Wake up your slumbering palate at the Highlands Chamber of Commerce’s Chili Cookoff, Saturday, March 10th, at the Highlands Community Building in Highlands NC.
Let’s face it – by the time March rolls around, we’re all a little desperate for a bit of spice. Winter’s gone on forever and the blush of color that was Valentine’s Day seems like a million years in the past.
That’s why the Highlands Chamber of Commerce’s Annual Chili Cookoff, slated for 6:30 p.m. to 9:30 p.m. Saturday, March 10th, at the Community Building (Conference Center) is always such a welcome part of the social calendar.
The Cookoff brings more than a small measure of heat to this grayest month. It’s a night of piquant experiences, music and dancing, and refreshments to match the excitement.
You’ll be treated to a full spectrum of culinary delights, ranging from the comfortable embrace of a down home corn bread recipe to a spoonful of chili that calls to mind a fire storm of biblical proportions. Add in music that demands a trip to the dance floor and you have the formula for an evening as irresistible as a neon “Good Food” sign blinking on a frigid winter’s night.
As for the lineup of the chilies themselves – it’s a palate-pleasing spectrum that ranges from the sublimely spiced to the tongue searing. There’ll be prizes awarded for Most Unusual, Hottest, and People’s Choice.
You’ll also be able to enjoy the entrants to the corn bread and salsa competitions. It’s a recipe for the hottest night of the winter. To cool everything off, soft drinks, beer and wine will be served.
Tickets are $20 and will be sold at the door the evening of the event. Children 12 and under get in for free.
If you’d like to participate, contact the Chamber at (828) 526-5841, or via email at visitor@highlandschamber.org for an entry form and instructions. You can also fax your request to (828) 526-5803.
If you have a can’t-miss chili, corn bread or salsa recipe, join the competition. It’s open to everyone. And if your taste buds have gotten a little sleepy this winter, wake them up with this palate-challenging lineup.
by Luke Osteen
