SATURDAY - August 26, 2006

ROCKY MOUNTAIN REGIONAL - Bob Plager, Chief Judge

Winter Park Colorado Ski Resort Aug 25, 2006

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With New Overnight Snow in the surrounding mountains and a steady rain storm during the day, the skies were gray but the Chili Cooks were Sunny in thought and cooking.

Results for the day were as follows:

SALSA - 18 entries

3rd - Lemont Gregory CO

2nd - Pricilla Licon CO

1st - Judy Wedemeyer CO

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CHILI VERDE - 19 entries

3rd - Lemont Gregory CO

2nd - Hank Wedemeyer CO

1st - Judy Wedemeyer CO

This completes Judy Wedemeyer's HAT TRICK

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ICS RED - 26 entries

HM - Steve Tomasek IV CO

3rd - Hank Wedemeyer CO (Hank won the Tie Breaker)

2nd - Vincent Toxleinter CO

1st - Kim Chapman CO

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Sunday will be Colorado State

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The Mountain Chili District, Lake Arrowhead, CA - Karen Ray

What could be better than a day in the Southern California mountains? At an elevation of 5,000+ feet, the temperatures were in the high 70s with a light breeze. The venue at Lake Arrowhead Village was too good to be true. Exotic (read this pricey) shope were all offering treasures for sale---shops like "Harry & David's", "The Charles Wysocki Gallery" and more. The public was outstanding, truly appreciating the People's Choice offerings of the ICS cooks enhanced by seven local entrants.

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This was a first-time cookoff. While some improvements are possible, the organizers, working with Mike Austin, put together a first-rate event. Mike was onsite all day, acting as Emcee. Chief Judge was Steve Wright. assisted by his lovely wife, Aggie. Chief Scorekeeper, Karen Ray and her "lovely assistant", Bill, handled the mathematical duties. A mix of experienced and rookie judges sampled the cooks' offerings and chose their favorites. Special thanks to Maria Austin for taking on the responsibility for tabulating the People's Choice ballots. Also, special thanks to Amanda Todd for helping out where ever she was needed.

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And the winners were:

Salsa (11 entries):

3rd, Mark Hammes

2nd, Karl Smith

1st, $100, Geraldine Villalpando

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Chili Verde (8 entries):

3rd, Judy Barnes

2nd, $100, Jane Stanton, a first-time local cook

1st, $250, Nibs Waters, a real old-timer cook

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Best Booth: $100, Russell Barnes, Sancho Blanco Chili

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People's Choice Chili:

3rd, Geraldine Villalpando

2nd, California Senator Robert Dutton, who charmed the public with his homemade venison chili

1st, $100, Udo Winkler

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Best First-Time Cook: $100, Jane Stanton

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Traditional Red Chili (15 entries):

NOTE: There were four contestants with one District win, hoping to nail that elusive second District for a spot in the World's Championship!

4th (tie), Susie Baumberger

4th (tie), Karl Smith

3rd, $100, Jason Beaver

2nd, $250, Don Hammes (how many seconds in a row, Don?)

1st, $500, Jim Beaver, who now also has one District win!

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We are looking forward to the Second Annual "The Mountaiin's Chili Cookoff".

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THURSDAY - August 24, 2006

Bluegrass Regional Chili Cook-Off - Diane Lentz

The Bluegrass regional Chili Cook-Off is now in the record books. Held on August 19th, cooks from 9 states and Canada came to enjoy some fine "southern hospitality." Friday night cooks gathered at Good Ol Days Farm for some pulled barbecue, smoked ribs, and brew. Saturday brought a mixture of rain and sunshine--humidity on the high side as cooks broke out in a sweat and it wasn't because of the chili they were stirring. Chief judges, ICS World Champions, Jim and Georgia Weller handled the event like pros. (Kudos and thanks from the Lentz clan). Scorekeepers, Bob Hall and David Staley kept the event running smoothly. We are proud to give the ICS fifteen new members that joined for this cook-off. We welcome them and hope to see them on the chili trail in the months ahead.

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Now for the winners:

SALSA: 28 contestants (2 tables and final)

3rd Richard Chavin--Windsor, ONT. 6 points

2nd Gail Donovan--Ohio 6 points (won tie-breaker)

1st Lynn Berkebile--Ohio 13 points

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CHILI VERDE 17 contestants

3rd Tonya Simmons -- West Virginia 15 points

2md Bill Donovan--Ohio 15 points (won tie-breaker)

1st Ron Smith--West Virginia 19 points

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RED CHILI 42 contestants

3rd Kim Mallory--Ohio 6 points

2nd Bill Donovan--Ohio 14 points

1st "a happy, happy" Gail Donovan--Ohio 16 points

Note: Gail received points from every judge on the final table

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Finals Table (Red)

Bill Donovan, Jim Parker, Amy Segal, Kimberly Mallory, Tom Hoover, Jeff Mayer, Valerie Jo Castritsis, Annette Horn, Nell Willis, Gail Donovan

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Congratulations to our winners and we know you will do "Kentucky Proud".

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Relay for Life - Bobbie Gaul

A REALLY BIG THANK YOU

FROM BOBBIE GAUL

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I would like to thank everyone who sponsored me for the Relay for Life (American Cancer Society). This year it was held August 19-20th. I once again lasted all night.

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Because of all my Chilihead friends and my hand crocheted angels I raised $2270.00. I wasn't the top fund raiser this year but I was second, and all that really matters is what the money goes to. So once again thank you, and you will probably be hearing from me next year.

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WEDNESDAY - August 23, 2006

COOLERS

The following is the response that I received about COOLERS

I would like to THANK those that took the time to contribute, Thanks

1. From Jose & Loretta Torres

We have a a hardsided 60 can cooler with a split top with wheels and handle. Bought it at Walmart. Plus we bought a softsided 52 can cooler with wheels and handle. It will fold up to the side of a carry-on bag. Bought that one at Sams Club. We will be taking the softsided cooler to Omaha.. Hope the info will help.

2. From Dave Lorenz

Great survey, in 22+ years of chili cooking, I have purchased many coolers, some good, some terrible. Up until recently, Igloo was the only cooler on the market that injected foam insulation into the side walls and covers of their coolers. The others used the enclosed air in the side walls and cover as insulation. The Igloo cooler was always far superior to most others on the market. Now with the competition and advertising campaigns for coolers to hold ice for five days in 90+ degree heat, many others are adding the foam insulation.

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I have always found the hard side coolers are the best for maintaining frozen meat for any lengthy period (one to two days). While the soft sided coolers are great for air travel, then storing the products in a refrigerator in the hotel room.

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Currently, my cooler of choice is the Igloo Ice Cube. It is deep, which prevents some heat exchange when opening the lid, has wheels, and a comfortable handle that extends to a nice height. It can also be used as a hand truck by putting some gear on top. I have kept meat somewhat frozen (no blood) for three days in the Ice Cube. Enough rambling, see you in Omaha.

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Sincerely,

Dave Lorenz

427 Commerce Lane, #7

West Berlin, NJ 08091

856.768.8700 Phone

609.744.4775 Fax

856.768.8282 Cell

chilihead1@verizon.net

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3. From Steve Tomasek

We use a Coleman Extreme cooler; keep meat cold for three days. Has handle/wheels.

Great.

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4. From Mark Bass

I have a favorite, which is a 10 year old 52 qrt Igloo Legend. It is the "bomb" because it comes with a covered "dry" compartment which rests on an edge near the top. Unfortunately; I don't know where to purchase one. Google Igloo with that model and name and see what happens. I also wanted to point out that the Bass Pro Shops have better than Wal-Mart prices when they have a sale and I broke down and bought a 50 qrt Coleman cooler with wheels for around 20 bucks. It's a great deal! Also, for you road cooks (like me) save some dollars and start stealing ice from your icemakers. I store that ice in Wal-Mart bags in my freezer and it works like a charm. Finally, if you travel far and/or buy your meat early, cube it up, freeze it, wrap it in newspaper and then pack it in a small lunch type cooler with dry ice. This works so well that the night before the cookoff you have to take it out or it will still be frozen!

CYa on the trail!

Mark Bass

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I hope that this INFORMATION can help those that are planning on traveling to Omaha.

Your Blogger,

Dick

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TUESDAY - August 22, 2006

Deep Creek Chili Splash at Wisp Resort Regional

CONGRATULATIONS TO LORI EPP AND HER TEAM AT WISP RESORT!

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The Deep Creek Chili Splash, a first time event held on August 19^th at the Wisp Resort in the mountains of western Maryland, can only be described as a great success. Excellent organization; beautiful location; plenty of cooks (more on this later); large crowd; great music and entertainment; first rate cook’s party; superb chili and salsa; nice weather (showers forecast, but did not materialize)…and most important: a great time for all – it doesn't get any better.

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Festivities kicked off Friday evening with a three hour cooks’ party, held on a (covered but “outdoor”) deck overlooking the mountains, featuring excellent food, keg, soft drinks, camaraderie. The “die hard's” then adjourned to the bar, to continue the revelry over appropriate night cap(s), so as to ensure the appropriate attitude (aptitude?) for cooking the next day.

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Saturday set up went smoothly, with cooks being able to drive right to their location to unload, before parking their vehicles. Opening ceremonies included a very nice touch: all the cooks were introduced by name, to include a brief bio of their “chili history and accomplishments” – BTW, several new ICS “first time cooks”; see Carol and Vickie smile…

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Back to the number of cooks: over thirty cooks participated in the three events, which is pretty terrific for a first time event. What is even more so is that, by pure (unfortunate) chance, another “first time event” – the Bluegrass Regional – was also held in Kentucky on the same date; both cookoffs draw from the same pool of cooks, so Larry and Diane Lentz (Chairman, Bluegrass Regional) have agreed to coordinate for next year to insure no conflict.

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Now to results:

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Charity: Garrett County Dove Center; over $1,500.

“The Dove Center seeks to empower victims of domestic violence and sexual assault, to develop a sense of self-worth and to take control of their lives, and to promote and foster public awareness of these issues”

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Again, pretty impressive $$$ for a first time event with no entry fee: only “People’s Choice” contributions.

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Best Booth and Showmanship

Todd Sloane – Frostburg MD

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People’s Choice

Robert Wolfe – Morgantown WV

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Rookie of the Year

Chuck Nolan – Deer Park MD

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Salsa (12 cooks)

3^rd Brian Warmuth – Wheeling WV

2^nd Amy Buras – Fairfax VA

1^st Robert Wolf – Morgantown WV (1^st time cook) – Will represent Wisp at the WCCC

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Chili Verde (13 cooks)

3^rd David Blake – Leesburg VA

2^nd Dan Bauer – Alexandria VA

1^st Les Walter – Baltimore MD - Will represent Wisp at the WCCC

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Traditional Red (26 cooks)

Finals Table:

Christian Parker, Harry Owens, Rose Warmuth, Harry Lynch, Jackie Koltz, Ghon Eckley, Ed Garner, Jane Bauer, Bev King, Brian Warmuth, Matt Bush

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3^rd Rose Warmuth – Wheeling WV

2^nd Jane Bauer – Alexandria VA

1^st Brian Warmuth – Wheeling WV – Will represent Wisp at the WCCC

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All in all, a great cookoff! More than one cook said to me “I do a lot of these cookoffs, many of which are long time established ones; not implying anything negative, this was as well (or better) run than some of those ‘long time’ ones I do”…high praise indeed - definitely a “keeper”; mark your calendars for August 2007.

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Looking forward to seeing everybody in Omaha,

Sergei Kowalchik

Head Chili/Chief Judge

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Ted Willard Info - by Mike Freedman

Friends,

I've found out the wake for Ted Willard is tonight and the funeral is

tomorrow. The funeral home is W.S. Clancy , http://www.wsclancy.com/

and the number is (203) 488-3414.

Their address is 504 Main St.

Branford, CT 06405.

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Scott Navaroli emailed me and asked if we, the cooks and organizers as a group could do something. I have done some calling and I am waiting to hear about the possibility of planting a tree in Ted's honor at the CT. cookoff location on the day of the cookoff. I'm hoping that this might be acceptable to all. If it is the case, then I will be asking for donations for a tree/shrub and a plaque.

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I know that a lasting memorial is something that all would appreciate.

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I am available via cell today if anyone has any questions.....If not,please say a prayer for Sharon. No one I know carries a heavier burden and she still plans on doing the CT. state cookoff.

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Be well.

Kat and Michael Freedman

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NORTH CENTRAL REGIONAL - Leo Buk

COOKS NEEDED for the North Central Regional, Aug 26th.

Need all three categories to send someone to the world.

The cook off is on the corner of Fort st. and Van Horn in Trenton Michigan. 20 min's. from Ohio

Set up at 9:00

Verde 11:00 to 2:00 ,

Red !2:00 till 3:00

Thank-you very much

Leo Buk

leobuk@wowway.com

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MONDAY - August 21, 2006

Saratoga District - Audrey Falkowski

The weather forecasters really got it wrong this time. They predicted sun in the morning and rain late in the afternoon. We heard this even as we were driving through showers that decided to stick around on and off all day. But the crowds at the Saratoga Racetrack love the chili cookoff and they came out to support the Backstretch Employees Service Team, the charity for the event. The New York Racing Association did a great job of securing the area and got the judges. Mike Romano of the NYRA ran the show, even though this was his first cookoff. He is already looking forward to next year. We also had three rookies and 2 cooks that hadn’t cooked in a decade showed up. We were glad to see Glenn Vadney and David Decker back cooking. The rookies had such a good time, they said, that we will see them again at another event.

Salsa Winners: 9 entries

Tie for 3^rd (not broken)

Jim Heywood, NY

Rich Omerza, PA

2^nd Place – Dave Lorenz, NJ

1^st Place – Scott Navaroli, MA

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Verde Winners: 9 entries

Tie for 4^th (not broken)

Beanie Eis, NY

Jim Eis, NY

3^rd Place – Mike Freedman, CT (Sorry Mike)

2^nd Place – Dick Dowling, CT

1^st Place – Dave Lorenz, NJ

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Red Winners: 13 entries

3 way tie for 4^th (not broken)

Dave Schulman, CT

Mike Freedman, CT

Rich Omerza, PA

3^rd Place – Jerry Rezsnyak, NY This was Jerry’s first cookoff.

2^nd Place – Dick Dowling, CT

1^st Place – Jim Heywood, NY

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On a sad note, the day after this cookoff we found out that Ted Willard, husband of Sharon Willard, chairperson of the Connecticut State Cookoff, died Saturday night of a heart attack. Sharon says that Ted wouldn’t want her to cancel anything and by his presence and his smile at all the cookoffs, we can understand that. Ted never liked to judge, but if there was anything else that needed doing, he was right there to help. Our thoughts, prayers and hearts go out to Sharon, one of the nicest women in the world, who is also battling cancer at this time. Please keep her and her family in your prayers.

You can send your condolences to:

Sharon Willard

1 Emma Drive

East Haven, CT 06512

Thank you.

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Reno Regional Results - Bob Grayson

After a great Saturday night steak barbecue (compliments of Red Pruett, owner of the Alibi Lounge), Sunday's Reno Regional, ably chaired by John and Voni Medcraft, surrounded the Alibi with 25 red cooks, 17 salsas and 10 chili verdes. We had a great panel of judges including Norm Gaul, Steve Atkinson, Ron Boisseranc, Herb Holman, Ron Judson, Geneva Holman, Sonny Allen, and Dione Cooley--all qualified for the 2006 World Championship in Omaha. We had cooks from 6 states--NV, CA, TX, CO, ID, and OR. The results:

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Best Booth: Nadine Klestinski

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Salsa: 3rd--Ray Bogart OR

2nd--Isabel Robinson CA (tied for 1st)

1st--Ed Pierczynski NV

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Verde: 3rd--Lynn Pruett CO

2nd--Rick Decker CA

1st--Ed Pierczynski NV for a Hat Trick. (won by 10 points)

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Red: 5th--Jim Beaver CA

4th--Richard Drum NV

3rd--Miranda Beaver CA

2nd--Kathy Hipskind CA

1st--Gerry Lind CA (won his preliminary table by 14 points, then won the final table)

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Monterey County Fair District - Paul Whitney

Saturday, August 19, 2006 was a beautiful day on the Monterey peninsula, the usual morning marine layer burning off by noon and we had a great day to cook. This weekend is a major car weekend for the area, all the elite brands and a smattering of other, older classic cars scattered from Carmel to Pebble Beach to Monterey and the Laguna Seca race track. 7 chili cooks showed up, all but one locals and battled it out for the best chili of the day. When the judging was the done the results were:

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First Place - Bill Capen (Who will be in Omaha for last chance)CA

Second Place - Paul Whitney-AZ

Third Place - Larry Avedian-CA

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Larry also took first in Salsa, but there were not enough entries for it to count

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Glacial Lakes Regional - Marilee Frankenberger

Greetings from good ole South Dakota. Heartburn Lane was a great place to be on August 19th. We had a great cook-off. Beautiful day., sunny no wind and a balmy 75 degrees

Here are the results.

Salsa--8 bowls

2nd.Place--Virgunia Newquist--Aberdeen

1st. Place--Peggy Martin Wyoming

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Chili Verde--14 contestants

3rd. Place Peggy Martin--Wyoming

2nd. Place Rd Smith--Minot, ND

1st. Place-Bill Dudzek--Omaha, NE

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Red Chili--29 contestants

3rd. Place--Curt Euringer--Aberdeen, SD

2nd. Place--Dave Schanzenbach--Belle Fourch, SD

1st. Place--Merry Musel--Aberdeen, SD

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Illinois State Fair Cookoff - Larry Eastep

The first ICS sanctioned Illinois State Fair Cookoff (or at least the first one in a very, very long time) was held on Sunday August 20^th, 2006. This might have been the final day of the fair, but with an ARCA race, the cookoff and a Carrie Underwood Concert later in the day, the crowds were huge – probably 70,000-80,000. The weather was in the low 80’s for 28 cooks. Since there were 21 red cooks this cookoff qualifies for Regional status next year. During the cookoff the cooks stage featured Elvis Himselvis for entertainment. The winners were:

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Best Booth - Dave Schmitt, Springfield, IL

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Salsa - 10 cooks

1st Paul Wessing, Farmersville 15 pts

2nd Dave Schmitt 8

3rd Linda Carrol, Taylorville 6

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Verde 7 cooks

1st Joni Deere, Pana, IL 10 This was a "Hat Trick" win for Joni.

2nd Dave Schmitt 8

3rd Jim Schmedeke, Clinton IL 7

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Red 21 cooks

1st Jim Schmedeke 11

2nd Jim Deere, Pana 9

3rd Dearl Thomas 6

4th Tom Calvert, Taylorville 6

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MOUNTAIN LAKE ARROWHEAD COOK OFF - Steve Wright

HELLO GANG

HAVE NOT HEARD FROM MANY JUDGES FOR THE UPCOMING MOUNTAIN LAKE ARROWHEAD COOK OFF SET FOR THIS COMING SATURDAY 8/26

IF HAVE ALREADY QUALIFIED FOR WCCC, COULD USE YOUR HELP

PLEASE LET ME KNOW IF YOU PLAN ON COMING SO I HAVE SORT OF A COUNT

THANKS

STEVE WRIGHT

760-533-1464

chilisteve@msn.com

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Tailgate District Chili Cook off

Join us at a brand new ICS Cookoff!

INTERNATIONAL CHILI SOCIETY

Tailgate District Chili Cook off

Saturday, Sep 16, 2006

To be held at AL HRABOSKY’S BALLPARK SALOON Parking Lot

7^TH & Carre Street (1 block south of stadium)

St Louis, MO

Set up: 8:30 am Cooks meeting: 9:15 am

Cook from 11:00 am -2:00 pm Awards – 3 pm

BENEFIT FOR ANIMAL SHELTERS

The entry fee is: $35 per head cook, membership in ICS ($42 for new members) and 1 gallon of chili. Please bring more if you can. The baseball fans coming down for the game will be HUNGRY and the stray animals need our support!

FIRST PLACE - 2 Airline Tickets to compete in the Red Chili “Last Chance” cookoff at the World Chili Championship Cookof f in

Omaha, NB on Oct. 6, 7, & 8, 2006

SECOND & THIRD PLACE - $100 plus trophy

PEOPLE CHOICE CHILI - $75 plus trophy

Chairperson: Joan Blasé – Contact her at 636-391-9484 for further information

Chief Judge: Jerry Simmons Chief Scorekeeper: Jean Simmons

There will be a country band and line dancing. Alcoholic beverages not allowed on the cook off site. Beverages & food will be available for purchase. Cooks should bring all equipment & ingredients to make that winning pot of chili.

Send your entry & check to: Community Care Event

c/o 2525 January

St. Louis, Mo 63110

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SUNDAY - August 20, 2006

Quartz Hill District - Donnie Gordon Scorekeeper

It was a beautiful day in Quartz Hill. Clear and sunny with a slight breeze (that became a stiff breeze AFTER the cookoff). At George Lane Park you cook on grass and park on asphalt directly behind your booth. Susie Baumberger, Chief Judge works closely with the Lane Park Board who has a different Chairman each year so there are fewer "snags" (never problems) than would be expected with a new Chairman... and Jim the chairman and Dave the Treasurer were wonderful at handling anything that came up or had been missed very quickly. They even had the checks waiting for names when the scoring was done. It was also kinda nice that the Susie and husband Ron Burt could not judge (Susie's sister & niece were cooking) so they were always available for whatever popped up at any given moment and Phil Morosky was his usual whatever needs to be done from scoring to table monitoring/catering. Overall a very nice weekend.

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The winners were:

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Peoples Choice

Phil Lourito (1st time cook who also tied for 6th in red chili)

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Salsa (10 cooks)

3rd Place - Don Hammes

2nd Place - Michele Baumberger

1st Place - Gene Beller

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Chili Verde (7 cooks)

3rd Place - Nibs Waters

2nd Place - Celia "Tootie" Gray

1st Place - Michele Baumberger

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Red Chili (13 cooks)

5th Place - Nibs Waters

4th Place - Paul Laroche

3rd Place - Warren Smith

2nd Place - Gene Beller

1st Place - Mark Sweeney

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Congratulations to all.

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Ted Willard - Sad News Dear friends, I write you all with very sad news. Our good friend Sharon Willard, the CT state cook off chairman who is battling cancer left me a message to call her immediately. When we did, she told me that her loving husband, Ted, passed away last night due to a heart attack. Both Kat and I are devastated by this news. Words can't begin to describe Ted. He was such a wonderful big hearted man that always had a smile for everyone but especially for Sharon. I know that Sharon and her family are going thru an incredibly tough time right now. . Please offer condolences to her by writing her: . Sharon Willard 1 Emma Road East Haven,CT.06512 . Kathy and Michael Freedman The MADS!!

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