The annual Chili&Chowder Challenge takes place this Sunday at Congress Hall. This is an event you don't want to miss!
Here's a nice Courier-Post article about the event:
When you have a good thing going, stick with it.
William Walter has a good thing going with his roasted red pepper and crab chowder. He had won multiple awards before entering last year’s Chili & Chowder Challenge for the first time.
He won that challenge as well. Now he’s entered again in the third annual challenge to be held Sunday at Congress Hall in Cape May.
“I’m going with the same recipe this year,” said Walter, the chef at the Queen Victoria Bed & Breakfast in Cape May.
The challenge runs from 11 a.m. to 3 p.m. and visitors can sample chowder and chili from regional chefs, along with amateurs, to select a winner in each category. The winner gets bragging rights and a plaque. Chefs from Congress Hall, the Ebbitt Room and the Rusty Nail expect to participate. The $5 admission fee benefits local food banks.
“Each year it gets bigger with more participants,” said Doreen Talley, marketing and events director for the Chamber of Commerce of Greater Cape May, which sponsors the event. “This is the time of year where we try to promote things to do that say the town is open even when it’s chilly out.”
A handful of chefs make both chili and chowder to optimize their products and chances.
One of them is Walter, who is participating in the chili end this year. If you go, try Walter’s Southern Louisiana Bayou Chili, stocked with Creole seasoning, sausage, ground beef and pork, and a blend of vegetables and spices.
“It puts little firecrackers in your mouth,” he said.
DJ Ed McDonough will spin cool tunes during the challenge, and a cash bar will be available to wash down the chili and chowder.
“It’s a lot of fun,” Walter said. “I enjoy doing the competition. And you get to sample the other competition while there.”