The Chattanooga Market will host local vendors and several non-profits to a chili competition on Sunday. It’s both a chili competition and sampling event with $2 samples or $5 for a bowl of chili. Several varieties will be available.
Back by popular demand, Link 41 will be serving chili made with their local artisan and cured meats. Other chili contestants include: R & V Wings and Things, Terra Nostra, Chattytown BBQ and Barton Creek Farms. Additionally, a few non-profits will be joining the Market on Sunday to fundraise with their homemade chili.
Spicy, smoky or mild – there will be many flavors to choose from. Chili competition winners will be announced at the end of the event at 4 p.m. Categories include most popular, most unique and judge’s favorite.
Live music on the EPB stage will be Bedhead & Blondy at 12:30 p.m. and Bucktown Kickback at 2 p.m.
This past Sunday was the 12th Annual Cast Iron Cook-off at Chattanooga Market. Local chefs spent their day off work wooing judges and thousands of market-goers, proving that our city truly can boast culinary talent – bar none, officials said.
In an unprecedented two-way tie for First place, Michael Lindley of Public House Chattanooga and Nick Goeller of 212 Market Restaurant impressed the judges with their culinary shrimp creations, but it wasn’t a clean sweep. A three-way tie for 2nd place with Matt Marcus, John Palacio of Porters, and Mac Casteel of Cafe on the Corner took place with only one point under the First place chefs.
The day was held in conjunction with the Tennessee Aquarium’s Serve & Protect program, highlights sustainable seafood cooking. Fresh shrimp was utilized in the Cast Iron Cook-Off, provided by local Whole Foods Market.