CHOWDER WEATHER? The Clam Chowder Cook-off and Festival has been around a good long while. What does a good long while mean? Ohhh, about three decades plus a year. Meaning that, in its steam-pot'd, clam-rich history, it has seen all kinds of weather (as one will when in Santa Cruz and steps from the beach). Fog and mist and zip-up-that-anorak temps. And while the days have been downright gorgeous, and especially for February, chowder-eatin' (that's right, we said "eatin'") temps may be in store for the festival's 31st outing on Saturday, Feb. 25. That's the way we like it; the breezes brisk, the air salty, and our cup full to the brim with briny bites.
PUBLIC TASTING: The cooking is going to get going early -- around 10 a.m. -- but the public tasting starts at 1 p.m. It's free to attend and watch all of the chefly proceedings, but if you want to snack you'll need a "tasting kit"; it is nine bucks. Oh, and if you're more of a tomato lover rather than the traditional cream-based stew, take heart: Manhattan chowders will be represented in addition to Boston. Winners are announced at 4 p.m. Misty weather or not, 'tis the season for the chowder festival, which is one of our favorite seasons.
OH, AND... We read there's a Clam Fairy wandering the grounds. That's all we need to know. We're there.
