The CHILLYs: Meet the Chefs, Part One
Good chili is easy to make. Great chili is a little tougher. But award-winning chili is an achievement only few can lay claim to. Let’s see who makes the best chili in the KC ad community, at the CHILLYs. Fifteen contestants will fight bowl to spoon to win the most coveted prize next to an ADDY. If you think you have chili that’s the bomb then hurry up and enter. There are a few open slots open for contestants and only one can be CHILLYs champion. (Contact Sarah Dyerson for more info.)
From now until January 26th, we're going to be profiling a few of our fiery fifteen every week. Ready to start sizing up the competition? Read on...
Jon Fizette // VML
Team Name: No Gas Shortage
In ancient times, after a long day at the dragon-slaying office, people would sit around a fire to enjoy a Boulevard and share some chili. The chili was a way for people to relate, share stories, and relieve some of the pressure of the day. Some released more pressure than others. But one thing was certain: the fire would always be more intense after eating the chili.
While I do not work at a dragon-slaying office, I do work at an office and carry on the chili tradition. Armed with my ladle & a bowl of chili, only one phrase comes to mind; Game On.
Sarah Dyerson // AAF-KC
Team Name: Chili to Dyerson For
Oh. So you don’t know who I am? Well let me tell you something. I am the DIRECTOR of AAF-KC and that means…well…really it means nothing in terms of this chili cook-off, but I do have FRIENDS in this industry and they will help me take you down!
My love of chili started years ago with a secret family recipe that I have revamped to create some beautiful music in your mouth and gut. Spicy and delicious with a touch of sweetness is what you will get from “Chili to Dyerson for”.
Don’t be fooled by my pretty smile and pleasant demeanor, I am a true competitor and will do anything it takes to win the coveted CHILLY. Let the gas begin!
Sam Meers // Meers
Team Name: Brookside's Best
The beans don't come from a can. They're soaked for two days in a special mixture to let their flavor explode. The meat comes in chunks from McGonigle's, not some lame ground turkey substitute. The spices are ground fresh at Penzeys. The onions are diced and sauteed with virgin olive oil. Then it simmers for eight hours on the Big Green Egg. Nothing is left to chance. The chili masters know how to separate the pretenders from the contenders. If this is the Gas Before the ADDYs, then I say game on, Dyerson. Bring it.