The Alex W. Smith Foundation is hosting its annual Chili Cook-Off to honor the memory of Alex, a young chef who loved bringing people together through food. This event is in its sixth year and takes place on October 4 at Range + Rye in Dillsburg, a venue that used to be Greystone Brew House.
Alex was just 22 when he graduated from the HACC culinary program. He worked as a chef apprentice at Greystone Public House, where his passion for food shone. His mother shared, “He wanted to bring people together with food.”
This year, 16 chefs of varying skills will compete, and attendees will have the chance to sample the delicious chili. Alongside the cook-off, there will be basket raffles, games, and CPR demonstrations, making it a fun day for everyone. The family enjoys this event because it strengthens community ties through food and fun.
Proceeds from the cook-off support scholarships for students pursuing culinary education. Nancy Ryan from Renewal by Andersen, a sponsor of the event, describes it as “a tailgate on steroids,” highlighting the excitement and community spirit.
Linda Johnston emphasized the importance of supporting local youth through this event: “It just falls right in line with our initiative. Our team loves being part of it.”
As food trends lean towards community-oriented experiences, events like this become crucial. According to a recent survey by the National Restaurant Association, 83% of customers believe that dining experiences should be about coming together, not just eating. The Alex W. Smith Foundation’s cook-off perfectly embodies this philosophy, blending culinary talent with support for the next generation of chefs.
For more about the foundation and this year’s cook-off, you can find details here.
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Chili Cook-Off,Alex W. Smith Foundation,Culinary program,Scholarships,Food,Community,Event,Dillsburg
