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The three-day Ashland Culinary Festival kicks off tonight, Nov. 7, with a demonstration preparation of hush puppies with jalapeños and ranch dressing by Smithfields owner Neil Clooney, who won the top chef honors the first two years of the popular and tasty event, now in its eighth year. Held in the Historic Armory on Oak at B Streets, the competition features 12 chefs from area restaurants instead of the usual eight. They will have a cook-off in four rounds, starting at 12:30 and 3 p.m. on both Saturday and Sunday. The highly educational and yummy workshops for the public run 10 to 11:30 a.m. on both Saturday and Sunday. Vendor sampling is available from noon to 5 p.m. both Saturday and Sunday and includes goodies from the region’s farms, wineries, breweries and food artisans. (Story has been updated to include vendor sampling on Sunday.) The up-close work of the master chefs is beamed onto giant TV screens for the audience. Chefs use locally grown ingredients — and the excitement is enhanced by secret ingredients that are sprung on the chefs as they begin a round.  “Locals love the event as they can support their favorite competing chef — and they get to see their chef in action, something they normally can’t do,” says Kathrine Flanagan Cato, Director of Marketing, Sales & the sponsoring Ashland Visitor Bureau of the Ashland Chamber of Commerce. Ashland Wine Trail wineries and local microbrews such as Caldera and Standing Stone will be showcased to live music on Friday evening. Competing chefs are Billy Buscher of Alchemy Restaurant and Bar, Stefano Cipollone of Belle Fiore Winery, Franco Console of Larks Home Kitchen Cuisine, Noah Edwards of Smithfields, Skye Elder of the Brickroom, Dustin Farley of Porters — Dining at the Depot, Dale Fowler of Regency Grill, Anna Hogan of Salame, Dawn Strickmeyer of Black Sheep Pub & Restaurant, Will Shine of Martino’s Ristorante, Jasmine Turk-Bly of Ashland Creek Inn, and James Williams of Omar’s Fresh Seafood & Steaks. The chefs compete in groups of four, with one advancing to finals. The last round will also include a “wild card” — the top chef who didn’t advance. Dishes from the first three rounds are auctioned to the audience. “The chefs take it very seriously and use their title in good-sprited cameraderie,” said Cato. The Top Chef gets an engraved skillet to hang. Chef Clooney notes, “It’s all very exciting and Ashland is such a great culinary town. To win that event definitely is a feel-good, especially when the competition is so awesome ... It’s a stress before you begin, when you’re thinking about it, but it’s the stress you want. It steadies out when you’re doing what you know how to do.”  The weekend is $70. One day is $40. Friday night events are $30. Event information and tickets are at www.ashlandchamber.com. John Darling is a freelance writer living in Ashland. Email him at [email protected].   null