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Est. 1996

Issue 148

June 2009

Strike While
The Stove Is Hot
All Star Lanes Heats Up For It's First Ever Chilli Cook-Off

 

 

Temperatures will be soaring on July 2nd at All Star Lanes Brick Lane, as the first ever Americana Chilli Cook-off fires up, as part of their Independence Day celebrations. London's most authentic all-American venue, in association with online review site tipped, will see chilli-heads from across the UK locked in heated battle, as the pepper powered cook-off gets under way, to crown the 'All Star Lanes Chilli Champ 2009'. Chefs will also win the chance to have their award-winning chilli as a special on the All Star Lanes Luncheonette Menu. The efforts of chilli lovers and food fans armed with Scotch bonnets, jalapenos and Tabasco will be scrutinised by top London food writers and chefs including Simon Davis, Dominic Midgley and William Sitwell as well as Hereford Road's Tom Pemberton and All Star Lanes' Chef Steve Collins. To add to the fiery food fun, the New York comedian Andrew J. Lederer will be compering with his quick wit and chilli-loving tongue.

Contestants will bring their pre-prepared dishes from 11:00 with time to add the final flourishes to their spicy specialities before they set up at their individual stations in the retro 1950's style Luncheonette for judging at 13:00. Judges will have the tantalising task of selecting the best chilli based on aroma, consistency, colour, taste, and aftertaste.

According to All Star Lanes' Chef Steve Collins, "The meat must be good quality, have enough fat, and have that all-round satisfaction. The chilli pepper must have a kick that doesn't overwhelm the whole dish and allows us to taste the variety of chilli. This together with the right level of acidity/sweetness will leave us wanting more, even after we are full- up-which is what chilli is all about."

Whether they use great grandma's handed down secret recipe, specially grown superhot chillies or just good old-fashioned trial and error, there's plenty of ways to make a sizzlingly good winning chilli. Entrant Helen Graves says, "The secret to a great chilli is finding the best way to get the flavour from the chillies, not just the heat. I've got a few other tricks up my sleeve too, of course, but I'm not giving them away - I want to win!"

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Mood Food is published by FSR, London, England © 2009

Editor:

Peter J. Grove

Editorial office: PO Box 416 Surbiton, Surrey, England, KT1 9BJ

Tel: 020 8399 4831

email: GroveInt@aol.com