Dennis Wasano has a knack for chili. That could be putting it mildly, as Wasano was announced yesterday as the winner for the Professional division at the 18th Annual Chili Cookoff. “He’s won for at least 15 years,” said KQNG
Dennis Wasano has a knack for chili.
That could be putting it mildly, as Wasano was announced yesterday as the winner for the Professional division at the 18th Annual Chili Cookoff.
“He’s won for at least 15 years,” said KQNG radio’s Ron Wiley, the event emcee.
“What is his secret?” Wiley said.
Perhaps it’s the black pots he uses to concoct his spicy culinary creation. Or, maybe it’s the help of Isaiah Tomacder and Ben Brown, who were ladling portions of the chili while Wasano went up to accept not only the top professional award, but the Best Booth award as well.
“I’m just cooking for myself, now,” Wasano said. “After winning 15 of 18 years, I must be doing something right.”
Wasano, during his days in the culinary field, entered previous contests for restaurants such as Sumo’s, Rampy’s, Gaylord’s, and other upscale establishments.
The honor of second place in the professional division was awarded to Ikaika Manaku, for his kalua pig chili.
“Wait until next year,” Manaku said. “We’re going to get first. This year, we weren’t even trying.”
Manaku’s creation joined chef Eddie Mizuno’s vegetarian dish, which, despite missing one of the most traditional ingredients — meat — was deemed most popular among die-hard chili aficionados.
The Novice Vegetarian award was presented to the team of Cathleen Ibanez and Richard Akama while the Kaua‘i Marriott Resort and Beach Club earned the Professional Vegetarian honor.
And, if the taste needed some help, sous chef Rey Montemayor graced the overall look of the Kaua‘i Marriott booth with a desert landscape created out of vegetable and fruit carvings.
Sova Lucidarme Musika found out that sometimes being top dog is not what it’s cut out to be, as the youngster, whose mom works at the KCC culinary arts department, was busy ladling out bowl after bowl of his “Almost Vegetarian” chili featuring “no beans.” Lucidarme Musika topped the K-12 special keiki division that was new to the contest this year.
But the big competition raged between the two Kaua‘i Community College teams, and when top honors in the Novice division was announced to the Chili Chilua group, whoops of delight went up.
“We were the first to be sold out,” one of the girls in the Too Hot to Handle team said. “We had chili con carne with shrimp and scallops, and within two hours, we were completely sold out.”
Too Hot to Handle, comprised of team members Charie Zabala, Naomi Rivera, Grecean Manuel, Jacklaine Villanueva and Amber Saiki passed the time by creating their first initials out of red duct tape on the back of their culinary smocks while enjoying the entertainment. They were awarded second place in the Novice division.
Team members from the top finishing Chili Chilua include Alden Lahip, Davis Murata, Anson Yasay, Kristen Yanagawa, rose Cabutaje and Pamela Ganotisi.
“The best part of this whole thing is the kids are having a great time,” said Billy Gibson, one of the instructors for the KCC culinary arts program.
