When the tongues stopped burning and the volunteers counted the earnings, the Thursday, Nov. 13, chili cook-off held at Michael’s Banquet Hall in Latham was about much more than meat and beans.
Over 500 people attended the fundraising event, which was sponsored for the first time by the National Kidney Foundation and Alzheimer’s Association of Northeastern New York.
According to National Kidney Foundation Executive Director Carol LeFleur, the event was originally held by the American Lung Association, but that group discontinued its sponsorship last year.
We were talking about the event, and thought it would be great fun to bring it back, so we got together with the Alzheimer’s Association and decided to do [the challenge], she said.
LeFleur said she hoped the event would help educate people on the
importance of early detection of kidney diseases, she said.
According to Marc Kaplan, director of communications and advocacy for the Alzheimer’s Association of Northeastern New York, the event was perfect for both foundations because it allows the public to help the foundations while bringing their families to a fun event, and enjoying good food.
The money, on the National Kidney Foundation end, will go toward programs and services for patients, including emergency grants, transportation programs, and free kidney screenings. For the Alzheimer’s Association, the money will go toward programs and services such as support groups, the association’s 24-hour call-line and other programs.
`Also, we want to get the word out,` said Kaplan. `It’s an awareness raising event.`
When festivalgoers walked in the door of Michael’s, they were greeted by volunteers sporting orange T-shirts handing out fliers that explained the causes of both organizations.
Preparing for the event, Chef Edwin Nazario, of the Edison Club, was excited to debut an unexpected type of chili: kangaroo chili.
`We were looking for something a little different, meat-wise,` said Nazario.
Having used kangaroo before, Nazario knew that the meat was not gamey, but very lean, and he thought it would be perfect for his chili this year.
In past chili challenges, Nazario said the Edison Club has won the award for the most creative chili three years in a row, as well as awards for the second hottest chili.
Nazario said he cooked up 14 pounds of kangaroo in his chili this year, at $18.95 per pound in hopes of taking home the prize for most creative chili.
In the end, the Edison Club, located in Rexford, won the zestiest award, as well as an award for having the best booth decorations (a person dressed as a giant kangaroo hopped around the booth as the chef served his chili).
Other winners included BFS restaurant in Albany, which won the best vegetarian award; Benley’s in Malta, which was the attendees’ best overall pick; and the judges choice of the Illium CafE as the best overall winner.
Twenty-three restaurants and food service vendors filled the air with aromas of their chili at the event, including presentations with bread bowls, assorted cheeses, rolls and special sauces.
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