With the first day of spring only three weeks away, the traditional chili contest season is drawing to an end. But this past weekend there was still time enough — and cold enough weather, with even a few stray snowflakes in the air — for one more community cook-off to take place. It was the first one ever for Gardiner Fire and Rescue and the town’s Parks and Recreation Department, and organizers said they were surprised by the enthusiastic turnout. Keeping watch on foot traffic near the side door of the Gardiner Firehouse in the hamlet, Brian Houser of the Parks Committee estimated that about 130 people had come in to taste the offerings within the three-hour period on Saturday when contestants were doling out samples.
Eighteen chili chefs entered their best batches, competing for a share of the day’s take, with tickets going for $8 per person, entitling the buyer to as many tastes as he or she wished. The top prize in the Professional category went to Mike Smith, a Wallkill High School alumnus who now runs a pig-roast catering business in Lake Ariel, Pennsylvania called Roastin’ Beasts BBQ. Smith smokes his own pulled pork, the dominant ingredient in his crowdpleasing entry. Among the Amateur entries, the winner was Steve Bartholomew’s Mountain Man Chili. Asked what his “secret ingredient” was, Bartholomew said, “It’s the cooking time. It takes like three days of cooking and stirring.”
The only judges at this first annual event were the attendees, tossing ticket stubs into jars at each contestant’s table spot to indicate their favorites. Monica Manalo and Andy Hague “both loved the brisket,” entered by Gardiner Fire lieutenant John Barton. Manalo described it as “smoky, hearty and well-balanced.” Barton himself joked that his recipe included “all the food groups,” among them beer and coffee. “This was just an excuse for me to make some barbecue last night,” he said modestly.
There were three different fire districts participating in Saturday’s event: Gardiner, New Paltz and Wallkill, with some good-natured culinary rivalry spicing up the demonstration of mutual support for a fellow fire company’s fundraising campaign. Cook-off organizer Kelli Nielson was already scheming to create a new “Best Fire Company” category for next year’s competition, aiming to pit fire crews from different towns against each other to see who could stir up the tastiest fiery concoction in a slow-cooker, instead of putting out a conflagration.
An EMT for the Gardiner Fire Department, Nielson noted that the all-volunteer company depends on fundraising events in order to supplement the Fire District budget provided by the town. The 5K race that it holds every summer “paid for the new addition in back of the firehouse,” she said, making room for an additional truck bay. Training equipment was also purchased with donated funds. “Our equipment, the trucks, our operating costs are all very high. The medicines in the EMT kits expire. Batteries have to be replaced. When we need extra money, it’s nice not to have to go back to the town and ask for more.”
Proceeds from the Chili Cook-Off will be divided evenly between Gardiner Fire and Rescue and the Parks and Rec Department, after the prize money for the two winners is subtracted. Next up at the firehouse: the Gardiner Day Committee’s annual Corned Beef and Cabbage Dinner, set for Saturday evening, March 14 from 5 to 730 p.m.
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