Heat of the Fleet

“Where do you park the USS Santa Barbara?” Not at the Santa Barbara Carriage Museum, apparently. But sailors from the namesake warship came ashore with a pot of chili christened “Anchor Drop,” ready for action at the Santa Barbara Navy League’s eighth annual Chili Cook-Off.

Eighteen teams put their best beans forward, from Navy and Coast Guard crews to firefighters, police, the California Highway Patrol, and Santa Barbara Yacht Club. The CHP investigated with “CSI: Chili Scene Investigation,” warning, “Chili Scene – Do Not Cross!” Coast Guard cutter Blackfin offered “Bilge Beans,” while the Yacht Club countered with Chef Mario’s “Mario’s Famous Chili.” Clearly, the contenders had a flair for culinary comedy.

But the real surprise came from first-time competitors Santa Barbara City College. Culinary students Noah Baffa, Sabine Zermeno, and Ruby Chaney, alongside assistant instructor Dustin Hopkins and culinary director Charlie Fredericks, erupted in cheers when their chili captured first prize. The CHP claimed second; Blackfin steamed into third. Judges Dave Pintard, Dylan Peterson, and Drew Janssen tasted their way through the fleet.

The USS Santa Barbara contingent included Commander Johnathan Buss, boatswain’s mate Zachary Livingston, damage-control specialist Alonzo Lefridge, and young heavy-crane operator Grace Bess. Navy League President Kevin McTague joined loyal supporters Brenda Blalock, Dana Hansen, Faith Cuccia, Jenn Andreoli, Marzenna Good, Rachel Nigro, Kathy Halper, Lola and Ryan Zinke, and Karen and Jack Byers. Admiral-level sponsors included Richard and Mary Compton, Robert and Carolyn Duncan, and David and Patricia Wadors.

A live auction dangled a yacht cruise, a Montana lake getaway, and Pebble Beach golf. “We want to find different ways to engage the community, and this year, bringing in the college kids was a big success,” explained Navy League Director Charles “Crash” Huff, whose organization supports adopted military units and their crews, like the USS Santa Barbara.

The sailors dropped anchor, the Coast Guard brought the bilge beans, but the culinary rookies sailed off with first prize.