| Issue #43, February 2, 2007 |
Eat ‘em Up
21 Bowls of Chili at the 3rd Annual Great Bonac Chili Cook Off
By T.J.Clemente
It was a chili lover’s paradise. As soon as you walked in, all you could smell was the aroma of chili coming from the tables that lined the huge meeting room of the East Hampton American Legion 419 lodge in Amagansett. My assignment was to taste all twenty-one varieties of chilis of the Third Annual, Great Bonac Chili Cook Off, 2007, held by the Bonac Foundation to finance local charities. As I began the process, I wondered where my Pepto Bismol tablets were in the car.
The hall was filled with very young families. Children up to ages eight or nine were flying around the place absorbing the excitement that the contestants and their supporters were showing. A band called, “The Loan Sharks” performed county tunes. Kids danced across the floor, while their mothers mingled. Dads were bobbing and weaving with daughters barely up to their waists. It was an All-American event. Volunteer Francine Gluckman called it the “community.” Someone else explained the winter Hamptons is the “true Hamptons experience.”
I had dressed for the cold, sweater and all; soon I would realize the error of my ways. Michelle and Lance Rowland of East Hampton Village manned station one. It was their first Chili contest, and their “Beef Brisket Chili,” with pesole and black beans got my attention. Tasting this chili, I found the taste very beanie, in a pleasant way. Next up was Sarah Malone of Montauk, with her “Turkey and Black Bean Chili,” also her first contest. Sarah’s chili tasted very sweet and meaty, an effect no doubt due to the chunks of turkey in it. Moving down the production line, I came to Sean McGuire of the Springs, also in his first contest. His “Six Pepper Chili,” had me taking my sweater off. But a meat taste came through and it was also good. Now I was in front of Dana Minuta of Sag Harbor and her “Chorizo Chili.” It had the taste of the sweet sausage she used. It went down smoothly. Again, it was Dana’s first attempt at the $500 first prize. Paul Schmitt welcomed me to taste his “Schmitt’s Beer Chili,” and after a taste, I too, longed for a cold beer. This chili had a very brown bean and meaty taste. For Paul, who lives in the Springs, this too was his first contest. However, next up was Sean Sadowski, a former winner who now has been in all three Great Bonac Chili Cook Offs. His “Tequila and Lime Chili” was somewhere between a lime margarita and a hot bean chili and thoughts of the summer entered my head. Sean also lives in Springs.
The next station belonged to Amagansett resident Jim Cuomo. He had “Hearty Venison Chili,” with big chunks of venison the size you’d find in a beef stew. I truly enjoyed the gamey taste. When I came back for seconds, it was all gone. This was Jim’s second attempt at the $500 first prize.
Last year’s winner, Randye Lordon, served me “Southside Chicago Chili.” It had a hickory smokey taste. Randye lives in Clearwater and has penned seven bestseller mystery novels. The next two positions had Lauren Herrlin, with her “4 meats, 4 beans, 4 chili pepper chili,” competing with her husband Bruce Herrlin’s, “Whole Family Chili,” made by the whole family in the Springs. It had Kielbasa. Lauren, who placed second last year, made chili that tasted extremely spicy. Bruce’s tasted very smooth and beanie. Sue Hasselberger, another first-timer, presented me with “Curry Venison.” The combo of the venison and the curry had me sipping my beer, smiling. Her husband shot the deer for the venison in the Northwest Woods where they live. Jeremy Samuelson, in his second contest, had quite the wit. His chili was called “8-Spice Donald Rumsfeld Chili,” because, “it didn’t turn out the way we expected!” It tasted very sweet and meaty.
I was half way through! Now I smiled a huge smile, remembering that the bathroom pipes where no longer frozen back at home. Every chili so far was actually good. But I had another 10 stations to go. Was it getting hot in here? How many types of peppers and spices had I already consumed? Was the Pepto Bismol in the car? Next!
Smiling as she handed me “Carmen’s Famous Chili” was Carmen Mantione of the Village of East Hampton, also a first-timer. Her chili had “tons of cumin” and it had a spicy meaty texture. From Southampton came the duo of John Barnhill and Craig Collins with their “Chili De Mondo-chili of the world.” It featured mangos. One taste and I was in mango heaven. Local dispatcher for 9-1-1, Scott Elley, of course, made, “Elmo’s 9-1-1 Chili.” It featured a sweet tomato taste from the sweet tomato paste he used. Mike Schellinger, from Springs, offered me his “Kickin’ Chicken Chili.” It was from a family recipe, using chicken instead of beef. Yes, it did kick me. But now Kevin Morse of the Tight Line and Tackle Shop was reeling me in. His chili was “Tight Line and Tackle Chili,” because “Once you taste it you’re hooked!” It had a very black bean taste and was good.
Kimberly Mott, of East Hampton Village, explained the secret of her “24-hour Chili.”
“It takes 24 hours to make.” This chili was very sweet light and beany in taste.
From Rockport Mass, Jamie Lynch and local pal, Inge Judd, presented, “Sandcastle Chili.” Thick with Boston baked beans, Jamie proclaimed, “It’s the sandcastle that doesn’t wash away.” After a sip of beer, I realized he was right. Then came Mark Merrill of Springs, with his “Bonac Home Style Chili,” from an old family recipe that features many sweet tomatoes. Thus it tasted very much like crushed, sweet tomatoes.
As I was listing, with just one more tasting to go, Fireman P.J. Wizelius, carried away all the bowls and spoons I had accumulated. He admired my bravery and said he knew CPR!
The most exotic chili was the last one. Kathleen Colihan and her mother, Mary, of Springs, handed me their, “Caribbean Chili.” Served with coconuts and pineapple, the taste was different. After having sampled 20 chili dishes, the pineapple was refreshing.
It was only then I noticed the Official Judges tables with hundreds of bowls of chili piled up like pop art. Also on the tables looked like a billion bottles of beer.
Once again, Randye Lordon was declared the winner of the $500. Her “Southside Chicago Chili,” and its hickory smokey taste won the Judges over again. My favorite was Jim Cuomo’s, “Hearty Venison Chili.”
The music played to 10 p.m. Local photographer James Lowney was a judge, so he was moving slowly. He enjoyed the event, and so did I. It was worth every penny of my $20 contribution. Helen McGuire and friend Judy Kuneth, attended because it’s, “Lots of fun!” It was small town America with young children, moms and dads, newly weds, and community dignitaries dressed in their blue jeans, dancing, talking, eating, celebrating a late January evening in the winter Hamptons, as a community.
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