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30th Annual Chowder Cook-Off with a Twist

30th Annual Chowder Cook-Off in Port Canaveral

This event has been three decades in the making and it is rumored that 2015 will be the most exciting year yet. The Cocoa Beach Regional Chamber of Commerce’s Annual Chowder Cook-Off offers a classic competition of the best chefs and restaurants on the Space Coast, with a unique and enjoyable twist.

The 30th Annual Chowder Cook-Off with a Twist will be hosted at Cruise Terminal Six, located in Port Canaveral on Friday, February 6, starting at 6 p.m.

This traditional chowder cook-off, that Brevard County has known and loved, for the past 30 years, is different from all of the other cook-offs because of its unique “twist.” The “twist” in this cook-off is an additional competition, for appetizers, desserts and more.

Besides the large variety of delicious foods presented at this event, there will also be live music, a silent auction, raffle prizes, local vendors, drinks and much more fun. It is a largely anticipated event that residents look forward to all year round.

Tickets are now on sale, for the Annual Chowder Cook-Off, for $20 if you buy them in advance, and $30 if you buy them at the door, for general admission.

VIP tickets are also on sale for $40 in advance or $50 at the door, which includes entry one hour earlier than general admission and a free drink. The VIP entry is an opportunity for guests to have one full hour to sample food and drinks, without the long lines.

Tickets can be purchased at the Cocoa Beach Regional Chamber of Commerce office, the Convention and Visitors Bureau’s Tourist Information Center, the CVB’s Exploration Tower Kiosk and online at www.cocoabeachchamber.com or www.visitcocoabeach.com.

It is predicted that over 1,200 people will attend the 30th Annual Chowder Cook-Off with a Twist this year, and this is a wonderful opportunity to come out with your family and friends to sample local and fresh seafood.

For more information, please visit www.cocoabeachchamber.com or call (321) 784-6444.

by Alyssa Brady

Staff Writer

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