Hundreds of foodies will flock to Greenport Harbor Brewing Co. next month for a day of beer, chili and community.
The brewery’s Peconic location will host its annual North Fork Chili Cook-Off on Sunday, Feb. 5 from noon to 4 p.m.
Since 2018, the brewery has called on local restaurants as well as its own staffers to wow crowds with their unique chili recipes. Although chefs are given free rein over their proteins, spices and other ingredients, there is one rule all competitors must follow: recipes must include at least one variety of Greenport Harbor beer.
“I know the Black Duck Porter is something that pairs nicely with food and has a rich cocoa taste,” co-owner Betsy Liegey said when asked which beers the chefs commonly choose. “Everyone has their own point of view. Some people use Harbor Ale, sometimes people use Otherside, an IPA that is pretty hoppy, or they may use one of our limited release beers.”
To celebrate the annual affair, the brewery is also releasing a Smoked Lager, Hot Sauce Radler and an IPA brewed with Thai bird chiles and organic lime juice
Among the slate of restaurants competing for judged prizes as well as customer choice awards are Green Hill, Alpina, Lucharitos and Little Fish.
This year’s panel of judges includes Paul Eschbach, executive chef at Topping Rose House, Emmy- and James Beard Award-nominated producer and chef Sarah Mastracco, chef Linh Trieu, who owned Wednesday’s Table, chef Ursula XVII of Atelier Disset and chef Julien Shapiro of 8 Hands Farm.
The brewery’s staff will compete in their own category for awards.
Liegey said that in previous years, patrons have come from across the island to sample chili recipes from top East End chefs and enjoy new brews.
“It’s such a great community event that brings the whole culinary community together,” she said. “People who live here locally look forward to it as well as people who are coming from all over Long Island to be a part of it.
“It’s a well participated event, so I would recommend people get tickets sooner rather than later,” she added. “In fact, we’re halfway filled already.”