Crown Point chili cook-off event fit for The King
From The Farm
It’s no small secret that Elvis Presley, who would turned 84 on Jan. 8, loved to eat.
His menus and tastebuds often raised eyebrows.
Twenty years ago, I interviewed Mary Jenkins, who worked for 14 years as Elvis’ personal cook at his Graceland Estate, when she was a guest of honor at the 1998 Elvis FANtasy Festival in Portage. She confirmed Elvis’ love for biscuits and gravy, crisp fried bacon, meatloaf, fried chicken and fried peanut butter and banana sandwiches as only Jenkins could make them.
She said explained some of the dishes he loved most included homemade chili and buttermilk cornbread and other comfort food prepared just the way Elvis’ beloved mother Gladys would serve them.
Jenkins, who died in 2000, said Elvis treated her like family, rewarding her through the years with extra gifts, including three cars and a house in addition to a generous salary. Even after Elvis’ death in 1977, his wishes were carried out, having Jenkins to continue to reside and work at Graceland to cook and clean for his Aunt
Delta Mae Biggs, who lived in a private wing of the mansion until her death in 1995.
One of my favorite photos of Elvis was snapped by German photographer Alfred Wertheimer, who captured a candid moment of the King of Rock ’n’ Roll enjoying a bowl of chili on June 30, 1956, at the lunch counter of the Jefferson Hotel in Richmond, Va.
In February, I will lead a celebrity judging panel for a charity chili cook-off themed with the task to crown the top chili recipes deemed so good, “They are fit for The King.”
In October, I received a letter from Ric Holtz asking if I’d serve as a judge for an event for hisorganization, the Self Sufficiency Project.
The contest is from 1 to 4 p.m. Feb. 2 in the cafeteria of Crown Point High School, 1500 S. Main St., with proceeds benefiting Self Sufficiency Project, an all-volunteer, grassroots nonprofit working to fund a solution to the poverty crisis in the country of Haiti. The afternoon will include chili sampling, games for kids, raffles, the music of Elvis Presley, a bake sale and special ap-
Twenty years ago, I interviewed Mary Jenkins, who worked for 14 years as Elvis’ personal cook at his Graceland Estate, when she was a guest of honor at the 1998 Elvis FANtasy Festival in Portage. She confirmed Elvis’ love for biscuits and gravy, crisp fried bacon, meatloaf, fried chicken and fried peanut butter and banana sandwiches as only Jenkins could make them.
pearances by Rusty the Railcat, the mascot for the SouthShore Gary RailCats, and Crafty Cow, the billboard mascot from the Chick-fil-A franchise. There are a couple contestant spots still open. For event details, email sspchilicontest2019@gmail.com or call Ric Holtz at 219-629-5599.
I’ll be joined on the judging panel by Mary
Beth Schultz, a finalist in the 42nd annual Pillsbury Bake-Off in 2006 and executive director of The Caring Place in Valparaiso; and chef Jack Mix of 95ate5Comfort Catering and Brewery of St. John.
Philip Potempa has pub- lished three cookbooks and is the director of marketing at Theatre at the Center. Mail questions to: From the Farm, P.O. Box 68, San Pierre, IN 46374.