by the library’s Friends group with help
from library staff and other volunteers
including Alicia Koloski, Ken Martin, Bill
Lewis and Scott Jackson.
Hagerty has been a co-organizer since
2010 and is in charge of beer and email
marketing. Jackson first became co-
organizer in 2014 and handles the food,
décor, posters, live musical entertainment
and more.
“Usually we have about 25 different
beers every time and some different
ciders,” says Hagerty. “The popularity
of craft beer has continued to grow and
grow, so we’ve latched onto a winner.
Maybe someday people will get tired of
craft beer and want something else, but so
far it’s been great for us.”
For Brews for a Chili Night, the
number of chili dishes, cornbread,
desserts and other food donations has
also grown.
“We have knocked the power out with
the overload of all of the crock pots,”
laughs Jackson. “We usually have 25 to
30 wonderful home chefs, and four or
five local restaurants and caterers that
generously donate chili, or give it to us at
a greatly reduced price.”
In 2011, Jackson put together a
cookbook of chili creations by some of
the home chefs and it reads like gourmet
recipes from an issue of Bon Appétit.
“We had one gentleman who used
alligator meat,” notes Jackson. “Some of
the recipes in the cookbook are turkey
jalapeño chili, cocoa chili, sweet potato
and pinto bean chili, vegetarian chili
with avocado salsa, very spicy lamb and
chorizo chili.”
Robyn Vittek, current library director,
enjoys the event. “It is a relaxed, fun
evening of food, drink and camaraderie
and brings in patrons that we don’t often
see at other events,” she says. “Everyone
has a great time sampling the craft beers
and talking with friends. It’s also a chance
for us to showcase some of the amazing
cooks who live in Mt. Lebanon. We are so
grateful to all of the volunteers who make
this event possible—it’s truly a labor of
love.”
“We are creating a community event,
bringing together people who otherwise
probably never meet each other,” Hagerty
adds. “It’s one of the rare events where
you see adults ages 21 to 90. I think it’s a
great thing for the library—to not only
be a resource for books and information
but to help build community spirit and
help people meet each other. It has been a
huge success in that regard.”
Run like a well-oiled machine, right
now nothing about the upcoming Brews
for a Chili Night needs to be tweaked.
“Why mess with a good thing?”
says Jackson. “This is an event that is
something different that you wouldn’t
expect from a library. I enjoy watching
people enjoy themselves. Several times
we’ve had to literally chase people out
because they were just having such a good
time. It’s a lot of fun.” ■
Sweet Potato and Pinto Bean Chili courtesy of M.A. Jackson
2 Tbsp. vegetable oil
2 small onions, chopped
2 Tbsp. chili powder
1 tsp. cumin
1 cup vegetable (or chicken) broth
2 medium sweet potatoes, peeled and cubed
28-oz. can diced tomatoes, undrained
2 19-oz. cans pinto beans, rinsed and drained (any type of bean can be used)
1 tsp. salt
1 tsp. oregano
¼ tsp. cayenne (or more if you like it hot)
Heat oil in large soup pot. Add onions and cook, stirring, over medium heat until
the onions are soft—about 5 minutes. Add chili powder and cumin and cook
for a minute. Add the broth and sweet potatoes, reduce heat to low and cook,
covered, until potatoes are almost tender (about 10 minutes).
Add undrained tomatoes, beans, salt and cayenne. Bring to a boil over medium
heat and let simmer until potatoes are completely tender (10 to 20 minutes).
Serve over rice or cornbread and sprinkle with grated cheddar cheese.
» For more information about purchasing tickets, donating chili, cornbread, or a dessert, visit mtlebanonlibrary.org.
Mt. Lebanon | Winter 2017 | icmags.com 19