SUNDAY - Feb 8, 2009

First Rhode Island State Chili Cookoff

If you are cooking at the RISCCO and plan on staying at the Best Western - The Mainstay Inn,which is our host hotel please consider the deadline for discounted rates.

You should make your reservations no later than 2-14 to receive the "Chili Cooks" rate of $68 a night (plus tax).

It's a great place and we will be having our cooks welcome party there on 2-27 from 6-8 p.m.

Please go to http://book.bestwestern.com/bestwestern/productInfo.do?propertyCode=40002 for the hotel's contact info and a view of amenities.

Thanks and see you at the end of February.

Michael Freedman

Chairman

First Rhode Island State Chili Cookoff

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Jim Miller Update

I just wanted to give you the latest info. about Jimmy.
On Thursday he had the ICD put in and all went well! Today (Saturday) he got
to go home. So if you or anyone else want to contact him ie is back home in
Lake Ariel. 570-698-1440
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Scott Miller

Via Mad Mike

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South Florida Back-to-Back Regionals

– Bad News/Good News

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First the Bad News (for those that had not yet heard).

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As I answered to many cooks who sent me inquires about our annual Back-to-Back South Florida Regional Cookoffs, the Rotary Club in Key Largo had to cancel the events because the location where they were held was in foreclosure (foreclosure in South Florida?... Shocking! Shocking!), the bank would not let them use it and they had not been able to secure an alternate site. I also mentioned that efforts were ongoing to find a substitute site/sponsors/etc.

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I can now report the GOOD NEWS!

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Not only are the Cookoffs back on, but we have a great (and experienced) Chairman and Staff, outstanding sponsors, a terrific venue, and lots more. The only downside is that the traditional dates had to slide (this weekend, as a matter of fact); it was simply impossible for the organizers to get everything lined up – many of you that have been involved with putting on a cookoff (never mind two), know full well the amount of planning and effort involved…it doesn't just happen.

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The new dates are April 25^th and 26^th. The new location is the Acreage Community Park in Loxahatchee FL – this is in Palm Beach County, just West of Palm Beach. This is the same site, plus the same organizers, of last year's outstanding, first-time cookoff - "Acreage Music and Chili Fest".

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Those of you who participated can attest to the success of that cookoff; those that did not, please check out http://www.acreagechilifest.com/ and click to see the video of last year's event…it will not only give you a real good feel for the cookoff, but also for the professionalism of the organizers.

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Now to the cookoffs. In speaking with the Chairman – Robert Trepp – this year you can expect not just the above, BUT ORDERS OF MAGNITUDE MORE!

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To list just some of what is already de facto:

CBS Radio is on-board as one of the major sponsors; they have committed to a minimum of 500 spots on three (3) radio stations – think we had a big crowd last year?

The entertainment will include known "National Acts"

The "Chili Chicks" dancers will (naturally) be there again

Many of you saw them perform at "Chiliblast" (Florida State Cookoff) this past November

For those of you that have not seen them, click on the related video "Chili Chicks" just to the right of the previously mentioned Acreage Music & Chili Fest one; or else go to: http://www.youtube.com/watch?v=Yell258Iq3Q&feature=related

There will be a Headquarters Hotel with special rates

There will be a Friday night cooks/judges/sponsors party

Lots more

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The names of the cookoffs will be "Acreage Music & Chili Fest – Acreage Regional" and "Acreage Music & Chili Fest – Chili Chicks Regional".

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For those of you already saying: "when I win, those names will never fit on the Booth Banners at the WCCC", worry not; it is all taken care of (and cleared with Vickie). The banners will read: "AMCF – Acreage Regional" and (naturally) "AMCF – Chili Chicks Regional"…by the way, there is talk ongoing among the powers that be, for the "Chili Chicks" to be at the WCCC and perform.

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Well guys and gals, I am convinced that we are looking at a couple of new "Tier One Class, Qualifiers". It is now up to us to support them and help make them a success.

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The April weather in South Florida is still beautiful; you've got several airports to chose from – Miami (MIA), Ft Lauderdale (FLL), and West Palm Beach (PBI) - with Southwest serving the last two. If you want to extend your vacation (in addition to two shots at the WCCC), Palm Beach is great, Orlando (Disney World) is 2 hours & 40 min away by car and Key Largo is 2 hours & 20 minutes – the last are also meant to get you "geographically located"; in addition, we can use the visitors.

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Even if you've already got your "Hat Trick" in hand, come anyway and perhaps do "People's Choice"; for sure help us judge. If you're not cooking (other that Peoples' Choice) and would need a stove plus pot, let us know; I'm sure we can come up with them.

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Well, that's it for now. As more develops, I'll keep everybody informed; however, above all, really hope to see a lot of you there,

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Sergei

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Copperstate & Valley of the Sun Regionals

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Greetings from Ahwatukee!!!

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I hope everyone is doing well and in the mood to cook some chili!! We are hosting the Back to Back Copperstate Regional and Valley of the Sun Regional cook offs again this year on March 14 and 15th in our lovely Ahwatukee Park. We will again have security on site Saturday night so cooks can leave their tents and belongings instead of packing it all up and setting up again. What a deal!!! Entry fees are $35 for Red, $25 for Green, and $15 for Salsa. If you need tables, chairs or canopies they are available for rent. A table plus 2 chairs is $10 and a canopy is $15 for a two-day rental

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This year we are adding more attractions for Saturday and Sunday such as amusement rides for the kids, pizza, mexican food, brats, two great bands and BEER and WINE during the event. The Farmer's Market will join the event on Sunday.

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As far as lodging, I just spoke with a representative from Extended Stay American (1.22 miles from our location) and she gave us a great, great, deal especially during this peak season. This is a 1 bedroom suite with a kitchen for only $56.99 per night. This is a terrific deal. It is a nice, clean hotel and very close to our facility. To get this deal you need to book before February 14 and tell the booking agent that you are with the International Chili Society. She has blocked off 20 rooms as of today. Their address is 14245 S. 50th St., Phoenix, AZ 85044 and phone number is 480-785-0464. If you have any problems with the reservation, ask to speak with Milijana. She is the one I spoke with about this group rate.

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I look forward to seeing everyone back this year!! You guys are a FUN GROUP.

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Please do not hesitate to call or email me with any questions. Please pass this information on to anyone you might think would be interested in our cook offs.

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Have a great day!!!!

Susan Hyden

Cook Off Chairman

480-893-1942

shyden@ahwatukeehoa.com

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SNOWMASS/ASPEN B2B REGIONALS, JN 5 & 6:

For about five years the fine folks in Snowmass continue to ask what they can do to improve their event and every year they improve the cookoff.

Here's a sampling of this year's event and some important enhancements:

1. B2B Regionals, June 5 & 6 (yes, that's a Friday and Saturday). All winners advance to World's. Over $5,000 in prize money! $1,000 each day for red and $500 for Verde. More cash/trophies for second and third. NOTE: Friday will be a late turn-in (5:30 PM, red) so you will be able to drive up in the AM.

2. The ICS cooks this year will be in the Village Mall and sheltered from the wind! No more dirt! We'll be able to park in the reserved lots near the event and have loaders to help us set-up.

3. Quality entertainment both nights and each head cook gets two tasting/concert wrist bands for both days. These are valued at $100 each.

4. More beer to sample than ever! Over 90 brewers and up to 200 to try including European and exotics this year; sampling included with your wrist band and we'll have a dedicated cooks' keg.

5. Doug and Donna Sovern have accepted the invitation to manage the judging duties this year.

6. Deep discounted rooms for cooks

More details in late March.

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