PEPPERS
"TAILGATE PARTY"
AT THE BEACH
Friday, May 18, 2012 through Sunday May 20, 2012
Third Annual Peppers At the Beach Tailgate Party
Friday, May 18th / Saturday, May 19th / Sunday, May 20th 2012
10 am until 4 pm daily
Held at Midway Galleria Shopping Center
18701 Coastal Highway Rehoboth Beach, DE 19971
1-800-998-3473 FAX: 302-644-6901
E-mail: Peppers@peppers.com
Sponsored by Mountaire Farms Chicken and Roger Marino.
Mountaire Farms began in 1914 in Arkansas & is now a quality
first, national chicken producer that is known for its support to
the communities through programs such as “War on Hunger”,
Scholar Athlete awards and of course, the “Chickin’ Pickin’
contests.”
And Chef Chip Hearn from Peppers.com. Chip is a multiple national
champion as a chef and for his sauces, salsas, rubs & dips. He has
been seen on the TV Food Network, Discovery TV, NBC, the
History Channel, PBS, Versus TV, CBS, Good Morning America,
Outdoor Life, TNN and Wild on E as “The King Of Wings! His team
has won the American Royal and placed at the ICS World Chili
Championships! He is a past winner of the Delaware Restaurateur
of the year award and The National Restaurant Association Silver
Plate Award!
Mountaire chicken is donating 20,000 of the big, juicy Jumbo Party
Wings so that all of the chefs and all of the restaurants involved
will be sampling totally FREE chicken wings made in the most
unusual ways and dipped in a series of World Champion sauces!
These are the best wings on the market.
There is NO charge to attend
There is NO charge to sample the foods, wings and products
There is NO charge to go home with chef signed recipes
There is NO charge to sit down with over 75 famous chefs from all
over the East Coast and as far away as Texas, Florida, North
Carolina, New York, Ohio etc.
All of the (over 3000 different) zesty products will be available to purchase
At other shows, you pay to enter, pay to eat and pay to sit in a large
auditorium to watch chefs put on cooking demos. Here, not only is
it FREE, but you are face to face with all of the chefs, so that
recipe, saucing and cooking method ideas may be shared, during
continuous cooking demos! Mountaire chicken professionals will
also be on hand to explain chicken cuts and how to purchase the
freshest available chicken!
At other wing shows, you might have a best of show contest, a hottest
contest or a who can eat the most contest. At this Show, our
contest diversity will simply blow you away! At other wing shows,
a few, “famous” judges will decide the winners. At this Show, the
attendees will be chosen to judge – YOU make the decisions.
How many entrees do we expect? Well, at the 2011 show, the Most
Unusual Wing category alone had 35 entries from the chefs
attending the show and from local restaurants!
2012 Mountaire National Champion and
2012 Delaware State Wing Champion
Most Unusual Chicken Wings – Sponsored by Chef Johnny
McLaughlin from Heartbreaking Dawns. Johnny hails from New
York State and is known to never turn down a cooking challenge!
Many of you have seen him as a guest chef cooking strange and
complex dishes. At this event last year he wowed the crowd with a
Python gumbo. One his best You Tube videos features him
cooking Yak. His most recent TV appearance was as a contestant
on the TV Food Networks show Chopped! Let’s hope that he treats
us to some Scorpion pepper Blondies at this show. Co-sponsored
by Chefs Thom and Nancy Edwards of Captain Thom’s Chili Pepper
Co in Canton, Maryland. The Captain has won an amazingly high
number of National Sauce, Chili, Jerk, Rub & Pepper Blend
Championships! He and his Bacon Ketchup have been featured on
many different TV shows!
Rules: There are basically none. The most unusual entry can be
based on taste, sauce, rub, cooking method or presentation. It can
be very visual & may be shown to the judges in any way. It can be
anything that the chef thinks of! Mountaire is supplying the
Jumbo Party Wings, but each chef can choose to use other wing
varieties or concepts. Every entry must have a minimum of 25
specific tasting pieces. All entries must be presented with the
dishes “name” and a specific ingredients, cooking method and
recipe card.
Judges: Chef McLaughlin will choose 20 judges directly from the
audience. If any spectator wishes to “sign up” with Johnny ahead
of time, please do so. Each judge will taste all of the entries and
judge first through fifth places based solely on what they taste and
feel about each and every entry! It is a personal decision for each
judge. The maximum available score will be 100 points, based on 5
points for first place, 4 points for second, etc. When the judges
have completed their routine, the crowd may then eat all of the
rest of the entries. Chefs who “expect” to place should make extra,
so they can taste with individuals in their booth.
2011 Winners: 1st Place – Bethany Blues Restaurant – Bourbon marinated, chicken drummies wrapped in bacon
2nd Place – Betty’s Restaurant – Baked wings, dipped in waffle mix re-cooked and drizzled with maple syrup
3rd Place – Timothy’s Restaurant – Rubbed in Parmesan cheese & served with a garlic, parmesan white sauce
4th Place – Cake Bar Restaurant – Strawberry Chicken Wings, marinated in strawberry syrup & topped with strawberries
2012 Mountaire National Champion and
2012 Delaware State Wing Champion
Best Restaurant Style Chicken Wings – Sponsored by Chef Kevin
Roberts from Bethany Blues Restaurants, two time winner of the
Best Ribs in Delaware Contest, as well as third place winner at the
Maryland State Rib Championships and fifth place winner at the
American Royal National Championship. Bethany Blues has won
national sauce and marinade championships at The National
Barbecue Association Championship in Houston, Texas, and at the
American Royal in Kansas City. A national audience watched them
on the Discovery TV Channel and on the TV Food Network. Co-
sponsored by Chef Suzanne O’Melia from Suzanne’s Kitchen.
Suzanne won a Golden Chili Award from the Zestfest in Dallas,
Texas and a Scovie National Championship from the Fiery Food
Show in Albuqueque, New Mexico. Her recipes are always cutting
edge, fun zesty foods!
Rules: All entries must come from a specific restaurant and will be
judged as the official Best of Delaware – Delaware State
Champion! We are looking for chef inspired wings that could
grace the table of any Restaurant, and be served at “normal”
restaurant prices. Mountaire is supplying the Jumbo Party Wings,
but each chef can choose to use other wing varieties or concepts.
The restaurant does not have to be from the Rehoboth Beach area.
We are currently expecting entries from Dover, Pennsylvania and
Maryland. There are no cooking, saucing or presentation rules.
Every entry must have a minimum of 25 specific tasting pieces. All
entries must be presented with the dishes “name” and a specific
ingredients, cooking method and recipe card.
Judges: Chef Roberts will choose 20 judges directly from the
audience. If any spectator wishes to “sign up” with Kevin ahead of
time, please do so. Each judge will taste all of the entries and
judge first through fifth places based solely on what they taste and
feel about each and every entry! It is a personal decision for each
judge. The maximum available score will be 100 points, based on 5
points for first place, 4 points for second, etc. When the judges
have completed their routine, the crowd may then eat all of the
rest of the entries. Chefs who “expect” to place should make extra,
so they can taste with individuals in their booth.
2011 Winners: 1st Place - Timothy’s Restaurant – Triple Threat, sweet and tangy wings, topped with tons of fresh garlic
2nd Place – Irish Eyes Restaurant
3rd Place – Bethany Blues Restaurant – Wings that were smoked while still on the whole bird. They were then detached, sauced with a tangy, nutty concoction and finished on the grill.
4th Place – Kickin’ Chicken Restaurant – Boneless chicken wings with a Thai teriyaki sauce!
2012 Mountaire National Champion and
2012 Delaware State Wing Champion
Best Buffalo Style Chicken Wings – Sponsored by Chef Charlie
Pollard from Kickin’ Chicken Restaurants, three time winner of
Delaware Today Magazines’ Best Wings in Delaware. This
Downstate Delaware poultry purveyor is famous for their flavored
boneless wings! Co-sponsored by the national spicy guru from
ILoveItSpicy.com, the one and only Buddah. Buddah is famous for
his wild national cooking contests and for promoting the spicy
foods industry! His knowledge of this zesty industry is second to
none.
Rules: The base flavors must be the original Buffalo Chicken
concept, invented at the famous Anchor Grill in Buffalo, New
York. But, since most chicken wing restauants are now serving
many different flavor combinations, some lee-way will be given by
the judges!
Judges: Chef Pollard will choose 20 judges directly from the
audience. If any spectator wishes to “sign up” with Charlie ahead
of time, please do so. Each judge will taste all of the entries and
judge first through fifth places based solely on what they taste and
feel about each and every entry! It is a personal decision for each
judge. The maximum available score will be 100 points, based on 5
points for first place, 4 points for second, etc. When the judges
have completed their routine, the crowd may then eat all of the
rest of the entries. Chefs who “expect” to place should make extra,
so they can taste with individuals in their booth.
2011 Winners: 1st Place – Heartbreaking Dawns – Loup Garou Cajun Ghost Key Lime Buffalo Wings
2nd Place – Defcon Sauces – Defcon Condition 2 Mild Party Wings
3rd Place - Ledo Pizza Restaurant – Buffalo Style Wings with famous Ledo Chunk Blue Cheese Dip
4th Place – Wings To Go Restaurant – Wings To Go Hot Wings
2012 Mountaire National Champion and
2012 Delaware State Wing Champion
Best Smoked Chicken Wings – Sponsored by Chefs Barb and Bill
Milroy, the Texas Rib Rangers, from Denton, Texas. Multiple
World Champions in many different categories Winners of Best
Ribs in the World & American Royal Champions! Most recently
seen on Speed TV at the Las Vegas Motor Speedway and on Good
Morning America! Winners of 28 different State Championships
and over 500 cooking trophies and awards. 2000 National BBQ
News National Caterer of the Year, as well as World BBQ Sauce,
Marinades and Rubs Champion! Co-sponsored by Chefs Ray and
Susan Greene from Ole Ray’s BBQ Sauces in Goshen, Ohio. Ray
has won 100’s of National sauce awards, including The Best of The
Best BBQ Challenge, the National BBQ Association Awards of
Excellence, The Chili Pepper Magazine Golden Chili Award, the
American Royal & the National Fiery Foods Show!
Rules: All entries must be smoked at some time during the cooking
process. The wings must have a distinct smoke flavor and
coloring. If a potential entry needs help with this category, please
see Barb or Bill ahead of time!
Judges: Chef Milroy will choose 20 judges directly from the
audience. If any spectator wishes to “sign up” with Bill ahead of
time, please do so. Each judge will taste all of the entries and
judge first through fifth places based solely on what they taste and
feel about each and every entry! It is a personal decision for each
judge. The maximum available score will be 100 points, based on 5
points for first place, 4 points for second, etc. When the judges
have completed their routine, the crowd may then eat all of the
rest of the entries. Chefs who “expect” to place should make extra,
so they can taste with individuals in their booth.
2012 Mountaire National Champion and
2012 Delaware State Wing Champion
Best Chicken Wing Presentation – Sponsored by Chef David
Letterman from Bonfatto’s Restaurant in State College,
Pennsylvania (Where REAL people come to eat!). His family began
in the foodservice business in 1910 and actually invented the
famous Bonanza Sub back in 1958. Winner of countless national
and regional wing sauce contests and festivals, David and Sherri
know what it takes to showcase the “Perfect Wing.” Co-
sponsored by Chef/drummer Butch Feeser of Cape Seasonings
from Lewes, Delaware. Butch strives to find new rhythms while
inventing the perfect taste sensations! His award winning snacks
are really a fun treat, making it easy to advocate that “people
should play with their food, it’s an art form, like painting, just like
music!”
Rules: This is a new competition this year, and we are not really
sure what to expect. Presentation ultimately means something
visual and some concept that makes me want to reach out and eat
the first wing. But it also must taste great. Any chef might wish to
re-enter a recipe from one of the previous contests and to “Jazz it
Up” somehow.
Judges: Chef Letterman will choose 20 judges directly from the
audience. If any spectator wishes to “sign up” with David ahead of
time, please do so. Each judge will taste all of the entries and
judge first through fifth places based solely on what they believe is
the ultimate best wing presentation! It is a personal decision for
each judge. The maximum available score will be 100 points,
based on 5 points for first place, 4 points for second, etc. When
the judges have completed their routine, the crowd may then eat
all of the rest of the entries. Chefs who “expect” to place should
make extra, so they can taste with individuals in their booth.
2012 Delaware State Wing Eating Champion
Best Super Hot Wings – Sponsored by Chefs John and Maggie Dilly,
from Defcon Sauces in Millburn, New Jersey. Winners of 53
National sauce awards, including 10 Golden Chile Championships.
Most recently featured on the TV Travel Channe;. Famous for
their totally one of a kind TV Food Network outfits & the now viral
You Tube videos of the world famous Deathmatches! I dare you to
look John directly into his eyes!
Rules: Twelve people will be chosen from the audience to see who
can eat ten wings the fastest. These will not be “normal” wings.
Instead they will be the hottest wings that Chef John can come up
with. These wings are so hot that I can’t eat even one.
Judges: The stopwatch doesn’t lie, but it is real close, Chef John will
be the final decision maker!
2012 Delaware State Wing Eating Champion
Russian Roulette Wings - Sponsored by Chef John Rizotti, from
Rippin Red, in Abington, Maryland. John is committed to creating
the best tasting wing sauces that money can buy. Rippin Red has
won national awards from the National Fiery Foods Show in
Albuquerque, The National Zestfest in Texas and The Hot Pepper
Awards! Co-sponsored by Chefs Brian & Marilyn Meagher from
HotSauceDaily.com, in Ocean City, Maryland, the official “Hot
Sauce. Recipe, BBQ & All Things Hot & Spicy Blog.” Also, the first
podcast dedicated to the Hot Sauce & Fiery Foods community is
now at HotSauceWeekly.com.
Rules: Twelve people will be chosen from the audience to see who
can eat ten wings the fastest. These will not be “normal” wings.
Instead, eight of them will be very mild and extremely tasty wings
made with a sauce containing Mountaire BBQ Sauce, Lone Star
Beer Barbecue Sauce and Georgia Peach & Vidalia Onion Hot
Sauce. The other two wings will be made with a sauce containing
You Can’t Handle This Hot Sauce, Predator Hot Sauce and
Heartbreaking Dawns Cauterizer Hot Sauce. Contestants will not
know which wing flavor they will be picking up, hence the Russian
Roulette!
Judges: Whoever finishes eating all of their wings first wins …… Oh,
unless the Bone Inspector decides that enough meat on any
particular wing has not been “finished” and Rachel (the Bone
Inspector) will then ask that the contestant actually finish eating
that particular wing.
Guinness World Record
It is now official. Chef James Wreck and his team from
EatMoreHeat.com in Houston, Texas will be filming, LIVE, three
different attempts at setting a World Pepper Eating Record.
Steve “The Machine” Smallwood from Cincinnati, Ohio claims that
at least two of these World Record attempts are “In the Bag.”
The current World Record for eating the most fresh Naga Jolokia
Ghost Peppers in one minute time is three peppers. Three might
not seem to be very hard to accomplish, except for the fact that the
Guinness Book rules state that each individual pepper must be
chewed and swallowed before the next can be attempted. I dare
you to bite into a Ghost Pepper, let alone try to eat more than
three in a Minute!
The current World Record for eating the most fresh, green
Jalapeno Peppers in a one minute time period is twenty-one
peppers. Steve says that this one might be a little tougher to beat,
but he will give it a shot!
The newly certified HOTTEST PEPPER IN THE WORLD currently
has no World Record attempt, as of yet, so Steve will set the record
and wait to see who can beat it. The Trinidad Moruga Scorpion
Pepper has been tested by the New Mexico State University Chili
Institute at 2,009.231 SHU on the Scoville Scale. Can you Imagine
just taking a bite of Million Scoville Units, let alone eating a
quantity?
XECUTION ELIMINATION STATION
Chefs John & Sue Hard from CaJohn’s Fiery Foods in Westerville,
Ohio specialize in “Award Winning Flavor with Fire.” They have
won over 500 Regional, National and International Awards with a
remarkably large number of different, tasty sauces. Chef John also
seems to always be on the cutting edge of new and innovative
sauce concepts!
The Xecution Station brings you a tasting bar “where a tiny drop is
not a taste.” You start at the right side of the station by tasting a
sauce such as Cajones Habanero Sauce and then you continue to
taste six more sauces of increasing heat level, one at a time, until
you either TAP OUT at a specific level or actually finish the seven
sauces!
Examples of the next six sauces could be: #2 Fatalli Fire Double
Strong - #3 Jolokia Sauce 10 - #4 Vicious Viper - #5 Lethal
Ingestion - #6 Mongoose Extreme - #7 Black Mamba XXXX