With
ingredients fresh from the garden, chefs from around the area gathered at the North Windham Union Church to show
off their signature chili recipes to support the Windham Community Garden. With
competitors from Saint Joseph’s College, Portland Arts and Technology High
School (PATHS), Rustlers, Buck’s Naked BBQ, Southern Maine Community College as
well as private groups like Chili con Corey, Ron’s Mexican Cantina & Grill
and Ron Juergens. 
Maple’s
Organic Gelato on Route 1 in Yarmouth run by Valerie Waters and her brother
Patrick Martin had a table to cool down the mouths of the public who were
invited in to sample and vote for their favorite. The chili’s ranged from moose
meat chili to chicken chili to elk meat chili, there was a flavor and heat
level for everyone.
Scott
Walsh, the chef at Saint Joseph’s College, won the people’s choice vote with is
elk chili, which is low in fat and low in cholesterol. “It’s heartwarming,
heart healthy chili. I’m honored to be named favorite two times in a row. I’m
looking forward to doing it again next year,” Walsh said. His secret
ingredients were chocolate and port wine. Being close to valentine’s day, he
figured he couldn’t go wrong.
First
place in the judged category was Rustlers Steakhouse. “I honestly don’t know
(why I won),” said chef Stewart Purinton. “It’s not too spicy and a little
sweetness to it. There’s also a lot of meat in it,” he said of his winning
chili. He also let it sit overnight for everything to meld.
Second
place went to PATHS seniors Victoria Dudley (WHS), Brandon Buck (G-NG) and
Adrianna DiBiase (Casco Bay HS) under the direction of teacher Doug Armstrong.
“It’s tremendous,” said Armstrong of the win.
Even
in the chili didn’t win, everyone commented that it was a good way to help the
Windham Community Garden.
The
event raised close to $500. 
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