The Fayette Tribune, Oak Hill, W.Va.

Local News

July 19, 2012

Cooks invited to compete in Bridge Day Chili Cook-off

FAYETTEVILLE — Organizers of the 4th annual Bridge Day Chili Cook-off invite cooks from the region to get out their soup kettles, heat up their cast iron skillets and join them in Fayetteville this Oct. 20 for another delicious competition.

“We would like to branch out with our participants and have a more regional flavor,” says Fayetteville Convention and Visitor’s Bureau Director Sally Kiner, who hopes restaurants throughout the region will participate in this year’s event.

“It’s growing and getting bigger and better each year.”

At the cook-off each year, Bridge Day spectators flood the Fayette County town once the aerial acrobatics come to an end. Waiting for them are huge pots of chili and pans of cornbread to sample, as well as an array of local restaurants for sit-down meals.

“We see this as a complement to Bridge Day,” says Kiner. “We want to showcase our community by inviting visitors into the town to celebrate the largest one-day festival in West Virginia. Visitors can watch them jump off the bridge and then watch them cook off in town.”

So what’s in it for the cooks?

Prize money, for one thing. Up to $100 each will be awarded to winners in the traditional (no beans), nontraditional, professional and amateur chili divisions.

Chili will be evaluated on “taste, consistency, aroma, color and bite.” Cornbread, “chili’s best friend,” may also be entered for prize money.

Cooks will also be reimbursed 25 cents for each ticket collected, to cover expenses.

“Then there’s the prestige,” says Kiner. “We do have a People’s Choice Award, and there is the honor of being the winner and vying for that title.”

That award brings $150.

Their participation also helps support the CVB’s effort to draw visitors into downtown Fayetteville to spend a little cash before they hit the road.

Participants get to be a part of hosting visitors from all over the country and the world.

“It’s good business for the restaurants to participate,” she says.

The cook-off kicks off at 3 p.m. on Bridge Day, with live music from The Boatmen. At least 6 gallons of chili should be prepared before the event.

Participants must provide their own tables, chairs and tent if desired. No electricity will be available, so cooks must bring their own heat source, such as a propane grill.

The CVB will provide all utensils and tasting cups.

Registration costs $15 for chili and nothing at all for cornbread. At least one team member must have a food handler’s card. Get in touch with the CVB for information on the food handler’s class.

To register, or for more information, visit www.visitfayettevillewv.com, or call 304-574-6120.

— E-mail: cmoore@register-herald.com

 

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