Former Westfield Fire Chief Mary Regan attempts to judge the reactions as members of the Westfield Police Association and the Rotary Club of Westfield – Roxanne Bradley and Robert Herrick – taste test each other’s chili offerings at the fourth annual Chili Chowder Chocolate Cookoff at the YMCA of Westfield In 2014. (File Photo)
WESTFIELD – If you make a mean cheeseburger chowder, chili that will knock someone’s boots off or have a way with chocolate, the YMCA of Greater Westfield wants you.
The annual Chocolate, Chowder, & Chili Cook Off is slated for March 7 and local chefs will show off their skills, promote their business and support a good cause.
The Cook off benefits LIVESTRONG at the YMCA, a free 12-week exercise program for cancer survivors who are currently in or have completed treatment and are physically deconditioned. Developed by Stanford University, this specially designed program has proven to help survivors regain strength, overcome fatigue, and enhance functional ability to do everyday tasks.
“Our Y is committed to serving individuals and their families living with, through and beyond cancer,” stated the Y’s Director of Health and Wellness Cindy Agan.
The Chocolate, Chowder and Chili Cook Off complies with the Westfield Board of Health standards, and the chili and chowder have to be cooked in a Board of Health approved kitchen.
Chefs will offer samples of their savory and sweet entries and participants, who purchase tickets to the event, will vote for their favorites.
The Chocolate, Choweder & Chili Cook Off is from 11:30 a.m. – 1 p.m., with votes tallied at the end of the tasting.
When registering, Agan said it’s important to specify the exact name of each dish in order for it to be printed in the right ballot category. The YMCA will provide the room, tables, and the paper goods. Chefs are encouraged to decorate your table with any business paraphernalia to help promote their business.
To reserve a table at no cost, and have your name or restaurant’s name promoted, register early. For more information, contact Agan at 568-8631 x323 or email [email protected].
