Witten by Chief Petty Officer Timothy Sullivan
During one particular weekend in Washington D.C., BBQ vendors line the streets in an annual competition that helps raise more than $1.5 million for various charity organizations throughout the National Capital Region.
In one competition, which occurred June 27 and 28, military chefs from the armed services faced off to benefit United Service Organization’s metro chapter. Team Coast Guard was comprised of the Coast Guard’s Food Service Program, Special Command Aide Program and Coast Guard Recruiters.
During the two-day battle, the team competed against U.S. Army, U.S. Navy, and U.S. Air Force teams to win the popular vote for crowd favorite. The public was invited to make a $5 donation to the USO and could sample food from each of the teams and vote for their favorite.
The teams didn’t let Saturday’s weather slow them down. In a torrential downpour, Team Coast Guard prepared a jerk chicken with mango chutney sauce.
“A little sweet, a little heat,” Chief Warrant Officer Chad Adams said as he promoted their product.
Their creativity won them a silver medal for the day and in striking distance to win the overall title.
On Sunday, the teams were back on the grill, but this time with better weather and pork loin instead of chicken. Team Coast Guard went for it all with a tasty mojo pork loin and frijoles rancheros. They were rewarded by the appreciative crowd with a silver medal for the day and a second place overall finish.
Congratulations to Team Coast Guard on their second-place finish! Members of Team Coast Guard included: Chief Warrant Officer Chad Adams, Master Chief Petty Officer Katrina Goguen, Chief Petty Officer Timothy Sullivan, Chief Petty Officer Dustin Webb, Chief Petty Officer Christopher Walker, Petty Officer 1st Class Robert Garcia, Petty Officer 1st Class Jason Rohrs and Petty Officer 1st Class Kevin Saiyasak.