News: MCB Hawaii community celebrates 'End of Summer'
Story by Kristen Wong
MARINE CORPS BASE HAWAII - Before Marine Corps Base Hawaii personnel moved forward with the upcoming fall months and holidays, one last ooh-rah was in order for summer time at Kahuna’s Sports Bar and Grill, Sept. 19, 2013.
Just outside the eatery, Marines, sailors and civilians kicked off the evening with food, family and friends at the End of Summer Block Party. Guests played cornhole or tried their luck at assorted games to win prizes.
Entertainers including Hooligan’s Harp, followed by Dita Holifield and Hillbilly House, performed throughout the evening. Some guests even danced to the songs. Service and family members were given the opportunity to register a team for the event’s Chili Cook Off.
“It was a good way to wrap up the summer,” said Jim Hamachek, the club manager of Kahuna’s Sports Bar and Grill. “Thanks to those who participated in the chili cook-off. We had some great entries and (the) teams had a lot of energy.”
Guests at the event sampled each competitor’s chili and chose two of their favorite chili dishes by dropping a ticket in the team cups.
“(I’m) quite a connoisseur of chili myself,” said Petty Officer 3rd Class Zachary Remele, an aircrewman with Special Projects Patrol Squadron 2.
Remele, of Pittsburgh, said he prefers to make his chili with ground
turkey, though he enjoyed the chili he tried at the competition.
“I haven’t had a block party since I was 10,” Remele added, who attended block parties in his home neighborhood.
Alannah Rainer, of “The Rainers” team, prepared Tex Mex chili for the competition.
The native of Texas served her mother’s chili recipe with a side of Fire Crackers. Rainer attended a previous chili cook-off, but did not compete. After the competition, Rainer made chili for her husband upon his request.
“He said ‘you should have entered,’ so he inspired me,” Rainer said.
“The Rainers” took third place overall in the competition.
Tricia Conway, a native of Comanche, Texas, registered for the competition as “The Lonestar State Chili.” Conway prepared beef chili without beans.
“I love making chili,” she said. “I love cooking and I’ve (competed in chili cook-offs) before.”
“The Lonestar State Chili” came in second place overall and also won in the “best theme” category.
While some like chili without beans, others prefer spicy chili, like Cpl. Eric Carroll, a Combat Logistics Battalion 3 Marine. Carroll, of Greenville, S.C., missed eating chili at home, and came out to try each of the chili dishes.
Emily Rivera, sporting a Chicago Bears jersey, represented “Da Bears” team at the cookoff. Rivera prepared chili con carne, which included brisket, for her very first competition. To compliment her chili dish, Rivera offered bacon and cheddar cornbread. “Da Bears” won in the “best side” category.
“The special seasoning (of chipotle chili peppers) that I made for (the chili) has a kick at the end,” Rivera said. “It was fun getting ready for (the competition). Although it’s weird (to cook chili) in Hawaii since (the weather is) hot already.”
“It was fantastic,” said Lance Cpl. Dominic Royce, an administrative
clerk with Installation Personnel Administration Center of the chili he sampled. “I love chili. (I prefer chili with a nice kick to it (with some added spices).”
The “Island Warriors,” decked out in matching red team T-shirts
and prepared buffalo chicken chili, complimented with optional cheese and sour cream. The “Island Warriors” took first place overall, and won “the people’s choice” and “hottest” categories.
Summer may be over, but the base still has events coming up
for the fall and winter seasons. For more information about upcoming events, visit http://www.mccshawaii.com.