Chili Cook Off 2010 - Bend Oregon

On Saturday The Athletic Club of Bend and Scanlon’s hosted up to 17 restaurants and chefs who cooked up their best chili concoctions. All proceeds donated to the Education Foundation for the Bend La Pine Schools.

Some friends, the Wife, and I made it over to the Athletic Club of Bend for this event and had a great time. After paying the measly $10 per person we were warned to "pace ourselves" but of course I did not. I sampled 16 of the 17 recipes and I really enjoyed about many of them. I applaud all of the restaurants for showing up and helping to raise money for a good foundation.

Jake's had one of the best Pork Verde's amongst the lot. Yeah, Jake's Diner had the best Pork Verde. They also had a sirloin chili that I liked a lot but everyone at our table couldn't stop talking about the verde. Turns out, since he had two, they could only turn in one for judging and it was the verde that went out as their entry.

Zydeco had this white bean and duck ... uh ... stew? I wouldn't classify it as chili but it was very good. They served it with crunchy bread crumbs and topped with crispy duck skin that had been smoked. That skin was insane! So good.

Joolz offered a very unique take on chili and I ended up giving them my vote as my favorite. Elk, chickpeas, a light Feta, tabbouli, and of course...the main attraction of any good chili...Fritos!

I'm joking about Fritos being a key ingredient but damn if I don't love some Chili Cheese Fritos. Not the flavored ones, the plane ones with a scoop of chili over them covered in cheese and a dollop of sour cream.

Pisano's had the most technically sound chili in my mind for a chili competition. No beans, only red sauce and meat. That a boy! He said it was mild but it ended up being one of the spiciest of the bunch. I would gladly have that chili over a dog any day.

Country Catering made a classic chili con carne with smoked brisket and everything was cooked perfectly.

After completely stuffing my face on chili, I passed out on the couch. The Wife made a pot of coffee and then passed out as well while it brewed. Heard one of my friends did the same as soon as he got back to his place. Loved it! What a great Saturday!

Restaurants that participated in the 2010 Chili Throwdown:

Scanlon's - Chef Brad

Zydeco - Chef Steve

28 - Chef Travis

Country Catering - Chef Cody

Joolz - Chef Ramsey

Broken Top - Chef Matt M.

Deschutes Brewery - Chef Matt N.

The Bagel Stop - Chef Dave

Elk Lake Resort - Chef Tony

Jakes Diner - Chef Jim

Parilla Grill - Chef Jeff

Sysco - Chef Kevin

La Rosa - Chef Roberto

El Burrito - Chef Jason

The Oxford - 10 below - Chef Sam

Pisano's - Chef Ed

Lake Creek Lodge - Chef Ann

Parilla Grill - Bend Oregon

Parilla Grill

Parilla Grill is a little on the fufu side for me but every now and then I like to mix it up with the hippy types and go for a wrap with some bamboo shoots in it. I swear I have never seen bamboo shoots on sooo many different menus in one location as there are in Bend.


Parilla Grill has some creative wraps to choose from and you really can't go wrong with any option. I like the red headed step child and the Wrap of Khan the most. Below is the Chicken Wrap of Khan.


The Wrap of Khan comes with a bean paste, rice, cabbage, and bamboo shoots. I get the recommendations which consist of corn salsa and Gorgonzola. Then I ask for a healthy dose of wasabi. The wasabi is a great addition for flavor and heat but the only drawback is that while you eat your wrap, all the wasabi runs to the bottom and your last few bites can be painful.

A couple things to note...first there is that little container of hot sauce / salsa that you see in the first photo and a good portion of it in the second photo being put to use. Second is how the tin foil is still wrapped around my wrap.

The hot sauce is called Stash. They call it stash because they keep it stashed under the counter and only bust it out for the cool folk like me. Ask for it on the side like I do so you can distribute as you please. This shit is hot as balls. I'm not sure why I use that saying but I do. Hot as balls. It's funny to me. Anyway, Stash adds great flavor to any wrap and brings some serious heat.

The foil is pointed out mainly so I can make fun of this rookie employee at a company I work at (sometimes). She says that Parilla has the wettest burritos ever. Even calls them soup in a tortilla. She loves the place but complains about having the juice run all down her arm.

OK, "rook", keep your wrap wrapped up in the foil as you eat it. It's not difficult. It's not rocket surgery. Be smarter than the wrap, it's difficult sometimes but you can do it.

The wraps from Parilla are rather juicy but if you keep it wrapped up and don't try to eat and drive, you'll be alright.


My wrap from Parilla ran me $7, threw a buck into the tip jar which has a sign that reads "don't be mean, add some green if you want to hear the bell ring". Homeboy rings the bell as my dollar falls into the jar. I get my recognition and I'm out.

Parilla Grill
635 NW 14th Street
541-617-9600
Bend Oregon