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Waterworks Big Chilli a success

Sunday, November 15, 2009 3:00 AM | Printer friendly version | E-mail to a friend |

Nathaniel Valentine, center, won the award for best chili of the night with his pulled pork chili that featured Cheerwine as an ingredient. Photo by Ben Martin.

This team's chili was so smokin' hot they wore firehats at Waterworks' BIG CHILL-i Cook-off Nov. 6 at the Trolley Barn. Photo by Ben Martin.

Jon Barber and Karen Carpenter enjoy their evening at the Waterworks BIG CHILL-i Cook-off held Nov. 6 at the Trolley Barn. Photo by Ben Martin.

Carole Simmons and Dan Williams enjoy their evening at the Waterworks BIG CHILL-i Cook-off at the Trolley Barn on Nov. 6. Photo by Ben Martin.

Both cooks and guests enjoyed the BIG CHILLi Cook-off at the Trolley Barn Nov. 6. Photo by Ben Martin.

Walt Wall serves Anne and John Cave at Waterworks' BIG CHILL-i Cook-off at the Trolley Barn Nov. 6. Photo by Ben Martin.

Robert and Lee Toth sample the chili at the first Waterworks BIG CHILL-i Cook-off Nov. 6 at the Trolley Barn. Photo by Ben Martin.

Joe Lancione and Tom Wolpert cooked competed in Waterworks' first BIG CHILL-i Cook-off at theTrolley Barn Nov. 6. Photo by Ben Martin.

Longhorn Steak House brought a chili team to Waterworks BIG CHILL-i Cook-off at the Trolley Barn Nov. 6. Photo by Ben Martin.

On Friday, Nov. 6, Waterworks Visual Arts Center launched a first-time event, The BIG CHILLi Cook-off. Guests entered through Waterworks and then entered the F&M Trolley Barn, which was decorated in a western theme, complete with hay bales, cactus, horseshoes, saddles and wagon wheels.

Individual booths were set up for each of the cooks.

Fourteen volunteer cooks prepared their chili recipes to share and competed for a chance at the first BIG CHILLi Award, a hand-sculpted ceramic chili pepper commissioned by Pottery 101 especially for this event.

The cooks included Henry Alexander, Daniel Almazan, Applebee's Grill & Bar, Michael Childress, Andy Chmiel, Shelly Daubenmire, First United Church of Christ, Cheryl Goins, Alex Kenny, Long Horn Steak House, Barb Sorel, Uncle Buck's All American Pub & Grub, Nathaniel Valentine, Walter Wall and Tom Wolpert

More than 250 guests taste tested up to 14 different chili recipes; the chili was served in two-ounce shots.

The cooks provided condiments and accompanying side items, such as cornbread muffins, rosemary bread and cheese sticks.

Guests had the opportunity to vote on their favorite chili recipe. At the door, each guests received three tickets for voting.

Nathaniel Valentine's pulled pork chili with its special ingredient — Cheerwine — was voted the winner and received the BIG CHILLi Award.

Each chili cook received a handmade, one-of-a-kind chili bowl made by local potter, Cheryl Goins, for participating.

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