R. Palmer
Electric Times

On March 27 the grounds of the HD Supply Electrical Customer Distribution Center in Phoenix swarmed with about 750 people for the 5th annual Wire-Off, Cook-Off and Trade Show, presented by HD Supply Electrical and the Independent Electrical Contractors of America-Arizona Chapter (IECA-AZ). The event has become the largest in Arizona of its kind over the last few years.

Cooking up their best dishes were a record 22 contractors, whose creations were judged by celebrity chef Chuck Wiley, executive chef of Elements at the Sanctuary, Cafe ZuZu and Trader Vick’s, as well as being a James Beard Foundation award winner.

Taking top honors this year was SAS Electric for their broccoli and cheese and marinated port tenderloin. Second place was secured by Wang Electric for their roasted pork on Hawaiian bread with cole slaw. Third place went to Inverse Lighting.

Wang also swept all four presentation categories this year—Best Food Presentation, Decorated Booth, Apron and Theme.

About $2,500 was raised for Youth at Risk through food ticket sales this year.

A collaborative effort headed up by IECA-AZ Executive Director Nancy Levey and HD Supply Marketing Coordinator Phil Kinney, both concede that the event simply could not happen without the approximately 30 volunteers, including Sadie Stone from Construction Temps.

“Every year it just gets better,” said Levey. “Just when you think they can’t top themselves, they turn around and do it.”

According to Kinney, all the feedback he heard from the 28 vendors on hand, the cooks and attendees was very positive. “They felt that the bar had been raised once again with all the details that were covered this year.”

Also competing that day (on new custom boards built by Rex Reinbold of AME Electrical) were 14 IECA-AZ electrical apprentices. At completion a record 10 of the 14 boards worked.

The Wire-Off winner will be announced at the annual IECA-AZ Graduation Dinner on May 20.

Both Levey and Kinney feel the formula for the event is a great, and one that will definitely continue. However, one planned change for 2009 is to hold the event during the first week in March. “Just so it is a little cooler,” explained Levey.