MONDAY - Jun 14, 2010

27th Annual Route 66 Regional

.

Yes, it was cold, at least for Flagstaff in June. Valley newspapers and Weather.com had been predicting rain and cold all week, so the Phoenicians stayed away in droves. Well, the rain and wind never came, we had gallons of restaurant chili to supplement the cook's PC chili and the cooks we had, from the Atlantic coast to the Gulf coast to the Pacific coast and the mountains and valleys in between put on a great show. There was chili served from 11 am to 4 pm and some great winners for the day. We had a great cooks dinner on Friday night at Salsa Brava restaurant in Flagstaff, enjoyed by many of the contestants and judges. Move in time Saturday morning went the smoothest it has gone in years. In the end we had 13 reds, 7 chili verdes and 11 salsas competing for the right to represent at the WCCC in Manchester, NH this October. Bob and Louise Dinneweth did their usual great job as Chief Judge and Scorekeeper,ably assisted by Bob and Kathy Plager, Pete and Nicole Caimi and the many judges who volunteered their time and taste buds. We had some great winners this year and here they are.

.

Best Booth - Steve Wade, Ft. Mohave, AZ

.

Peoples Choice - LeeRoy Watson, Pine, AZ

.

Salsa

3rd place - Susan Hyden, Phoenix, AZ

2nd place - Mike Herrera, Mesa, AZ

1st place - Steve Wade, Ft. Mohave, AZ

.

Chili Verde

3rd place - LeeRoy Watson, Pine, AZ

2nd place - Mike Ford, La Mirada, CA

1st place - Domino Ireland, Raleight, NC

.

Red Chili

5th place - Al Henry, Lakewood, CO

4th place - Don Cullum, Spring, TX

3rd place - Susan Hyden, Phoenix, AZ

2nd place - Kevin Foley, Galveston, TX

1st place - Mick Joplin, Camp Wood, TX

.

.

.

5 Alarm Mountain Madness District

.

The weather was awesome, the crowd was great, and the location was more than any chili cook could ask for. The 1st time 5 Alarm Mountain Madness District Cookoff was held at the Nemacolin Woodlands Resort in Farmington Pennsylvania. Friday had a relaxed cooks reception at the ski lodge. There was lots of very good food and beverages on hand and a lot of friends got time to catch up and relax. I have to tell you it was kind of cool to wake up on the cookoff day to the sounds of lions (yes live lions) roaring. I looked out my bedroom window a saw Zebras (yeah the black and white striped horse type) The cook off was held out side of the adventure center wich is on top of one of the many mountains of the Laurel Hightlands of Pennsylvania. It was attended by cooks from North Carolina, Michigan, Ohio,Kentucky Maryland, Virginia, Pennsylvania just to name a few . The weather held out until after the announcements wich was perfect. With the door wide open for Regional Status next year, this is one of those can't miss cook offs. The activities include Golf 2 18 hole courses, Trap, Skeet and Sporting Clay courses, a full service spa, zip lines, ropes courses tons of childrens activities, a shuttle service that drove you any where on the 2000 + acre resort, and alot more. The food ranges from 5star/5 Diamond gourmet to Barbeque and Pizza. The coordinator Ashli Mazer and her staff thought of everything to make cooks, vendors, and most importantly the public have the most enjoyable experience. Proceeds benefitted the Farmington PA Fire dept. Now to the winners.

.

Salsa 18 Entries.

.

3rd Kelly Mulligan (Speedway Chili) Kentucky

2nd Chuck Hoff (Dragons Breath Chili) Ohio

1st Faye Mulligan (Mulligan's Pot O' Gold Chili) Kentucky

.

Verde 14 Entries

.

3rd Matt Bush (Greenwood Chili) West Virginia

and tied for first.

2nd Faye Mulligan (Mulligans Pot O' Gold Chili) Kentucky

1st Richard Steinart (Pop Pop's Pyrectum Chili) North Carolina

.

Red 28 Entries

.

3rd Terry Van Lehn (T-Bonz Chili) West Virginia

2nd Laurin Staley (Belle's Chili by Laurin) Kentucky
1st Janie Bauer (Ragin Cajun Chili) Virginia

.

Thanks to everyone who came ou to support Kim and I in our first go round as Chief Judge and Scorekeeper. And Congrats to every one cooked there wasn't a bad bowl out there.

.

.

.

GREAT LAKE TAHOE #1 & #2

.

The Tahoe-Douglas Rotary club remembered the great times we had in the past when the High Sierra Cookoffs were at Lake Tahoe and they wanted them back. On June 12 & 13, we had back-to-back first time District cookoffs at the Mont Bleu in South Lake Tahoe in conjunction with a Craft Fair. The weather on Saturday was a little cool with pretty strong wind gusts and Sunday was much warmer and calmer. Hopefully as this cookoff grows, we will increase the number of cooks.

.

Saturday

Salsa: #3 Bobby Santos - #2 Shad Ward (1st Time cook) - #1 Suzy Decker

.

Verde: #3 John Jepson - #2 Dora Jepson - #1 Bobby Santos

.

Red: #3 Steve McIntire - #2 Susie Decker - #1 Sonny Allen

.

Sunday

.

Salsa: #3 Paula Nesbitt - #2 Barbara Beaver - #1 Bobby Santos

.

Red: #3 J R Knudson - #2 Susie Decker - #1 Bobby Santos

.

Quite a day for Bobby Santos who has not been cooking for a long time. He's from the Sacramento area and I think we will hear much more from him in the future.

.

I want to thank Dionne Cooley for her help as Chief Scorekeeper as well as Skip and Dave Hipskind as well as all the cooks and judges.

.

Fritz Rubins, Chief Judge.

.

.

.

Knights of Columbus,

.

St. Rose of Lima,

Simi Valley, CA

.

What a beautiful day - the weather was perfect for a chili cook-off. This is a small district that draws 1000's of people. There was alot of different things to do - something for the kids, shopping for the Moms, and cars for the Dad's, and of course Chili for everyone.

.

Joel & Bev Erickson have been the Chief Judge & Head Scorekeeper, of this event (I think from the beginning) with the help of several of their friends, everything ran smoothly.

.

Only 2 contests

.

Salsa –

1st place only & it went to Sylvia Rasey

.

Red Chili

3rd Place Steve Crawford

2nd Place Ken Brown

1st Place Tish Crawford

.

Congrats to all the winners

.

.

.

COOK'S CORNER

.

JUNE 26, 2010

We hope to see all of you cooks at the Cook's Corner's Cookoff on June 26th.

Entry fees are $35.00, $25.00 and $15.00 plus 1 gal PC.

Prize money is Red $500.00, 300.00, 200.00

Green $300.00, 200.00, 100.00

Salsa $100.00

PC $100.00

.

Also, if you are already qualified please come out and help us with the judging.

Hope to see you all there.

.

Don Hammes and Bobbie Gaul

.

.

.

MAINE BACK TO BACK
.
Hey Cooks....
.
We now have TWO cook-offs in Maine on one weekend, August 28 & 29. Maine State is Saturday, August 28 in Wells, ME and the Southern Maine Regional at the Scarborough Downs raceway in Scarborough, ME on Sunday, the 29th. The two cook-offs are not one event in that The Wells Chamber of Commerce is hosting Maine State, as usual, while Bill Noonan has set-up the Regional in Scarborough. The two events are only 25 miles apart. Bill is working on lodging halfway between the two sites....perhaps Saco or Biddeford.....12-13 miles either way to each cook-off. While up there for ME State, the Regional is only minutes away. Why not do them both?
.
This link is from last year's Maine State event....they haven't updated it yet, but it will give you some input as to what's in the area. The contest is at Wells Junior High, same as last year. http://www.wellschilifest.com/ .
.
The new Regional is as on the attached flyer. Bill Noonan can be reached at caldwellcountychili@yahoo.com .
.
Hope to see everyone at both events. It's great to have another chance to qualify for the WCCC in Manchester.
.
Joe

.

.

.

Bailey's Bar & Grill

.

District Cookoff

July 24th 2010 Saturday

.

This is a first time cookoff and a chance for some cook to complete their 2nd District Win and a spot in the World's or a chance for someone to win a spot in the Last Chance Cookoff (and save $100.00 on the buy-in).

The folks at Bailey's are a fun bunch and are working real hard to put on a good show.

Bailey's is in Yuciapa Ca. not far off the 10 freeway. Exit Yuciapa Blvd and travel to 14th Street and turn right and your there. It looks like you will be able to park where your cooking. That is the plan right now.

Prize money is $300.00 for first, $200.00 for second and $100.00 for third with trophies.

Entry fee for red is $30.00+1 gal. p/c

Salsa pays $100.00 for first only

Entry fee for Salsa is $15.00 + 1qt.

.

People's Choice pays $300.00 for first only. Please bring extra p/c as it does pay well.

.

Chief Judge is Mike"Ughlee" Austin

Chief Scorekeeper is Allene Macklin

.

We are looking for cooks and judges

.

.

.

MAIN STREET TEHACHAPI CHILI COOKOFF

.

Only 6 Days to go

.

Come One, Come All

.

So far the count looks good for Red & Verde - but we need a few more Salsas - so please contact me (Barry) if you will do Salsa

.

Judges are always Welcome

.

This is a GREAT event right on Main Street

.

June 19, 2010

.

All events qualify for World in N.H.

.

Red - Entry $35 + 1 Gal.

1st $500

2nd $300

3rd $100

.

Verde - Entry $25

1st $300

2nd $200

3rd $100

.

Salsa - Entry $10

1st $100

2nd $50

.

Please apply on line or contact, Michelle Vance (661) 333-5932, mainstreet93561@sbcglobal.net or Barry Steinberg (818) 887-1467, ripchili@sbcglobal.net

.

.

.

============================

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

============================