March 3 is the annual American Cancer Society’s 18th Annual Chili Cook-off in Bienville Square, presented by Mobile Gas from 11 a.m. to 3 p.m. Come down and watch as more than 100 teams compete for the right to say they’ve got the best-tasting chili in town.

Teams will compete for prizes in four categories: all-meat, meat and beans, wild game and vegetarian. Something new this year will be the blind judging. This will be a new spin to the event. There will also be remote control car races, live music from local bands Loose Cannons and Hank Becker and a children’s area sponsored by Arkema.

The Chili Cook-Off began in 1989 and has raised $550,000 for the American Cancer Society since that time. The event has grown dramatically raising more than $100,000 in 2006 alone. Tickets are $10 in advance and $15 at the door and can be purchased at your local American Cancer Society office.

All proceeds from the Chili Cook-Off go towards helping fund the American Cancer Society’s local support programs and services, as well as life-saving research. For more information about entering a team or purchasing tickets, contact the American Cancer Society office at (251) 344-9858.

Come on in, the sushi’s fine

During Mardi Gras, I had the chance to eat sushi at Liquid for the first time in a few months. There was a transition period where I had received some less-than-flattering comments. But my recent experience found them to be back on track in spades.

One of my favorites, the Loco Kamikaze (spicy tuna, unagi, cucumber and cream cheese tempura) was the same as always, as was the spicy tuna. The Crusty was tilapia with cream cheese, green onion and sirracha sauce. But, I also tried a phenomenal Inirizushi – tofu pouches stuffed with rice, sesame oil and black sesame seeds with diced sushi-grade tuna – the tuna were a deep pink and glistened in the oil.

Sidetracked on Conception

In early April, look for the opening of a bar and small plates/tapas venture in the old Quatorze building on Conception (yes, Jeb, you were right, the address is 54 South Conception – give it a rest). Called Sidetracks, I got a look at the plans, which will have more seating and an elegant bar as the feature. It is pleasant to see some nicer, non live music bars like this one and the Royal Scam opening up in LoDa.

The candy continues

Three Georges has not closed, thank goodness. How sad it would be if the owners had to shutter the doors. Sources tell me they are under bankruptcy reorganization, whereby you work out the debt with your creditors.

They’ve apparently been involved in a legal fight with a roofing company that worked on their factory on Broad Street. The owners say things should continue as usual. I poked my head in after Mardi Gras and all the chocolate was still in the cases. Whew!

Getting fried

During Mardi Gras I repeatedly saw commercials for the Town Fryer, a fish and chips place in Jubilee Square in Daphne. Located behind the Marble Slab Creamery, I was looking for fish on Ash Wednesday and decided to make the trip across the pond.

This fast food set-up has a brief menu, with the two enticing things to me being the Shepard’s Pie and Fish and Chips. The fish, cod, had a crunchy, puffy golden batter and chips were alright – just regular fries.

I did get two sides, one a curry sauce, which was a slightly spicy, concentrated condiment that was tasty on its own, but made the fries worthwhile once they were doused in malt vinegar and dipped in the curry. The mashed peas were English as hell, bland, viscous and mild – but good also when drizzled with curry.

A deep cloud of mashed potatoes and meaty under-filling made me long to try the Shepard’s pie. Worth a stop if you are over in that shopping center.

Transplanted flavor

I was spoiled during Mardi Gras weekend with one wonderful meal after another prepared by my friends and Louisiana natives, Marion Clarke and her mother June. Marion’s mother and father evacuated here from New Orleans after Katrina, and have kept their townhouse at St. Francis Place.

Marion cooked up a fine chicken and sausage gumbo with perfect roux. And watching her mother chop up the Trinity for her red beans and rice was a lesson in chopping – and the fresh garlic and spices infused the dish with intense flavor.

Way to go MOTs

Some other great food I was able to taste was at a party thrown by a Mystic of Time – the best was a gorgonzola concoction topped with fig compote. I will try to get the recipe to put into my column soon.

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

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