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Photos: Chili Cookoff at Clovis Point

by Katharine Schroeder on March 31st, 2014
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Steamy pot of chili.
A steamy pot of chili at the Chili Cookoff at Clovis Point Vineyard in Jamesport. (Credit: Katharine Schroeder)

Hundreds turned out Sunday afternoon for the third annual Chili Cookoff at Clovis Point Wines in Jamesport. 

The event was a fundraiser for Group for the East End. About a dozen chefs — professional and amateur — served samples of chili that included ingredients ranging from wild boar to passion fruit.

Karalyn Kenny was the winner in the amateur category with her southwestern chipotle chili.

Chefs Noah and Sunita Schwartz of Noah’s in Greenport took first place among the restaurant contingent for their chipotle-braised short rib and black bean chili.

Michael Stebner serves chili to Richard Jordan of Cutchogue.
Michael Stebner serves chili to Richard Jordan of Cutchogue.
Carl Czajkowski, right, of South Jamesport chats with tasters.
Carl Czajkowski, right, of South Jamesport chats with tasters.
The crowded tasting room at Clovis Point.
The crowded tasting room at Clovis Point.
Joe Bilardello of Manorville, left, and Sean McLean of Flanders man their stations.
Joe Bilardello of Manorville, left, and Sean McLean of Flanders man their stations.
Lia Fallon, left, and Chril Zullo from the Riverhead Project serve up a braised short rib and smoked wild boar chili.
Lia Fallon, left, and Chril Zullo from the Riverhead Project serve up a braised short rib and smoked wild boar chili.
Condiments to complement the chili.
Condiments to complement the chili.
John Iaria of North Babylon, right, hams it up for the camera as wife Kim stands by. Chili cooks Marie and Pete Spaccarotella, left, of Patchogue enjoy the fun.
John Iaria of North Babylon, right, hams it up for the camera as wife Kim stands by. Chili cooks Marie and Pete Spaccarotella, left, of Patchogue enjoy the fun.
Sunita and Noah Schwartz, left, of Noah's in Greenport.
Sunita and Noah Schwartz, left, of Noah’s in Greenport.
Heat source: dried chilies.
Heat source: dried chilies.
From left: Dylan Brown of Erik's in Southold, Christine Tylee and Gabriel Meeks from Group for the East End.
From left: Dylan Brown of Erik’s in Southold, Christine Tylee and Gabriel Meeks from Group for the East End.
Christopher Augusta, left, of The Harvest Inn in Peconic, serves Beef bourguignon chili to Tracey and Angel Gonzalez of Manhattan.
Christopher Augusta, left, of The Harvest Inn in Peconic, serves Beef bourguignon chili to Tracey and Angel Gonzalez of Manhattan.
DG's chili promotes itself as "no frills, all thrills."
DG’s chili promotes itself as “no frills, all thrills.”
Dylan Brown of Erik's in Southold holds up a sample cup of chili.
Dylan Brown of Erik’s in Southold holds up a sample cup of chili.
John Rakowski, left, of Floral Park and John Sharkey of Franklin Square enjoy samples.
John Rakowski, left, of Floral Park and John Sharkey of Franklin Square enjoy samples.
Smoked shrimp and short rib chili from Courtney Schaudel of Jewel.
Smoked shrimp and short rib chili from Courtney Schaudel of Jewel.
Doug Gannon of Stony Brook describes his chili to tasters.
Doug Gannon of Stony Brook describes his chili to tasters.
The sign announcing the third annual cookoff at Clovis Point.
The sign announcing the third annual cookoff at Clovis Point.
chili cookoff Clovis Point Vineyard Group for the East End

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