The smell of bacon everywhere is the first clue that this is not your ordinary cook-off. Mirroring the energy of football Saturdays, Coastal Tailgate Cook-Off Challenge on August 24, 2024, emulated a college gameday atmosphere with live music, cornhole, and of course tailgate fare.
A Bacon Wrapped Tailgate Party
Set up in tailgate tents on the Marina Lawn at The Wharf, culinary teams in the cook-off were tasked with creating tailgate-style dishes with bacon playing the starring role. The best part was that attendees were able to sample the scrumptious bacon-filled dishes!
Live music amps up the fun.- Cheers to bacon-wrapped goodness.
- It’s not a tailgate party until you play cornhole.
- Everyone loves sampling tailgate fare.
- Flora-Bama is in the house.
- Tacky Jacks delivers the judges plates.
The Championship On The Line
As in football, the cook-off had high stakes as 17 teams were vying for a coveted spot in the World Food Championships in Indianapolis, Ind., on Nov. 8 through Nov. 12. The four-man teams consisted of amateur chefs as well as pros from restaurants around the Gulf Coast. Teams were tasked with creating a presentation dish and five plates for the judges.
- Tacky Jacks is all smiles.
- Gearing up for competition.
- Mascots and cheerleaders add to the vibe.
- Yes! Sizzling bacon is the best.
- Executing the dish vision.
- Delish … Bourbon Bacon Jam Burger
The Big Winners Of The Challenge
Drumroll please … and the winners of the 2024 Coastal Tailgate Cook-Off Challenge were:
- The Gulf in Orange Beach won first place in the competition and will compete in the World Food Championships. The Gulf’s Robert Kraatz served the BLT Tuna Taco. Judges loved the crispy bacon taco shell, baby Tuscan salad blend, baby heirloom tomatoes, lemon garlic aioli and seared tuna.
- Chef Fletch from Island House Hotel in Orange Beach placed second with Bacon Me To The Top. The dish featured bacon-dusted, handmade blue and yellow tortillas, stuffed with smoked shrimp, crunchy bacon-dusted slaw, Mexican corn, fresh tomatoes, Bill-E’s Small Batch Bacon from Fairhope and caramelized onion jam with a bacon popper topper.
- Chef Wayne Cooper from Blazed & Confused from Louisiana placed third. His dish was called Pigpen and Deep Water. It featured pan-fried Bill-E’s Small Batch Bacon, fresh deep-fried Gulf shrimp topped with blue cheese and orange pepper jelly.
While the competition was not for bragging rights on the gridiron, bragging rights were on the line in the awarding of the People’s Choice Award! In addition to their judged items, teams also served 150 sample plates to attendees who then cast their vote for their favorite dish. The Orange Beach Police Department Grill Sergeants won the People’s Choice for the second consecutive year. In addition, LuLu’s in Gulf Shores won the best-decorated booth.
Sponsored by the Coastal Alabama Business Chamber, the tailgate cook-off event was a fundraiser for the chamber’s education programs. The chamber’s education outreach includes the Coastal Alabama Kid Entrepreneurs Day, the Epic Program and Junior Leadership Program which it provides to local students at no charge.
Photos: Travis Middleton
