20th Annual Chowder Cook-Off Classic
Sunday, October 5, 2008
Enjoy unlimited chowder tasting! Live
music, children's entertainment, and a food court are
all part of the event, which is held rain or shine at
the Taylor Avenue ball field, Ninth Street and Taylor
Avenue in Beach Haven (across from Schooner's Wharf and
Bay Village) from 11 a.m. to 4 p.m. Sunday, October 5,
2008.
General Admission Tickets
Children's Tickets (Ages 4-12 )
VIP Tickets
(VIP ticket includes a T-shirt and
exclusive early admission at
10 am)
(2008 Ticket prices to be announced)
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Tickets will be on sale in
summer 2008
at the Chamber of Commerce office,
10
am to 4 pm, Monday through Saturday
(609) 494-7211 x 100 or (800) 292-6372 x 100
Tickets will also be sold at
Merchants Mart on October 4, 2008
and at the gates at the Chowder
Cook-off Classic
on October 5, 2008
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There's plenty of parking and free
shuttle buses run continuous loops
around town (see map below).
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Who will be
the "King of the Clams?
Winners are decided by the people's choice in the
popular event. All who attend become “official tasters"
and cast a ballot for their favorite savory red
(Manhattan) and wonderful white (New England)
chowder. What the chefs get in return are bragging
rights for the year and the smiles of many soup
slurpers.
Suspense--some would describe it as
"broth-taking"--builds with the piles of chips that are
cast into the voting containers, leading to the
afternoon announcement of winners.
"We're all about clams on Chowderfest
weekend," noted Chowderfest Chairman Frank Panzone.
"It's become a Southern Ocean County tradition. The
contest entrants get into the spirit of the
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Blankets on the
field
are not permitted
Lawn chairs in
paved
areas only
Toddler backpacks
recommended
Strollers must be
parked at the gate
Smoke Free Event
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competition, and about 300
volunteers show up to keep everything
running. It's great for the area's economy, since
thousands of folks come back to the area especially for
this event. I've heard people say they book the 'clam
weekend' a year in advance."
Top winners all say they start with
fresh, local clams, shucked by hand. With an average of
more than a thousand per batch, that's a lot of
preparation in the days and hours leading up to the
festival. New Jersey, by the way, produces about 75
percent of the ocean clams in the country, reports Ocean
County's Marine Extension Agent Gef Flimlin of Rutgers
Cooperative Extension Service.
Aside from the main ingredient, many
chefs say other factors enter into the quality of a
winning chowder-- right down to cutting the vegetables
into the right-sized pieces! (Not too large, not too
small.) It all boils down to the tasters' choices.
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Parking & Shuttle Route
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