Saturday - July 1, 2006

Carson City Back-to Backs - Bob Grayson

Only two weeks to go! The High Sierra Regional Chili Cookoff will be held on July 15 and the Nevada Capital Regional is the following day. Glen Eagles Restaurant is our host and both cookoffs will benefit our local Cancer Care Center.

The cooking area is on a lawn and under big trees adjacent to the restaurant. Live music, and lots of crafters, and ugly dog contest, and an arm wrestling competition will draw a large crowd.

Hampton Inn and Suites and Holiday Inn Express are across the street, Days Inn a few blocks away, and many other less expensive motels are downtown.

For more info: Bob Grayson, 775-882-6878 (day), 775-883-1997 (nite), HotAirBob@aol.com

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2006 Washington State & Pacific Northwest Chili Championships -

2006 Washington State - Phil Walter Memorial
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Pacific Northwest Chili Championships:
July 22 & 23, 2006
TWO WORLD QUALIFIERS
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Winner in each category advances to WORLD FINALS October
7&8, 2006 in Omaha, Nebraska. First Prize $30,000.
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Saturday July 22: Pacific Northwest Chili Championship
Snohomish, WA (Top Foodscenter 13th & D St)
Entry Fees: Traditional Red $35.00 Chili Verde $25.00 Salsa $15.00
PRIZES TOP THREE: with 1st $400.00
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Sunday July Washington State - Phil Walter Memorial
Same as Saturday!
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SCHEDULE: 10:00 Cooks Meeting
10:30 Verde Prep
11:30 Stoves On
12:00 Salsa Turn In
Red Chili Prep
1:00 Red Stove On
JUDGES*********2:00 JUDGES MEETING******************
2:30 Turn in Chili Verde
4:00 Red Chili Turn In

In conjunction with KLA-HA-YA-DAYS FESTIVAL and the Snohomish
Invitational Chili Cookoff.
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Convenient hote ls: Quality Inn Ph (425) 337-2900 Inn at Snohomish
(360) 568-2208 Holiday Inn 1-888-303-1753

Howard Johnson's (425)339-3333.
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Table & Chairs provided, tent coverage $5.00. Bring your own dishwashing equipment and thermometer.

CONTACT; Doug Sovern
1420 SW 306th
Federal Way, WA 98023-3420
Ph Home (253) 946-5915
E-mail src@oz.net or donna@sleepcountry.com
Checks payable to SICC/Jim McAllister

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FRIDAY - June 30, 2006

Maine Back to Backs - Joe Harvey

The Down East Regional and Maine State back-to-back cook-offs are coming up, September 9th and 10th in beautiful Wells, Maine. Red, green and salsa, both days. That means six entrants advance to the WCCC in Omaha.

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The Ocean Overlook Motel, (which did not exactly overlook the ocean) is no longer a host motel. A new host motel, however, even closer to the site....only one mile from the cook-off, is available. The Sleepytown Motel & Cottages, on Route 1, is offering a special deal for us. Check them out. http://www.sleepytown.com/ When you call, ask for the chili cook's rate.

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Warm sunshine, cool ocean breezes, and an occasional ( but more often-than-not) visit from a former President, and one of the largest craft fairs in New England, Wells Harbor Park is the most scenic venue for chili cooking in the entire universe, and perhaps, even beyond. And after a few days of beef, pork, salsa and spices, where better to find a refreshing change-over to sweet, succulent lobsters, oysters, clams and corn-on-the cob than in beautiful, Wells, Maine? I think they have hot dogs, too.

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And getting to Wells, Maine? Rand-McNally says that it's only 71 miles from Manchester, NH, (a Southwest Airlines airport, where deals can always be found www.southwest.com ) and 77 miles from Boston's Logan Airport. Either way, a little over an hour from either airport.

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Moe & Sandy at the Wells Chamber of Commerce ( http://www.wellschamber.org/ ) put on a fantastic event for us every year. Last year they even hosted the Maine State Pie Bake-off....with one notable cook from Colorado who judged/ate apple pie all afternoon, instead of chili! (Steve says he's coming back.) How can you go wrong? Apple pie and chili.....two All-American foods.

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Hope to see you all there.

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Joe Harvey

Chief Judge

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THURSDAY - June 29, 2006

Hotel Information for ICS Worlds from Vickie at ICS

Hilton Omaha is one of the ICS's Sponsors

Hotel	Contact Info	Rates
Hilton Omaha	1-800-HILTONS	Special ICS Rate
Event Sponsor	www.omaha.hilton.com	$109
Hilton Garden Inn -	1-877-STAY-HGI	$70 - $99
Omaha Downtown	www.hiltongardeninnomaha.com
Courtyard by Marriott -	1-800-321-2211	$70 - $99
Omaha Downtown	www.courtyardomaha.com
Doubletree Hotel -	1-800-222-TREE	$100 & above
Omaha Downtown	www.doubletree.com
Economy Inn	1-402-345-9565	$69 & under
Embassy Suites	1-800-362-2779	$100 & above
Downtown / Old Market	www.omaha.embassysuites.com
Redick Plaza Hotel	1-888-342-5339	$70 - $99
Sheraton Omaha Hotel	1-800-325-3535	$100 & above
	www.sheraton.com
Mormon Trail Hotel	1-402-455-4500	$69 & under
Sleep Inn & Suites	1-800-688-2525	$69 & under
at the Airport	www.sleepinn.com/hotel/ne019
Country Inn & Suites	1-800-456-4000	$70 - $99
Airport	www.countryinns.com

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BLUEGRASS REGIONAL COOK-OFF - Diane Lentz & Family

Come join us for some good ol' chili cooking.

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The Bluegrass Regional Chili Cook-Off will be held on August 19th at Good Ol Days Farm, 544 Old Frankfort Pike, Versailles, KY. (Lexington).

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We will be serving up all three ICS categories--red chili, chili Verde, and salsa, with the winners of each representing the BllueGrass in Omaha. Red Chili-$1000 (win), $250 (place), $100 (show). Chili Verde--$300, $100, $50. Salsa--$100. People's Choice will re awarded. We are pleased to have as chief judges, Georgia Weller, 1996 ICS World Champion and Jim Weller, 2000 ICS World Champion. All proceeds from the cook-off goes to our chosen charity, the Shiners Hospital for Children in Lexington. Incidentally, the Shiner's are volunteering help and guarantee and good time for everyone. We will have live, Bluegrass music performed by the acclaimed Dean Osborne Band, children's activities,etc

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Cooking Schedule:

8:00-9:00 Registration/setup

9:30 Cooks meeting

10:30 Green chili-light fire

12:00 Red Chili-light fire

12:00 Salsa turn-in

1:30 Turn in Green chili for judging.

3:00 Turn in Red chili for judging

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Host hotel is Four Points Sheraton ($79/night) (859) 259-1311. Rooms reserved until Aug, 11. LaQuinta (right next door to Sheraton) $75/night (859)231-7551 (holding a block of 10 rooms until Aug.1st (Availability only after that. You must mention International Chili Society at both places for these rates

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Cook's party Friday night 7-9 p.m. at cook-off site. Barbecue/beer provided by John Dance, host and proprietor. Cooks are invited to bring a side dish, if desired. Try to let us know if you will be able to attend.

Please note that if you plan to fly into Lexington (Lex), we have just found out that Bluegrass Airport will be closed from 6:00 p.m. on Friday the 18th until 6:00 p.m. on Sunday the 20th. There WILL be flights up to 6 p.m. on Friday and after 6 p.m. on Sunday. The best alternative airport would be Louisville (SDF) or Cincinnati(CVG). Both airports are between 70-80 miles and an easy drive to Lexington. Since there will be no Lentzs' cooking, we do have several stoves, etc. that we would be glad to let someone use if they are flying--one less thing to pack.

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Any questions or for more info contact Larry and Diane Lentz (859) 223-2867. E-mail Chiligal1@aol.com. Info also on website at www.goodoldays.com

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TUESDAY - June 27, 2006

Ontario Provincial

Salsa (10 entries)
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1) Bill Donovan, Cincinnati, OH
2) Ken Horn, Plymouth, MI
3) Gail Donovan, Cincinnati, OH
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Verde (9 entries)
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1) James Richards, (2nd year in a row), Whitmore Lake, MI
2) Leo Buk, Trenton, MI
3) Bill Donovan, Cincinnati
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Red (20 entries)
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Very tough contest. There was a 4 way tie for second place.
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1) Bob Hall, Taylorville, IL
2) Annette Horn, Plymouth, MI
3) Heidi Hoover, Columbus, OH
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SUNDAY - June 25, 2006

Smoke on the Water Chili Cook-off - Jim Harlan

Results for 2006

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Red

Lauren Staley First Place $2000

Kit Hoff Second Place $600

Bill Donovan Third Place $300

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Chili Verde

Kevin Simmons First Place $700

Brian Warmuth Second Place $250

Ron Smith Tie for third place

Debbie Williams Tie for third place

Jim Neeves Tie for third place

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Salsa

Heidi Hoover First Place $100

Tonya Simmons Second Place $50

Rose Warmuth Third Place

Finals table red

Tom Hoover, Kit Hoff, Mel Fletcher, Bill Donovan, Gail Donovan, David Mallory, Jim Kerrigan, Lauren Staley, Rose Warmuth and Jerry Workman.

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Overall, we had 50 cooks. We had 43 red, 18 green and 19 salsa entries.

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Bryce Canyon District, UT - Donnie Gordon

The cookoff at Bryce Canyon is always great! Just the drive up is awe inspiring and it's followed by a Festival with food, band, dancing & fiddles. Not a bad way to spend a weekend in God's Country.

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Chief Judge: Gordon Smith Scorekeepers & Wranglers: Donnie Gordon, Mary Hager & Marti Marek (sound like the old Vegas Kiwanis Cookoffs?) Winners were:

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Salsa (7 entries)

3rd Place - Vicki Bartlett (Vegas)

2nd Place - David Roberts (Tropic UT)

1st Place - Bob Wiseman (Vegas)

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Verde (9 entries)

3rd Place - Bob Wiseman

2nd Place - Mark Haught (now from Pahrump)

1st Place - Gary Nelson (Pioche NV)

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Red (7 entries)

3rd Place - Bob Wiseman

2nd Place - Paul Whitney (Flagstaff AZ)

1st Place - Jeff Ray (Salt Lake City UT)

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You'll notice that Bob Wiseman did well. His only complaint is that he keeps being beat by people who also using his powders!

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Southern California Regional - Karen Ray

Temperatures in the 80s and humidity in the 80s in Orange County made for a somewhat uncomfortable day. It was saved a little by a slight breeze that stirred the air around. Southern California Regional Chili Cookoff is the ending point for an event called "Ride the Coast". Several hundred motorcyclists ride a set course which takes four hours or so. They are escorted on their ride by uniformed motorcycle officers. It is chilling to watch and hear them arrive at the cookoff, where they are given lunch and sample the People's Choice chili furnished by the chili contestants. The event benefits the Boys and Girls Club of Santa Ana.

Many of the Southern California cookoffs have had difficulty attracting contestants this spring and summer. Many of Southern California's diehard cooks have qualified early this year for the World's Championship. This cookoff was no exception, having a disappointing turnout in the numbers of entrants for the various contests, particularly given the excellent prize money available to be won.

Mike and Kathy Stewart ably officiated as Chief Judge and Chief Scorekeeper. They were assisted by Bill and Karen Ray, who themselves have officiated at this event. Good support from already-qualified cooks plus a couple of new judges made for an excellent judging panel.

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The winners were:

Best Booth, $100: Allene Macklin, celebrating her 60th birthday today!

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Salsa:

3rd, Ellen Dyer

2nd, $50: Tom Clarke

1st, $100: Bob Dyer, which gives him a Hat Trick

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Chili Verde:

3rd, Brian Wolfe

2nd, $300: Sachiko Brecke

1st, $650: Allene Macklin, making her a very happy birthday girl

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People's Choice Chili:

I personally have never seen this happen before. When all the tickets were counted and verified, there was a tie! Since there was no valid way to break the tie, the prize money was split between the two tied contestants. Don Hammes and Allene Macklin each received $125 for their efforts.

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Traditional Red Chili:

5th, Susie Baumberger

4th, Dave Thomas

3rd, $250: Sheila Beller

2nd, $500: Don Hammes

1st, $1,000: Jim Rasey, his first time to go to the World in seven years of competition!

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