ROCKLAND – Trackside Station was the scene of the fifth annual Chili Chowder Cookoff to benefit the Muscular Dystrophy Association of Maine, Sunday, January 17. The event was sponsored by the Rockland Fire Department. Twenty five entrants in two categories presented samples to a crowd estimated at more than 250, all vying for the most votes to give them the coveted title as “Best.” 

Ashley King, Executive Director of MDA of Maine is from Westbrook. She couldn’t say enough great things about what was happening around her.

“Awesome, awesome, turn out this year,” she said. “To see where it’s gone in five years is wonderful, 25 contestants,” she said. “How are we ever going to eat all that chili and chowder I don’t know?”

King said any family in Maine that is diagnosed with a muscle disease, they as well as, their families can take advantage of the services.

“For 62 years we have had a partnership with the International Association of Firefighters,” she said. “We wouldn’t be here without them, that’s for sure. What they do is the trademark program that we do, Fill the Boot. And then Rockland’s Fire Department does this fun event, the Chili Chowder Cookoff.”

King said all the money raised goes to support families in Maine.

Chris Whytock, president of local 1584 said that in five years this was the biggest crowd he had seen at the event.

“Carl Landis does all the work for this, he gets all the credit,” he said. “It’s a lot of people to keep coming back. We had a lot of local businesses donate prizes, as well as, a lot of the distributors that Trackside uses here. Every fire department in Maine is associated with MDA and that goes back 60 years. We’ve been incorporated since 1974, so it’s been that long for the Rockland Fire Department.”

In the individual category Maynard Stanley Jr. won in the chili competition and Chris Oliver won for chowder.

In the professional category Park St. Grill won in the chili competition and The Lobster Shack took first place honors in the chowder category. The Cookoff raised over $2,100 in a little over two hours.

Kay Stephens, Penobscot Bay Pilot writer, was in attendance. We couldn’t help but get her take on the cookoff.

“One of the things that kind of blew me out of the water was Lobster Shack Chowder,” she said. “Three day aged broth that came through so creamy, so absolutely, deliciously, perfect.”

Stephens had another favorite in the chili category.

“The chili I was really surprised,” she said. “The Park Street Grill, tomatillo, white bean chili with a little cilantro and that had such a different kick to it, not like your red based chili. It had some deep fried tortilla strips and a dollop of crème fresh on top.”

Stephens said those were her two favorites that blew her out of the water. Looks like she was spot on in her assessment.