Cape May Chili Chowder Cook-Off results with station numbers
Here is a list of Cape May Chili Chowder Cook-Off results with station numbers. I asked to have station numbers added because by the time the results are announced you can’t remember what station had the crab claw on top of its awesome roasted crab and corn chowder. Oh, wait it was table number six. They got my vote.
Ten years ago the Cape May Chamber of Commerce started this ambitious event at Cabanas at Beach and Decatur streets. The event quickly outgrew that location and stops at the Marquis de Lafayette and Congress Hall.
Consequently, the partnership with the Grand Hotel has made the past several years successful. Logistics and attendance seem adequately handled in the rooftop ballroom. I compared the flow around the room to the Atlantic City Beer Fest. Get your sample, stay in line and be finished by the next station. Repeat.
With the noted absence of Chris Bezaire, the lineup brought repeat victors to the event. Deli’s, caterers, hotels, and restaurants make up the competition. Participants who paid $10.00 admission vote by dropping tickets into numbered buckets exiting the event. Hopefully, Doreen tallying them is easier than the Iowa caucuses.
Below are the results by category and the overall winner, which means the top vote-getter.
The 2020 Winners!
Overall Champion: Gaiss’ Market located in the Villas. Their chili made with chorizo sausage and stewed tomatoes was a mouth and crowd-pleaser.
1st place Chili:
2nd place Chili:
3rd place Chili:
Pork Island Grill
1st place Chowder:
Shore Side Catering
2nd place Chowder:
Harry’s Bar & Grille
3rd place Chowder:
“American deli also has the most fantabulous turkey, Sammie. It’s like thanksgiving in a sandwich! A must-try,” said Jeanne Snyder of the Villas, NewJersey. “The Montreal Inn’s Harry’s Clam Chowder was the best example of a great basic soup,” Carmen DiGeronimo a retired chef from Cape May Court House added.
Our favorites were Shore Side Catering. Their presentation and merchandising of the table enhanced the experience. The nicely sized crab claw on top of the chowder was an impressive (and expensive) touch.
Gaiss’ chili made without peppers ( a little unusual) and chorizo sausage had a delightfully warming aftertaste. Not surprised they placed so high.
At least 750 people attended this year’s event. A portion of the $10 admission is donated towards area food banks.