Zippy’s Great Chili Cook-off to offer gastronomical delights

Like most chefs, Matthew Regula closely guards the recipe that makes his chili so special, but he will tell you all the vegetables are local and home grown.

Very local.

From the tomatoes to the peppers, onions and herbs, they all were tended and harvested at nearby Adolph Community Garden by Regula, the executive chef of Dining Services at The University of Akron, and the students who work in the Catering Kitchen.

The delicious results of their labors can be sampled at the second annual Zippy’s Great Chili Cook-off on Tuesday, Nov. 4, from 5:30 to 7:30 p.m. on Vine Street, just before the 8 p.m. kick-off of the Zips vs. Bowling Green football game at InfoCision Stadium-Summa Field. University Dining Services and the Department of Athletics are hosting the event as part of UA’s fundraising campaign for United Way of Summit County. Tickets will be sold at the event. The cost is $10 for the event for faculty, staff and the public, and $15 for the event and the game. The cost for the cook-off for UA students is $5 with a valid Zip Card. 

Matthew Regula at Adolph Community Garden this summer.

Good food — good cause

“We wanted to get involved in the University’s United Way campaign, while creating an event that was unique to Dining Services,” says Regula. “We want this to be an annual event.”

The driving force behind the community garden is the nonprofit NEOhaus Institute. The property on Adolph Street is owned by Summa Health System. The 42 growing beds are used by community groups and individuals.

By seizing the opportunity, Regula was able to provide his employees with a learning experience as well.

“There is always much to learn when you have such a wide variety of people all growing in one space,” notes Regula. “I also love the opportunity to teach some of my students about fruits and vegetables. Many of them have never seen onions growing, or couldn’t identify different herbs or vegetables. Since they are attending college, they are open to learning new things, not just in a classroom. I like to take advantage of that fact.”

Hands-on — start to finish

So the students helped plant, weed, water, harvest and preserve. “All of the produce was picked throughout the summer, processed and frozen for use in the chili,” says Regula.

Several area restaurants, including those that are Department of Athletics sponsors, have been invited to participate in Zippy’s Great Chili Cook-off. Last year’s winner was the Crystal Room Bistro, which is operated by UA’s Hospitality Management Program.

Will the homegrown vegetables give Regula and his crew the edge this year?

“I’m not sure, but I am hoping people will connect with the story behind our chili,” says the chef with a smile.