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Keyport Festival Sidebar Media Contact:
For Immediate Release Pam Gallagher 732-946-2711

CHOWDER COOK-OFF WILL HAVE
FESTIVALGOERS CLAMORING FOR MORE

Chef Murray G. Dychtwald probably knows better than anyone that seafood chowders are a matter of taste. That’s why Chef Murray, as he is known, a restaurant consultant, certified culinary instructor and food writer from Toms River, is perfectly happy to let the chowder-loving public be the judge when Monmouth County chefs face off at the Seafood Chowder Cook-Off on July 6-7 during the Keyport Americana Festival of Sails and Oyster/Seafood Festival.

Beyond the red vs. white debate, there are the intricacies and countless varieties of Manhattan and New England chowders. For many, it’s all about the flavor. Adding a secret ingredient to give hearty red chowder a bit of a kick – or not. Others make an issue of consistency. A good New England must be rich and creamy, say white chowder aficionados, but never too thick.

Then there’s the size and texture of the clams. Bivalve mollusks come in a staggering number of varieties. Marrying the mollusks with the right ingredients also is important, but how much is too much? A little celery here, a few carrots there does not always make award-winning chowder. “Sometimes you need to improvise, get creative,” says Chef Murray. “A good chef always brings his or her own genius to the dish.”

One thing most chowder lovers can agree on: Sand is a no-no. All traces of gritty sand particles must be eliminated from the clams. “It’s a taste turn-off,” declares Chef Murray. Working with organizers of the festival from the Keyport Business Alliance, including KBA board member and Chef Michael Norris of Michael’s Catering, to establish contest guidelines, Chef Murray says the seafood chowder competition will be decided by the festival’s attendees, who will pay $10 each to enter the tasting tent where the chefs will be stirring up the chowders.

“The winners will be the people’s choice, chosen by popular vote,” Chef Murray explains. “Each attendee will be given two tickets, one white and one red,” says Chef Murray. “They can walk around and taste all the chowders, then put their red ticket in the container in front of their favorite Manhattan-style seafood chowder, and their white ticket in the container of the New England they like best. The chefs with the most tickets are the winners,” he says. Bronze, silver and gold medals will be awarded in both seafood chowder categories, and the top winner overall will receive a commemorative festival plaque in addition to the gold medal. As for his own preference in seafood chowders, Chef Murray wasn’t letting on, but he did offer the following recipe from his collection. With his seasoned and well-educated palate, we’re willing to bet it will taste delicious.

SEAFOOD STRUDEL WITH GARLIC SAFFRON SAUCE
Ingredients:
1 tbsp. garlic, minced
8 oz. butter
8 oz. tomato, peeled, seeded and chopped
1 oz. oyster liquid
2 oz. white wine
salt & black pepper to taste
6 sheets Phyllo dough
melted butter as needed
12 oz. julienned carrots
10 oz. green onions (cut on bias)
10 oz. fresh fennel, julienned
10 oz. celery, julienned
2 cups oysters, cooked, chilled (reduce cooking liquid to 1 oz.)
1 pound 21-25 shrimp, cooked, chilled, shells removed
1 pound crabmeat, chilled
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