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I'm Making Chili, so you should come eat some

by Dave Cathey Modified: October 24, 2013 at 5:15 pm •  Published: October 24, 2013



Come and get it!
Come and get it!

A Reminder, I’m competing in VI Marketing and Branding’s annual Carpe Diem Chili Cookoff on Friday (tomorrow as of this writing). More than 50 amateurs will compete against each other while I take on a dozen local restaurants for chili supremacy. Last year, Bruce Rinehart took home the gold but any repeat will have to be done by crossing my cold, dead, chili-stained carcass. Flavor bullets will be scattered along the 100 block of Park Avenue, which will be closed off from 11 a.m. to 1:30 p.m. to handle the foot traffic. A $10 donation to the United Way buys you three bowls of chili and all the soda and water you can drink. The InteliGents will unleash a Liverpudlian assault on your ears, likely making it impossible not to shake your moneymaker. Come on out Friday and say hello to me, and the best chili you will ever eat.

Other competing restaurants include Café 7, CoolGreens, Deep Fork Grill, Ground Floor Cafe, Kitchen No. 324, LT’s Deli, Ludivine, Packard’s, Range Café, and The Mule. Bring your money for the United Way, and bring your taste buds to me so I can stamp them with the finest chili north of the Red River. And then you will be compelled to vote for me, birds will sing, peace will spread across the land and even congress will agree on something for once.

Meanwhile, on Monday Oct. 28, I will host a Bedlam Tailgate at American Propane, 7401 N Broadway Ext. Kurt Fleischfresser, The Big Kahuna, will lead a team of Oklahoma State-inspired chefs against “Top Chef” star chef Josh Valentine, who will lead the crimson and cream. Come out and root for your favorite team and learn how the pros like to tailgate. We will film the event for an upcoming Bedlam edition of my “Open Flame” video series. For tickets, call American Propane at 843-6868.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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