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SUMMARY:REAP Chili Cook-off: A Showdown of Local Flavors
DESCRIPTION:Join us for our first ever chili cook-off featuring acclaimed chefs Evan Dannells\, Dan Marek and Felipe Saint-Martin. Each chef will prepare a unique chili dish featuring local ingredients sourced from their favorite local farmers. Guests will then vote to crown the chili champion. All proceeds from the event benefit REAP’s mission to build a resilient local food system. \nSchedule\n5:00 pm – Welcome & meal and voting begin \n6:15 pm – Farmers highlighted \n6:30 pm – Voting ends \n7:00 pm – Event ends & winning chef crowned \nChefs\n\n\n\n\n\nEvan Dannells\nHailing from Kansas\, Chef Evan Dannells moved to Madison in 2002 to pursue his culinary career in a community rich with farm-fresh ingredients. Evan cooked at L’Etoile\, 4&20 Cafe & Bakery\, Merchant\, and Lucille before joining the Cadre team prior to their October 2019 reopening. As an owner\, Evan developed Cadre through his love of French cooking with a Wisconsin flair that allowed him to celebrate the seasonal ingredients and dedicated farmers that originally drew him to the Madison area. \n\n\n\n\n\n\n\nDan Marek\nDan Marek is a pioneering plant-based culinary expert who has helped revolutionize global cooking education. As Director of Program Strategy and Curriculum Development at Rouxbe Online Culinary School\, he leads the creation of cutting-edge programs\, including the Plant-Based Professional\, Blue Zone’s\, and Jacques Pepin courses. With over a decade of expertise\, his background includes founding Plant Based Only Catering\, educating thousands as a Healthy Eating Specialist at Whole Foods Market\, and designing the Healthy Staff Program for Whole Kids Foundation\, which reached over 38\,000 teachers. A contributor to the Wicked Healthy Cookbook and The Whole Foods Cookbook\, Dan actively champions sustainable food systems through board positions with organizations like REAP Food Group and Slow Food Austin. \n\n\n\n\n\n \n\n  \n\nFelipe Saint-Martin\nFelipe Saint-Martin is the esteemed Culinary Director and Chef de Cuisine at Holy Wisdom Monastery in Middleton\, Wisconsin\, where he infuses Benedictine hospitality with innovative\, sustainable cuisine. Originally from Brazil\, Felipe’s culinary journey began in the vibrant kitchens of Rio de Janeiro before he immigrated to the United States\, embracing new challenges with resourcefulness and perseverance. His career spans renowned establishments\, including Claude Trois Gros Brasserie and Laguioli Lab in Brazil\, and in New York City\, where he refined his craft at acclaimed restaurants such as Gramercy Tavern and Eataly Market. In these fast-paced\, Michelin-starred kitchens\, Felipe mastered the art of blending bold flavors with refined techniques\, working with top-tier chefs to create unforgettable dining experiences. Now at Holy Wisdom Monastery\, Felipe crafts meals that celebrate the earth’s bounty\, drawing from the monastery’s 130-acre restored prairie and gardens to create dishes that nourish body and spirit. \n\n\nCost\n$25/person \nRegister\nRegistration takes place through REAP with the button below. Please register by Jan. 15\, 2026. There are no refunds for cancellations.
URL:https://holywisdommonastery.org/event/reap-chili-cook-off/
LOCATION:Holy Wisdom Monastery\, 4200 County Road M\, Middleton\, WI\, 53562\, United States
CATEGORIES:Community of Communities,Foundation Events,Holy Wisdom Monastery,Hospitality
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ORGANIZER;CN="Felipe Saint-Martin":MAILTO:fsaintmartin@holywisdommonastery.org
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