#CHOMP AND STOMP PROFESSIONAL#
what upgrades add to the valuation and which do not).3) He was very helpful in counseling me through getting to the right offer to close the deal at a valuation that made sense.4) He is super responsive, professional and a pleasure to work with.
#CHOMP AND STOMP HOW TO#
He was also able to leverage this insight to advise us on how to spec out the house in a way that would optimize equity creation (I.e. He was able to credibly advise on house valuations in the area and channel that insight into how much to spend on the lot. and the implications of those for whether it would support our plan.2) He understands the market and could advise us on how to build in a way that would create value. He was very familiar with the building code, set backs, etc. We were looking around Chastain and he could tell me which lots have issues with drainage because of the water flow around the hills, and which lots would cause issues with house placement, etc. In my case, I ate so much, it will probably be next year’s Chomp & Stomp before I jump back on the chili bandwagon.Nicholas was introduced to me by my builder as someone who could help me find a lot for a new construction home.Nicholas did a fantastic job and helped us secure an awesome lot for our build.There are a few things that really set Nicholas apart:1) He really knows the geography and the technical aspects of lot selection. Anyone who looks this happy after a tour like that deserves some recognition. Adjusting for wait times and tents that either ran out of chili, tasting cups, or both, dedicated attendees could easily have chewed their way through 25–50 kinds of chili within a couple of hours. I affectionately dubbed my stack of paper cups the “tasting tower of power,” but no other attendee committed to maintaining her track record quite like Miss Cate. Leave it to the Vortex to cut the palette with a little fried bread mixed with cheese and chiles to soak up all that meat (and SweetWater brew).ĥ. Depending on which end of the map you started on, by the time you got to restaurant row, chili was likely coming out of your ears.
The Vortex Bar and Grill fried corn bread mash. The restaurant also featured a white bean and chorizo option, but the judges were right on-the beef was where it was at.Ĥ.
The contest was judged by an array of well-known locals including Shane Deveraux of The Lawrence, Hector Santiago of Pura Vida, and Steven Satterfield of Miller Union among several others. The Albert took first place for restaurants with their five bean and beef recipe. Their take packed a slow-building heat that was only assuaged by blue-raspberry rock candy moonlighting as Walter White’s infamous crystal.ģ. Perhaps it takes a die-hard Breaking Bad fan to appreciate the ingenuity of this approach, but hell yes, I’ll have my cup of chili from a dedicated team in hazmat suits. The Korean version boasted slow-cooked beef brisket, kimchi, and “magic.” Magpie was simply a strong standard recipe that proved hard to follow.Ģ. These individual teams had prime real estate and solid recipes. Way to start the cook-off on a good foot. Korean BBQ Brisket Chili and Magpie Chili. Here are my top five Chomp and Stomp moments:ġ. By the end of my group’s tasting spree someone would ask, “How is it?” and the response would inevitably be, “Tastes like chili.” But, as they say, the cream rose to the top.
I had chili that was smoky, spicy, sweet and salty. I had chili with chicken, chorizo, bison and duck. Chomp & Stomp certainly caters to a morphing crowd-those who arrive early and get out while the chili is still hot, and those who prefer to set up shop in the park for hours of Bluegrass and typical festival fare. I’ve never understood why people feel the need to “earn” the right to indulge in chili and beer for one afternoon, but whatever gets you going. For five bucks per plastic tasting spoon, attendees milled throughout the residential neighborhood tent by tent, wooed by home-based chefs and their professional counterparts hawking grub over the din of hundreds of tasters.įood was promptly served up around 12:30 p.m.
More than one hundred varieties of chili were present-30 from local restaurants, the rest from individual competitors contending for chili fame. This past Saturday, the 10th annual Chomp & Stomp Chili Cook-Off and Bluegrass Festival took place in Cabbagetown Park.
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