Letters to the Editor

Hats off to 'Chili Cook-Off' competitors, volunteers | Letters

Brickworks came alive last week with the 2013 Island Harvest Chili Cook-Off and Artstock Market.

Thanks to the volunteers, chefs, participants, musicians, artists, and the weather for its huge success.

Eventgoers tasted chili made by six local chefs, toasted homemade marshmallows, pressed apples, sipped beer, wine, and cider, perused the art market, and sat back to the music of Teddy Dean and the Floreno Brothers (Tony Floreno and Cecil Dermelerer).

Thanks especially to volunteers Jane Burton Bell, Ayana Berube, Liza Buckley, David Clausen, Anna Coffelt, Barb Conrad, Liam Corey, Julie Hanks, Roy Hanks, Karl Kuetzing, Erik Jagel, Sean Jagel, Elaine Kendall, Kyle Loring, Sharon Pigman, Stephen Robins, Joel Thorson, Amara Zee, Amanda Zee, Ron Zee, and all others who pitched in.

Thanks to Pelindaba Lavender, Cynthia’s Of Course, Sweet Earth Farm, Snowberry Farm, and San Juan Island Farmers Market vendors for loaning equipment. Thanks to Totem Cellars, Westcott Bay Cider, and San Juan Vineyards for their generous contributions to the libation station.

The crown for Best Overall Chili went to defending champ SJISD Food for Thought, with Cask and Schooner Restaurant in second place. The tasty entry of SJISD Food for Thought also won for Most Local Chili, with Cask & Schooner Restaurant close behind with a chili that featured products from 12 local farms.

Chili made with bratwurst won Most Exotic Chili for Ernie’s Café, a second year in a row. Mike’s Café came in with the Hottest Chili and a delicious white bean alternative--both vegan. Coho Restaurant and Tucker House Inn topped off the competition with two delicious chilis, one with subtle and bewitching overtones of coffee. It was a feast for all.

Thanks to everyone from the San Juan Islands Agricultural Guild organizing committee: Candace Jagel, Elaine Kendall, Katie Loring, Debbie Pigman, and Peggy Weir.

San Juan Islands Ag Guild/by committee

 

We encourage an open exchange of ideas on this story's topic, but we ask you to follow our guidelines for respecting community standards. Personal attacks, inappropriate language, and off-topic comments may be removed, and comment privileges revoked, per our Terms of Use. Please see our FAQ if you have questions or concerns about using Facebook to comment.

Read the latest Green Edition

Browse the print edition page by page, including stories and ads.

Oct 1 edition online now. Browse the archives.