COOKS CAME FROM NEAR AND FAR to compete in the Chili Appreciation Society's International (CASI) Virginia Chili Cook off which took place at Veramar vineyards on May 2nd. The annual event determines the Virginia state champion. The top 2 winners qualify to compete in the Nationals that take place in Texas. Twenty-five competitors represented Virginia, Maryland and Pennsylvania.

Jim Bogaty, owner of the Veramar Winery in Berryville, VA and host walked up and down the line of 25 tents with a bottle of his Red and White wine in each hand. Tasting was underway. He knew that people would need a sip or two to the "Heat Off".

Events like this have many micro-cultures and communities. New members are quickly embraced into the mix. Virginia has many of the oldest most popular events, From The Delaplane Strawberry Festival to the Annual Butterfly Count up at Skyline; the goal of each seems to be to have fun. If you happen to learn something or win for your talent or perseverance along the way all the better.

Jim, Della and Justin Bogaty and the rest of their families go out of the their way to make these events memorable. A live band provides great music before, during and after the entire competition. The unique drink of the day, Wineritas, is a concoction that seems to always draw a line at the tasting tent. Hot dogs and soda are plentiful, and Veramar always has a great selection of cheese and munchies to go with a bottle of the "cult like" Chardonnay that seems to be winning more and more medals each year.

Veramar's idyllic location offers a pristine, unspoiled, calm setting which overlooks the foothills of the Blue Ridge. Set up rivaled an army corps of engineers exercise and the precision with which cooks organized their kitchens was impressive. Chili veterans pitched their tents, spread their hot sauce and raised a red pepper windsock above the field of battle. Camping stoves scarred with bumper stickers were fired up and were marched regimentally by each tent.

Contestants take the event very seriously. Heading the 30-pages of rules are the following:

A. CHILI COOKED ON SITE - All chili must be cooked from scratch on site the day of the cookoff. All chili must be prepared in the open (no cooking in motorhomes, etc.).

1. CHILI COOKED FROM SCRATCH - "Scratch" is defined as starting with raw meat. No marinating is allowed. Commercial chili powder is permissible, but complete commercial chili mixes ("just add meat" mixes that contain premeasured spices) are NOT permitted.

2. NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.

CASI is a serious civic organization. Most of the fees collected go to charities. The rules are strict and the event is structured.

Weather played a little havoc as southeastern breezes came in around noon. Really strong gusts tipped over one contestant's tent, along with a simmering pot of chili, which, amazingly, landed up right with the lid still on, and only minimum spillage.

The CASI official came around and placed 2 cups on each contestant's table, one is for the formal entry for the competition. The other is for a "People's Choice" award. Each visitor to the event gets a token and after tasting as entries as you like you leave you token in your favorite's cup.

Dan's "Cowboy Chili" (ode to his football team more than the lifestyle) won first place and the right to represent Virginia on the fateful day in Texas.

There were 25 cooks. I saw them all tasting tent-to-tent down the line. I would think at about taste 13 or so their lips are tingling pretty well. I saw women fanning their mouths frantically and everyone was taking big gulps of water and/or wine to cool it off.

The competition chili entrants (the ones that are actually judged) are diverse. If you are a fan of even mildly spiced food you will appreciate the different recipes. Just don't ask for heat on or in the Chili. You'll get it in spades.

CASI's Virginia State Chili Cook-off championship was to be savored. The all-day event was a world-class chili cook-off, with a few bottles of nice wine and live music that included a female lead singer who performed a pretty decent Janis Joplin.