Ladies and gentlemen, grab your spoons. The North Fork Chili Cook-Off at Greenport Harbor Brewing Company is back for its second year with nine local restaurants competing.
This year’s participants include 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. The only rule: Greenport Harbor beer — any style —must be an ingredient.
Hundreds packed the Peconic tasting room for last year’s the sold-out Chili Cook-Off that will now be held annually on the Sunday before Super Bowl.
“Last year’s event was so successful and delicious, we decided to make it an annual event,” John Liegey, owner and co-founder of Greenport Harbor Brewing Company, said.
The chefs are vying for two awards: the Judge’s Choice Award and People’s Choice Award. Greenport Harbor staffers are also participating with their own special chili recipes for the People’s Choice Award.
The judges are 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; and 2018’s North Fork Chili Cook-Off winner and owner of Little Creek Oysters Ian Wile. One more special surprise judge will be announced the day of the cook-off.
“All the participants are taking their chili very seriously,” said Richard Vandenburgh, owner and co-founder of Greenport Harbor Brewing Company. No doubt it will be difficult for the judges to pick a winner.”
Last year, Wile took first place with his Puerta Verde Chile made with pork, hatch green chiles, tomatillos and GHB’s Anti-Freeze brew. American Beech was the runner up and Crazy Beans came in third place.
The Second Annual North Fork Chili Cook-Off is Sunday, Jan. 27 from noon to 4 p.m. at the Peconic tasting room.
Tickets are $15 and include entry into the event plus chili sampling. Tickets are available online only and can be purchased here.