MONDAY - May 11, 2009

Murrieta Old West Regional Chili, Grub & Brew Roundup

May 9, 2009

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The weather couldn't have been better for the first chili cookoff at this venue, which was formerly the Romoland regional cookoff. The cooks set up on the street surrounding a large grass area where there were many vendors, games, and a large beer garden. Local restaurants also competed in several food categories. We were told that they went through 40,000 tasters cups in the first few hours and had to purchase more and the cooks passed out all of their peoples choice chili to a large public crowd.

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There were some great country bands who were competing to open for a Tommy Cash concert in October. Kurt Peck, the chairman had only 2 helpers to arrange everything for this event and they did a fantastic job for their first time organizing a sanctioned chili cookoff. The consensus of the cooks was to have it back again next year (as long as there are some restrooms a llittle closer!)

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A big thanks to Allene Macklin as chief scorekeeper and her fantastic helpers Mary Ellen Weber and Ellen Dyer. Also many thanks to Dennis Macklin for keeping the judging area organized and to Armando and Patty Sanchez, Barry and Sylvia Steinberg, Mike and Tony Austin and everyone else for their always welcome and appreciated assistance.

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Thank you to everyone who came out to judge, cook and support this cookoff and a special thanks to Claude Covington for always being there to MC. He also took over counting the people's choice tickets which the scorekeepers truly appreciated.

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And, here are the results.

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People's Choice (this was a combined ICS and open competition with 25 booths serving chili)

3rd place honorable mention – Karl (Smitty) Smith

2nd place honorable mention – Mark Hammes

1st place - Patrion Mortgage Company

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Chili Verde – 8 cooks - very close!

3rd place – Jodi Wiseman - 17 pts

2nd place – Mark Hammes - 18 pts

1st place – Mike Stewart – 19 pts - qualifies for 2009 WCCC

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Red Chili – 20 cooks - very close again!

5th place honorable mention - Red Brecke

4th place honorable mention - Karl (Smitty) Smith

3rd place – Charlie Ward (all the way from Idaho) - 15 pts

2nd place – Bill Ray – THIS IS HIS FOURTH 2ND PLACE! - 19 pts

1st place – Nibs Waters – qualifies for 2009 WCCC - 20 pts

Unfortunately, Nibs was not feeling well and Mary had to take him home before the announcements.

Mark Hammes accepted for Nibs and will give him the prize money and trophy

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I hope to see you all there next year. It should be even better!

Bob Dyer – Chief Judge

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Route 66 Regional

The 26th edition of the Route 66 Regional will be held on June 13 at beautiful Thorpe Park in Flagstaff, Arizona. Just a reminder to those of you coming up the mountain. Please bring your weights for your pop ups, they are required. So is a health permit form either where you live or from Coconino County, available for $18.00 at http://www.az-hospitality.org/food/ and it's good for 3 years. Just one person in your cooking tent has to have one. Also, have to have the 3 station wash area, soapy water, rinse water, bleach water. I supply the bleach test strips. Cooks, judges and friends of chili dinner on Friday night at 6:30 at Salsa Brava restaurant at 2220 E. Route 66. Look forward to seeing you all here!

Paul Whitney

GolfNChili@aol.com

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Clarksville Missouri Regional

June 6th

Riverfront Park

Clarksville, Mo. 63336

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Travei scenic byway to Clarksville Mo.

Cookoff June 6th

For additonal Information

lwblakey@sbcglobal.net

It's a great place to :Touch the Mississippi River"

We have a golf course. If you want to come early or stay late

Also 7th is the 1st Annual JEFF JAM

Benifit for Liver Foundation to be held at the Appleshed.

Great Music all day

Jeff was a local who passed away with NAS (nonalcoholsyrosis)

Wonderful music and tribute to his life.

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Smokin' in the Valley Regional Chili Cookoff Canaan Valley Resort Davis, WV - May 16, 2009 . We're desperately in need of cooks if we're to keep the Regional status of this Cookoff. This is a very nice Cookoff at a beautiful Canaan Valley Resort in the scenic mountains of West Virginia. The people at the Canaan Valley Resort go out of their way to see that the cooks have everything they need to make this a great Cookoff. Table & chairs are provided under a covered outdoor pavilion. So please get in touch with David Cooper ASAP and join us great Cookoff you won't regret it. . The event will begin with a camaraderie-generating Friday evening cook's party. Saturday activities will take place in the covered outdoor pavilion at Canaan Valley Resorts lodge. The cookoff will begin at 10:15 a.m., following a 9:30 a.m. cook's meeting. The awards ceremony will take place around 4:15 p.m. . Canaan Valley Resort State Park, by Guest Services, Inc. is a 250-room lodge that is a Mobil Three Star Rated property. In addition to the lodge rooms, the resort boasts 23 cabins and cottages and 17,500 square feet of conference space comprised of 12 meeting rooms. You can access the Re sort's web site at www.canaanresort.com. Chili Verde Salsa Entry Fee $35.00 /MBR $85.00 /Non-MBR 1 gal in addition to entry /PC Entry Fee $20.00 /MBR Entry Fee $20.00 /MBR Prizes 1st - 500.00 2nd - 300.00 3rd - 150.00 Prizes 1st - 100.00 Prizes 1st - 100.00 People's Choice 1st - 100.00 MBR=Member, Non-MBR = Non-Members, PC = People's Choice . David Cooper HC 70 Box 330 Davis, WV 26260 304-642-2677 cooperd@canaanresort.com . Chuck Hoff

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