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Chilly Chili Cookoff: 10 Syracuse chefs square off to raise money for local restaurants Updated Jan 31, 2021; Posted Jan 31, 2021 Jason Thomas from Papa Gallo serves his chili at the chili cookoff at Heritage Hill in Pompey.Charlie Miller | [email protected] Facebook Share Pompey, N.Y. Chefs from 10 local restaurants competed in a chili cookoff Saturday afternoon to raise money for restaurants that were forced to close last fall because of the Covid-19 pandemic. The sold-out Chillin In ‘Cuse Together raised $14,400 in ticket sales that will benefit restaurants that were in a designated Orange Zone. No two chilis were alike, but they were all creative. One pot was loaded with grass-fed ground beef, another highlighted braised pork. Some had beans, some didn’t. Some were spicy, some were sweet. ....
Company news: Eamon Lee hired by Gerharz Restaurant Equipment & Supplies Updated Dec 21, 2020; Eamon Lee has been hired as a sales consultant. Lee started worked as a dishwasher and cook at The Wellington House in Fayetteville as a teenager. After graduating in 1988 from Nottingham High School in Syracuse, he attended Paul Smith’s College for chef training. In 1990 he began his professional career at The Woodstock Inn in Woodstock, Vt., and then moved to Cazenovia and served as sous chef for the Brewster Inn and The Lincklaen House. In 1995 he was the opening sous chef at The Arad Evans Inn, and in 1996 he moved to Manhattan for opportunities to work for Charlie Palmer at ....