In what organizers hope to be an annual event, to benefit Ocracoke Child Care, a Clam Chowder Cook-Off and Dance will be held April 4 in the Community Center, 999 Irvin Garrish Highway.
The cook-off will be from 11:30 a.m. to 2:30 p.m. and the dance will be from 7 to 11 p.m., featuring the Ocracoke Rockers.
All–individuals, businesses, restaurants and professional chefs–are invited to create their best version of “traditional” Ocracoke Clam Chowder and/or non-traditional.
Traditional means the only ingredients allowed are clams and their juice, water, potatoes, onions, salt pork or bacon, salt and pepper. Pepper vinegar and hot sauce may be used as condiments.
“The inclusion of any other ingredients is considered non-traditional,” said Ruth Toth, who is organizing the cook-off.
Top vote-getters in the “peoples’ choice” judging in the two categories will receive a unique Golden Clamshell Trophy, “The Clammy,” created by island artist Susan Dodd. Runners-up will receive recognition as well.
To order clams–at least one week before the event–contact James Barrie Gaskill at 252-921-0134, or Native Seafood at 252-921-0011.
Chowder entry fee is $25 each and attendees will be charged $10 to taste all of the chowder entrees. Cook-off contestants are asked to submit their registration forms by March 30.
During the Cook-off, there will be a bake sale, music and a performance by some of the students of “The Little School,” as the Child Care Center is called. Ocracoke community radio WOVV 90.1 FM will broadcast during the cook-off.
Sponsorships of $50 each are also being sought for which entry into the cook-off will be included.
The dance that night from 7 to 11 p.m. will feature the Ocracoke Rockers. Along with the music, the OCC is asking people to bring heavy hors d’oeuvres. The OCC will provide beer and three cakes to raffle: a Hummingbird, chocolate layer and award-winning fig cake.
Admission to the dance is by donation as well as for the beer and hors d’oeuvres.
All proceeds will benefit the Child Care Center, which re-opened March 2 after a three-month hiatus in which the center was renovated and administration reorganized.
Details of the two events are on flyers circulated throughout the island and via the Center.