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In2010,Iwrotethe following: "Oh, what a night!" the 1st annual Beef 'n Brew in downtown Red Bluff and the Cone Kim- ball Plaza was a success. "750 came out to enjoy Beef 'n Brew, visiting the 16 businesses on Main, Walnut and Oak between 5 and 7 p.m. followed by the dance at the Cone Kimball Plaza." In 2011 I wrote: "What a night!" "This year we had 800 tickets presold. More than 1,200 tickets were turned in for a wristband." In 2012, there were 1,074 tickets sold presale and a total of 1,751 tickets turned in for a wristband. That year a total of 1,784 lbs of beef was consumed. A steer weighing 1,150 lbs yields about 569 lbs of red meat and trim. This would mean we served more than 3 steers in 2012. From California Beef Council figures. This year Vic Woolery grilled 540 lbs of tri tip for the tri tip wraps that were included with a cup of beer with the music of Northern Heat at Cone Kimball Plaza. I accompanied the three judges of the beef appetiz- ers, Dr. Laquin Hencratt, DVM; California Cattle- men's Association Director of Communications and past National Beef Ambas- sador Malorie Bankhead and Tehama County Sher- iff Dave Hencratt as they judged the 30 beef appe- tizers. The appetizers were judged on taste, appear- ance and presentation. The Judges Choice was Ron's Caribbean Tostado from Rolling Hills Casino, using 200 lbs of tri tip at the State Theatre. A very close runnerup was Rancher's Meat and Deli with Smoked Pas- trami Wraps, with three flavors of tortillas. They had used 80 lbs of pas- trami that had been smoked for 3 days. They were located on Walnut Street by US Bank. Peoples Choice for 6 years in a row was A & R Meats, outside of Wink Fashion & Salon, serving Carne Asada Fajitas, using 1,200 tor- tillas to serve the 125 lbs of top sirloin plus vegetables. Tremont Café used Prime Rib with Mush- room Cap for that Umami flavor. They used 45 lbs of prime rib beef roasts. I overheard several mention they appre- ciated the $200 that each beef appetizer ven- dor had received from beef sponsors Peacher Ag Construction, Vina; Animal Health Inter- national; Golden State Farm Credit; Timbo Ele- phant Preserve; Rolling Hills Casino; El Rancho Capay Arena, Orland; Suburban Propane; Red Bluff Dodge, Chrysler, Jeep, Ram of Red Bluff; Corning Chevrolet; CHB Certified Hereford Beef; George Growney Mo- tors; McGlynn Clark At- torneys. Kent's Meats inside Red Bluff Interiors used 85 lbs of chuck roast to make mini beef tacos with chi- potle. Sub Culture used 30 lbs of tri tip in their appe- tizer. Durango RV served Fire House Meat Balls using 25 lbs of ground beef and Fire House Sauce, inside Dale's Carpet & Design. McGlynn & Clark served Espresso Sriracha using 35 lbs of chuck roast. Gold Exchange had the Main Street Band with their music on the street, and 2 Buds Barbecue was serving 35 lbs of tri tip in- side the store. More mu- sic was at Bob's Tire, and Cindy's Famous Meatballs were served using 21 lbs of ground beef. Outside of Tips on the sidewalk, they were serv- ing 35 lbs of Drunken Bourbon Meatballs. Dom- inick's Civil Engineering used Turri Family Farms beef to make the Curry Meatballs with sticky rice. The beef poster read local grass fed beef using 25 lbs ground beef. Round-Up Saloon served their 17 lbs of Round-Up Meatballs in their patio. Fringe Beauty Par- lor, across the street from State Theatre, served Smoked BBQ Sliders, using 25 lbs ground beef. Wax Boutique outside of Shear Harmony served Beef Brownies, using 6 lbs ground beef and lots of chocolate. Cook made Cow Chips, chocolate and Red Barn walnut cookies using Kent's beef fat ren- dered with vanilla bean & cream, drizzled with car- amel. Roxie Deli served 58.7 lbs of Carne Asada as ta- cos outside of First Love Tattoo. Sugar Shack Café served BBQ Beef using 35 lbs of Inner Round Roast. Knicks Family Funzone served Beef Burgers us- ing 20 lbs ground beef. 80 lbs of tri tip were used for the Jalapeno Stuffed Tri Tip made by Harry Slater's Motorcycle Training, out- side of Enjoy the Store. CJ Abbate Insurance/Nathan served Brajone, near Fire- house Pizza using 15 lbs of flank steak. Firehouse Pizza had a large pot of Chili in front of their store, since they had used 70 lbs of ground beef. Dolling In- surance served Grape Jelly Glazed Meatballs using 20 lbs of beef. Crystal Art & Apparel served Baka Tapa using 19.4 lbs sirloin and 3.5 lbs bottom round. Mama D's Southern Bar- beque was outside of Fi- nal Touch and they were grilling 80 lbs of Tri Tip. Bartel's Giant Burgers were serving of a gi- ant burger using 40 lbs of ground beef, outside of Plum Crazy. Palomino Room was serving Beef Brisket Tacos using 45 lbs brisket. Las- sen Steak House served 75 lbs of Tri Tip. As the judges sampled the many beef appetizers, many of the vendors men- tioned they had used more beef and had planned to make more appetizers this year since they ran out early last year. I couldn't believe the number of people who wanted to go into Cone Kimball Plaza without a wrist band when I helped at the gate. "I don't want to eat or drink, but I want to go in with my friends." Or, "I'm the designated driver and I shouldn't have to buy a ticket." How did they expect the band to be paid and the expenses of putting on the event paid, if they didn't buy a ticket? We had about 1,500 attend this year, using 1,900.6 lbs of beef. Nearly four steers. Didn't get the figures for the amount of craft beer consumed. Who knows how many sneaked in when it was crowded at the entrance to the Plaza? Thankyoutobuyers The Tehama District Fair Jr. Livestock Auction Committee hosted a din- ner recently to say thank you to the prospective buy- ers at the 2015 Junior Live- stock Auction set for 10 a.m. Saturday, Sept. 26 in Don Smith Pavilion. Champions will sell starting at 1 p.m. This sale has again designated "No live pickup of market beef, lambs, hogs, goats and poultry." The rabbit buyers can donate back to seller, or live pickup. Members of the sale committee are Mike Col- lins, president, with Keith Ellis, Marie Rohr, Brian Birt, Greg Carter, Brandon Ellis, David Ferreira, Doug Rohr, Les Shank, Charlie Mueller and Ty Byrd. JEANBARTON Ohwhatanight,again,atBeef'nBrew COURTESYPHOTO Rolling Hills Casino won the Judges Choice trophy at the 6th annual Beef 'n Brew with Ron's Caribbean Tostado, using 200pounds of tri tip. They were located inside The State Theatre. Tehama County CattleWomen with Cathy Tobin, chairwoman, and Downtown Red Bluff Business Association with Travis Dolling, co-chairman, hosted the event with help of many members of both organizations. Several veterinarians from the UC Davis School of Veterinary Medicine (SVM) mobilized to the Valley Fire burning more than 65,000 acres in Northern Califor- nia. The fire has destroyed more than 500 homes and other structures, leaving potentially thousands of animals to fend for them- selves. The team is being led by the school's Veteri- nary Emergency Response Team (VERT), and is com- prised of veterinarians from UC Davis' Veterinary Medical Teaching Hospital (VMTH), Center for Equine Health (CEH), and the In- ternational Animal Welfare Training Institute. This col- laborative effort is assisting with search and rescue ef- forts, as well as emergency treatment of animals in the field. VERT leaders Drs. Eric Davis and John Ma- digan were able to quickly train the team, giving excel- lent guidance on organizing efforts to maximize impact. The team was able "to divide and conquer," by splitting team members up throughout several ar- eas of the fire. Establish- ing a home base in Middle- town, the team branched out to identify animals in need of veterinary care and those in need of food and water. Sick and injured horses were sent to the Mid- dletown Veterinary Hospi- tal (MVH) where they were treated by Dr. Davis and MVH's Dr. Jeff Smith, who has been up for days and is working tirelessly to re- unite animals with their owners. Many other species of animals were found and brought to area shelters and animal control, including dogs, cats, goats, donkeys, chickens and other fowl. "We used water from swimming pools that sur- vived the fire, as there was no running water or elec- tricity," said CEH director Dr. Claudia Sonder. "It was incredibly gratifying to find small bands of goats, and birds that ran up to greet us, eagerly seeking water." Reports abound of resi- dents who had no time to react to the rapidly mov- ing fire. VERT responded to many requests from an- imal owners to investigate their properties for lost an- imals that, unfortunately, had to be immediately abandoned in the escape. Several burned animals, in- cluding pigs and cats, were immediately transported to the VMTH, where they are recovering. UC DAVIS Veterinarians mobilize for Valley Fire victims STOVEJUNCTION The TheNorthState'spremiersupplierofstoves 22825 Antelope Blvd., Red Bluff 530-528-2221 • Fax 530-528-2229 www.thestovejunction.com Over 25 years of experience Tues-Sat9am-5pm• ClosedSun&Mon Now Carrying! GreenMountainGrills & Accessories Serving Butte, Glenn & Tehama Counties Smog Check (MOST CARS & PICK-UPS) 527-9841 • 195 S. 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