Archive

Posts Tagged ‘Clam Chowder’

For The Love of Chowder – 2018 Edition

October 30, 2018 1 comment

Blogging is all (mostly?) about traditions, isn’t it? I’m talking about topics, things or experiences we like to write about. If you blog for a while, you have a number of posts which can be called traditional, as they cover the same subject – yearly, monthly, weekly, daily? (ouch!). For sure it works this way for me – there is a number of experiences I like to talk about on the regular basis – as those experiences take place.

One of such experiences is the Chowdafest, a fall event dedicated to the humble (or not) soup, generally known as Chowder – if you want a bit of an education on what the chowder is, I can offer you the post I wrote after attending my first Chowdafest back in 2015, which provides a few details on the different types of chowders.

The 2018 event took place at around the usual time (Sunday, September 30th), at the usual place – Sherwood Island State Park in Westport, Connecticut. Even the weather was the usual – sunny, bright and not too cold. However, the summer and early fall in New England saw an incredible amount of rain, so the grounds were unusually wet and people had to be careful walking around.

As we entered, all visitors were given a ballot and a pencil, to mark down their favorites. The back side of the ballot had a map of the event, as in addition to all the competitors, there were lots of vendors (sponsors) offering other tasty treats, so one didn’t have to survive on the chowder alone. Cabot Creamery, Harney & Sons Tea, Ocean Spray, Stop & Shop, Polar Beverages, and many others were serving Mexican and Italian food, ice cream, juice, tea, coffee, sparkling water – you had a lot of fun food options beyond chowder.

 

Same as last year, there were 5 categories were participants were competing for the title of “the best” – Classic New England Clam Chowder, Traditional Chowders (Manhattan/Rhode Island’s), Creative Chowder, Soup/Bisque, and Vegetarian. The participating restaurants this year represented states of Connecticut, Massachusetts, New Hampshire, New York, Rhode Island, Vermont, and Washington.

Obviously, I’m not going to give you much of a detailed report here about all the chowders I tasted, so here are my overall impressions:

  • For the 4 years that I’m attending the event, I’m happy with the overall quality and variety. It is not boring and once I get out of the food coma at the end of the event, I’m instantly happy to think about next year’s Chowdafest.
  • The overall level of booth decorations in 2018 was less than in the previous years. Many places would just have a serving station and maybe a recipe. It takes away a bit from the “Fest[ival]” experience. Hopefully, in 2019, we can go back to more festive booth settings.
  • A few vendors run out of chowder/soup in the middle of the day. I saw one just pack up and leave, and another one saying “more soup is coming in 30 minutes” – not good for visitors, and really a bad plan for competitors – you can’t win by serving only half of the visitors.
  • I’m still puzzled how Pike’s Place from Seattle always wins the New England Clam Chowder category – I think it is a combination of service – they carry their chowder around so people don’t have to wait in line, and intimidation – they display all their trophies from the past years, and people automatically think “ahh, they must be the best with so many awards” (works the same way as multiple medal pictures on the wine bottles). To me, their chowder is not bad, but for instance, I preferred the one from 250 Market far more than Pike’s Place. Oh well, the people have spoken…
  • I’m happy that at least in one category – Vegetarian – my top choice matched the people’s choice. Truffle Mushroom Bisque from Old Post Tavern in Fairfield, CT was delicious, and it won the category.
  • I’m also happy that Drunkin Pumpkin Seafood Chowder from Our House Bistro in Winooski VT took the top spot in Creative Chowder category – their soups are always good, the presentation is excellent with lots of “self-serve” condiments, and the booth is always a pleasure to look at.
  • For the first time, I saw the competition trophies. At first, I didn’t understand the collection of the old ship memorabilia in a middle of the field – until the later when I saw the plaques and realized that those were actually the trophies.
  • Believe it or not, but in the Chowdafest 2018, my favorite soup was not really a chowder at all – it was a Curried Chicken Chowder from Hale & Hearty from Boston, MA – the only soup I gave the top 10.5 rating.

Here is the list of winners in the 5 categories we mentioned before (Classic New England Clam Chowder, Traditional Chowders (Manhattan/Rhode Island’s), Creative Chowder, Soup/Bisque, Vegetarian). For the more detailed list, which includes 2nd and 3rd place winners, please use this link.

Pike Place Chowder
Our House Bistro
Geronimo Tequila Bar & Southwest Grill
Dunville’s
Old Post Tavern

As usual, let me leave you with a copy of my ballot – just to prove that I take the Chowdafest competition very seriously 🙂

You can already mark your calendars for Sunday, October 6th, 2019 – the 12th annual Chowdafest competition.

Before we part, you might want to check out Chowdafest’s sister event – the Great Mac & Chili Challenge, taking place this Sunday, November 4th at 11 AM at the same Sherwood Island State Park in Westport, CT. The weather should be great! Cheers!

For the Love of Chowder – 2016 Edition

October 9, 2016 10 comments

Last Sunday I had a pleasure of attending the New England Chowdafest 2016 event at Sherwood Island Park in Westport, Connecticut. The weather forecast was really “meh”, and we had an event to attend in the evening, but remembering a successful 2015 experience, I was determined – the weather will not stop me from sampling 40 delicious chowders (and lots more), no way.

While the weather was not great, it was not terrible either – grey sky but no rain was good enough to walk around for 2 hours trying all the different chowders, soups and lots more (ice cream, cheese, or Bigelow teas). Similar to the last year, all attendees were given a spoon, a ballot with the names of all participating restaurants and asked to rate what they taste on the scale from 7 to 10.5 (0.5 increments). Juggling soup cups, pencils and the charts was somewhat challenging, but it didn’t stop anyone from voting.

This year I was a bit smarter and remembered to take a decent picture of the ballot before I placed it in the box – have to say that someone else thought of it before me, as this course of action was suggested on the ballot itself (“take a picture before depositing this ballot in the box”) so people would be able to compare their own vote with the official results.

Few fun facts about the event (taken from the summary event sent out by organizers). During 4 hours of the event:

  • Over 2,000 gallons of chowder, soup and bisque were sampled (I believe it would translate to more than 100,000 samples given)
  • Over 3,000 ice cream cones were scooped by The Farmer’s Cow and almost 30 gallons of their farm fresh chocolate and whole milk was sampled

All these numbers easily translate into the main takeaway – lots of fun at the event.

Obviously, I didn’t try to write down tasting notes, just taste, rate and move on to the next. To give you an idea about happenings at the event, let me share you with you the results of the competition, as well as the picture report from the event. In the pictures, you will see my ballot so you can compare my votes with the official results. There were a number of very tasty chowders, but to be entirely honest, my favorite soup was the cream of mushroom with black truffles – the only soup I gave the 10.5 rating. I also have to mention a number of different chowders presented by the Stop’n’Shop, local supermarket chain – as the sponsors, they couldn’t compete, but their soups were simply delicious, I’m sure they would do great if they would actually enter the competition.

Same as the last year, Pike’s Place out of Seattle, Washington won in the category of New England Clam Chowder. Was it really the best chowder? I don’t think so, I think people were simply intimidated by the huge medal display put out by Pike’s Place. Their chowder was good – but put out for the blind taste, I don’t think it would do equally well. Anyway, New England restaurants should prepare better for the next competition which is already announced for October 1, 2017.

Here are the results:

Classic New England Clam Chowder:
1st: Pike Place Chowder – Seattle WA
2nd: 250 Market – Portsmouth NH
3rd; Take Five Cookery – Hartford CT

Traditional Clam Chowder:
1st: Donahue’s Clam Castle (Rhode Island) – Madison CT
2nd: Dunville’s (Manhattan) – Westport CT
3rd: TIE!
Chef’s Table (Rhode Island) – Fairfield CT
Parallel Post (Manhattan) – Trumbull CT

Creative Chowder:
1st: Our House Bistro – Winooski VT
2nd: Gaffney’s – Saratoga Springs NY
3rd: Smithsonian Cafe & Chowder House – North Hampton MA

Soup/Bisque:
1st: Crab Shell – Stamford CT
2nd: Old Post Tavern – Fairfield CT
3rd: Sam’s American Bistro – Stamford CT

Congratulations to all the winners!

Now I will leave you with pictures (lots of them!) from the event. And next year, make sure to add it to your busy schedule – the event will be definitely worth your time. Cheers!

img_4574

One side of the ballot served as a directory

img_4578

And another side was an actual ballot with instructions – empty at the moment

img_4654

This would give you an idea of the weather – no sun, but still nice

img_4609

img_4670

tasting cups with  are getting ready to be carried around (most times, you had to wait in line, but few participants provided this extra touch

Tasting cups with are getting ready to be carried around (most times, you had to wait in line, but few participants provided this extra touch

Love the way some of the stands were decorated:

img_4586

img_4584

img_4582

img_4592

img_4593

 

img_4601

img_4614

Even with the tasting cups, some of the presentations were clearly a standout:

img_4629

img_4620

This was the top creative chowder winner from Our House Bistro in Vermont – delicious!

img_4598

Lots of restaurants offered their recipes/ingredient lists right there:

img_4635

The recipe was very intriguing, but in my tasting cups was literally only liquid, no rattlesnake, no turkey – they really have to try better next time

img_4605

img_4608

img_4602Not only their showders won, but their stand desings were a standout –

Our House Bistro from Vermont:

img_4615

img_4616

img_4618and Pike’s Place from Seattle, Washington:

img_4632

see what I mean by intimidation? When people see this array of medals, can they not vote for them?

See what I mean by intimidation? When people see this array of medals, can they not vote for them?

Yes, there was more than just chowder there:

img_4597

img_4596

img_4651I’m done with my barrage of pictures – almost. Here is the ballot with my vote:

img_4641Make sure to mark October 1st, 2017 in your calendars as a fun day. Enjoy your chowder!

img_4627

For The Love of Chowder

October 13, 2015 19 comments
Definition of “Chowder” according to Google:
chow·der
ˈCHoudər/
noun
noun: chowder; plural noun: chowders
  1. a rich soup typically containing fish, clams, or corn with potatoes and onions

Cup of chowder, anyone? As I happen to live in the area of the United States called New England, the soup, most often known as New England Clam Chowder, can be seen on the menu of many restaurants. In most of the cases, it is called Clam Chowder, as it contains clams; two most popular versions are called New England Clam Chowder (milk/heavy cream based) and Manhattan Clam Chowder (red tomato based).

As Chowder is a type of soup, the question might be “what makes Chowder different from the Soup”. This is why I started this blog post with the definition of Chowder, which is a very good one. I would, however, make one small improvement, based on this interesting article – the chowder should have small chunks of [clams, vegetables, etc], which would perfectly distinguish it from the “cream of” soups , such as Cream of Asparagus, for instance. So the better definition of Chowder can be “a rich soup typically containing small chunks of fish, clams, or corn with potatoes and onions”.

Blue skies at the Chowder Fest

Anyway, why all of a sudden studious exercise in the “science” of soups? On Sunday, I attended 7th annual Chowder Festival, which took place at Sherwood Island State Park in Westport, Connecticut. It was really a Chowder deep immersion – 39 competitors from 12 different states brought their best Chowder offerings to be sampled during 4 hours. There were lots of other things to try – juices, Dunkin Donuts munchkins, Cabot cheese, The Farmer’s Cow ice cream – in the other words, lots of fun for all ages.

The competition was conducted in 4 different categories – Classic New England Clam Chowder, Traditional Chowder, Creative Chowder and Soup/Bisque. Focusing just on clam chowders, it appears that there are 4 of them (surprised?). The Classic New England is the chowder which is white in color because of the use of heavy cream or milk. Traditional Chowder includes two different types – Manhattan, which is tomato based, and Rhode Island, which is “clear”.  Rhode Island clam chowder is something I discovered earlier this year for the first time – it simply looks like a thick, rich soup with clams etc, but without milk or tomatoes. At the Chowder Fest I learned that there is a newly popular style – Long Island Clam Chowder, which also can be called “half and half” – it is a mix of Traditional New England with Manhattan. There was one chowder of that type at the festival, served by Parallel Post from Trumbull, Connecticut – it was very tasty.

As I mentioned, 39 chowders and soups were presented at the competition. I didn’t try all 39 (wonder if someone did), but I did try at least 30. Just to explain how competition works: as you enter through the gates, you are given a ballot and a pencil. The ballot contains the list of all the chowders present at the festival – as you taste, if you happen to like the chowder, you give it a rating from 7 up to 10. The ballots are tabulated later on, and voila – the champion and two runner ups are declared in each category.

ChowderFest Ballot

[bad] picture of my ballot

It seems that Festival’s organization is quite efficient – the winners are already announced, right on the next day. Care to guess from what state was the winner of the Chowder Fest 2015 in the Traditional New England Chowder category? Pike Place from (drum roll, please) Seattle, Washington. This was not the first time they are crowned as “Chowder Champions”  – their whole counter was covered with the 1st place medals:

I tasted Pike Place chowder and it was one of my top favorites, with “just enough” of everything – I’m glad to see that this was crowd’s opinion too. If you are interested, here you can find the list of all winners, current and the past.

I’m glad that I was able to attend the event – learned something new and tasted lots of delicious chowders. I plan to make it my annual tradition from now on – and may be you should join too? I have to finish with the question though – do you like clam chowder? If you do, what is your favorite style? Don’t be shy here… Cheers!

Restaurant Files: Skipper Restaurant and Chowder House, Cape Cod

August 16, 2015 12 comments

Sipper RestaurantAnd we are back again to the wonderful and relaxing Cape Cod. No, I’m not lucky enough to visit Cape Cod again, but I get to re-live some happy and tasty moments while writing this post.

Skipper Restaurant (full and official name: The Skipper Restaurant and Chowder House) first opened in 1936 in South Yarmouth, and it had been around ever since, opened from April to October. I’m not sure how we found The Skipper Restaurant last year – I guess by reading some of the online reviews, but I can tell you – when we were planning this year’s trip, visiting Skipper Restaurant was unquestionable, mandatory part of the Cape Cod vacation.

Skipper Restaurant serves quintessential New England food. I’m using the word “quintessential”, which sounds big and imposing, but to me, there are few dishes which say, or better yet, scream “New England” – New England Clam Chowder, Baked Seafood, Fish and Chips and Lobster Roll would be my perfect list. You can find all these dishes at the Skipper Restaurant, and boy, are they tasty!

When it comes to the New England Clam Chowder, I don’t know what places have better bragging rights than the Skipper Restaurant, which is a triple crown holder, as the winner of Cape Cod, Boston and Newport Chowder festivals. If you like New England Clam Chowder than Skipper Restaurant is a must stop for you, as the Clam Chowder doesn’t get any better than the one which is served here. It doesn’t have anything extra, like bacon – just cream, clams and potatoes, honest, dense and delicious. I know this picture will not do justice to the dish, but then taking pictures of the soup is not that easy in any case:

Clam ChowderIt is not only seafood which is tasty at the Skipper Restaurant – they are also famous for the overabundant appetizer of onion rings – a very dangerous dish, as once you start eating those, you can’t stop! And the bread basket which shows up on the table first, belongs to the same “dangerous” category – I think we went through three of them before the main dishes arrived (and it was not because we had to wait for the long time 🙂 ).

And our main course included all the best dishes New England cuisine can offer – Baked Seafood Sampler, Fried Calamari, Fish and Chips and of course, the Lobster Roll:

Each and every dish was excellent in its own right – fresh, succulent, flavorful and delicious – let’s leave it like that to avoid excessive drooling on your part. And of course, I have to mention the service, which was friendly, attentive and helpful –  exactly what you need to make it for the great restaurant experience.

If you plan to visit Skipper Restaurant (and if you are on the Cape Cod, I would say this is simply a must), just a bit of advice. The restaurant doesn’t accept the reservations, therefore you need to prepare to wait – but the experience worth the wait. If you are okay with an early dinner ( and considering the amount of food you will be offered, early dinner is a great idea), come to the restaurant at around 4:30 or 5 – your wait will be quite reasonable. Another “duh” advice – if you can, avoid Friday and Saturday nights – those are the busiest and your wait will be the longest.

We are done here, my friends. If you would like to experience quintessential New England cuisine, you don’t need to look further than Skipper Restaurant – I’m sure you will not be disappointed. Cheers!

The Skipper Restaurants and Chowder House
152 South Shore Drive
South Yarmouth, MA 02664
Phone: 508-394-7406

http://www.skipperrestaurant.com

Click to add a blog post for Skipper Restaurant on Zomato