Ever the masters of leaving what ain’t broke well enough alone, the Mercury is bringing you, YET AGAIN, another stellar event that is basically just an excuse to eat delicious foods prepared by the city’s best chefs, for a song, while we all day-drink and do-si-do our asses to victory. We’re bringing Chili Jamboree 3—this weekend! Our friends at Nicky USA, Widmer Brothers Brewing and Jim Beam are greasing the wheels for a good time, like they do. This year’s jam is gonna be hotter than ripe noon, so get your tickets now before they’re all gone!
This year, we’ve got fresh meat and seasoned Chili Jam veterans in nearly equal numbers! They’re all going head to head to see whose chili is worthy of the Chili Jamboree Belt. You taste ‘em and vote for your favorite!
Returning this year, we have last year’s champ, Ryan Day of Podnah’s Pit, is bringing us another taste of his ass-whuppin’ Texas street chili. Smokehouse Tavern’s BJ Smith will also bring back the chili he perfected last year: smoked hog’s head pozole with crispy pig’s ear and lime. Kim Jong Grillin’s Han Ly Hwang is bestowing upon us “Black Chili of doom water, party extravaganza good time, not safe for kid or work.” Mastermind Rick Gencarelli is throwing us a curveball, deviating from Lardo’s typically porcine fare, and winning major nerd points with his Lambda Lambda Lambda chili (guess what the protein is). Patrick McKee of spankin’-new Common Law will serve up beer-braised beef cheek chili. Greg Gourdet of Departure was mum when pressed for details, but that’s cool.
In the newcomer’s corner, we’ve got Tapalaya’s Anh Luu, bringing a pho-scented chili with beef brisket and jiggly bits. Maya Lovelace, chef-owner of Mae, is slinging a five-pork chili with heirloom beans. Well butter my butt and call me a biscuit, we’ve also got the Mi Mero Mole’s Nick Zukin, making Texas-style smoked brisket with mole negro on a tostada. Brian Spangler of Apizza Scholls will be going in a similarly south-of-the-border direction, with dark mole-like spices in his beef short rib chili with beans. On the docket for Bamboo Sushi’s Jin Soo Yang is a beef and pork chili with fermented chile pepper dashi. And our event host’s chef, Allen Sands of White Owl Social Club, will be busting out a wild boar and lamb heart chili!
Finally, we’ve got real-live country music provided by Denver and Portland Country Underground, plus Tender Love & Care is spinning records. So come on down to Chili Jamboree 3. You’ll be happy as a June bug that you did!
Chili Jamboree 3 is Sunday, Nov 8 at the White Owl, 1-7 pm, $15 advance and $25 day-of. Tickets here!