|The chili cook-off in 2018.|
For the inaugural gathering of Donum Dei Brewstillery’s chili cook-off last year the temperature outside was 55 degrees, and we were sitting on the patio. It was a blast, but this year’s long range forecast shows a high of only 31 degrees on Sunday, January 27 (1 – 3 p.m.)
That’s “chili-er” weather, indeed — and fully appropriate.
Thanks to my pal Blake Montgomery for making me aware. Before we get to the gritty details, just a bit about the good cause of choice.
“Helping you out of the weeds”
APRON, Inc. was founded in 2011 by a group of individuals with ties to the local restaurant community. Apron supporters include owners, servers, chefs and others concerned about our local independent food and beverage service workers. They realize that independent restaurant employees may be susceptible to financial distress in times of crisis.
Now for the rules of engagement. I’m planning on stopping by.
Just when you thought “Bowl Season” was finished, Donum Dei presents our second annual chili cook-off to benefit Apron, Inc. We need 10 contestants for this event and already have 9 entered, so we need one more brave soul. Entry fee is $10, with prizes for first, second and third place. Last place will receive the Dilly Dilly Award. Open to the public! Samples are just $1.00 and bowls of chili are $5.00 (all proceeds to Apron). If interested in being the final contestant (no professional chefs/cooks), PM us at our Facebook page. Prizes include a filled growler of beer, pint glasses and t-shirts, plus a trophy for 1st and last place. The only rule for the contestants is NO PASTA (we are NOT Cincinnati) Any meat, any beans, any peppers/spices are allowed. Must cook the chili prior to the event and deliver in a crockpot or any type of kitchen appliance that you can plug in (ovens and grills are excluded). Come one, come all, and don’t get the Dilly Dilly Award.