Head Cook Ramon Soto and Assistant Manager Jon Bloxom spent nearly a week creating a special New England style Seafood Chowder recipe. On Sunday, December 11th they took their perfected Chowder to the Oyster Farm’s 12th Annual Chowder Cook-Off. Their creamy Chowder was filled with clams, shrimp, crawfish, crab meat and sea scallops and topped with shaved salmon, bread crumbs and parsley. It was a huge success as the Coach House Tavern defeated 11 other restaurants to win 1st Place – Judge’s Choice and 3rd Place – People’s Choice. All proceeds from the event went to the Cape Charles Fire House. The Silver Spoon trophy is now on display in the Tavern and the Seafood Chowder will be added to the regular Menu after the holidays.