Carmel Magazine

Carmel Magazine, Summer/Fall 2017

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I t's late September on the Monterey Peninsula… the throngs of visitors have departed…now it's time for hardworking hospitality professionals to have some fun. One way they do that is by participating in the Carmel Valley Chamber of Commerce's (CVCC) Great Bowls of Fire Chili Cook-off, one of the Valley's most anticipated events. "This truly is a local's event," says CVCC Managing Director Elizabeth Vitarisi Suro. "The industry turns out for a party. The chefs have a blast, making comfort food they love." Jerry Regester, Santa Lucia Preserve Executive Chef, agrees. "It's great. We love doing it." Two types of awards are presented via blind tast- ing: The Golden Ladle, judged by a panel of food writ- ers and the People's Choice, anointed by attendees. But awards aren't everything. "Although the chefs put a lot into it, at its heart it's fun and lighthearted. It's about them letting loose." Suro says. "I like to call it the CVCC Trade Show…it's a good time for the chefs and their properties to brand themselves," Suro adds. For the rest of us, it's a whole lot of fun. The 24th annual Cook-off will be held Wednesday, September 20 at Carmel Valley Ranch. For more infor- mation, visit 72 C A R M E L M A G A Z I N E • S U M M E R / F A L L 2 0 1 7 Great Bowls of Fire: Carmel Valley's End of Summer Chef Par ty B Y M I C H A E L C H AT F I E L D Tim Wood, Executive Chef at Carmel Valley Ranch, prepares a special chili at the 2016 Great Bowls of Fire Chili Cook-off at Carmel Valley Ranch. 2017 marks the 24th year for the annual event. SHORTCUTS EVENT

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