CCC Members Sweeped Gnarly Head Wine Rippin’ Rib Royalty and
Nikki Norman was named the 2009 Grand Prize Winner

The summer of 2008 launched the inaugural Gnarly Head Rippin’ Ribs Contest. A field of 250 entries were evaluated and narrowed to a top ten by Phillip Patrick a TN-based Memphis Barbecue Association cook team member and judge. The top ten entries from men and women throughout the country were grilled by Phillip and his cook team and rated to determine the cook-off finalists (a.k.a. Rippin’ Rib Royalty) for the 2009 Cook-off. After tasting ten entries the top three finalists were CCC members Elizabeth (Liz) Bennett; Mill Creek, WA, Lisa Huff; Clive, IO and Nikki Norman; Beverly Beach, FL and Milton, TN.

In March 2009 the Rippin’ Rib Royalty was treated to a $7,500 (5-day / 4-night Gnarly adventure) for themselves and one guest. Guests included Liz’s husband Michael, Lisa’s husband Michael and Nikki’s friend Pam Brower from Corpus Christi, TX. Contestants and their guests arrived in Sacramento on Wednesday, March 18th and each was met by a driver with a private car. Scenic views were enjoyed in route to the Silverado Resort in Napa, CA. Upon arrival contestant welcome gifts included $750.00 in American Express gift cards, vouchers for meals at both resort s, a Riedel merlot wine decanter, apparel with the Gnarly Head logo, miscellaneous items and Gnarly Head wines. For two nights contestants and their guests stayed in one-bedroom suites with full kitchens, dining areas and wood burning fireplaces in their living rooms.

A welcome dinner was held in Napa at the Piccolino’s Café where contestants were treated to dinner by Jim Ferguson, Vice-President of Marketing and developer of the Gnarly Head brand / concept for DFV Wines. Gnarly Head wines flowed as guests dined on a multi-course Italian meal and were entertained with background music by a local singer and guitarist.

On Thursday, complimentary Gnarly adventures selected in advance by the contestants were provided. Golfing and spa services were popular selections! Free time to enjoy everyone’s Napa favorites was available too. Nikki and Pam headed to the CIA – Graystone for dinner. Friday morning a mini-bus took contestants on the 4-hour trip from Napa to Squaw Creek Resort at Lake Tahoe. The scenery was spectacular with the resting grapevines and fields of wild mustard were bursting with color. Splendor then took the form of beautiful snow covered mountains and streams in route to Lake Tahoe. Guests arrived mid-day at the luxurious Squaw Creek Resort to a beautiful sunny afternoon with pleasant temperatures. The resort is located on 915 forested hillside areas at the base of the famous Squaw Valley USA, home of the 1960 Olympics. Everyone headed out for additional complimentary Gnarl y adventures. This time snow skiing was popular, along with spa services and wilderness adventure tours by dog sled. At varying times everyone enjoyed taking the shuttle bus to the Alpine Village for shopping, touring and dining.

Saturday began with a lovely buffet breakfast, followed by a meeting for the contestants and judges to meet one another. Judges included Phillip Patrick Memphis BBQ Association judge from TN, “The BBQ Queens” Karen Alder and Judith Fertig, Kansas City BBQ Association judges from KS and Chef Jason Friendy of the Resort at Squaw Creek. Contestants prepped in the working kitchen of the resort and grilled outdoors under a tent and mingled throughout the day with the judges and participated in several filmed interviews. Mother nature provided a truly Gnarly cooking experience as a snowstorm moved in during the morning hours, 30-something temperatures plummeted and winds blew up to 40 miles per hour. Contestants were given from 10:00 – 3:30 to complete their ribs for judging (including an added half hour due to inclement weather.) Judges then performed their task of visually evaluating the ribs, tasting and making their final decision.

The Gnarly Head Rippin’ Ribs Apres Ski Party was held from 4:00 – 5:30 at the Ristorante Montagna and Wine Bar. Guests included several distributors of Gnarly Head from throughout the country (who had also been given a simultaneous Gnarly trip), guests of the resort and individuals who’d learned of the party on local media. Gnarly Head wines flowed and everyone enjoyed mouth-watering ribs, baked beans and cornbread prepared by Squaw Creek resort. President and CEO, Chris Indelicato of the family-owned winery, DFV Wines, was on hand to announce the 2009 Gnarly Head Rippin’ Rib results. Elizabeth Bennett’s Grilled Baby Backs with Sizzlin’ Strawberry BBQ Sauce won $500 and 3rd place; Lisa Huff’s Raspberry Chipotle Zin Ribs won $500 and 2nd place; and Nikki Norman’s Mystical Tunisian Pork Ribs won the $2000 Grand Prize.

Snow continued to fall throughout the night and by Sunday morning 18-inches of new snow had arrived and was still falling. Each contestant and their guest were returned in a private stretch limousine to the Sacramento airport. In keeping with the Gnarly theme for this 5-day adventure, the limos were fitted with chains to travel on the treacherous ice and snow through the mountains. Although each contestant’s limo passed checkpoints to verify chains were in place and stranded travelers were everywhere, everyone safely arrived within 3-1/2 hours to the Sacramento airport to make their respective flight home.

In their inaugural year, Jim Ferguson, Vice-President of Marketing, and his DFV Wines team has raised the bar for every cook-off in the country. To date, no cook-off can compare to the luxurious trip and Gnarly adventures the contestants were provided with during this 5-day event. Jim Ferguson has set the gold standard for cook-offs.

Officials of DF V Wines said this cook-off will be an annual event. Entry rules will be available in May, with a deadline for entries in August, for the 2010 Gnarly Head Rippin’ Rib Cook-off.

“Good luck with your entries for next year’s Gnarly Head Rippin’ Ribs adventure!” Nikki Norman