The 2017 Hashbrown Chili Cook-Off & Carnival is around the corner on Saturday, February 25, and this annual event is gearing up to be the biggest and the best yet! With almost twice as many chefs and a new all-you-can-eat format, we decided to heat up the competition by inviting two of Chicago’s favorite foodies to visit the competition as Guest Jurors.
In addition to the “Best Meat” and “Best Vegetarian” Audience Choice Awards, the jurors will work together to determine the ultimate winner… The Chili Champ!
Dining and Drinking Editor for Newcity/Chicago
David Hammond is Dining and Drinking Editor for Newcity/Chicago, and a regular contributor of food/beverage-related articles to Chicago Sun-Times, Chicago Tribune, Men’s Book, Plate, Wednesday Journal, and Where Chicago. Between 2010-2014, he wrote weekly Food Detective and What to Do With columns for Chicago Sun-Times; since 2010 he has written weekly restaurant and product reviews for Wednesday Journal.
David has contributed chapters (Hong Kong, Singapore, Taiwan, and Thailand) to the Encyclopedia of World Street Food, as well as to the upcoming Encyclopedia of Chicago Food and Culture. He is the producer/host of “You Really Should Eat This,” a cable television series done in conjunction with the Village of Oak Park; for WBEZ, he produced two seasons of Sound Bites, an examination of how chefs use sound to manage their kitchens. David is a founding member and moderator of LTHForum.com, the 15,000 member Chicago culinary chat site.
Owner of Paddy Long’s and Kaiser Tiger
“All cities have celebrity chefs, but great foodie cities have guys like Pat Berger, glue guys who hold communities together. Berger is a former rugby player who now owns his own bar, makes his own beer and serves as much bacon to customers as humanly possible. He started his college’s rugby program and now runs camps helping local kids get into the game. He works with a lot of local brewers and is a certified National Beer Judge. If you’re man enough — and you’re not — order the Whole Bomb, five pounds beef and pork deliciously weaved with brown sugar bacon.”