Executive Chef J. Scott Spiker and Sous Chef Justin Wilson from the Erickson Alumni Center represented West Virginia University at the annual Laurel Highlands Harvest Festival and Chili Cook-Off on Sept. 22.

Their applewood smoked wild boar and six-bean chili was awarded first place by a panel of judges and the “Big Dipper” award for people’s choice. The annual chili cook-off raises funds for two different scholarships, providing financial aid to students studying agriculture or the culinary arts. Other contestants included local non-profit organizations and individuals from the Laurel Highlands area.

“It was a ton of fun to represent WVU at this event, and we really enjoyed cooking for the community,” Spiker said. “People really loved our chili – some folks came back seven or eight times to try another sample. This was a really great way to reconnect with alumni and help raise money for potential future Mountaineers.”

Chefs with WVU Dining Services are encouraged to compete in culinary competitions like this and bring their experiences back to campus. Last spring, Spiker entered a team in the Cast Iron Cook-Off, one of the most prestigious competitions in the state, and brought home top honors for the best use of local ingredients.

“Cook-offs and culinary competitions help keep us sharp,” Spiker said. “They’re a lot of fun, and we get to come back to campus with new ideas for dishes and techniques to share with our guests.”

Spiker plans to continue experimenting with wild game as an ingredient in future dishes.

“The Erickson Alumni Center would be happy to prepare this chili again for whatever events we host,” Spiker said.

More information about scheduling and catering events at the Erickson Alumni Center can be found at http://alumni.wvu.edu/eac.

-WVU-

tbj/09/25/13

CONTACT: Bryan Jarrell, WVU Dining Services
304.293.4106, Bryan.Jarrell@mail.wvu.edu

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