‘Wild Thang’ cook-off invades Bayouland YMCA

Lions? Tigers? And bears? Oh, my.

Sounds like something Dorothy and Toto would encounter, not diners at the James J. Buquet Jr. Bayouland YMCA’s wild game cook-off. But anything goes at this year’s “Cook Up A ‘Wild Thang’ At the Y” event Feb. 5, said director Angi Falgout.

“This is our first time trying this,” Falgout said. “We wanted something unique to help raise funds. Our phone’s been ringing off the hook from cooks wanting to know more about the competition, so we’re very encouraged.”

The fundraiser’s cooking categories are jambalaya; gumbo; and soups, chili, casseroles or “other.”

The “other” category is a nod to south Louisiana’s unique culinary skills. “People down here enjoy hunting and cooking, and a lot of people make up their own recipes that don’t really fit in a category,” the director explained. “We didn’t want to exclude anyone and this is our way of ensuring everyone has a place.”

Awards are given to first-, second- and third-place winners in each category. Also, a people’s choice winner and overall winner are recognized.

The fare won’t actually include lions, tigers or bears. Cooks are limited to using dove, quail, duck, geese, turkey, pheasant, squirrel, rabbit, turtle, venison, elk or wild pig.

The deadline to register for the cook-off is Feb. 3. The entry fee is $125 per four-person team.

The cook-off kicks off at noon at 103 Valhi Blvd. in Houma. Public tastings start at 3 p.m., and judging is at 5 p.m. In addition to live music, a silent auction and raffles, door prizes are also featured. And for the less adventurous palates, Falgout said burgers and hot dogs are being sold along with beverages.

Bayouland YMCA serves 5,000 members and countless locals who participate in classes, sports and camps. “We operate strictly on memberships, fundraisers and contributions,” Falgout said. “We don’t receive any government funding or other monies.”

For more information about the Bayouland YMCA or the cook-off, call Falgout at (985) 873-9622.