The Broussard family of Mobile is making quite a name for itself in the world of chili. Always a top winner in the Mobile Cancer Society chili cook-off, this team has progressed to competing in the International Chili Society round to qualify for the World Chili Cook-Off Championships.

They competed in October at the Mississippi State Cook-off held in Richland, Miss. This was the Broussard team’s first cook-off outside of Mobile and they are soon off to the World Cook-Off planned in Omaha, Neb. So what is the International Chili Society (ICS)?

The ICS is a non-profit organization that sanctions chili cookoffs with judging and cooking rules & regulations. These events are worldwide and benefit charities or non-profit organizations. All winners of ICS sanctioned cookoffs qualify to compete for cash prizes and awards at the World’s Championship Chili Cookoff held each year in October.

The ICS is the largest food contest, festival organization in the world. The ICS has thousands of members worldwide who cook, judge and have a good time in helping raise needed funds for worthwhile charities or non-profit organizations. They are called Chiliheads!

During the 2006 chili year, which ran from Oct. 1, 2005, to Sept. 30, 2006, the ICS cookoffs raised more than $1,025,837 for various charities. The ICS sanctioned over 200 cookoffs with over one million people tasting, cooking, judging and having a great time. ICS sanctioned cookoffs include three categories: Red (traditional red chili), Chili Verde (green chili) and Salsa. The ICS annually crowns a World Champion in each category.

About the Broussards, Bob Hall of Illinois, ICS coordinator for the event said this in an email – “Karl is a first time ICS chili cook. Karl and his wife Sharee along with their three sons are a family cooking team. This was very refreshing to see a family like this out doing chili and having such a GREAT time.”

True Difference in a Mobile restaurant

You read last time in Boozie about the innovative food and design of True, which recently opened in the Legacy Village Center off Dauphin behind Atlanta Bread. New York-trained chef and Mobile native Wesley True opened this family owned business Nov. 16. In a release Wesley stated, “I am eager to open my restaurant here in Mobile. It’s a great opportunity to be able to bring a unique cooking technique to my hometown.” He continued, “Mobilians are ready for the unique fine dining experience that True will bring, and I’m sure the southern palate will be fond of the food.”

True has been in the restaurant business for nine years and is a graduate of the Culinary Institute of America. His experience includes sous chef at Mesa Grill, owned by Food Network’s Bobby Flay, chef de partie at Bouley, a three-star restaurant in New York, and sous chef for Gordon Ramsay, host of FOX’s “Hell’s Kitchen.” True learned his cooking technique and was trained and conditioned by Bouley’s head chef Rudy Contrais.

“I have worked with Wesley for over six years, and his cooking skills are excellent,” said Contrais. “I’m thrilled he has the chance to use his vast knowledge of the restaurant business to open the Mobile market to a truly distinctive dining experience. I have no doubt it will be well received; it’s going to do great.”

True restaurant will serve modern, French-styled dishes composed with natural foods. The environment will have a contemporary and trendy feel including a five-foot glass water wall and soft colors. Holding approximately 100 people, the space is divided into a main dining room with a small bar and a private room with audiovisual capabilities along with a private entrance for parties and special occasions.

“I want people to come to our restaurant with an excitement for food,” True said. “True will be something different and unlike anything the area has seen; people will certainly not feel like they are in Mobile when they walk in.”

With a set menu of seven appetizers and eight main dishes containing an array of cuisine from a customary “Gulf Coast Grouper” to a more progressive “Oyster and Fluke Sashimi,” the list of options at True will be ever-changing with specialty items. Prices for small dishes range from $8 to $14, while prices for larger dishes range from $27 to $35. The wine list includes a selection of 175 white and red wines and champagnes available by the glass and bottle. A wine director will also be available for table presentations and recommendations. For reservations please call 251.344.3334 or visit truedining.com.

Naman’s holidays

Naman’s Market at the corner of Florida and Old Shell had a banner Thanksgiving take-out along with their catering operation. Always packed with patrons in the restaurant style, over 200 orders were taken for full Thanksgiving meals. Seems that they are off to a great start and I would expect that Christmas will be busy as well. I ordered spinach Madeline, tomato bisque and sweet potatoes – all were fantastic.

This is the very last time I am going to print this recipe, so cut this out and save it. This time of year I get several e-mails for readers wanting the brown sugar Brie that I make. Serve this with ginger snaps and Granny Smith apple slices dipped in lemon juice.

Brown Sugar Brie

One large wheel of Brie (Sam’s has for a good price)

Brown Sugar

Butter

A splash of Vanilla or Almond Extract Melt a stick of butter to begin with and add brown sugar until it reaches almost a creamy peanut butter consistency. Continue to add more of both, butter first until you get the amount you want. Add either extract, cut the top off the Brie and cover.

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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