Red at the World’s Championship
Cooked in all 50 States
Cooked at WCCC 14 times
Cooking Since 1983
Ran and Organized Northern Illinois CCO for 6 years
Has been Chief Judge at many CCOs
Has judged either Red or Verde in 39 States
Has been Chief Judge in Illinois, Iowa, Minnesota, Ohio, Michigan, Indiana, Vermont, Missouri, Florida, Louisiana, Hawaii, Connecticut and Maine
April 27th in Beggs, OK, just outside Tulsa. They are planning on a full weekend of activities including the cook-off. Racing chuck wagons, chili cookoff, rodeo to benefit Wounded Warriors!
ATTENTION CHILI COOKS – Here are some things you need to know:
Turn-In Times: Salsa: 12:30 p.m., Green: 2 p.m., Red: 3 p.m. Entry Fees: Red - $30, Green - $20, Salsa - $10 No admission charge for chili cooks for either day. Some tables and chairs available for cooks flying in.
RV rentals (fully equipped) are available at the RV Ranch $100 per night. Can sleep four to 6 (singles) can get larger RV’s if wanted. Need to bring linens for the beds, everything else is provided. Full hook-ups. Need to RSVP to the Tulsa RV Ranch 918-458-0030. They need some time to get everything set up, so best to do it early (like by next week.) If anyone has any other questions they should contact the RV Ranch – talk to Debi or Jim – very nice people!
People’s Choice entry fee waived for ICS cooks with 2 gal. or more. Prizes: Cash and plaques: Red: 1st $500, 2nd $200, 3rd $100; Green: 1st $250, 2nd $100, 3rd $75; Salsa: $100. Prize for ICS cook coming longest distance. Prize for First-time ICS cook getting the most points.
Motel discount for chili cooks at Comfort Inn in Glenpool. John will be the chief judge, Kay will be chief scorekeeper. As always, just let us know if you have any questions. 918-609-6211 or firstname.lastname@example.org. Hope you can make it.
Where have all the back to back cookoffs gone? Still some out there, but not as many as there used to be. Well, up in Flagstaff, AZ, we STILL have a two day event. 3 people qualifying for the WCCC each day! On June 15, 2013 we are proud to host the 30th Annual Route 66 Regional Chili Cookoff, with the famous 2 1/2 foot tall gas pump trophy for red chili, one of the best trophy’s in all of ICS. And for the 3rd year now, Flagstaff is the host for the 42nd Annual Arizona State Championship Chili Cookoff on June 16. Good prize money both days, with guaranteed prize money for chili verde and salsa, not just a percentage of the entry fees. $100 for peoples choice each day, and we do it by ballot, not tickets. We have a good crowd both days, so you will not go home with chili. 1 gallon required please, but more is always appreciated. I person in each booth must have a current food handlers card and that can be taken care of online at http://www.az-hospitality.org/food/ . Hotel announcement will be forthcoming in the next couple of weeks. And don’t forget the cooks dinner on Friday night, site TBD. Hope to see you up in the ponderosa pines in June!
The operative word here is REGIONAL! In spite of some of our fears, there were enough cooks in each category, creating an instant Regional. Whew!
It was a picture-perfect Southern California day as the contestants arrived at American Legion Post 595 in Perris for their 12th annual event. This is an RV-friendly cookoff and several campers took advantage of that, arriving on Friday to participate in a steak-fry dinner prepared by the Post volunteers. Breakfast was also available on Saturday morning, consisting of sausage/egg/potato burritos or biscuit and gravy or both. It turned out this was a truly International cookoff. First-time cook, Paul Murray, had a team consisting of citizens of Canada, Korea and Turkey. He bravely entered all three categories and was awarded a plaque proclaiming him to be this year’s Best First-Time Cook.
American Legion Post 595 Commander, Bernie Foley, has chaired this cookoff for many years. He is assisted by numerous volunteer members of the Post. They work hard at putting on a nice event, and it shows. Nearly 100 quality prizes were available in the raffle; hamburgers, hot dogs, beer, water and sodas were sold. Several vendors offered assorted wares and the “Old Farts Racing Team” brought their cars for display. The “Flat Out Country Band” entertained and emcee Mike Austin hosted Little Miss Chili Pepper, Little Mr. Hot Sauce, Bubble Blowing and Shoot ‘n’ Holler contests. We were happy to see Kyra Schneider among the spectators, accompanied by her friend, “Country”. Kyra has been absent from the cooks’ ranks for some time, having some personal precedents involving relatives. She hopes to back on the chili trail soon.
Chief Judge Dennis Macklin conducted his meetings prior to each contest, reminding the judges of the guidelines, protocols and procedures to be followed. At least 90% of those who came to judge boasted Certified Chili Judge credentials and the rest had at least some judging experience, making his task easy. We were thrilled to see Will and Gail Watkins among the judging crew. They are part of the founding body of Western Regional Chili Cookoff but have been away from Southern California for several years. They are back and expect to become active on the chili scene again, particularly as volunteers at Western Regional. Tim Green was Wrangler and did his usual great job. Chief Scorekeeper, Allene Macklin, was assisted by Karen Ray and Kathy Stewart.
A total of $1,700 in prize money was awarded. The trophies here are amazing! Each person who placed in their contests was awarded a beautiful ceramic eagle. And the winners were:
The ICS can now boast over 250 Certified Chili Judges in place and ready to hoist their spoons! We are adding classes as quickly as possible in all parts of the country as instructors become available. We’re also adding a new ICS Judges Only classification to our memberships.
We listen to comments, suggestions and requests from our members, chairman and judges. As the CCJ program has developed, we’ve been asked by several cookoff chairman whether a Judges Only Membership might be offered and we’re happy to oblige. So, for people interested in ONLY judging ICS cookoffs, ie, local residents, cookoff sponsors, local government officials, etc., the CCJ class fee will be $65 which includes the one-time $45 class fee (CCJ Handbook and name badge included) and $20 for the Judges ICS Membership only. The purpose is to allow interested persons the advantage of chili judging education and certification without the expense of a full ICS membership. For clarification, an ICS Homestyle Membership ($20) also entitles the member to take the CCJ class.
CCJ CLASS SCHEDULED FOR FRIDAY, APRIL 5, IN PEMBROKE PINES, FL
It’s finally official that we’re going to hold the CCJ course…and please excuse the delay in notification. We were waiting to see if we actually had enough to participate…..and we do!
We’ll be holding the course in a private room at Nicky’s Restaurant and Sports Bar – 220 NORTHWEST 180TH AVENUE, PINES BOULEVARD, PEMBROKE PINES FL on Friday April 5, 2013. To honor some of our attendees’ request, we will not begin the course until 4 PM; given the number of participants, I anticipate that it will take 2 hours (or less).
Should be fun; looking forward to seeing everybody,
OLD TOWN TEMECULA, CA – Fire up that stove and spice up that recipe, the Old Town Temecula Chili Cookoff, May 19 wants your chili! While chili cooks are firing up chili, zany cowboys conduct hourly old west shows and a High Noon Bank Robbery in town as the ICS Regional Sanctioned Chili Cookoff is part of the town’s Western Days celebration.
There are three ICS Categories, Red Chili, Chili Verde and Salsa. People’s Choice is for Red Chili and Chili Verde. Cooking and the cooks meeting begins at 9:30 a.m. Sunday. People’s Choice Chili is available for tasting beginning at 11 a.m. at Town Square at Main and Mercedes Streets and continues until chili is gone.
A separate best People’s Choice Restaurant Category seeks the best Chili Chef in the Temecula Valley restaurants. Restaurants will receive table, chairs, power and canopy.
Prizes for Red ICS Chili are 1st, $500, 2nd, $300, 3rd, $100; Chili Verde 1st is $200, 2nd, $100 and 3rd, $50. People’s Choice receives $75 for first and a plaque, 2nd, $50 and 3rd, $25. The chief judge is Bob Dyer of Canyon Lake.
Western days is celebrated Saturday and Sunday, May 18 and 19 , and includes old west skits, high noon shootouts, western music, calf roping lessons, wood carvers on Saturday, pony rides, Captain Billy the roaming banjo player, and a variety of costumed characters.
Old Town Temecula’s Gun Fighters will host a show of Southern California gunfight clubs both days. Zany skits of the Old West are performed for crowd approval. At high noon both days the Temecula Gunfighters treat the crowd to a comical bank robbery in the center of town featuring dozens of bad guys in a final shoot out with the sheriff and his posse.
Gunfight shows and competitions are hourly at the corner of Fourth and Front Streets. Jim Brooks and His Ranch Hands will provide music both days.
Old Town Temecula features over 100 antique stores, boutiques, and curio shops in a charming Old West setting. Arrive early Saturday to take in the Farmer’s Market held at Sixth and Front Street. The Market is open until noon.
To visit Old Town Temecula take the 15 Freeway to Rancho California Road or Highway 79 south and follow the signs leading to Old Town Front Street. Public parking is free. For more information, chili cookoff applications and vendors call (951) 694-6480 or visit the website at www.temeculacalifornia.com.
What a beautiful weekend for a chili cookoff. I had a meeting in Beaty Thursday for the Aug 17th night cookoff and stayed Thurs night at the Happy Burro rather than drive back to Vegas then go straight to Cal City. Since I don’t drive across Death Valley very often I followed Fred & Patti. I’m always amazed at how beautiful a drive it is (and Fred always takes me places I’ve not been before… Thank you). There were 5 Beef Stew contestants who always begin cooking early and the place smells wonderful. Phil bought bread as usual, then Susie Baumberger brought chibata rolls and Red & Sachiko stopped and bought fresh baked bread at the Farmer’s Market on the way up and Pam & Mike O’Sullivan brought cup cakes (with gummy chili’s on top) for desert. Top that off with the fact that there wasn’t a bad pot of stew on the table… They were all very good! So everyone had a great dinner.
Phil Morosky, Chairman and Him in Charge spends a whole year putting this one together. Another one well done Phil! Capt Jim started his Chief Judge/Set up duties Thursday morning making sure all the motorhomes had cook space attached to them as usual. When I got there Thursday there were still a few motorhomes “on the way” (Several people commented that traffic was ugly on the CA side). Capt Jim extended cook time until 6:30 as there were 2 cooks who would not turn in with their veggies not quite ready. Bob & Louise Dinneweth were there to help score and set up for our Thursday night gathering. What better way to spend the Easter weekend than dining and gathering with such great friends? Saturday, Jim continued his good works as Chief Judge; Mike Austin emceed; Scorekeepers were Donnie Gordon, Louise Dinneweth, Pat Morosky and Karen Ray; and Bob Dinneweth wrangled the tables. On “help” as need appeared duty were Kim Miller (Pat & Phil duahgter who helped Pat with the $ and Legion work; Willma Maehl who managed to cut tortillas in the motorhome while on puppy sitting detail; and Norm Gaul who can’t stand to just sit when he see something that needs to be done) Another special thans that I usually don’t mention but should. Those people who have already qualified and or did not have time to put together the makings for cooking but showed up to help wherever they were needed. Those who went to the time and expense for no reason other then to support the cookoff and the cooks: Bob & Louise Dinneweth, Ken & Jan Brown, Nort & Bobbie Gaul and Bill & Karen Ray. Thank you all for always being there and willing to pitch in however needed. You make our jobs so very much easier and keep up always willling to come back.
And the winners were:
Beef Stew (5 Contestants)
3rd Place - Fred Summers
2nd Place - Jim LaTendresse
1st Place - Jim Beaver
People’s Choice - Charles Harber, CA
Salsa (11 Contestants)
3rd Place - Mark Haught, NV
2nd Place - Dora Jepson, CA
1st Place - Cindy Haught
Chili Verde - 13 Contestants)
3rd Place - Eileen Beaty, CA
2nd Place - Clark McGee, CA
1st Place - Ken Hook, CA
Red Chili - (33 Contestants)
4th Place - Steve Crawford, CA
3rd Place - John Jepson, CA
2nd Place - Eileen Beaty, CA
1st Place - Red Brecke, CA
Congratulations to all the winners. Thank you to all the cooks and volunteers. I’ll have to look again as I’m not used to having a whole month off, but I think my next one is in Virginia City. See ya there!