Someone apparently stole the Tums that emcee Ron Wiley hands out to the digestionally unfortunate each year, but 300 or more people had a rip-roaring good time at the 13th Annual Kaua’i Village Chili Cook-off. Nine different chili cooks vied
Someone apparently stole the Tums that emcee Ron Wiley hands out to the digestionally unfortunate each year, but 300 or more people had a rip-roaring good time at the 13th Annual Kaua’i Village Chili Cook-off.
Nine different chili cooks vied for cash prizes, trophies and bragging rights; and ten girls took the stage competing for the first-ever “Miss Chili Pepper” award.
The Radisson Kaua’i Beach Resort’s Executive Chef Hal Amana and John Hashimoto prepared the popular “Aunty Carwila’s Pork & Shrimp Chili with Filipino Vegetables,” which included bitter melon, okra and eggplant. Amana said the special recipe has brought home a trophy for three years.
“We eat a lot of Filipino food…I love the Filipino influence, simply because it tastes good,” said Chad and Joyce Dellatan, of Kapa’a.
Kevin Rogers, of Kevin’s Krazy Chili, said he used 18 different types of chile peppers; he grew nine of the varieties at his home in Kekaha. Kevin’s Krazy Chili ran out by 2 p.m., but Rogers still went home with the award for “most enthusiastic and impressive booth.” He decorated his table with jars full of chile peppers, bottles of hot sauce and a skull.
The most authentic chili came from Gaylord’s chefs Dennis Wasano and Ken Marugama, who used smoked beef; andouille sausage; nopales, or prickly pear cactus pods; and dried chile peppers in their “Volcano Pit Chili.”
Vegetarians got to have a taste, too: the veg category stated that no meat products or stocks could be used. Recent Kaua’i Community College grad Alex Martin had a recipe listing 10 different kinds of vegetables, including carrots, onions, bell peppers and mushrooms. “Whatever’s around, just use that,” was his secret.
However, some chili connoisseurs were skeptical. “That’s like having a car with only two tires,” said Michael Odo, as he eyed his empty sample cups stacked on the picnic table.
Chili Cook-off chairman and Marriott chef Thomas Lohmann, and Kauai Village administrative assistant Lee Bonacker both said that 2002’s cook off was a great success— about 2,000 tickets were sold and more than 300 people attended. However, this year lacked the number of participants in years past. There were just nine competitors this year, compared with 15 in 2001— some last-minute withdrawals came from restaurant chefs getting ready for Father’s Day brunches.
Council hopefuls Mel Rapozo and Erick Moon; Circuit Court Judge Clifford Nakea; and Wilcox Memorial Hospital chef Bernando Rivera chose the professional and novice division winners using specific guidelines on taste, texture, aroma, color and aftertaste.
At no time did the judges know the identity of the chili chefs. They ate cheese and fruit and drank water to cleanse their palates; and scored each entry with a “10-point pepper system.” When it came time to choose the overall winner, the judges were apparently torn between “no. 8 and no. 5,” and kept taking spoonfuls of each.
Of the “sweet, spicy and crunchy” Volcano Pit Chili (Gaylord’s); and the “smooth, balanced and even flavor” of the Beefy, Chunky Chili (Mark’s Place), Mark’s Place took home the trophy.
While chefs scooped out their chili (and sometimes, rice), local music groups Swamp Daddy, Pacific Sound Machine and Vic and the Victims entertained the chili tasters and Kauai Village shoppers.
The Kauai Village Chili Cook off is a benefit for the American Culinary Federation of Chefs program at Kaua’i Community College.
Miss Chili Pepper: Shayna Carvalho, 19, of Kapa’a.
2nd place, Miss Chili Pepper: Shaeja Lee, 18, of Kapa’a.
Chili winners:
Overall: Reiko Muratake, of Mark’s Place.
1st, creative: Reiko Muratake, of Mark’s Place.
2nd, creative: Hal Amata, of the Radisson Kauai Beach Resort.
1st, authentic: Dennis Wasano, Gaylord’s at Kilohana.
2nd, authentic: George Liechty, Kauai Marriott Resort.
1st, vegetarian: Nalani Kaneakua.
2nd, vegetarian: Alex Martin, Kaua’i Community College.
1st, novice: Helen Torres, Pau Hana Bar and Grill.
2nd, novice: Alex Martin.
Most enthusiastic and impressive booth: Kevin Rogers.
Staff Writer Kendyce Manguchei can be reached at kmanguchei@ pulitzer.net or 245-3681 (Ext. 252).
