When: Fri., Feb. 6, 1-4:30 p.m. 2015
contestants from well-known local restaurants, caterers and food service operators as well as amateurs, who cook and serve over 8,000 sample-sized portions of chili during the festival. Contestants are judged on recipe creativity as well as presentation in the professional, amateur and “people’s choice” categories. Winners are awarded cash prizes and trophies. Vegetarian chili is also welcomed and encouraged.