Okotoks’ mayor won’t make the same mistake again at this weekend’s chili cook-off. This year he plans to pace himself.
“The most difficult part is only sampling a tiny amount,” he said. “It’s easy to overeat because it’s all so good. The first year I was so stuffed.”
Robertson will be one of about three judges to choose the tastiest concoction in the annual ChiliFest and Cook Off on Aug. 26 from 11 a.m. to 4 p.m. on Elizabeth Street.
Judging takes place from 11 a.m. to 1 p.m. and the public can cast people’s choice votes on best chili and booth.
After years of judging the event, Robertson has it down pat. He eats an early breakfast so his stomach is empty when it’s time to sample the various chili recipes cooked up by teams of teachers, businesses and organizations.
Teams are getting more creative when it comes to winning the approval of judges and the public.
“I remember one had these special corn chips that went along with it and it was delicious,” recalls Robertson. “Some booths had sour cream you could put on top and it was a nice touch. One group had special homemade corn bread to go with the chili.”
There are some samples Robertson remembers, but not so fondly.
“One year I sampled a chili that was overcooked,” he said. “There was a strong burnt taste to that particular chili. It certainly was memorable.”
Deciding which chili is best usually takes some discussions among the judges, said Robertson.
“The judges talk ahead of time about what we’re looking for,” he said. “It’s really subjective. What is very pleasing to someone is not necessarily pleasing for the next one, which is why it’s good to have a group of judges.”
While sampling chili is a sweet deal for the judges, Robertson said it’s secondary to the overall experience of ChiliFest with its live music and an artisan market.
“It’s a lot of fun and it’s a great community event – the decorated booths, the enthusiasm of all of the people that put an entry in and the excitement of all the people tasting the chili,” he said. “The overall experience is what’s the fun part of it.”
This year’s theme is Canada 150, said Kristi Nutter, event co-ordinator and member of the Dr. Morris Gibson Elementary School council.
This is the third year the school council helped organize the event to raise money for more accessible equipment to its playground.
“We have a lot of children with multiple needs,” said Nutter. “We want something that’s inclusive for everybody. We want to add more ramps.”
Nutter said fundraising initiatives and donations total almost $10,000, and the council will apply for grants this fall. It hopes to reach its goal of purchasing $250,000 worth of equipment.
“The money is going to a good cause, it’s going right back into the community,” she said. “It’s not just the children that are at the school that use that playground.”
Nutter said the ChiliFest and Cook Off is a great family event to raise money for a worthwhile cause.
“I like that it’s something you can do with the whole family,” she said. “This is something we can all participate in. The kids can sample and make their own votes.”
The school has entered its own teams, pitting themselves up against some talented cooks and tasty recipes.
“There’s a huge variety of different chilis,” she said. “Last year some people added bacon, some added shredded cheese and sour cream.
It’s a bit of a competition, but it’s friendly competition.”
Nutter makes it a family event for her children, ensuring they also have an opportunity to vote on their favourite.
“Everyone’s tastes are a little different,” she said. “It’s great to see everybody’s different expressions when they taste the chili.”
The Town of Okotoks will set up a water station where people can fill their water bottles for free, rather than selling water. It’s also providing compostable bowls, spoons and napkins the public can dispose of in a compostable bin.
Tasting begins at 11 a.m. at the corner of Elk Avenue and Elizabeth Street.
Sample bowls cost $5 and can be used at every booth, said Mark Doherty, community events specialist with the Town of Okotoks.
“We get 10,000 to 12,000 people for this event so you can imagine how quickly the chili goes with that crowd,” he said. “There’s about 350 pounds of chili. That’s a lot of chili.”
