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Discussion Starter · #1 ·
The set up~

I have local chefs bringing in pots of chili to sell at Winter pantry to raise money for Farmer's market cooking demonstrations next summer..... it is not a contest, these guys don't serve chili at their restaurants. Sooooo what do I call it? Chili cookoff is out....
I need to go to print
TIA
 

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Discussion Starter · #5 ·
I'm still laughing like a hyena....you guys are too funny.
Thought the C.H.I.L.I. has great possibilities but getting it in print without losing the humor factor will be difficult.....what's cooking without love and humor?
 

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Love C.H.I.L.L.I!

Multiple chefs + multiple chillies=Chilli tasting?

Chilli Fair

Chilli Festival
 

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Very good, cc. Love it to death! :lol: :lol: Still laughing :roll: ;)
 

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How about combining the event with a hockey game, then you could have Chili con Carnage.

Or a surfer theme for Chili Out, Dude.

Or the more sophisticated theme of The Chili of Winter.

:bounce:
 

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Discussion Starter · #13 ·
Good ones and some trully creative bizarre ones......
C.H.I.L.I. it is....but keep um coming I may use them in hand outs.
Amazing that these chefs a couple with very French and or Italian restaurants have "special chili" recipes that their eyes light up when they talk about. Bison black bean chili from an Italian....
This is coming together nicely thank you very much.
I decided the events for the next 6 monthes....
Dec. is a book signing.
Jan CHILI
Feb community groups that support/work with chefs/sustainable farmers/kids/gardens.....alot of information booths
Mar Dieticians making all kindsa breads and promoting grain consumption
Apr Herbs....tasting, growing, etc....

May19 is the big outdoor Fundraiser
June1 outdoor market opens
Whew!!!!
 

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Discussion Starter · #15 ·
Having an event one time a month instead of EVERY SATURDAY with bigger ones interspersed is a breather....since this is a new venue, new concept, never been done in STL kinda thing, I'm busier than normal these past two weeks getting the Winter Pantry PR out, and setting the schedule....fine tuning later.
BUT I'm not Incredible Epicurean Gourmet Mushroom Group chair after 2 years....
And tonight is the final Big Bang Holiday Party, that I chaired for the St. Louis Culinary Society.....program co-chair for 2001.
The Govenors Dept of AG task force is all over but the conference in Dec.

SOOOO, besides contracts for next year's market, working on 501-C 3 statis, setting a potluck for Farmers Chef Seed Catalogs in Janurary, drumming up catering gigs, teaching jobs or consulting for the monetary sustaining element in my life....um I think I've slowed down alot....
Guess it's all relative.
 

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Discussion Starter · #17 ·
Funny guy!!!! You are as busy with your place as I am; if not more, but I thrive on creating and diversity.....I see the big picture of different aspects of my community coming together to learn to cook local foods thus keeping our small farms viable. Giving farmers a platform, opening the marketplace up to them, connecting different groups in the state to do the most simple thing....buy local, cook seasonally....teach healthy cooking and eating;especially in schools. It's exciting to see the changes happen, to have an older friend say I've changed her eating practices to include much more vegetables, or to see friends every week at the market shopping....or to be in a friend's kitchen and see a farmer dropping off food....or to walk in Ed Neills kitchen as he's breaking down animals for charcuterie (it's boudin time Ed)....I don't have a TV to waste my time. Most of it is working with supportive people that trust me to follow the above and to follow when they don't quite see the picture....knowing that I get tons of input before I decide on something then it 's a done deal....
 

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Shroom,

I hope June is on your calendar (possible month for next Cheftalk Reunion) in Montreal? :rolleyes:
 

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Discussion Starter · #20 ·
Kimmie, I'd love to come but I really need a date.....I 've the beginning market June 1 so that week is OUT. The end of the month is good for me but I'm not the only one on this site....I got a request for professional foodie pinic in June...no date set for it...but I'm booking next summer NOW> so the sooner you guys have a date the better.
 
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