| Tips for eating right at holiday buffets |
| Read More |
| Catering services expected to be in demand in 2011 |
| Read More |
| Big purse awaits winner in Dutch oven cook-off |
| Read More |
| Sacramento chefs keep food hot at turkey cook-off |
| Read More |
| Cook-off aims to educate people about solar cooking |
| Read More |
| Tailgaters keep food hot during competition |
| Read More |
| Chefs keep food hot at soy buffet |
| Read More |
| Wire chafers heat chili in Connecticut cook off |
| Date: |
| 01-29-2010 |
| Summary: |
| As the coldest month of the year draws ever closer, Connecticut chefs are finding ways to heat things up. This February brings the Chili Winter Warm-Up at the Danbury arena, a collection of the Nutmeg State's finest recipes heated by wire chafers. |
| As the coldest month of the year draws ever closer, Connecticut chefs are finding ways to heat things up. This February brings the Chili Winter Warm-Up at the Danbury arena, a collection of the Nutmeg State's finest chili recipes heated by wire chafers. The cook-off is open to nonprofit community organizations, clubs, restaurants, caterers and individuals who feel that their culinary concoction is the crème of the crop. The competition will be divided into three categories: Nonprofits and service organizations make up one, caterers and restaurants comprise another and the final category is open to the public. Recipes will be judged on taste, appearance, creativity and theme with the grand prize for the open competition being $600. The professionals are competing for bragging rights only. Proceeds from the event will go to benefit the Westerners baseball team, a nonprofit organization comprised of talented college, high school and minor league players that hold clinics for children throughout the country. The arenas ice rink will also be open to the public, with kids under 12 skating for free.  |