LEWISTON — Jacob Cyr-Carter of Falmouth was on his second round at Baxter Brewing on Saturday night, contemplating which sample was his favorite.

“No. 13. Dad’s Tasty Chili (made by Jerry Henault),” Cyr-Carter declared. “It’s spicy. It’s got to have kick.”

Sitting next to him, Nalina Pinard of Biddeford liked the white chicken chili, the curry butternut squash soup and the East Meets Midwest Wicked Good Turkey Chili.

Her mother, Diane Pinard of Auburn, liked the Lobster Corn Chowder made by Marie Green.

The samplings were offered at the second annual Soup, Chili and Chowder Challenge to benefit the Hospice House of Auburn.

The 150 attendees were asked to vote for their top three favorites to decide the “People’s Choice” award.

A team of judges also was tasting and deciding. Reaching a decision wasn’t easy, considering the wide assortment of flavors coming from kettles.

Organizer Kate Sicotte, supervisor of the Hospice House in Auburn, said the first chili and chowder challenge was held internally last year and involved only staff.

“This year we decided, ‘We can do this,’” she said. They went public, and asked Luke Livingston of Baxter Brewing if they could use his company’s space Saturday night.

Livingston said yes. “Baxter Brewing is a huge supporter of Androscoggin Home Care and Hospice,” Sicotte said.

Most of the soups, chowders and chilis were made by Hospice House staff, relatives and neighbors.

The turnout was good, with few empty chairs. “I’m blown away by the community support,” Sicotte said.

Money raised will help people who need hospice care but don’t have insurance. Most clients are older and covered by Medicare, but when a younger person has a terminal illness, they don’t always have health care, Sicotte said.

“People deserve to die with dignity in a place where they’ll receive compassionate care,” Sicotte said. “When a patient has pain or shortness of breath and medications at home are not working, they need a place to go.”

Most soups, chowders and chilis were served by the people who donated their time and money to make them.

Danielle Eaton of Lewiston made White Chicken Chili. The daughter of Sicotte, she was hoping to beat her mother’s Italian soup.

Nina Sweet of North Yarmouth, a nurse at the Hospice House, made her labor-intensive, creamy Smokin’-Bella Soup.

Kait Pressey of Windham, a nurse practitioner, named her entry Everything But the Kitchen Sink chili. 

“I would hesitate to call it a recipe,” Pressey said. “When I cook, I throw in whatever strikes my fancy or whatever I have on hand.” But she always uses ground turkey, red and black beans and lately, carrots from her garden. “But my secret ingredient is a little bit of baking cocoa.”

Chocolate historically was not an ingredient for sweets but was used in Mexican foods, she said. “Baking cocoa is really neat. It adds a richness. There’s something to it that marries all the flavors.”

One of the judges was Dan Campbell of Auburn, who before a career in education attended culinary school to learn how to make soup.

Having sampled 15 of 16 dishes and writing down notes on each one, Campbell said he had a tough job. Chowders, chilis and soups are different. Reading his notes, he was narrowing down his favorites.

“This lobster corn chowder is superior,” he said. Campbell was also impressed by the cream of mushroom soup, “very pleasing to my palate.” And he liked the East Meets Midwest Wicked Good Turkey Chili. “It went down very smooth and did lead you to want another bite.”

Judge Annette Nadeau of Sabattus said everything was good. She and her husband, Michael, own Bedard Pharmacy.

She was pleased with the turnout, the food and the flowing conversations. “It’s nice to see people talking over warm comfort food,” she said.

And the winners are …

Judges’ Favorite — Marie Green’s Lobster Corn Chowder.

People’s Choice — Kimbly Jeskey’s Kidney Bean Corn Chowder.

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Hospice House celebrating 10 years on Tuesday

LEWISTON — Androscoggin Home Care and Hospice House is celebrating its 10th anniversary on Tuesday, Nov. 17.

In honor of the anniversary, The Fortin Group will host a celebration from 4 to 7 p.m. at 217 Turner St. The event will recognize staff, volunteers and supporters for their care and dedication.

Entertainment, light refreshments and beverages will be available. The celebration is free and open to the public.

Those attending are asked to email: [email protected], or to call and leave a message at 795-9528.