It's early March, the weather is cold but plans for the 10th Chowdafest competition has really heated up! For starters, we've added a vegetarian category. We've always had vegetarian entries but each year it seems more people are asking for it that we decided to have a separate category.
We still limit our event to 40 incredible restaurants but now there will be eight of them across each of the five different categories of competition. The new vegetarian category can be a chowder, soup or bisque, just as long as it's vegetarian. This category is chock full of renown 'farm-to-fork' chefs and restaurants - the best of the best. Whether you're a vegetarian or not, you'll likely be going back for 2nds and 3rds!
What's exciting about this year's restaurant roster is that all the top place finishers from last year are back and half the field is new, hoping to knock them all off the podium. Five of the eight in the New England category squarely have aim at the top dogs!
Four of the eight restaurant competing in our traditional chowder category (just for clear and red chowders) are new and of the four veterans, they've won six championship between them!
We've racketed up the creative category with five new restaurants. Two of them are champions from other chowder competitions but the one to beat will be Our House Bistro as they'll be going for a 3-peat.
History will be made one way or the other in our sou and bisque category. Either the Crab Shell will win an unprecedented 4th championship or history will be made if one of the other seven restaurant knock them off.
All the stops have been pulled to make this year's line-up the most appetizing yet.
Jim Keenan: Creator and Chief Chowda-head.