Alan Warshawsky, Ned Asta and Laura Branca hold the award.

Alan Warshawsky, Ned Asta (holding award) and Laura Branca

Thanks!  We’re so proud!

Moosewood’s fine cooks slow-cooked 40 gallons of  chef Tim Mooney’s original vegetarian white bean chili made with Chocolate and Coffee Stout, chipotle peppers in adobo sauce, cocoa and semi-sweet chocolate, peppers, and too many herbs & spices to tell you.

 

720 samples served!

We garnished this complex, deeply warming chili with Cilantro Sour Cream sauce, and the crowd went wild!

 
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