Fort Myers chef wins benefit chili cook-off
Chef Scott Boyd’s chili creation bested several competitors at the fifth annual Great American Chili Cook-Off at the Pink Shell Beach Resort and Marina on Sunday.
Nine judges selected “Texas Smokehouse Chili” from the Magnolia Landings Golf and Country Club executive chef as the top vote-getter at the American Culinary Federation Southwest Florida Chapter fundraising event, which benefitted Harry Chapin Food Bank. Boyd received the gold medal and $250.
Rounding out the top three was Lee County Sheriff’s Office’s “Sheriff Posse” in second (silver medal and $100 cash) and the Institute for Culinary Awareness Research and Education’s (ICARE) “Fiesta Chili” in third (bronze medal and $50 cash). “Sunset Spice” received the ‘people’s choice’ and “Fiesta Chili” was honored for ‘best table decorations.’ Officials at Lee County Sheriff’s Office gave their cash winnings to the food bank.
“I want to thank our judges and everybody that took time out to come here for this worthy cause for the Harry Chapin Food Bank,” said Robert “Smitty” Smith of Global Restaurant Superstore, a board member of ACF.
All chili was prepared on site from scratch with natural ingredients. Teams and/or individuals were permitted to set up starting at 10 a.m. A cooks’ meeting was held at 1 p.m.
The public was invited to taste the chili at 3, and the awards were given at 4. The judges included FMB Vice Mayor Dan Andre of Mango Street Inn. He was joined by Rob Spicker, Karen Feldman, Krysta Fogelsong, Dan Andre, Andrew Scheinthal, Rosie O’Dell King, Stephanie Davis, Charles Vitale and Anne Reed.