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Famous Flamethrower's High Altitude Chili Cookoff Weekend

Costumed chili chefs compete in this regional cook-off for the state title and the opportunity to represent the Rocky Mountain region in the World Chili Cook-off.  Top prizes will be awarded for Most Creative Chef, Best Red Chili, Best Green Chili, and Best Salsa contests.  A portion of event proceeds benefit the National Sports Center for the Disabled (NSCD). Sponsored by Coors and Coors Light.   This is a free event open to the public.  The cookoff will be located at the base of Winter Park Resort ski area in the plaza.


Categories include:

Rocky Mountain Regional Chili Cookoff, Saturday, August 11

ICS Red

ICS Green

ICS Salsa

Guac Off- Guacamole contest

 

Colorado State Chili Cookoff, Sunday, August 12

ICS Red

ICS Green

ICS Salsa



WE NEED JUDGES!!!!!

Not Cooking?  Want to taste some seriously good chili, salsa and guac?

Email PMccarthy@winterparkresort.com or call 303.316.1689 for more information.



Dates:

Aug 11, 2007 - Aug 12, 2007

Time:


Schedule for Saturday and Sunday

AM

7:30-9:00 Set-up and Registration

9:00 ICS Salsa assembly may begin

9:45 Cooks Meeting in Plaza-mandatory (head Judge)

10:00 ICS Traditional red preparation/cooking begins

ICS Chili Verde preparation/cooking begins

11:00 NEW THIS YEAR- GUAC OFF- Guacamole Judging



PM

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, 2:00). "Taste Tickets" will be sold to guests at the Cookoff entrance. Taste tickets are 2 for $1 and sampling will begin at noon.




Location:


Base of Winter Park Resort ski area in the plaza.

Policies:

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 Had Judge.  Consult www.chilicookoff.com for official ICS rules.


Cooks must bring their own cook stove, 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 of chili or 32 oz. Salsa.  Preparations of additional "sampling" chili (2-3 gallons) is requested to allow for sale of public "taste tickets."  Chili given out to sample can contain beans.  Sampling cups and spoons will be provided to each booth by the event organizers.




Salsa and Open division cooks may bring pre-prepared or "doctored up" chili's or salsas to be submitted to the judging panel.  All winners will be determined by the official judging process as outlined by the ICS.

 

Note: The Guac-Off (Guacamole contest) 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.  1st place ICS cooks will advance to the World Championship Chili Cookoff (WCCC).



PRIZES

Cash and trophy prizes will be awarded to 1st thru 3rd places in each division. 

 

WE NEED JUDGES!!!!!

Not Cooking?  Want to taste some seriously good chili, salsa and guac?

Email PMccarthy@winterparkresort.com or call 303.316.1689 for more information



Reservation Info:


Check back soon to download entry form
and details.

QUESTIONS

For event details, call 303.316.1689 or e-mail PMccarthy@winterparkresort.com
For more information and a free lodging quote,