Take the chill out of your Tuesdays with our chef’s choice chili.
By Marcy Harris
It’s that time of year. When I was growing up, I remember my father cooking a big batch of chili for the winter. It’s one of my favorite cooking traditions, and as an adult I enjoy chili cook-offs with my friends. Everyone has a different spin on what they like to throw into the pot, and you get to try something new and different with every bowlful. At the Roadhouse, we feature the chef’s choice chili as our Tuesday Blue Plate.
What’s in your chili?
Admittedly, when I make chili at home it tends to be an everything-but-the-kitchen-sink approach. At the Roadhouse the chefs put much more thought into their chili each week. The Roadhouse team loves trying to figure out which ones are their favorites. Over the years, there have been many, cooked to reflect what is seasonal and fresh, but also to capture the creativity of the chef who is making it. Whether it has been a Chicken and Green Chili, or a vegetarian recipe made with local farm produce, each one has its own character and flavor-style.
Spider bread–It’s not as scary as it sounds.
No matter what the chili, the Blue Plate always comes with a side of a wonderful thing called Spider Bread. Sometimes referred to as Spider Cake, this heavenly cornbread hails from New England. It is cooked in a cast iron skillet, and cream is added to the batter while it is cooking. The result is a beautiful golden edge and a custard-like center. As one who was raised on Jiffy cornbread mix, my mind is blown every time I eat our Spider Bread. A ribbon of cream creates a soft richness that is warm and inviting. The transformation of everyday cornbread is incredible.
What’s brilliant about the Spider Bread is that it offers a perfect balance of flavor with the chili. The sweetness of the corn and the cream rounds out the spiciness. Our Blue Plate Chili is good all year round, but during the winter months, it will warm you right up.
Check out all of our Blue Plate Specials!!