Vote is needed to determine who makes the best use of Kellys Habanero Pepper Jelly

by: SUBMITTED PHOTO - Kelly Calabria's Halapeno Pepper Jelly won the national 2012 Scovie Award. It will be the key ingredient in the second Kelly's Jelly Challenge, which pits food cart chefs against each other to see who can create the most delicious dish using the fiery food.Looking for a little culinary fun this month? Kelly Calabria, the mastermind behind Lake Oswego-based Kelly’s Jelly, has dreamed up an event that is sure to tickle your tastebuds and provide a fun and unique culinary adventure.

For the second annual Kelly’s Jelly Challenge she has invited some talented food cart chefs to create dishes using her habanero pepper jelly, winner of the 2012 Scovie Awards, a blind taste-testing contest of firey foods.

Participating chefs are Bo Kwon of Koi Fusion, Jensen Yip and Kevin Scofield of 808 Grinds, Shane Chapman and Keena Tallman of PBJ’s Grilled, Nick Dickison and Carina Rumrill of The Cheese Plate PDX; Jace Krause and Ryan Lynch of Fried Egg I’m In Love and Charlene Wesler and Michael Susak of The Gaufre Gourmet.

Kelly has lined up a pretty tough panel of judges, including Jenn Louis, chef and owner of Lincoln Restaurant and Sunshine Tavern in Portland, who was named one of Food & Wine magazine’s 2012 Best New Chefs, and Ben Jacobsen, proprietor of Jacobsen Salt Company.

The judging happens April 17, and then from April 18 through 23 we get to be the judge of which food cart created the most delicious dish.

Here’s what is usually served on the food carts’ menus — let your imagination go wild on how they’ll use Kelly’s Jelly:

n Koi Fusion — Korean cuisine fused with Mexican; think bulgogi burritos and kimchee on tacos

n 808 Grinds — Hawaiian grilled goodies

n PBJ’s Grilled — gourmet peanut butter and jellies

n The Cheese Plate PDX — cheeses served in a variety of ways: salads, spring rolls, sammies

n Fried Egg I’m In Love — Blue-collar breakfast sandwiches with fried eggs in everything

n The Gaufre Gourmet — Waffles (Gaufre is French for waffle) made in the liege (dense, like Belgian waffles) method, served with ingenious homemade toppings.

“People can try the specials at each cart from the 18th to the 23rd and each day we will showcase one cart and give away a free jar of jelly to the first 12 people that order the Kelly’s Jelly special,” said Kelly. “The winners will be announced on the 25th. One winner will be determined by judges; the second is the People’s Choice.”

Add a little adventure to your day. Visit daily to learn which cart will be featured and where all six will be (some change locations). And be sure to cast your vote.

The Kelly’s Jelly Challenge could just be the beginning of a whole new eating experience. Continue the adventure by attending the sixth annual Eat Mobile event April 27 at OMSI. From 5:30 to 9 p.m., attendees can feast on food cart cuisine from more than 50 vendors stationed in OMSI’s parking lot. Vendors will compete for the coveted Carty and People’s Choice awards. The Carty Award is an honor created by Willamette Week and Eat Mobile to recognize outstanding achievement in mobile nourishment. The People’s Choice Award is chosen by Eat Mobile attendees.

General admission tickets are $20 and include samples from each of the participating carts. A limited number of pre-tasting tickets at $50 are available. This level of admission includes complimentary beverages until 5:30 p.m. and will allow attendees to sample the goods beginning at 4 p.m. Buy tickets online at

To hold you over until April 18, make these zippy chicken wings at home.

Bon appetit! Eat something wonderful!

Kelly’s Habanero Pepper Jelly

Chicken Wings

2 tablespoons vegetable oil, plus extra for oiling rack

5 pounds chicken wings, split, wing tips cut off and discarded

Kosher salt and freshly cracked black pepper

1 cup Kelly’s Habanero Pepper Jelly

1/2 cup freshly squeezed lime juice

1/2 cup hot sauce (recommended: Frank’s)

Preheat the broiler. Line a sheet pan with foil, place a rack on top of the pan and oil the rack.

Toss wings with 2 tablespoons of oil and sprinkle with salt and pepper. Spread the wings on the rack in a single layer.

Broil 4 to 5 inches from the heat source, turning over once, until barely cooked through, 15 to 20 minutes.In a small saucepan over moderate heat, whisk Kelly’s Habanero Pepper Jelly, lime juice and hot sauce until smooth. Bring to a boil, reduce the heat and let simmer 1 to 2 minutes. Brush 1/4 cup of sauce on the cooked wings and broil 1 to 2 minutes. Brush the wings with 1/4 cup of sauce again, and then turn the wings over and brush with another 1/4 cup of sauce. Broil until crispy, about 2 to 3 minutes. Brush with the remaining sauce before serving.

(Recipe from Kelly’s Jelly)

Randall welcomes your food questions and research suggestions. She can be reached at 503-636-1281, Ext. 101, or by email at This email address is being protected from spambots. You need JavaScript enabled to view it..

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