Famous Flamethrower s High Altitude Chili Cookoff Entry Form Please PRINT or TYPE a separate entry form for each cook. Return completed forms by mail or fax ASAP. Chili/Booth Name: Cook s Name: Last first Mailing Address: Street City State Zip Email: Phone Number: ICS Membership #: Enter me in the following divisions: SATURDAY- Aug. 20, Rocky Mountain Regional SUNDAY- Aug. 21, Colorado State ICS Traditional Red $30 ICS Traditional Red $30 ICS Chili Verde $20 ICS Chili Verde $20 ICS Salsa $15 ICS Salsa $15 Fraser Valley Guac-off $10 One 8-Ft. table $10 One 8-Ft. table $10 Note: table fee waived Sun. if rented Sat. $-0- Note: Cooking/booth spaces will be 10 x 10. Some covered areas will be available on a first-come, firstserve basis. Please note here if you will be bringing your own pop-up tent? yes no TOTAL ENTRY FEES ENCLOSED FOR THIS COOK: If faxed, total amount will be due at registration. $ LIABILITY RELEASE AND ANTI-WHINING DISCLAIMER I agree to abide by the rules of the Winter Park Resort chili cookoffs and those governing this ICS event. I further agree to accept the directions of cookoff coordinators and the Head Judge. By signing below, I hereby release the Winter Park/Intrawest Corporation, sponsors, cooks, judges, and volunteers from any and all liability that may result from my participation in this event. I understand that no weapons are allowed on the festival grounds and children and pets should be leashed. And, regardless of outcome, I will offer constructive suggestions. Above all, I will not whine. Agreed to on this day of, 2011. Signed: Make checks payable to Intrawest/Winter Park Operations Corporation. Mail completed entry form to: Winter Park Resort, P.O. Box 36, Winter Park, CO 80482, Attn: Chili Cookoff or Fax 970.726.1572.
The Winter Park Famous Flamethrower s High Altitude C Chili Cookoff Weekend Rocky Mountain Regional Chili Cookoff, Saturday, August 20, 2011 Colorado State Chili Cookoff, Sunday, August 21, 2011 SCHEDULE OF EVENTS EACH DAY A.M. 7:30-9:00 Set-up and Registration 9:00 ICS Salsa assembly may begin 9:30 Cooks Meeting in Plaza mandatory (head judge) 10:00 ICS Chili Verde (green) preparation/cooking begins 10:00 ICS Traditional red chili preparation/cooking begins 11:00 Fraser Valley Guac-off judging begins (Saturday only) P.M. 12:00 ICS Salsa judging begins 1:00 ICS Chili Verde (green) judging begins 2:00 ICS Traditional Red division judging begins 4:00 Awards Ceremony - all divisions Note: Public sampling will begin, once samples have been submitted to the judging area in each division (12:00, 1:00, and 2:00). Taste Tickets will be sold to guests at the Cookoff entrance.
OFFICIAL RULES All cooks are responsible to be aware of, and follow all ICS rules. Failure to follow official ICS rules may result in disqualification by the Head Judge. Consult www.chilicookoff.com for official ICS rules. Cooks must bring their own cookstove, ingredients and utensils. No pre-cooked ingredients are allowed in ICS Traditional Red or ICS Chili Verde entries with the exception of canned/bottled tomatoes or sauces. No beans or fillers are allowed in ICS entries. Cooks are required to prepare a minimum of (1) gallon chili or 32 oz. salsa. Preparation of additional sampling chili (2-3 gallons) is requested to allow for sale of public taste tickets. Chili given out to sample must contain beans. Sampling cups and spoons will be provided to each booth by the event organizers. Salsa and Guac-off division cooks may bring pre-prepared or doctored up salsas or guacamole to be submitted to the judging panel. All winners will be determined by the official judging process as outlined by the ICS. Note: The Fraser Valley Guac-off is not a sanctioned ICS event it s for bragging rights and creative, experimental chefs only. This event weekend is a fundraising effort to benefit The National Sports Center for the Disabled (NSCD). SANCTIONED EVENTS Both of the Winter Park cookoffs are officially sanctioned by the ICS. 1 st place ICS cooks will advance to the World s Championship Chili Cookoff (WCCC), October 1-3, 2011 in Manchester, New Hampshire. Each cook must be a registered member or the ICS with an official ICS # in order to participate in all ICS sanctioned events. Visit www.chilicookoff.com to register. PRIZES Cash and trophy prizes will be awarded to 1st through 3rd places in each division. JUDGES Winter Park is home to some of the biggest chili fans and experienced judges in the region. But there s always room for more. If you are unable to participate as a cook, or know interested chili fans that would like to judge, please direct them to contact Brian Bishop at the number listed below. Head Judge, Bob Plager and Chief Scorekeeper Kathy Plager will be on board to ensure an expertly-run judging room. QUESTIONS? For event details, call 970-726-1565 or e-mail bbishop@winterparkresort.com REGISTRATION ON LINE You can download extra registration forms on-line at: www.winterparkresort.com
Famous Flamethrower s High Altitude Chili Cookoff August 20 & 21, 2011 COOK S INSTRUCTIONS Official Event Schedule (both days): A.M. 7:30-9:00 Set-up and Registration 9:00 ICS Salsa assembly may begin 9:30 Cooks Meeting in Plaza mandatory (head judge) 10:00 ICS Chili Verde (green) preparation/cooking begins 10:00 ICS Traditional red chili preparation/cooking begins 11:00 Guac-off judging begins (Saturday only) P.M. 12:00 ICS Salsa judging begins 1:00 ICS Chili Verde (green) judging begins 2:00 ICS Traditional Red division judging begins 4:00 Awards Ceremony - all divisions Note: Public sampling will begin, once samples have been submitted to the judging area in each division. Taste Tickets will be sold to guests at the Cookoff entrance.
All cooks please remember... 1. Keep each judging cup clean (stash it away in a clean, safe place until you need it). A damaged or soiled cup may be considered a marked entry and may be disqualified at the discretion of the Chief Judge. If you need a replacement cup, bring the damaged one to the judging room to get a new one. 2. Be sure to put your entry in the correct cup. If you have more than one entry, here s how to tell which is which (numbers are written on the bottom of the entry cup)... Traditional Red: your team # (100# s) printed in red ink on the bottom Salsa: your team # (200#s) printed in blue ink on the bottom Chili Verde: your team # (300#s) printed in green ink on the bottom Guac-off: your team # (400#s) printed in black ink on the bottom 3. Make sure you put the correct entry in the correct cup using the corresponding colors/#s on the bottom. 4. Be sure to fill the judging cup to within 1" of the top to bring for judging! You ll be sad when your entry makes it to the finals competition if there isn t enough product for the finals judges to taste. 5. Be sure to turn your entry in on time!!! A late entry will be disqualified at the decision of the Chief Judge. YOU must bring your entry to the door of the judging room. How to find out what the judges thought of your entry: Following the announcement of the winners, all cooks are welcome to come to the judging room to review the judges ballots for comments about the chili or salsa and to see the scorekeeper s tally sheets from the judging. Please keep in mind that because of the security system used to keep the judges from knowing the identity of the cooks, another number (different from your team number) is assigned to each entry when it is placed on the judging table. This is the number by which the judges know your chili, so you must determine this Judging Cup # in order to correctly find your scores and the judges comments about your entry. On behalf of Winter Park Resort and the National Sports Center for the Disabled (NSCD), thank you for supporting this event, now in its 32 st year! Have a great time meeting the other cooks; enjoy the entertainment and good luck. Brian Bishop Bob Plager
Events and Sponsorship Coordinator Head Judge