Events Calendar

Portable Masterpieces – Salon Orchestra presented by Trinkle Brass Works @ Caliente Depot
Aug 4 @ 7:00 pm – 8:30 pm

Portable MAsterpieces - Salon Orchestra presented by Trinkle Brass Works - Friday, August 4, 2017 - 7 p.m. - Caliente Depot

Lincoln County Fair and Rodeo @ Lincoln County Fair and Rodeo Grounds
Aug 9 – Aug 12 all-day


9th Wednesday
6 pm Queen contest
6-8 pm Vendor set up

10th Thursday
8 am Stock dog trials
8 am-1:30 pm Entries taken
8 am- 8 pm Vendor set-up
10 am Ranch Rodeo
3:00 pm Judging
5 – 7 pm Live Entertainment
6 pm Youth Livestock Evaluation
7 pm Jackpot barrel racing

11th Friday
8 am Gymkhana
9 am -7:30 pm Exhibits open
10 am Team roping
1:30 pm Sign-up ATV/motorcycle rodeo
2 pm ATV/motorcycle rodeo
3:30 pm Pet show registration
4:30 pm Mutton busting sign up
5 pm Farm bureau dinner
5 pm Mutton busting
5:30 pm Live entertainment
7 pm Grand entry
9:30 pm Dance

12th Saturday
6 am Adventure relay
7:30 am Check in Jr Rodeo
8 am Jr rodeo
8 am Farm bureau 4-H trap shoot
9 am – 7:30 pm Close exhibits
10 am Relay finish
11 am Team roping
12 pm Kids games
1:30 pm Pee wee rodeo sign-up
2 pm Pee wee rodeo
3 pm Mud bog
4:30 pm Mutton busting sign up
5 pm FFA dinner
5 pm Mutton busting
5:30 Live entertainment
7 pm Rodeo
9:30 Dance

Daily: Adult (12 +) $7; Child (5-11) $3; Family $30
Weekend pass: Adult $15; Child $6; Family $75
Stalls available for rent $10/night/horse $25 for the weekend (Thurs-Sat nights)
Contact Jule Wadsworth 775-962-2784 or Kathy Cook 775-962-2832

SSTB FREE Spaghetti Dinner @ Caliente Fire Department
Aug 11 @ 6:00 pm – 8:00 pm

Silver State Trail Blazers Muley Run @ Caliente, NV
Aug 12 @ 6:00 am – 9:45 am

National Hare and Hound - Trail Blazers MC Mule Run - Caliente, NV - August 12, 2017

Dutch Oven Cook-Off @ Cathedral Gorge State Park
Sep 16 @ 1:00 pm – 7:00 pm

DSC07816 Visit Cathedral Gorge State Park for an afternoon of delicious Dutch oven dishes!

Have a few amazing Dutch oven recipes up your sleeve? Then enter the Cook-Off!



Eligibility: The contest is open to individual or group cook/teams. Anyone under 16 entering individually must have a parent or guardian’s signature; teams such as Boy Scout troops will by covered by their official Boy Scout Trip Permit.

Entry Fee: Fees waived if you pre-register. $5 for each item entered the day of the event. Cash only.

Procedure: Individuals and teams may enter dishes in more than one category. Entries fall under one of four categories:
Bread product
Main Course (meat)

Entrants are responsible for providing all food and supplies needed for preparation of the entry, and for cleanup of their immediate area after cooking. The park will provide charcoal for cooking the food, unless the recipe must be started prior to 3:00 p.m. on the day of the Cook-off. It will be required for the individual or team to make a sign that tells the name of their food entry(s) and have copies of their recipe to share with the tasters. The sign should be no larger than 8-1/2” x 11”, and capable of being displayed in front of the food. If the food is spicy-hot, or has ingredients that some people are allergic to (e.g., peanuts), please list that on the sign.

All cooking must be done in a Dutch oven, and everything cooked on-site (that is, no pre-cooked items or ingredients may be used). Entrants are responsible for keeping refrigerated items cool prior to serving or mixing into the recipe. Garnishes, if necessary, should be kept simple; they should be kept refrigerated until time to serve.

For public health reasons, pets will not be allowed to be in the area during the Cook-off; and only those preparing the food will be allowed in the cooking area. Participants should practice proper hygiene and follow sanitary procedures, for hand-washing during handling of food, and for washing cutting boards, mixing bowls and any other utensils necessary during the preparation of the recipe. Tasting (for adjusting of seasonings) should be done only with a disposable spoon, no finger-licking.

Prizes are given for top three dishes in each category. Winning dishes are decided by a panel of judges. Event participants vote for their favorite dish, the winner receives the People’s Choice Award.

Everyone is here to have fun, and learn some new techniques and recipes!

Contact Information