LIHU‘E — There were as many opinions on who had the best chili as there were people milling through the 15th Annual Chili Cook-off Saturday at Kukui Grove Center. But, when all was said and done, the patrons got their
LIHU‘E — There were as many opinions on who had the best chili as there were people milling through the 15th Annual Chili Cook-off Saturday at Kukui Grove Center.
But, when all was said and done, the patrons got their fill of what was their favorite, and the judges’ tally was presented to host Ron Wiley, who always comes equipped with a bottle of Tums. The overall winner was deemed Keoki’s Paradise, whose representatives also took the “Most Impressive Booth” award. And, when it came to the beef, Keoki’s also walked off with the first place Professional Division in the Most Creative competition with their “Back Rib Black Bean Chili.”
The combination of meats and the pizza topping earned the Radisson Kaua‘i Beach Resort second place in the Professional Division for Most Creative.
A continuous flow of entertainment kept the people’s appetite whetted, as a crew from Kauai Bakery had the task of rounding up helpings from each of the 13 participating crews so they could judge for themselves during the lunch hour.
Their opinions on who had the best offering also varied, one liking the smoked-turkey offering while another said the one from the Kaua‘i Marriott Resort & Beach Club (with the men) was the best.
Debbie Akana took the top award for Best Vegetarian in the Novice Division, while the crew from Marriott’s Waiohai Beach Club took the Professional Division with their “Kiawe Smoked 3-Bean Vegetarian Chili with Pina Colada Sour Cream.”
As an added incentive, the Waiohai staff was also distributing copies of the menu from the Kiawe Grill as well as recipes for their award-winning concoction.
Kevin Rogers took the Most Authentic in the Novice Division with his “Kevin’s Krazy Chili,” while the “Kanak Attak” by Duke’s Canoe Club took the top Professional Division, with Glen Kirste and Peter Georges of Aussie Tim’s Texas Barbeque taking second place with their “Smoke Beef Brisket Chili.”
Judges for the event included Ryan Jimenez, Vicki Medeiros, Eric Moon, Gloria Nakea and Pauline Ventura, as well as a steady stream of patrons who stopped by the ticket tables fronting the stable of chefs, each one trying to outguess each other as to how many helpings consumers could take (please see more about this colorful event on page A2).
Dennis Fujimoto, staff writer and photographer, may be reached at 245-3681 (ext. 253) or dfujimoto@pulitzer.net.
