1st Annual Chili & Chowder Cookoff
March 19, 2005 - MILO
1st-Jared's Corn Choder, as featured at J.D.'s Emporium
2nd-New England Clam Chowder made by Seth Ostrosky atThe Nor'easter in Dover
Honorable Mention-Kielbasa Bisque made by Billy Graves.
Also receiving many votes was: Fish Chowder from The Restaurant in Milo, Salmon and Crab Chowder from The Nor'easter in Dover, and Bandit's Broccoli Chowder, made by Valerie Robertson.
1st-M.S.A.D.'S Bookends Chili, prepared by Gini Morrill and Susan Mulharen
2nd-Gorden's World Famous Chili by Gordon Josslyn
Honorable Mention goes to
the Moosemeat Chili made by Billy Graves.
Other deliciuos entries were: TRC Chili made by Doug and Izzy Warren, Laurie's Luciuos Chili, made by Laurie Crocker, Southwest Turkey Chili made by Carol Morin and Ruth-Ann Lebert of Sebec, Carlos Enrique`Hernadez Rodriguez's Chili, made by Katie Robertson and Eric Joyner, "You'll Never Guess What's in It Chili", created by Kirby Robertson. And M.F.U's Chili, made by valerie Robertson.
NOTE - This article reflects the views of the author and not necessarily those of the TRC Alliance Team.