So I emailed the fiesta office today as a follow up and the President Anthony Borgatello to find out what’s [...]]]> So I’ve been wanting to know when the Fiesta Poster Competition was going to be held. About a month ago I called the Fiesta Offices and was told that it was up to the Fiesta President to decide whether or not there would actually be a contest, I and a few other artists were interested in entering a piece for consideration.

So I emailed the fiesta office today as a follow up and the President Anthony Borgatello to find out what’s up.
I’ll post the responses ( or non-responses ) Here!

And here’s the first response from Office Administrator Tisha Hawkins:

Thank you for your interest in the 2009 Fiesta Poster. Last year we held a competition to determine the Fiesta Poster. This year the El Presidente choose to commission a poster instead of having a competition. You may see the 2009 Fiesta poster on our website at www.oldspanishdays-fiesta.org.

Again, we do appreciate your interest. Please check back next year, as the El Presidente for 2010 may choose to have a competition.

Regards,
Tisha

Tisha Hawkins
Office Administrator
Old Spanish Days
(805) 962-8101
(805) 962-9943 fax

As of Wednesday May 27, No Reply from El Presidente Anthony Borgatello

As of Friday May 29, No Reply from El Presidente Anthony Borgatello

Well, turns out there’s no contest to be held the decision seems to have already been made about the final artwork as it’s online on the fiesta site in their store area. Darn, I was really hoping to enter this year. so I wonder who the artist is and how they were chosen instead of allowing community artists to participate as usually happens yearly?

Quoted from Wikipedia.org: The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.

In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed [...]]]> Summer is almost here, which means ripe time for B-B-Qing. and that means Tri-Tip in Santa Barbara County.

Quoted from Wikipedia.org:
The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.

In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and other seasonings, cooked over Oak wood and roasted whole on a rotisserie, smoked in a pit, grilled, or braised by putting a pot on top of a grill, browning the meat directly on the grill surface before and after the braising. (The tri-tip is still often labeled the “Santa Maria steak”.) Most popular in the Central Coast region of California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.

Tri-tip has also become a popular cut of meat for producing Chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, for which judges take off points.

Around the World

In much of Europe, the tri-tip is usually sliced into steaks, known as “triangle steaks” in the United Kingdom. In France the tri-tip is called aiguillette baronne and is left whole as a roast.[2] In Northern Germany, it is called Bürgermeisterstück or Pastorenstück, in Southern Germany and Austria Hüferschwanzel, and a traditional Bavarian and Austrian dish serves it boiled with horseradish. In Spain, it is often grilled whole and called the punta de triángulo. In Central America, this cut is also usually grilled in its entirety, and is known as punta de Solomo, and in South America, it is grilled as part of the Argentine asado and is known as colita de cuadril.
This cut is very versatile in how it can be prepared. The traditional Santa Maria style of cooking is grilling at low heat over a red oak pit but the tri-tip can be slow-smoked, marinated or seasoned with a dry rub. It is cooked over high heat on a grill, on a rotisserie, or in an oven. After cooking, the meat is normally sliced across the grain before serving. The photo to the right demonstrates a less popular way to slice tri-tip roast. As you can see, the photo shows the roast being sliced along the grain rather than across it.