02-23-2025, 02:05 PM
For the 2nd year in a row, quoted in the Sentinel about the chowder fest:
Quote:Amateur cooks clash ladles at Santa Cruz Clam Chowder Cook-Off
Aric Sleeper PUBLISHED: February 22, 2025 at 4:51 PM PST Categories:California News, Events, Latest Headlines, Local News, News, Outdoors, Restaurants, Food and Drink, Things To Do, Weather
Michael and Margie Morgan of Sacramento are longtime chowder makers and first-time competitors at the Santa Cruz Clam Chowder Cook-Off held Saturday and Sunday. (Aric Sleeper - Santa Cruz Sentinel)
SANTA CRUZ — The sound of sizzling bacon, boiling potatoes and clam chowder-themed songs filled the air at the Santa Cruz Beach Boardwalk on a sunny Saturday, along with an amalgam of savory smells emanating from the work of the 43 teams of amateur cooks competing for prizes and glory at the Santa Cruz Clam Chowder Cook-Off.
The annual clam chowder showdown allows amateur and professional chefs from across the Monterey and San Francisco bay areas to compete against each other for the best Boston and Manhattan chowder, alongside awards for “People’s Choice,” “Most Tasted” and “Best Theme.”
Ryan Waterloo and Brian Tran of “The Krusty Klam” combined their love of chowder and SpongeBob SquarePants for their theme at the Santa Cruz Beach Boardwalk’s Clam Chowder Cook-Off amateur competition. (Aric Sleeper – Santa Cruz Sentinel)
“This year, we have amazing weather,” said Santa Cruz Boardwalk Event Manager Gladys Rodriguez. “With the price of groceries going up, it’s great to see how many amateur teams are still coming out to compete. The Boardwalk is already pretty packed and we haven’t even started the tastings.”
Each participating group chooses a unique theme for the friendly competition, which serves as a fundraiser for the Santa Cruz Parks and Recreation Department. Last year, more than $130,000 was raised and millions have been donated since the event’s inception in the early 1980s.
“It’s a beautiful day and it’s all for a good cause,” said Santa Cruz City Manager Matt Huffaker, who served as one of the local celebrity judges. “This event has raised more than $3 million over the years for Santa Cruz Parks and Rec, which goes to support all of their great programs.”
The Santa Cruz Clam Chowder Cook-Off was founded in 1982 as a one-day event with around 30 teams and later expanded into a two-day affair so that amateur and professional chefs could compete separately. This year, amateurs, such as first-time competitors and San Francisco residents Margo Urheim and Mac Hecht, competed Saturday. Although neither have French ancestry, they are lovers of puns and themed their team as, “La Clam De La Clam.”
“We wanted to create the best pun we could and we love cooking,” said Urheim. “This is our first time competing here and in any cooking competition.”
Hecht added, “Except the competitions we have with each other.”
Although not of French ancestry, Margo Urheim and Mac Hecht of San Francisco couldn’t pass up the Francophilic pun for their team name at the Santa Cruz Clam Chowder Cook-Off Saturday. (Aric Sleeper – Santa Cruz Sentinel)
Urheim continued, “I think a great clam chowder involves getting the aromatics right,” before noting, “Making sure you’re sautéing ingredients in the right way, especially at such a scale, so things actually caramelize. You’re sweating the vegetables. You’re getting that garlic flavor in at an early stage instead of throwing everything into the pot and letting it boil. It’s about building flavors on top of each other throughout the process, and that’s what we’re going for.”
The chowder-making crew of “Clams of the Caribbean” consisted of Captain Juan Ruiz, his first mate and wife Jessika Ruiz and their kids/deckhands Montzerrat, Jokabed and Rachel, who were decked out in pirate hats, eye patches and puffy shirts. Juan Ruiz said that the secret to an excellent clam chowder is to keep it simple.
“A clam chowder should be simple,” he told the Sentinel. “A lot of people get fancy and add bacon or white wine and other stuff but it takes away from the flavor. One of the things I add are bay leaves and you have to use fresh garlic. My daughter peeled all of the garlic for this — six heads of garlic.”
Jessika Ruiz added, “Our ingredients go from the ground to the pot. We don’t use any canned food except for the clams, of course.”
Juan Ruiz and his family competed at the Clam Chowder Cook-Off for the first time together and chose their theme because they happen to have numerous pirate hats and puffy shirts on hand at home. (Aric Sleeper – Santa Cruz Sentinel)
Longtime Clam Chowder Cook-Off competitors of the “Rocky Horror Clam Show,” are also a family team. Clam Show cast member Jackie Siler said that they chose the “Rocky Horror Picture Show” as a theme because her parents saw the performance on their first date.
“We use bacon because bacon is delicious,” said Siler. “We don’t use carrots because it makes the chowder sweet and I don’t like it sweet. We also like it thicker. I don’t want to drink water with potatoes in it so ours is a very creamy, thick soup. It won the last three years in a row and last year we won the judge’s award, so we’re hoping to keep that streak going.”
Near the arcade, the Sacramento-based Seussian-themed team called “Clam I Am” were all dressed as Sam-I-Am from “Green Eggs and Ham.” Team member Michael Morgan, who was using a 45-year-old family chowder recipe, told the Sentinel that all of the team’s banners and artwork were created by inmates at the Rio Cosumnes Correctional Center in Sacramento County.
“They did the design work and fabricated these banners and did all the printing,” said Morgan. “We’re going to put a picture book together for the sheriff’s department so that they can actually show the inmates how their work turned out and also how their efforts contributed to a community activity.”
The two-man team of Ryan Waterloo and Brian Tran chose a “SpongeBob SquarePants” theme for their booth, “The Krusty Klam.” The dynamic duo were competing for their second year in a row and were determined to take home a win.
The clam chowder cooks of the “Rocky Horror Clam Show” take the Santa Cruz Clam Chowder Cook-Off very seriously. (Aric Sleeper – Santa Cruz Sentinel)
“We love SpongeBob and everyone loves SpongeBob,” said Tran. “That’s how we connect with everyone and we happen to have good chowder too. We competed last year and we didn’t win so we’re back with a vengeance.”
Santa Cruz resident, publisher and clam chowder aficionado Gene Ching caught up with the Sentinel in the seemingly interminable line for the event’s tasting kits. Ching said that he loves the creatively-themed teams as much as he does sampling the many forms of chowder.
“My favorite thing is the creativity of the teams,” said Ching. “Everybody has their chowders. Some are good and some are great. But I really like their clever plays on words and pop culture. I love that and I’m looking forward to that.”
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