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18th Annual Chili Cook-Off Proves To Be Hot Time
By Jo Ann La Russo
 | | --Photo By Jo Ann La Russo Judge Murray Dychtwald tastes some of the goods at the 18th annual New Jersey State Chili & Salsa Cook-off. |
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Competition was fierce at the 18th annual New Jersey State Chili & Salsa Cook-off held last week in downtown Toms River. With nearly 10,000 visitors and recipes from more than 50 entrants, the panel of expert judges had their work cut out for them.
Chief judge Steve Falkowski said the contest is heating up because chili and salsa recipes are getting better each year.
"It has been stepped up a notch," Falkowski said about the cook-off as he scooped samples of chili and salsa from 65 cooks to be tested by judges.
The local cook-off is sanctioned by the International Chili Society. There was also a popular vote with prizes and trophies given out for best red chili, green chili and salsa.
Drama ensued when Falkowski, a 1997 winner, shouted, "tie, tie" and summoned contest judge Murray Dychtwald, of the American Culinary Federation, for a taste test. Inside the judge's tent, silence prevailed when Dychtwald took his place and sampled the chili.
"Robust," declared the expert. "The meat
in the one chili was more tender," he said. "The flavor is stronger, more robust."
As he spoke, Dychtwald grabbed a handful of white grapes kept at the table to cleanse the palate between spoonfuls of the hot stuff.
Early in the judging, Staci and Joe Palmieri, Toms River, along with 20 other judges were each asked to taste 11 chili and 16 salsa recipes and choose three favorites.
"Each one had its own unique quality and flavor," said Palmieri. "Personal taste has a lot to do with it. I chose the ones that caught my taste buds although they were all delicious."
"They were all good," added Joe, as the competition entered the elimination stage.
"We keep a list of the judges," said Falkowski at the judging area. "No one can judge twice."
Tom Yanisko, with his "Silent but Deadly" blend of chili also noted that this year's cook-off brought more competition.
"There are some excellent chili cooks out there," he said. He took third place, ICS prize of $200 and also received a trophy for his chili Verde. The ICS red chili second place, $500 winner was Dan Bauer.
The Pops Hots chili booth took top prize and a trophy for the best booth and showmanship. Mary Merandia decorated the chili stand with attention getting sizzling colors.
''Pops Hots'' was located near the stage where Bocci & the Bad Boys belted out rock hits, which many in the crowd sang along with.
At Matt's Red Hot Chili Pepper stand, Susan Crosskin called her son's chili "universal."
"Everybody likes it," said Susan. "You can taste the kick," they advertised.
The public agreed. They voted Crosskin's chili second place in the People's Choice Awards.
Judy Omerza, of Wilkes-Barre, Pennsylvania, described her Chili Willi chili as "fantastic." Last year's red chili winner, Omerza, handed over chef's hat and an apron to Stephen Moir, who was awarded a first place cash prize of $1,500. Moir will travel to Omaha for the world championship.
The ICS best salsa award of $500 went to Jack Windsor of Maryland.
Damian Kulikowski, Beachwood, checked out the different stands and pointed out a camouflage netted booth, Gunny Mike's Devil Dog Chili, by former Marine Corps Gunnery Sgt. Michael Piserchia of Bayville, who won best stand for the past three years.
Kulikowski said that he especially liked Jack Windsor's Voodoo Chili, the ISC fourth place winner.
Kathy Friedman's Mad Kat Chili also won an ICS trophy.
Terry Cuomo, Holmdel, at the festival for the first time, was accompanied by her boyfriend, Butch Gregoria and friend Mike Scialfa.
"I liked the salsa the best," said Cuomo. About the chili, she said, "Some were good, some were better. This is our first chili fest. We'll be back."
Kristin of Toms River, with Delayne, 6, Kaitlyn, 8, and Gwen, 4, declared all the chili's delicious.
Throughout the afternoon, the contestants,
judges and the public all agreed on one thing. "This is a great crowd."
"It is a beautiful day," said Gene Janick, chef at Jimmy C's Restaurant on Main Street.
The Toms River Business Improvement District hosted the event with the International Chili Society. The ICS Chile Verde first place winner, Kurt Leitner, received $300. Jim Heywood and Yanisko were also awarded trophies.
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