The Ypsilanti Courier
A Heritage Newspaper
Weekly Publication
Funds raised for SOS at annual event
Cady's restaurant takes first place
By Pat Grimes, Special Writer
PUBLISHED: January 31, 2008
Great bowls of fire, the streets of our city have never before seen such heated competition!
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Such was the popular sentiment as gourmands of the Ypsilanti community descended in droves to dine at the second annual Depot Town Chili Challenge in benefit of SOS Community Services. Given the satisfied sighs of the approximately 250 participants, this appetizing affair was a fabulous reason to brave the lightly falling snow and stroll from business to business sampling the sundry stews seeking highly coveted Chili Challenge title.
By almost any measurement, the event was a great success, especially for the beneficiaries of the evening. According to Chili Chairman Shannon Gordon, the ravenous response of the local citizenry at this year's chili chow-down helped raise approximately $1,300 for SOS Community Services to further their mission of serving the homeless and those at risk of homelessness.
"We're delighted with the results," stated SOS Development Director Ellen Offen. "This event raises much needed funds and raises the issue of families in our community that need help finding and keeping a place to live. We're grateful to Depot Town merchants and patrons for their support."
Bragging rights for this year go to Cady's first-place entry, "Aunt Barb's White Bean Turkey Chili." Second place went to last year's champion, the Sidetrack's "Cheeseburger Chili," and the Queen of Hearts took a close third place for their outstanding "King of Heartburn Chili."
Also counted among the big winners were those who made the evening's palatable pilgrimage in careful study of local chili culture. Locked up too long by winter's chill, neighbors and friends exchanged smiles between thoughtful spoonfuls, all the while assessing their favorites before placing their votes.
More than a few chili mavens were impressed by the outstanding variety of recipes in play. Those who soldiered on through all 22 movements of the occasion's savory symphony were rewarded by a world of culinary creativity.
Kidney beans and corn kernels swam a slightly smoky pond, and an everything-in-the-cupboard entry provided a hearty helping. Oregano sounded a sonorous strike amid one slow, searing crescendo, while an all-veggie volume packed a red pepper punch.
Tomatoes diced or stewed deigned to delight and chocolate waltzed across the tongue, currying flavor. Cousin hominy sat in with one big vegetable band, and good lean sausage stood to be counted.
Soft red beans scaled some strongly spiced scaffolds, pleasing hints of sweet or sour yielded to pleasant burns, big onion's opening act heralded cheese's soothing seduction, and sausage ground or slivered awaited the scorcher express. Venison and white beans ventured amid more standard fare, sweet cardamom played a shadowy visit, tofu and tempeh dared to go the soy way, while tomato and meat tangoed again and again in a longing, lingering embrace.
Some spice selections paid strict homage to tradition, while others ventured afield in scrumptious stratums; still others waved from a distant orbit above chili as we know it.
Oh, and andouille? You bet we do.
Who knew the town harbored so many world-class chili chefs? And, with competitors already honing formulas for next year's contest, there can be little doubt fair Ypsilanti will soon take its rightful place in the pantheon of international chili competition.
The verdict of Chili Challenge judges and participants alike is unanimous: this was a most delicious diversion through Depot Town.
Pat Grimes is a longtime Ypsilanti resident and freelance writer for The Courier. He can be reached at pshermang@yahoo.com
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