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	The Manchester Enterprise A Heritage Newspaper Weekly Publication

Chili Cookoff draws area chefs to village

Men's Club gears up for friendly fun, good food in competition

By Daniel Lai, Editor

PUBLISHED: February 7, 2008

In what has now become a yearly tradition, area chefs from Ann Arbor to Manchester are dusting off their hats and preparing for the 11th annual Manchester Men's Club Chili Cookoff.

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Though the competition may not be as fierce as the Food Network's Iron Chef America, Men's Club President Jack Summers said the participants take the challenge very seriously.

"It's going to be a good competition this year," he said. "We're really excited about the level of interest."

The event will be held Feb. 16 at the American Legion Hall and promises just as much fun as in the 10 previous years. Summers said as many as 25 chili chefs will be able to present their secret recipes for the enjoyment of the community.

"Right now we have 11 participants signed up," he said. "Last year we had 20 and this year we can have up to 25 due to space and electrical needs."

Summers said applications, accepted on a first-come, first-serve basis, are available at Manchester Market, Manchester Pharmacy, Keith's Barber Shop, Riverside Consign and the Village Tap.

Summers said the daylong event draws patrons throughout the area to Manchester.

"As far as people go, we have people coming in and out all day," he said. "We usually get a mix of local residents and some from out of town."

This year, admission to the event is free while chili samples will cost around 50 cents a piece. In addition to the competition, a 50/50 raffle and Euchre tournament will also take place.

"We have about $600 in prizes," Summers said. "We will also be awarding cash prizes to the chefs as well as prizes for first, second and third place winners."

A special prize will also be awarded to the contestant with the best-decorated booth, he said.

Though the judges will remain a secret until the cookoff, Summers said most will be local residents.

"We don't like to give away too much information on the judges so we can keep the competition fair," he said.

Each contestant is also responsible for following the rules. Some of the rules include no use of game meat and only fresh ingredients, he said.

"It's good clean fun and we want to make sure everyone has a good time," he said. "They have creative freedom with their recipes."

Summers said chefs will begin preparing the chili at 11 a.m. with doors opening to the public at 5 p.m.

"We'll probably go till 8 or 9 p.m. depending on how things progress," he said. "It makes for a long day for our chefs slaving over a hot roasting pan."

Editor Daniel Lai can be reached at 428-8173 or dlai@heritage.com.