KINGSFORD, Mich. (WZMQ) – In a blazing debut of flavors, Venue 906’s first annual chili cook-off had 11 contestants vying for chili supremacy. The competition, set to become an annual event, featured four exciting prize categories, adding an extra layer of thrill to the spicy showdown.
Behind the scenes deliberations between the judges revealed the secret to judging chili competitively. During the blind tasting, three discerning judges – Fred Jump, Paul Westrich, and Jack Guard – discussed the best way to give a fair assessment to each chili.
“Seltzer, lemon, and salt. That neutralizes. It creates acidity and then neutralizes it, and then you’ve got a clean, palette,” Judge Fred Jump was overheard advising to his fellow judges during the blind tasting.
In a statement to WZMQ, Judge Paul Westrich commented, “For the average person in a group, you’re looking for a chili that’s got the right spice that’s enjoyable, that’s got the heat, but it doesn’t burn your mouth off and makes you want to eat more. If I’m going to judge a chili – I’m just going to judge it based on the chili. If I’m going to eat the chili, then I’ll put the toppings that I enjoy on it.”
Former military police officer and Le Cordon Bleu Chef, Darren Metzing who is also a cook at the Oscar G. Johnson VA Medical Center in Iron Mountain, entered the cook-off, confessing it is his first time cooking competitively, “It’s a bunch of stuff that I just threw together.” Meanwhile, Radio Results Account Executive Jerri Applin, competitive and confident, aimed for victory with a chili boasting a hint of heat without overwhelming spice.
As the competition heated up, the announcement came, “Category number three, the judges’ choice, goes to contestant number nine” – Jerri Applin, Frog Country WJNR 101.5’s account executive claiming the Judges’ Choice title. A bison sweet potato chili earned the prestigious “Most Creative” award, while one contestant clinched both the ‘People’s Choice’ and ‘Best Use of Spice’ categories with a chili featuring notes of cumin and dark beer.
From the city of Norway’s Borderland Smokehouse representative Bill Dedie’s chocolate cocoa chili to Applin’s butternut squash keto and traditional recipes curated by a chef who hails from Solberg’s/Greenleaf’s Sports bar, the diverse array of chili creations made the competition sizzle.
Amidst the spicy triumphs, Venue 906 announced that the chili competition is set to become an annual tradition, promising future fiery face-offs. As the chili-powder settles, participants and spectators alike eagerly await the next installment of this thrilling culinary saga. In the meantime, Venue 906 plans to bring back monthly ice cream socials in the coming days.
Starting Friday, monthly ice cream socials are coming back to Vagabonds Bar. The monthly ice cream socials feature specials on milkshakes, which can be made “boozy” or regular. The Venue has all the details on their website. For more information on the venue’s upcoming events, visit:
