Staff photo / Bob Coupland
From left, Kevin McGee of Vienna, Aidan McGee of Vienna with McGee Eagle Scouts of Troop 28 in Howland, and Harry Outhwaite of Howland, a seventh grader, serve Cincinnati style venison chili Sunday at the Howland Men Who Cook fundraiser. The chili was selected for Judge’s Choice third place. There were 11 chefs who participated.

More than 200 people at Howland Community Church on Sunday afternoon could sample the food made by 11 chefs, including chili, ribs, pulled pork, grilled cheese sandwiches, soups, macaroni and cheese and cobbler.

Ruth Reble and Derek Hartz, event co-chairs, said the celebrity chefs included Trumbull County Sheriff Mike Wilson, teachers, attorneys and Ohio State Highway Patrol officers.

“These are people from the community who help raise funds for Troop 28. The money helps send Scouts to camp and for the different awards they earn throughout the year, which is a lot,” Reble said.

She said there was also a basket raffle to raise funds.

“After seven years, we have a wonderful following. We have chefs who take part each year and the public comes back and supports us,” Reble said,

“That is what it is all about, helping the Scouts while getting to sample great food,” Hartz said.

Reble said the event was at Howland Community Church, which is the meeting place for the scouts.

She said the event is held at an ideal time in the winter after Christmas and before the Super Bowl.

“It is a cold day so why not stop by for dinner here and sample a nice variety of food. It’s a nice community event that supports the Scouts,” she said.

Wilson and sheriff deputies served samples of the Sheriff’s Surprise Chili, which he said contains a special hot dog sauce.

Matt Konerth made black bean soup for the event.

“There was a restaurant 30 years ago called the Three Gringos that served black bean soup, which everyone liked. It’s easy to make. I make this soup for my family and they like it,” he said.

Howland resident Mark Taylor said he has been a chef for the event for five years and made steak kabobs.

Anita Brennan, secretary for the Howland Rotary, said she and other Rotary members attend each year because Reble, Kevin McGee and others also are Rotary members.

“This is an amazing event and the food is great,” she said.

McGee said the group that fixed the Cincinnati style venison chili included himself, his son, Aidan McGee, and others who are all Eagle Scouts with Troop 28.

Aidan was the one who shot the deer for the venison chili.

Carl Clark of Howland, a Howland school principal, made wedding soup, which he says is always popular.

“It’s an old time favorite that everyone loves,” he said.

Howland resident Julie Altawil, a member of the Howland Board of Education, said “This is a fundraiser I look forward to every year. I’m proud of our community — the chefs, the judges, and everyone who comes out to support our scouts. I’m always grateful and happy to support.”

Natsha Natale of Warren, a municipal court judge, said “It’s a great event that supports the scouts and brings many community members out.”

Vienna resident Michele Garman, a member of the Mathews Board of Education, said she liked the variety of food, but the ribs were her favorite.

The public could vote for their top three favorite foods. A group of judges also made their top selections.

Judges this year were Pastor Erica Brown of Howland Community Church, George Garrett, principal at Mathews High School, and Eric Thompson of Satolli Carpet.

Troop 28 was founded in 1939 and is chartered at Howland Community Church.

The winners

The seventh annual Howland Men who Cook fundraiser took place Sunday at Howland Community Church.

The People’s Choice winners were:

• 1st place — Larry Jones for Frontline Freedom, pulled pork / macaroni and cheese

• 2nd place — Jack Finch for baby back ribs with Jack Daniels BBQ sauce

• 3rd place — Brendan Keating and Ed Skrobut for cowboy risotto

The Judge’s Choice winners were:

• 1st place — Barry Franks for tomato soup and grilled cheese

• 2nd place — Jack Finch for baby back ribs with Jack Daniels BBQ sauce

• 3rd place — McGee Eagle Scouts of Troop 28 for Cincinnati-style venison chili