Elks Club Makes Some Changes To Cook-off

In February, the Ogdensburg Elks Lodge will be offering a tasty way to help the Ogdensburg Boys and Girls Club (OBGC).

The Elks annual chili cook-off will be held Feb. 12 at the lodge. The entry fee is $20 per team.

Brian S. Dezell, organizer of the chili cook-off, said that after a down year last year, they have decided to relax its rules in order to draw some more participants.

For example, chili can now be prepared off-site and then brought to the Elks lodge and you can now cook with gas outdoors for the event.

"We're hoping more people will cook it on site, but this way may help draw participants," said Mr. Dezell. "We'd like to see 12 to 15. If we could double what we had last year that would be great."

For a $5 donation, all are welcome to try out the chili made by participants, who are vying for the three top awards - Judge's Best Chili, People's Choice and Best Booth.

Sampling and public voting will run from 3 to 5 p.m. and winners will be announced at 5:30 p.m.

Proceeds will go towards the boys and girls club.

"It's [OBGC] a great organization. The Elks Club is oriented to helping kids in a lot of functions," said Mr. Dezell.

That same day, the Greater Ogdensburg Chamber of Commerce will be hosting its Polar Bear Plunge and Mr. Dezell hopes that those that take a dip and the spectators will come over the lodge to try some chili afterwards.

"We're hoping that they are looking for a warm place after the plunge and a chance to warm their bellies with some chili," said Mr. Dezell.

You must enter before Feb. 9 by calling Mr. Dezell at 322-1074 or the Elks lodge at 393-5430.

Chili cook-off guidelines include the following:

* You must cook a minimum of one gallon of chili.

* A minimum of one adult team member per chili entry.

* Chili may be prepared off site, delivered and served hot. Teams must provide a steam table or other device to maintain the temperature of the chili. Teams are not permitted to use open flames indoors.

* Chili may also be prepared on-site. Each team must supply all cooking equipment and supplies.

* On-site chili can be prepared beginning at 11 a.m. Chili must be ready to serve at 3 p.m.

* Chili will be served to the public in 2-ounce cups that are provided.