CSULB Online 49er: v9n124: Annual cook-off returns to L.B.

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Annual cook-off returns to L.B.

By Luis Peña and Miguel Lopez
Summer On-line Forty-Niner

The 21st annual Long Beach Chili Cook-Off was a two-day festival including diverse music, dancing, unique vendors and authentic food. But the Saturday portion was disappointing to many because the actual chili cook-off was only on Sunday.

"We're here at the Long Beach Chili Cook-Off under the impression that there was a Chili Cook-Off on Saturday," said Steve Fleming of Chino Hills. "The ad in OC Weekly said nothing about it being on Sunday."

"You're looking at $70 just to be here," said Myra Fleming from Chino Hills.

"We paid 20 bucks to get in and $10 for parking and there is no chili at the chili cook-off. We are disappointed"

Overcast skies covered the Long Beach Marina on Sunday, but that did not stop the heat or the crowds from coming to the second day of the cook-off. Hardcore fans began celebrating at noon and were treated to the sounds of vendors setting up merchandise, performers checking in backstage, and the smell of chili brought to them by the contestants preparing for the cook off.

The aroma of chili was enough to attract a growing crowd to the booths where free samples were offered. Along with the chili, the participants of the chili contest handed out ballots to those who sampled to score their chili.

"Eight hours total it took to prepare the chili," said Nicholas Salgado, a chef at Rock Bottom Brewery in Long Beach. "Most of [the other contestants] were up last night cutting and preparing the meat but I touched it up and finished cooking it in the morning."

"Last year I won the People's Choice award for the same chili. I hope I do good again this year," Salgado said, while trying to hand samples to each person at his booth. "I have used this chili recipe for two-years and I still think it is the beer that gives it the good taste. I marinate the beef in beer for four hours. I don't think any other people use beer."

Independent Chili Cook-Off contestants Mark Zanfardino and Marc S. Wohlfeil also had a secret to their chili's success -- roasting.

"Marinating the beef in beer doesn't not do much to the beef," said Wohlfeil. "We roasted almost everything that is in our chili. The roasting gives it a better taste," said Wohlfeil. The pair won Best Chili at last years event.

More than 50 booths were spread out through the grass field, with each booth catering to different tastes or fashions. Vendor stands had everything from Bob Marley flags, hand made vases, airbrushed tattoos to Lakers T-shirts. Food vendors also had a wide range of foods and treats such as, Thai barbecue, funnel cakes, Mexican food and of course chili.

The live music began Sunday at 12:15 p.m. with the reggae sounds of Four20 on the Reggae stage and Groove Syndicate taking to the Acid Jazz stage at 12:30 p.m. The overcast skies made for a breezy early afternoon that kept the crowd light.

As the day went on and the sky cleared, the weather became warmer and more people began filing through the gates.

By 2 p.m. the cook-off was in full swing. The Reggae and Acid Jazz stages provided an excellent mix of music for the wide age group of celebrators throughout the evening. The music of Michael Franti & Spearhead and acid jazz band K.D.T.U. made a great closing combination for the Chili Cook-Off.

"The last few times I've been here there has been many younger people, but this year there seems to be more of a mix of older and younger," said Lakewood resident Lorena Magana. "It makes the festival seem to have more diversity."

The Chili Cook-Off was known as Beach Fest, which attracted a younger crowd to the celebration. This year's celebration seemed to attract more older people and families, Magana said.

The Chili Cook-Off winners were Culver City based Suburban BBQ with best chili and best wings, Long Beach Police Department had the people's choice award and Kappa Sigma made the best salsa.