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Wake Forest Fire Station #2 walked off
with the bragging rights for year
Saturday, when the judges chose Bill
Wandrack’s Bil’s Blazing Firehouse
Chili.
Jeannie Bogner’s Texas
Twister Chili, the contender from
Station #1, came in second.
The competition was keen
between the fire station crews and the
nine regular contestants in the first
Four-Alarm Chili Cook-off at the Wake
Forest Farmers’ Market.
Next year Station #2 will
share in the chili contest receipts and
will also benefit from the season-long
fund-raising efforts at the market.
Terri Wilkinson, a vendor and market
organizer, said they have raised $330 so
far. “Our goal is $500 to donate to the
Bunn Fire Department this year.” To do
that, they are raffling BJ’s membership
cards and passes to Wake Forest Yoga
Studio.
In the regular contest, the
winner of first place and a $100 cash
prize was Darren Ellis with his Big
Boy’s Chili.
Helain Bilos came in second,
winning eight class passes to the Wake
Forest Yoga Studio, with her Wicked Good
Chili.
Jerone Horn called his dish
Road Kill Chili and took third place,
winning a gift box from the N.C.
Specialty Shop.
The other contestants were
Sally Opper with Sally’s Sassy Chili;
Laurie Arnsten with I’m Game Chili;
Kathryn Gilmore with Low Fat Mexican
Turkey Chili, Nathan Forrest with N.C.
Specialty Chili; David Hochtstrausser
with Durn Good Meat Lover’s Chili; and
Heather Davis with Kicks Your Sass
Chili.
The judges with cast-iron
stomachs were Barry Barker of Barry J.
Barker Photography, Jeff Dowdle of
American Links Bar & Grill, Bill Joyner
of Shorty’s Hot Dogs, Jeff Lamm of The
Franklin Times, Mike Morphy of Flying
Pig Farm, Joy Forrest of Coldwell Banker
Advantage and David Parsons, the Harris
Teeter executive chef.
The farmers’ market, Wake
Forest Yoga Studio, North Carolina
Specialty Shops and BJ’s Warehouse Club
sponsored the event. |
