Chili Cook-Off draws hundreds to Greenport Harbor Brewing Co.

The sold-out crowd at Sunday’s Chili Cook-Off. (Photos by Elizabeth Wagner)

Greenport Harbor Brewing Co. held its second annual North Fork Chili Cook-Off Sunday afternoon at its Peconic location.

Hundreds attended the sold-out event, sampling chili from nine local restaurants: 1943 Pizza Bar, American Beech, Ammirati’s of Love Lane, Crazy Beans Restaurant, First & South, Green Hill Kitchen, Grace and Grit, Jennie’s at Drossos and Love Lane Kitchen.

Green Hill Kitchen’s Alfie Ong, Chef Wolfgang Ban and Robin Mueller took first place in the competition for their “Smokey Hill Chili” made with Tidal Lager. First & South was runner up and Jennie’s at Drossos came in third.

The judges were James Beard award-winning pastry chef and owner of North Table and Inn Claudia Fleming; owner and chef of Art of Eating event planning and catering Cheryl Stair; founder of Peconic Escargot and chef at PawPaw Taylor Knapp; 8 Hands Farm’s Julian Shapiro and 2018’s North Fork Chili Cook-Off winner and owner of Little Creek Oysters Ian Wile.

Crazy Beans’ “Crazy Granny Franny’s Smokin’ Chili” made with Otherside IPA won the People’s Choice award. And the favorite chili made by a brewery staffer went to Doug Gerowski for his “KJ’s Blow Your Face Out Tex Mex Chili” made with Black Duck Porter.

See more photos of the North Fork Chili Cook-Off by Elizabeth Wagner below:

reen Hill Kitchen’s Robin Mueller celebrates a 1st place win for “Smokey Hill Chili” made with Tidal Lager.

People’s Choice winner, Crazy Beans’ Tim and Callie Martino (“Crazy Granny Franny’s Smokin’ Chili” made with Otherside IPA), pose with GHBC’s John Liegey and Rich Vandenburgh.

Stephanie Clark of Greenport, Chewy Mijangos of Ammirati’s of Love Lane, and Chris Kirincic of Southold.

Seth Egan and John Shearman serve 1943’s chili.

Kayleigh Macchirole and Chef Kyle Romeo of American Beech serve their “Blanco Chili Con Puerco” featuring Inner Glow.

GHBC employees each made their own chili recipes featuring GHBC beer to compete for the brewery staff chili prize.

Greenport Harbor Brewing Company’s executive chef Greg Ling serves his “Assistant to The Head Brewer’s Chili.”

Ted Richert and Tonianne Richert of Westhampton Beach enjoy the 2nd Annual North Fork Chili Cook-Off.

Grace & Grit’s Adam Kaufer and Tim Coughlan serve “All the Chilis… Chili” featuring Tidal Lager.

Andrew Werts and Jennie Werts of Jennie’s at Drossos serve “Kim Chili” featuring Harbor Ale.

Katie Dombroski, Callie Martino, and Tim Martino of Crazy Beans serve “Crazy Granny Franny’s Smokin’ Chili” made with Otherside IPA.

Brendan Fidell and Carolyn Iannone of Love Lane Kitchen serve bacon braised beef and spicy Italian sausage chili made with Otherside IPA.

Sarah Phillips and Chef Mynor Ortega serve First and South’s “A Really Good Chili” featuring Greenport Harbor Ale.

Greenport Harbor Brewing Company’s Ann Vandenburgh (co-owner/gallerist) and Doug Gerowski (Brewery Staff Chili Winner, 2019).

The judge’s table: Chef Taylor Knapp (Peconic Escargot), Chef Julien Shapiro (8 Hands Farm), Chef Claudia Fleming (North Fork Table), Ian Wile (Little Creek Oyster Farm & Market), Chef Cheryl Stair (Art of Eating Event Planning & Catering).