Bark Hot Dogs
Black Tap Craft Burgers & Beer
Los Tacos #1
The Brooklyn Star
Fleisher's Craft Butchery
Hecho en Dumbo
Hill Country Barbecue
Fletcher's Barbecue Brooklyn w/ Dave Santos
The Meat Market
New York Sushi Ko
Sullivan Street Bakery
Bill Telepan : Chef, Telepan / Wellness In The Schools
Adam Sachs : Editor-in-Chief, SAVEUR Magazine
Martin Tessarzik: Farmer, Wrighteous Organics, Schoharie NY
Brady Lowe : Founder, COCHON555
Lior Lev Sercarz: Owner, La Boîte
Alex Raij: Founder, Chef, Owner, Txikito , El quinto pino, La Vara, TEKOÁ
Catherine Lederer, Vice President of Food & Beverage, Chop't Creative Salad Company
Amanda Kludt : Editor-in-Chief, Eater.com
About Chelsea Market
A block long and a block wide and just a short walk from the Hudson River in the area of Manhattan known as the Meatpacking District, Chelsea Market has become in just fifteen years one of the greatest indoor food halls of the world, with more than thirty-five vendors purveying everything from soup to nuts, wine to coffee, cheese to cheesecake. Attracting 6 million national and international visitors annually, it is one of the most trafficked, and written-about, destinations of any kind in New York City. Chelsea Market is a neighborhood market with a global perspective.
The area has always been the locus of food in the city, beginning with the Algonquin Indians, who traded their game and crops on the banks of the Hudson River at this same spot. The trains of the High Line once served the wholesale butchers who lined the streets beneath the tracks and cooled their provisions with blocks of Hudson River ice, and the National Biscuit Company established its factory—now reclaimed as the Chelsea Market—here to take advantage of the butchers’ lard in the nineteenth century. This long history—and the stripped-down brick architecture of the building—gives the Market a unique character. For foodies and even casual tourists, it is possible to enter the Market at one end in the morning and not exit the other until lunchtime, without ever growing bored—and certainly without ever going hungry.
About NYChiliFest 2016
The ultimate celebration of chili, beer, and all things spicy is coming back to Chelsea Market on January 31, 2016. Each ticket to NYChiliFest gives you access to a 800-foot concourse of chili, served by dozens of NYC’s best restaurants and cutting edge chefs, all competing for the Golden Chili Mug 2016 title. Samuel Adams is matching 4 of their favorite chili-eating beers and will be pouring from several locations in the concourse while New York Distilling Company pours their Rock & Rye cocktails. Here is the beer selection, Samuel Adams Boston Lager
Samuel Adams Cold Snap, Samuel Adams Rebel Grapefruit IPA, Angry Orchard Crisp Apple Hard Cider, Coney Island Mermaid Pils
More about the event
Dickson’s Farmstand Meats is supplying each chef with 100% dry-aged, locally-raised beef as the base for their chili. In addition to providing a level playing field for the competition, the meat reflects the inspiration of event: to use all the meat from responsibly-raised animals to create delicious food. An exclusive panel of on-site celebrity judges vote on the 2016 Chili Champ of NYC. The 1st place team wins an amazing prize and the illustrious 2016 Golden Chili Mug. The runner-up team will receive an honorable mention and an amazing prize of their own.
Ticket proceeds go to Wellness in the Schools
Wellness in the Schools (WITS) inspires healthy eating, environmental awareness and fitness as a way of life for kids in public schools. Through meaningful public/private partnerships with school leadership, teachers, chefs, coaches, parents and kids, WITS develops and implements programs that provide healthy foods, healthy environments and opportunities for regular play to help kids learn and grow.