FRIDAY - Sept. 25, 2009

WEST COAST Responds to Jerry Buma

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I want to thank all of you East coast cooks for the helpful hints. Having never cooked very much on the East coast I was trying to decide what to cook. now I have a better idea.

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Loved it

Maud Swick

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No wonder East Coast chili tastes so bad Jerry... You totally forgot to tell everyone about the 3/4 cup of vinegar! Look out, The West is coming.

Be very afraid!

Ron Boisseranc, Ratrod Chili

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Jerry Buma's "Helpful Hints for West Coast Cooks" is a hoot. Even though I am not from the West Coast, Jerry seemed to have forgotten to mention about using "prunes" on the East Coast. It works on the West Coast, and I for one plan on using them on the East Coast. Here in the mountain state of Colorado, we prefer the Sunsweet brand.

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Bob Plager

"The Prune Man"

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THE FUN HAS BEGUN - HUMOR

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Message from Carol

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THE WORLD'S CHAMPIONSHIP IS RECEIVING A LOT OF PUBLICITY WHICH WE WELCOME. AS YOU MAY HAVE HEARD, THE LEARNING CHANNEL, HAS BEEN INTERVIEWING ICS COOKS AND JUDGES, BY PHONE, IN PERSON AND BY VIDEO FOR THE PAST TWO WEEKS. TLC IS THE NETWORK THAT PRODUCES JON AND KATE PLUS 8, DIRTY JOBS, LIVING SPACES, ETC. THEY HAVE A VIEWING AUDIENCE OF OVER TEN MILLION! THE FILMING OF THE WCCC HAS NOT BEEN CONFIRMED BY THE NETWORK, BUT I EXPECT TO HEAR FROM THEM EARLY NEXT WEEK. THEY ARE LOOKING FOR GREAT BOOTHS, CHILI "CHARACTERS" AND SHOWMANSHIP. WE'D LIKE TO GIVE THEM FEATURE QUALITY MATERIAL FOR THIS SHOW. THE CREWS WILL FILM LIVE BEFORE AND DURING THE WCCC. LET'S SHOW THEM WHAT CHILIHEADS AND THE WORLD OF CHILI COOKING IS ALL ABOUT.

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THE ASSOCIATED PRESS WILL ALSO BE AT THE COOKOFF DOING INTERVIEWS. LOCAL CHARLESTON RADIO AND TV STATIONS ARE PLANNING LIVE BROADCASTS FROM APPALCHIAN POWER PARK. PUT ON YOUR BEST CHILI PEPPER OUTFIT AND YOUR SMILES!!

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SEE YOU IN CHARLESTON

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CAROL

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HOLIDAY INN IN CHARLESTON NOTES THAT THEY STILL HAVE MANY ROOMS AVAILABLE

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THURSDAY - Sept. 24, 2009

HELPFULL HINTS FOR WEST COAST COOKS.

By Jerry Buma

Since this is the first time some of you will be cooking on the east coast we would like to give you a few pointers on what the judges from this area look for in a winning pot of chili.

They like the meat to be very inconsistent, large chunks, up to an inch square mixed in with the smaller pieces. The judges like the contrast of very chewy and mushy combined.

They also like large chunks of veggies since they want to know what their eating. Be sure to leave any onions, peppers and garlic [most prefer whole cloves] in easy to recognize pieces. Be sure to allow one clove a garlic for each judge.

As far as consistency goes, the east coast is more into soups than stews so be sure to add plenty of liquid to your turn in cup. What usually works is just 8 or 10 pieces of meat, preferably the big ones so there easy to find, then top off with the veggies and pour in a can of salt free tomato soup to the line and turn in [more about salt later].

Now, the big difference. Spices. Being from the east coast, cumin is not a well known spice or something that is only used in curry so be very careful with the amount you add. Its best if you leave it out completely but if you must use some no more than 1/2 tsp if your using the ground but if your using whole seeds feel free to add up to 3 Tbls. The crunchy seeds go well with the crunchy cloves of garlic. The lack of cumin can be covered up by adding scorching heat archived by adding several scotch bonnet peppers simply cut in quarters again enough so each judge can have a piece along with your kicker. Salt too is another ingredient that differs greatly. Most of our judges are very health conscious so any at all is really too much.

I hope these tips will be of helpful in allowing you to turn in a good competitive chili. No thanks necessary, we're all family.

Serious now.

Have a safe trip, enjoy the ride across the Great Divide and see you all soon.

The East Coast Cooks (just some fun)

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Pure Platinum Chili Cookoff

Sometimes the task of judging a chili coo-off can be over whelming, it can be very difficult to discern the subtle differences between several excellent chili's. The difficulty can be compounded by distractions, and boy, were there distractions at the Pure Platinum Club cook-off in San Diego on September 19. Pure Platinum is a "Gentlemen's Club" near Miramar Marine Air Station, and the charity was the Injured Marines Fund.
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There were twelve teams vying for the generous $1000.00 red chili prize money. Red Brecke and Dave Thomas came out and cooked peoples choice to help the cause.
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Unfortunately, the crowd turn-out was not as high as was desired, but the sponser was enthusiastic about the event and will try again. Claude Covington did his usual outstanding job as Chief Judge as did Kathy Stewart as Head Scorekeeper.

The winners were:
Peoples Choice- Brian Smith (a second time cook and ready for more)
5th Place Honorable Mention - Karen Ray
4th Place Honorable Mention - Mark Hammes
3rd Place - Jim La Tendresse
2nd Place - Charlie Blosfield

1st Place - Russ Barnes
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Mike Stewart

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WEDNESDAY - Sept. 23, 2009

ChiliFest 2009

The West Virginia State Chili Championship

ChiliFest 2009 is in the books and what a great day it was. The beautiful weather brought out a record crowd that at times was impossible to get through. Downtown Huntington at Pullman Square was alive with music, games, contests, ceremony and of course lots and lots of chili. 37 Red Chili cooks, 24 Chili Verde Cooks and 28 Salsa entries made for a very busy Judging Tent. When you included the People's Choice teams from the Huntington community we had well over 60 cooking teams to keep the crowd, estimated at over 25,000, happy and fed. Our People's Choice teams did an outstanding job of raising money for the Ronald McDonald House with loads of different varieties of chili. Our top 10 People's Choice teams alone raised $19,704.00 in sample tickets sold. Together with all the chili teams and chili sold at the Ronald McDonald House tent it looks like over $36,000.00 in chili sample ticket money has been raised surpassing any year so far. Combine that with the 2010 Toyota Camry that was raffled off on Saturday, we will probably add another $36,000.00 to the kitty for a total surpassing $72,000 in gross money raised at ChiliFest. Many thanks to all the teams who traveled far and wide to attend the 26th year of ChiliFest in downtown Huntington. God bless you for all your efforts. Here are our winners this year:

ChiliFest 2009 Winners:

Red Chili Winners:

1st Place: Brian Warmuth, Wheeling, WV

2nd Place: Brad Berkebile

3rd Place: Amy Roberts

4th Place: Carolyn Blakemore, Fairmont, WV

5th Place: Gary Schmeh, Cincinnati, OH

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Chili Verde Winners:

1st Place: Kevin Smmons, Milton, WV

2nd Place: Gail Donovan, Cincinnati, OH

3rd Place: Carolyn Napier

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Salsa winners:

1st Place: Lauren Staley, Nicholasville, KY

2nd Place: David Mallory, Kitt Hill, OH

3rd Place: Rose Warmuth, Wheeling, WV

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Best Booth and Showmanship

1st Place: Bill & Gail Donovan, Cincinnati, OH

2nd Place: Jeff Shaw & Trinity Presbyterian, Huntington, WV

3rd Place: American Health Services, Ironton, OH

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Media Cup Winner: WSAZ

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People's Choice

1st Place: G-Lover Chili Team

2nd Place: American Health Services

3rd Place: Back Door Chili Company

4th place: St. Mary's Medical Center

5th Place: Hillbilly Chili Team

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TUESDAY - Sept. 22, 2009

WANNATOUCHAMA

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Wann What? YES it is that time a year again for the 8th annual Wannatouchama Regional Chili Cookoff in beautiful Apple Valley California on October 24, 2009. Once again will be held at Lions Park South Outer highway 18. Presented by the Rotary club of Apple Valley winners qualify for the WCCC 2010! You will be cooking on beautifully groomed grass with good access to bring your chili gear in for setup. We Love Our Cooks! Free Friday night appreciation dinner for cooks, judges and sponsors 6 to 8 p.m. RSVP by October 16.

Now some more free stuff:

Free Saturday Morning Breakfast 7 to 8:30 a.m. sponsored by the Newton Outpost Café.

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ENTRY FEES

Red Chili $35 & 1gal. of People's Choice

Chili Verde $30 & 1 gal. of People's Choice

Salsa $15

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Now for the really good stuff.

OVER $3500 in PRIZES!

Red Chili $1000 $500 $250

Chili Verde $750 $400 $200

Salsa $100 $50 $25

People's Choice Chili will be judged by ballot.

$300 $200 $100

WOW! Mucho Dinero

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Some more free stuff: If you have an RV there is plenty room for dry camping, I will be there on Thursday!

Really big shots for the day: Chief Judge Capt. Jim: Chief Scorekeeper Miss Donnie: MC Claude Covington: Chairman Kathie Martin and the guy doing all the heavy lifting Tony Inglese. For more info contact Tony 760-243-2495 e-mail address tony@inglesefinancial.com

Proceeds benefit children's literacy programs and teachers mini-grants of the Rotary club of Apple Valley

Capt. Jim

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WCCC Golf

We are currently at 11 players for October's golf tourney. If you want to see the course, you can go to http://www.scarletoaksgolf.com/ They have a satellite view of the course. 1st tee time is now 7:30 am, which helps you Last Chance cooks a little bit. Any questions, contact Paul Whitney at 928-853-1161 or golfnchili@aol.com

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We NOW have 46 "HAT TRICK" Winners.

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Who is going to be a HAT TRICK next weekend ????

Last year we had 47 "HAT TRICK" Winners, maybe a New Record in 2009

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SUNDAY - Sept. 20, 2009

We NOW have 46 "HAT TRICK" Winners.

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Who is going to be a "HAT TRICK" next weekend ????

Last year we had 47 "HAT TRICK" Winners, maybe a New Record in 2009

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Connecticut State Chili Cookoff

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As far as weather is concerned, Saturday was probably one of the top ten days. The morning of the 17^th Annual Connecticut State Chili cookoff started out just that, chilly. But the sun warmed up the air and there was not a cloud in the sky. The cooks and the spectators always look forward to this event. Since the World Championships are only a few weeks away, there are lots of cooks in the Northeast who have not qualified. And those that have qualified got a chance to have their bowl judged in the special "Road to West Virginia" Cup Challenge. We had 25 Red cooks and 8 vying for the WV Cup, some coming from as far away as Hawaii. Then came the spectators. We had a huge crowd supporting the Community Action Agency of East Haven. Sharon Willard has been in charge of this cookoff for as long as Steve and I can remember, and as always, she does a fantastic job and is always running everywhere for everyone. The cooks always support Sharon and the cause, but this year was special because we were honoring one of our favorite Connecticut cooks, Dick Dowling, who died in May. His companion and fellow chili cook, Yvonne Torsiello, was there with pictures of "Doc" and lots of reminiscing. We were thrilled to see her and hope she visits with us more often.

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People's Choice:

Paesano Chili, Paula Cunningham, CT

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Salsa:

3^rd – Marc Frechette, CT

2^nd – Damir Penava, CT

1^st – Rich Omerza, PA

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Verde:

3^rd – Bill Comerford, CT

2^nd – Les Walter, MD

1^st – Kurt Leitner, NJ

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Road to WV Cup:

Tie for 2^nd not broken:

Vicki Tankis, MA

Kim Eckley, MD

1^st – Rick LaFrance, MA

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Red Chili:

Tie for 2^nd

3^rd – Kurt Leitner, NJ

2^nd – Jack Cowell, CT

1^st – Marc Frechette, CT

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This is Marc's first trip to the World Championships.

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Congratulations to all the winners!

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New York State Chili Cookoff

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The New York State Chili Cookoff on Saturday is the last cookoff in the Northeast before the World Championships in West Virginia! This is at a new venue, the Arlington Street Festival, in Poughkeepsie, NY. Sponsored by the Arlington BID, this festival has been a huge success and they are thrilled to have the NY State cookoff this year. The site will be on Raymond Ave (NYS Route 376), just north of Vassar College. There will be lots of vendors, kids activities and of course, music. We hope to make this cookoff a fixture at this event. So if you haven't qualified, or even if you have, come to beautiful Poughkeepsie on the Hudson River and the New York State Chili Cookoff on Saturday, Sept 26.

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If you have any questions, please contact Steve Falkowski at 845-227-2425. Evenings are best. Check out the Arlington BID web site, http://arlingtonbid.org.

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RHODE ISLAND STATE CHILI COOKOFF

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Chili Cooks,

Mark your calendar NOW for the 2nd Annual ICS Rhode Island State Chili Cookoff.

Feb. 27,2010 you'll be cooking inside at the famous Rhode Island Convention Center.

Rhode Island is beautiful anytime of the year...and during the winter is no exception. Just ask the 55 cooks that joined us last year.

We will be announcing our hotels and website for the event in the coming weeks.

We plan on having a big welcome party for the cooks and VIP's on Friday night and hope that you join us.

As always, if we can help with anything, please let me know.

http://www.chilicookoff.com/event/Event_Display.asp?EventID=2611

Michael Freedman
860.749.4786 Home/Office
www.chilict.com
"Age wrinkles the body. Quitting wrinkles the soul."
Douglas MacArthur

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Golf Tourney at the 2009 WCCC

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There will be a golf tourney this year at the WCCC. With the late start cooking on Friday, we will be playing Friday morning at Scarlet Oaks Country Club in Poca, WV, about 25 minutes from downtown Charleston. First tee time is at 7:40 am, anyone cooking Last Chance will get to tee off in the first group. Cost $33.00 a player. Winning team is announced from the stage on Sunday. Please contact Paul Whitney if you are interested. We currently have space for 12 players, but can add more if given enough time. 928-853-1161 or golfnchili@aol.com

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If you have articles for posting to Dicks Chili World BLOG, they can be emailed to GWTWChili@gmail.com

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