26th Annual SYC Chili Cook-Off
Sunday, Feb. 20, 2011
Port Madison Outstation
This is a competitive chili-cooking event guaranteed to take the winter chill out of your bones! Our SYC Chili Cook-off is a special opportunity for you to put your chili up against others in friendly competition. For those who love to eat, it’s all about the camaraderie, fun, and food.
Chairpersons: Pam Brown and Ann Ferguson
Date: February 20, 2011, Port Madison
Click here to sign-up for this event: Chili Cook-Off Online Registration
26 years of Chili Challenging!
It’s almost official. On February 20th, 2011 SYC will have hosted its 26th Chili Cook-off at our outstation at Port Madison. For more than a quarter of a century, every winter boaters have come together to debate the pros and cons of beans, chilies and various meats. Cooks trade notes and keep secrets close to their vest. Fun is always the goal and camaraderie consistently enjoyed.
In the beginning and for 20+ years Charlie Cravens oversaw this event. In his retirement he just offers us great cooking advice (when asked). We can thank Charlie for starting this Chili tradition but we need YOU to continue it. In 2009 we had a record breaking 32 competitors and the field was full of wonderful chili.
The format for this event is as follows: Saturday night (2/19) there is a greenbox social and sign ups for the kids cooking class. On Sunday (2/20) morning we have the children’s cooking class starting at 10am. 2pm is the MANDATORY cook’s sign-in and meeting. You must be present at this meeting to compete in the Chili Cook-off. At 4pm the chili is brought to the judges and the blind taste testing begins. After the judging the computers click away and we have an awards ceremony topped off by sharing of all the chili. Salad, cornbread and dessert are provided.
Please register online or at the SYC front desk by Feb 15th to help our planning.
The kids cooking class is great for kids 5 and up. Please sign up your kids too!
This event is seriously good fun, with no cost to you. What better way to spend a winter afternoon than at a Chili Cook-off at Port Madison?
Kids Cooking Class
This class started 4 years ago with the wish to include the children (5 years old and up) in all the food fun that’s happening at the Chili Cook-off. The class starts at 10am Sunday. We learn about different foods, taste them, chop some and cook others and taste some more. Each year’s class has been different to keep it interesting to repeat attendees. The goal is also to create a dessert for the Chili Cook-off event happening that evening. However lots of other food talk and lessons go on during the class, not just dessert!
This is an informal class taught by Pam, an enthusiastic cook who loves children. She has taught cooking to this age group before and understands it’s all about enthusiasm, interaction, hands-on involvement and encouragement. Please bring your children, we’d love to have them! Apron optional, but suggested. We will seek adult helpers the night before this event among those attending.
Chili Cook-Off frequently asked questions:
How and when does the Chili Cook-off start?
You begin by making your chili. You may bring it by car or most come by boat.
Sunday, at 2pm it is mandatory that each cook come to the cook’s sign-in and cook’s meeting at the clubhouse. At this meeting we will explain the rules and go over judging procedures. To compete, you must attend this meeting. Sorry, no exceptions. Also, you must be present at judging and at the awards ceremony.
What’s the schedule? (Everything happens in the Port Madison Clubhouse on Sunday)
• 10am, Children’s cooking class (dessert)
• 2pm, Cook’s meeting
• 4pm, Judging starts
• Approximately 5pm awards ceremony, trophies & prizes
• After awards ceremony, meal together
Who judges the chili?
If you cook, you judge. It’s a great way to learn more about others’ cooking styles and other types of chili. And it’s really fun!
What instructions will the judges be given about chili?
This isn’t a nationally competitive chili cook-off, so we don’t have those exact rules. We want our competition to be as professional and fair as possible. This will be a blind tasting. Who made what chili will not be revealed until the awards ceremony. Here are the SYC judging criteria the judges will be given upon sitting down to taste the chili:
• Aroma, pleasant, spicy and meaty
• Color, intense red to brown color
• Consistency, sauce not runny or greasy, incorporated well with other ingredients
• Taste, flavor is rich and spicy. Spiciness and heat start in the front of the mouth and move to the back, in a balanced way.
• Aftertaste, pleasantly spicy aftertaste. (Sometimes called an afterburn.)
Beans or no beans?
We’ve had winners both ways, and always have competitors that see it one way or the other. Winning has NOT been dependent on this variable. You are welcome to make your chili either way and will probably have an equal chance of winning either way.
If you come and want to eat, you must compete.
At least one cook per boat. There can be more than one. Lots of people come with two couples and two cooks on board. That’s great. Minimum, one pot per boat, please. If you are bringing a boatload of people, please bring lots of chili.
Are you sure I will get to compete?
We have to limit it to the first 50 chilis signed up at the cook’s meeting. (We have never had that many, but in 2009 we went from 25 to 32, so we want to mention it may happen one of these years.)
Can one cook make two pots of chili?
Nope, one pot per cook. Remember we can have more than one pot per boat though, so get another cook involved!
Do we have to cook at least one pot?
Yep. This is a chili event. If you haven’t made chili before, give it a try. We have had lots of inexperienced chili cooks place quite well and become chili aficionados in no time! (Try epicurious.com for recipes or C.A.S.I. website.)
Can I cook my chili in the club house?
Sorry, No. Please cook on your boat, friend’s boat or at home. We will have a full and busy kitchen prior to the cook-off.
What happens after the awards ceremony?
Immediately after the awards ceremony all chili pots are brought to the clubhouse to be shared by the group in a fun, communal meal. The club provides salad, cornbread and dessert. Please bring your own beverages.
Is there a Dockmaster?
No. It’s first come first served. We have never had a full dock though, so probably no worries.
Saturday night, 5pm in the clubhouse, there is an informal Greenbox for whoever chooses to arrive before Sunday..
How come so many rules?
This event was started 26 years ago by competitive chili cooks. We are lucky to benefit from their expertise on how to organize an event that is fair to those competing, but fun for all concerned. That is our goal.
What is provided?
You bring your pot of chili to share, a big spoon to serve it and the beverages of your choice; we will provide fresh cornbread, butter, salad, dessert and all utensils.
Any other questions, email or call Pam Brown or Ann Ferguson