Omega Seamaster 300 Vintage Replica

in between the cooking and the sampling.With more than 60 chowders available, Cline wasn't sure how he was Omega Seamaster 300 Vintage Replica going to pick which ones to sample."Whichever one smells best when I walk by it," he said.Gigi Davis attended representing LouLou's Griddle in the Middle, a Monterey restaurant. The team's secret? Love, Davis said."Sometimes right before we compete, we all stir the pot," Davis said. "We really believe that if we use the freshest ingredients with the most care and most love in our heart, we'll be the best."

Omega Seamaster 300 Vintage Replica

Omega Seamaster 300 Vintage Replica

Omega Seamaster 300 Vintage Replica

Omega Seamaster 300 Vintage Replica

Omega Seamaster 300 Vintage Replica

The competition had 65 individual clam chowder entries, both the common Boston style creamy and white and the Manhattan style red and without any dairy.Dare Arowe, a 24 year old culinary student at Cabrillo College, was there to help at one of the college's two booths."I like to add zing to it and we're going to add some horseradish at the end," she said. "That's how we do it in my house anyways."The college brought seven people, mostly students, to the competition. While the students are in various parts of their careers, the college is placed Omega Seamaster Professional Planet Ocean Co-axial Chronometer 600m/2000ft

Omega Seamaster 300 Vintage Replica

into the professional category because many of the students work at the college's restaurant.It makes sense since they have a slight edge because of their training, Arowe said.An estimated 10,000 people were expected for the competition, said Karley Pope, director of promotions and entertainment at the Boardwalk."We've gone through snow and rain on this day and it still brings out a crowd," she said. "But this time we have the beautiful Omega Seamaster Planet Ocean Orange

sun so we're expecting a good turnout."Proceeds go to the Santa Cruz Parks and Recreation Department programs, Pope said. Officials are hoping to raise $60,000, the amount raised in 2013.Competitors arrive in the morning and begin ingredient preparation. Then it's two hours of intense cooking followed by hours of pitching their chowders to passing patrons, trying to garner votes for the best chowder.Wes Cline, a 57 year old from Yuba City, was perusing the booths and was more than excited to be there."I'm a seafood nut," Cline said an hour before tasting began. "It's killing me right now smelling this."His ideal chowder is simple: creamy with salt and pepper.Cline was clutching several tasting bags filled with plastic cups for sampling the chowders. But he pointed out that they weren't all for him. Cline was with family and were enjoying the Boardwalk Omega Constellation Linen Dial

Omega Seamaster 300 Vintage Replica

Omega Seamaster 300 Vintage Replica

Omega Seamaster 300 Vintage Replica

Chow time at 33rd annual Santa Cruz clam chowder competition

Omega Seamaster 300 Vintage Replica

Omega Seamaster 300 Vintage Replica

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