Dan's Papers - October 12, 2007 - The 9th Annual Chili Chowder Contest

Last weekend the Hampton Bays community came together on a beautiful Sunday afternoon for the 9th Annual Chili Chowder Contest sponsored by the Hampton Bays Chamber of Commerce. Each year local restaurants, businesses and individuals enter their chili and chowder in the contest.

This year, the crowd was filled with recognizable faces from the community, everyone tasting with ballads in hand. Familiar songs played from the speakers in the famous Boardy Barn while everyone chatted and tasted delicious chili and New England clam chowder. Over seven hundred people attended the festive tent, which was transformed into a circle of tasting areas set up by contestants.

Sampling delicious food is always fun, especially when it is a competition. All put out their best to make an impact on our taste buds. Each contestant made a chili, a chowder or both with their secret ingredients emphasizing their individual twists on these traditional stews. Sunwaters Grill, a four-time winner, chose to make their signature New England clam chowder that pleased the crowd as always. "We stick to what we know best," said, owner Donna Soleah. Meanwhile Katrinka's Deli stuck with chili and enhanced the tasting experience with a sample of corn bread to go with it getting straight to the hearts of the tasters.

New England clam chowder is something that all East End diners look forward to. Dark Horse Catering Company prepared my personal favorite chowder of the day, which involved not only clams but also corn and mussels. Another delicious treat was the bite of bacon that I enjoyed from the hearty New England that Brewster's Seafood Market cooked up, and I can't forget the traditional pot of creamy goodness that Before the Bridge provided.

The chili tasting included an array of diverse recipes. My vote went to the Canal Café. Owner and Head Chef Paul Hodges said, "I smoked the jalapeños and it has gotta have tequila!" His chili was spicy and smoky and complemented with shredded beef and cheese sprinkled on top. I can only imagine what a little sour cream would have done. The defending chili champions, the Steamfitters, came in strong with such a good flavor that no one could get over. Jim Wilkie, his son Bruce and their family made ten gallons of chili for the day with not a bite to spare.

Ronni Campsey, owner of New Moon Café in East Quogue, not only busted out good chili but also had a western theme at his table. Dressed the part, he served chili from an incredible cast iron pot with beautiful sunflowers surrounding him. The most innovative chili I have ever tasted contrasted all the spice with some sweet and came from chef Collette of the Inn Spot. She made a delicious duck chili that consisted of all local ingredients. Devin Meehan, owner of Rosemary's Restaurant, prepared chili Italian-style with a hint of red wine. Birchwood Restaurant went red instead of white, preparing Manhattan clam chowder.

A panel of judges did a blind taste test, and it was unanimous. Best Chili and Best Chowder went to Jeffrey Trujillo from Dark Horse Catering in Riverhead. Chef Jeff's sons Tyler and Frasier each received a trophy for helping their dad that day. The People's Choice Awards went to the Steamfitters for chili and Sunwaters Grill for chowder.

As bellies filled and pots emptied, a number of tickets were drawn for raffle prizes. The raffles were successful with a whopping five hundred dollar prize given out in the 50/50. The bartenders generously donated their tips to charity. Families and friends gathered, eating and drinking in the tent or relaxing around a table outside. Pete Ahlers of Hampton Bays said, "This is a really great event, all the local people should come here to experience it." He also mentioned that the owners of the Boardy Barn, Tony and Mickey, do so much for the town.

It is so nice to have something fun and affordable to do in the Hamptons. This event was inexpensive to attend and still managed to raise money for the town and a number of good causes including Hampton Bays Food Pantry and the Wounded Warriors project. I feel so lucky to live in such a great place.