SEBASTIAN — The Clambake and Indian River Lagoon Festival at Sebastian’s Riverview Park wrapped up Sunday afternoon under blue skies and a warm sun with the much-anticipated Chowder Cook-Off and crowning of the Chowder Queen.
While hundreds of people partook of the various clam dishes, several dozen sat in the stands in front of the main stage to watch three judges tackle the unenviable task of selecting the best homemade clam chowder.
A technological glitch on the Sebastian Clambake Foundation’s website led to lower than usual participation – and a mere five entries were submitted.
Still, the judges debated amongst themselves to come up with the winner for the New England (White) Clam Chowder and the Overall Winner – with one entry in the Manhattan (Red) Clam Chowder category, no debate was needed.
The Grand Champion and White Chowder winner was a familiar face to some – Vero Beach resident Karen Letts, who won for her chowder the first three years of the festival’s existence. She was crowned “Chowder Queen.”
“I was busy doing other things,” Letts said of her noted absence these last few years.
Entering this year was a spur of the moment decision, according to Letts, who got to work on it the day of the competition.
“Everyone makes their chowder their own way,” she said, responding to a question about what sets her chowder apart from others. “It all depends on what the judges like.”
While Letts can throw together her chowder in about an hour, her fellow Manhattan Chowder winner Susan Chadburn needed more time.
“It takes me seven hours,” Chadburn said, but it’s worth it. “It’s satisfying. All my friends like it, but this is validation.”
The judges this year were County Commissioner Joe Flescher, Sebastian River High Lacrosse coach Sean Stinger, and Sebastian businessman Mike Natale.
Commissioner Flescher was tapped to also serve as auctioneer this year – selling off the homemade chowders to the highest bidders. Fellow Commissioner Wesley Davis, a professional auctioneer, was unavailable to perform the task this year.
“I had to stand on my own,” Flescher said of running the auction, explaining he didn’t ask Davis for advice. “It was fun” playing with the locals, trying to get them to bid on the chowder.
“I’m happy to be his backup,” Flescher said of Davis.
The chowders sold for $10 to $25, with most going for $20. The proceeds from the auction, just as with the festival, go to local projects and charities.
By the end of the 3-day event, thousands upon thousands of pounds of food had been sold. With a couple hours left, the tally sat at approximately 8,000 pounds of steamed clams, 500 cases of fried clams, 900 pounds of cod, 500 pounds of shrimp, 350 pounds of sausages and peppers, 200 pounds of hot dogs, 200 pizzas, 2,250 pounds of French fries, 3,200 pounds of chowder, and 360 pounds of linguine.
“It’s the same or better on everything,” said volunteer Pat Riviezzo, referring to the food amounts.
Overall, Clambake Foundation President Anjani Cirillo said she was thrilled with this year’s Clambake Festival.
“It’s been incredible,” she said. “I’m grateful to all the people who prayed for good weather.”
A spurt of rain came across the festival Friday afternoon and then all was dry for the remainder of the event, though there were gusty winds.
“Everyone seem to have a great time,” Cirillo added.
The festival could not have been the success it was without the help of the 600-some volunteers from various community groups and businesses, to whom Cirillo said she is very grateful. “Everybody’s been wonderful.”
Cirillo and the other members of the festival and foundation board will meet in December or January to discuss this year’s event and begin anew on next year’s. Cirillo said those who have suggestions or other feedback are encouraged to email [email protected].
