Nearly 500 people attend Eagle-Vail Community Garden Chili Cook-off fundraiser
EAGLE-VAIL — The Blue Plate in Avon now holds bragging rights to the Best Chili in the Valley after winning the restaurant division (by a large margin) of the Eagle-Vail Community Garden’s fourth annual Chili Cook-Off, which was held Sunday evening at the Eagle-Vail Pavilion.
Individual winners were Chris and Anna Robinson for the T.B.D. (To Be Devoured) Chili. Individual chef runners-up were Scott and Mary Ferrero for their 5A Chili.
Nearly 500 people sampled chili prepared by four local restaurants and 10 individual chefs. Schwing Daddy provided the music, and big folks were able to sample a very special India pale ale, which was prepared specifically for this event by Vail Brewing Co. and brewed with hops grown last summer at the community garden.
Loaded Joe’s runner-up entry was a lamb chili made from lamb purchased from a local rancher just for this event. Both Splendido and vin48 have corporate plots in the community garden. Splendido used fresh chilies from local organic farms in Southern Colorado, and vin48 also did a lamb chili. Blue Plate’s chili entry, Belly Belly Good Chili, was a spicy combo of pork and beef belly in a red sauce with homemade habanero hashed browns and organic micro greens.
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The Eagle-Vail Community Garden is an all-volunteer organization. For more information about the garden, visit http://www.eaglevailgarden.org.