LITTLE COMPTON — They lacked the big crew and eye-catching promotional materials of some of the competition, but Crowther’s Restaurant had one important thing going for it when it ventured across …
This item is available in full to subscribers.
Please log in to continue |
Register to post eventsIf you'd like to post an event to our calendar, you can create a free account by clicking here. Note that free accounts do not have access to our subscriber-only content. |
Are you a day pass subscriber who needs to log in? Click here to continue.
LITTLE COMPTON — They lacked the big crew and eye-catching promotional materials of some of the competition, but Crowther’s Restaurant had one important thing going for it when it ventured across the Sakonnet to compete in the 34th annual Great Chowder Cook-Off on June 14.
“Good, simple, traditional New England clam chowder,” said Kane Lewis who owns the Little Compton restaurant with his father Kenny Lewis. “People really seemed to like it.”
They liked the chowder enough to vote it to a third place prized in the coveted Best Clam Chowder category.
“We are thrilled,” Mr. Lewis said. “It was great fun and we can’t wait to go back next year.”
Diners at Crowther’s are probably familiar with the entry since “it’s the same chowder we serve at the restaurant,” only cooked this time in batches totaling 90 gallons.
Comments suggested that people appreciated the “ample ingredients,” especially clams, the flavor and thickness served up by chef (and cousin) Derrick Lewis and crew including Meghan Lewis, Erica Cabral and Conor Wassaman.
“We use lots of clams and vegetables so it’s nice and thick,” he said. The ingredient list, he added, is pretty simple — clams, potatoes, celery, black and red pepper, cream, a little bacon …”
The recognition is all the more sweet because, “we almost backed out.”
As the big day drew near, Mr. Lewis said it seemed that they didn’t have enough people to prepare and promote their chowder, especially since some of the competition bring 15-20 staff, banners, promotional gear, tee-shirts …
“We thought we were going to get lost in the show … (but) I’m glad we saw it through.”
Crowther’s had no banner, but “we brought a wooden sign that hangs in the restaurant — it worked fine.”
Adding to the experience was “beautiful weather, good crowds and the Fort Adams location” which Mr. Lewis said seems ideal.
For their efforts, Crowther’s received a medal and framed citation which will be displayed with pride back in Little Compton.
The winners are:
The 2017 Best Clam Chowder
1st Place – Open Season Catering, Warwick
2nd Place – The Woods Tavern, West Greenwich
3rd Place – Crowther’s Restaurant, Little Compton
The 2017 Best Seafood Chowder
1st Place – Nancy’s Barn, Ballyliffin, Ireland
2nd Place – Bristol-Plymouth Regional Technical School - Culinary Program, Taunton, Mass.
3rd Place – The Chapel Grille, Cranston
The 2017 Best Red Chowder
1st Place – Bristol-Plymouth Regional Technical School - Culinary Program, Taunton, Mass.
2nd Place –The Mooring Seafood Kitchen & Bar, Newport
3rd Place – Greenwich Bay Oyster Bar, East Greenwich
Most Spirited Team Winner – The Chapel Grille, Cranston
Best Decorated Booth Winner – The Chapel Grille, Cranston