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Schlafly’s ‘Full Moon Festival’ returns in November

It’s a free celebration of all things fall at Schlafly Bottleworks. It’ll be held on Nov. 9 from 4 p.m. to 10 p.m.

MAPLEWOOD, Mo. — Schlafly’s ‘Full Moon Festival’ returns this November.

It’s a free celebration of all things fall at Schlafly Bottleworks. It’ll be held on Nov. 9 from 4 p.m. to 10 p.m.

The family-friendly event brings the community together to enjoy live, local music, fall seasonal Schlafly beers, a pig roast and big bonfires.

There’s also a Schlafly chef chili cook-off where guests can purchase a ticket for $8 and try samples of all five chili recipes as well as a ticket to cast a ballot for their favorite. The chef with the most tickets at the close of the festival will be named the winner.

This year’s featured chefs include:

Jason Tilford of Mission Taco Joint: Chef Tilford will feature his award-winning Steak and Black Bean Chili, with prime steak tips, black beans, and dried Mexican Chiles. The recipe won in the Webster Groves Chili Cook-off seven years in a row. Additional ingredients include Mexican chocolate, Coffee Stout, cinnamon and piloncillo, a raw Mexican brown sugar.

Adam Altnether of Elmwood: The new Maplewood hotspot has received local acclaim – most recently being recognized as Riverfront Times Best New Restaurant. Chef and Partner Adam Altnether will showcase his understanding of approachable global flavors with his Pork Shank Chili Roja.

Evy Swoboda of The Last Kitchen at The Last Hotel: The accomplished young chef will highlight her scratch American fare with her chili recipe. Swoboda is the executive chef for The Last Kitchen, the restaurant at the new boutique hotel in downtown St. Louis, The Last Hotel. She also oversees the hotel’s rooftop and additional food program. Her chili features ground beef, brisket, beans, smoked chilies, cheese curds and house tater tots.

Brian Doherty & Marc DelPietro of The Block Restaurant and Butcher and 58hundred: The chefs and butchers will feature a chili with their own farmer’s hog, butchered by the chefs. The smoked pork chili is seasoned with their house made seasoning, house made pork rinds, smoked cheddar cheese, and pickled peppers to add a punch of flavor.

Jerremy Kirby of Small Batch from Bailey’s Restaurants: With several St. Louis favorites in the family of restaurants, Dave Bailey has an arsenal of flavor profiles to tap for his chili from seasonal vegetarian fare at Small Batch to his latest concept, Knockout BBQ. His Chef de Cuisine Jerremy Kirby from Small Batch will represent the group with his chili recipe. Chef Jerremy Kirby will present a smoked chili with toasted Carolina Reaper peppers, house grown tomatoes from their own micro farm, dark chocolate, and Schlafly Oktoberfest. The chili will be garnished with pickled & caramelized sweet onions, coconut sour cream, and avocado.

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