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WVU-SW-PCE  2009

WVU-SW-PCE 2009

Subject:

Volunteers Needed - Charleston

From:

Jacki Englehardt <[log in to unmask]>

Reply-To:

Jacki Englehardt <[log in to unmask]>

Date:

Thu, 8 Oct 2009 18:13:01 -0400

Content-Type:

text/plain

Parts/Attachments:

Parts/Attachments

text/plain (61 lines)

Come and volunteer for the World's Championship Chili Cook Off on
October 9, 10, or 11. We need people! Please contact me and I will tell
you all about the volunteer opportunities and the hours! Contact me @
[log in to unmask] or (304) 343-5153. 

The 2009 World's Championship Chili Cook Off (WCCC) will be held in
Charleston, West Virginia October 9-11 at Appalachian Power Park. This
will be the first time in its 43 year history that the championships
will be held east of the Mississippi. The event will attract more than
400 cooks from all over the world to crown the top chili heads in the
Traditional Red Chili, Verde Chili and Salsa categories. We anticipate
crowds of 5000 to 15,000 attending the three-day affair!

The WCCC is held over three days and includes a Last Chance Chili Cook
Off on Friday for cooks that have yet to qualify for the World
Championships. On Saturday, cooks compete in the World Championship
Verde Chili and World Championship Salsa competitions. Sunday is
reserved for the top Traditional Red Chili chefs. The event will also
crown champions in the local restaurant and media categories.

The WCCC is produced by the International Chili Society, which is the
largest food contest-festival organization in the world and currently
sanctions more than 200 events annually attracting millions of
attendees. The WCCC is seeking volunteers to help defray the cost of
supporting each cook competing in the World Championships.

We are reaching out to you to consider joining us for this first ever
event for Charleston, WV.

 

 

 

Alison Drain

Development, Donor Relations

 

National Multiple Sclerosis Society

WV Office of the All America Chapter

2 Players Club Drive, Suite 104

Charleston, West Virginia 25311

(304) 343-5153

(304) 343-5154 Fax

 



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