That biennial EYC favorite, the Chili Cookoff, returns on Saturday, January 25, 1 - 4 p.m. This event is fun for everyone, whether you're a contestant or come to taste and savor.
Entries are due by January 21 (space is limited to just 12 teams), but everyone is welcome to join the fun as tasters and judges.
You think you can make a great CHILI, or maybe a SALSA? Get ready to prove it. You are invited to compete for bragging rights for who’s the BEST! Click here for the entry package.
Don't want to enter your culinary creation? You are still needed! (And a new craft beer tasting has just been added to the event, included in the price of admission.)
Help us identify what EYC Cook-Off Team* can prepare, present and serve the best CHILI or SALSA in the Maritime Republic of Eastport. Come taste the best and varied selection of salsa and chili on the Eastport peninsula. Support your friends and the culinary delights that they have worked so hard to create for your enjoyment. Entrants are counting on you not only for your support, but for your vote.
There are nearly a dozen awesome prizes for each team is competing. You need to be present to VOTE! Tickets are available in advance at the bar or at the door. $10 per person, cash bar and great EYC drink specials.
For more information, contact Sari Kiraly or call 410-626-0023.
Salsa: a condiment of chopped, usually uncooked vegetables or fruit, especially tomatoes, onions, and chili peppers served with chips.
Chili: “freestyle” ingredients combined with enhancing chili peppers often with vegetables and beans; EYC chili or salsa may be any shade of the spectrum.
Limited to 12 Teams of 1-3 ticketed persons, eligible for prizes, entrants must bring 13 quarts of chili or 2 quarts of salsa
*At least one team member must hold a current Membership Category in Eastport Yacht Club
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