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THE BUSINESS ALBUM

The Baltimore Station raises $62K for homeless veterans at Stars, Stripes and Chow

Members of Washington College’s Kappa Alpha fraternity were the first college fraternity to compete in the Stars, Stripes and Chow Chili Cook-Off fundraiser. (Photo courtesy of The Baltimore Station)

Members of Washington College’s Kappa Alpha fraternity were the first college fraternity to compete in the Stars, Stripes and Chow Chili Cook-Off fundraiser. (Photo courtesy of The Baltimore Station)

The team from Fortego LLC returned to compete to compete in the Stars, Stripes and Chow Chili Cook-Off fundraiser benefitting The Baltimore Station. (Photo courtesy of The Baltimore Station)

The team from Fortego LLC returned to compete to compete in the Stars, Stripes and Chow Chili Cook-Off fundraiser benefitting The Baltimore Station. (Photo courtesy of The Baltimore Station)

The team from Praxis Engineering won the award for “Best Booth” for its giant chuck wagon design and décor at this year’s Stars, Stripes and Chow event. (Photo courtesy of The Baltimore Station)

The team from Praxis Engineering won the award for “Best Booth” for its giant chuck wagon design and décor at this year’s Stars, Stripes and Chow event. (Photo courtesy of The Baltimore Station)

From left, Baltimore Station Facilities Manager Mike Fannon, Assistant Clinical Director Paul Martin and Clinical Director Arlene Hackbarth, helped make the Stars, Stripes and Chow Chili Cook-Off enjoyable for everyone. (Photo courtesy of The Baltimore Station)

From left, Baltimore Station Facilities Manager Mike Fannon, Assistant Clinical Director Paul Martin and Clinical Director Arlene Hackbarth, helped make the Stars, Stripes and Chow Chili Cook-Off enjoyable for everyone. (Photo courtesy of The Baltimore Station)

Connie Rogers, left, gets a photo with The Baltimore Station’s Executive Director John Friedel during the Stars, Stripes and Chow Chili Cook-Off. (Photo courtesy of The Baltimore Station)

Connie Rogers, left, gets a photo with The Baltimore Station’s Executive Director John Friedel during the Stars, Stripes and Chow Chili Cook-Off. (Photo courtesy of The Baltimore Station)

From left, The Baltimore Station’s Development and Communications Kim Callari, Volunteer Services Manager Todd Troester, Development Associate Kiera DeNoyer Roman and Executive Director John Friedel enjoy the family atmosphere during the Stars, Stripes and Chow Chili Cook-Off with John Callari, Sammi Callari and Chloe Courter. (Photo courtesy of The Baltimore Station)

From left, The Baltimore Station’s Director of Development and Communications Kim Callari, Volunteer Services Manager Todd Troester, Development Associate Kiera DeNoyer Roman and Executive Director John Friedel enjoy the family atmosphere during the Stars, Stripes and Chow Chili Cook-Off with John Callari, Sammi Callari and Chloe Courter. (Photo courtesy of The Baltimore Station)

From left, Christie Walsh-Meyers, the vice president of The Baltimore Station’s board of directors and chair of the the Stars, Stripes and Chow Chili Cook-Off; Kim Bowling, a senior manager in global store Development with Under Armour; and Bobbie Geisler, the owner of Shore Sounds, attended to annual fundraising event at Port Covington’s City Garage. (Photo courtesy of The Baltimore Station)

From left, Christie Walsh-Myers, the vice president of The Baltimore Station’s board of directors and chair of the the Stars, Stripes and Chow Chili Cook-Off; Kim Bowling, a senior manager in global store Development with Under Armour; and Bobbie Geisler, the owner of Shore Sounds, attended to annual fundraising event at Port Covington’s City Garage. (Photo courtesy of The Baltimore Station)

From left, Iris Gold, an event manager with Zeffert & Gold Catering, gets a photo with Lori Crook, a staff member with the Maryland Multi-Housing Association, while Crook holds the “Best Chili” trophy at the Stars, Stripes and Chow Chili Cook-Off. (Photo courtesy of The Baltimore Station)

From left, Iris Gold, an event manager with Zeffert & Gold Catering, gets a photo with Lori Crook, a staff member with the Maryland Multi-Housing Association, while Crook holds the “Best Chili” trophy at the Stars, Stripes and Chow Chili Cook-Off. (Photo courtesy of The Baltimore Station)

Russell Jackson, left, the food services manager of The Baltimore Station, holds up the “People’s Choice” trophy as he takes a photo with Rodney Somerfield during the Stars, Stripes and Chow Chili Cook-Off. (Photo courtesy of The Baltimore Station)

Russell Jackson, left, the food services manager of The Baltimore Station, holds up the “People’s Choice” trophy as he takes a photo with Rodney Somerfield during the Stars, Stripes and Chow Chili Cook-Off. (Photo courtesy of The Baltimore Station)

The winners from the third annual Stars, Stripes and Chow Chili Cook-Off gather for a group photo, including teams from the Maryland Multi-Housing Association and Zeffert & Gold Catering, winners of “Best Chili;” The Baltimore Station, which was named the “People’s Choice” winner; and Praxis Engineering, which won “Best Booth” for its for its giant chuck wagon design and décor. (Photo courtesy of The Baltimore Station)

The winners from the third annual Stars, Stripes and Chow Chili Cook-Off gather for a group photo, including teams from the Maryland Multi-Housing Association and Zeffert & Gold Catering, winners of “Best Chili;” The Baltimore Station, which was named the “People’s Choice” winner; and Praxis Engineering, which won “Best Booth” for its for its giant chuck wagon design and décor. (Photo courtesy of The Baltimore Station)

From left, Joey Vanoni, owner of Pizza di Joey and honorary chair of the Stars, Stripes and Chow Chili Cook-Off; Jerry Hazelwood, a compliance manager with Habitat for Humanity of the Chesapeake; and Lt. j.g. Nick Stovall-Kurtz, a Midshipman at the U.S. Naval Academy, were on hand for event at Port Covington’s City Garage. (Photo courtesy of The Baltimore Station)

From left, Joey Vanoni, owner of Pizza di Joey and honorary chair of the Stars, Stripes and Chow Chili Cook-Off; Jerry Hazelwood, a compliance manager with Habitat for Humanity of the Chesapeake; and Lt. j.g. Nick Stovall-Kurtz, a Midshipman at the U.S. Naval Academy, were on hand for event at Port Covington’s City Garage. (Photo courtesy of The Baltimore Station)

The Baltimore Station, a residential treatment program supporting veterans and others transitioning from homelessness and addiction, welcomed competitors from all over the Baltimore area to Port Covington’s City Garage Nov. 4 for the third annual Stars, Stripes and Chow Chili Cook-Off fundraiser.

The event raised a record $62,495 and all proceeds will go to support the therapeutic programming and residential services at The Baltimore Station.

Teams participating in the chili competition represented the area’s business, nonprofit and college community. Emerging as the judges’ pick for “Best Chili” was the Maryland Multi-Housing Association with a recipe they dubbed “Not Your Grandma’s Chili.” The winner of the “Best Booth” award went to Praxis Engineering for its giant chuck wagon design and décor. Meanwhile, The Baltimore Station’s culinary team remained the crowd favorite and took home the “People’s Choice” award for the second year in a row.

The event featured past participants and welcomed new faces, such as Washington College’s Kappa Alpha fraternity, the first college fraternity to compete in the cook-off, endless samples of original chili recipes that delighted guests.

Mission BBQ also supplemented the menu by contributing a full lunch spread and City Limits supplied the open bar of beer, wine and soda. With an expanded kid’s zone, families of all ages enjoyed activities such as the inflatable obstacle course, jousting, caricature drawings, cupcake decorating, sidewalk games and more.

To submit photos for The Business Album, email swallace@thedailyrecord.com.

To purchase a reprint of this album as it appeared in the print edition of The Daily Record, contact reprints@thedailyrecord.com.

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