Bad news for other chowder chefs:  Johnson already has won the Autumn Gold's Chowder Fest title twice.

Co-Owner of the Fisherman's Inn restaurant, Johnson knows he has an award-winning recipe on his menu.

In all the chowder contests Johnson has entered, he says, his chowder has never placed anything but first.

"It tastes like the sea," he said.  "My chowder has a bold, briny flavor:  It's not white, it's gray."

Johnson's chowder has won the big, traveling trophy in Ellsworth the last two years.   The Riverside Cafe was the runner-up to Johnson's Fisherman's Inn entry in 2000, while the Mr. Paperback Cafe, entry was runner0up to Johnson last year.

Micki Sumpter is organizing chowder entries on behalf of festival-sponsor Ellsworth Area Chamber of Commerce.  If anyone-- restaurant or individual-- thinks he has a chowder that can top Carl Johnson's, he or she should contact Sumpter at 667-5584, at the soonest.

Once there are a total of eight entries in the chowder contest, no more will be accepted.  Chowders will compete in "clam" and "open" categories.

The judging is done by the public.  About 300 people buy tickets ($3) to taste each of the eight competing chowders.  Then they mark their ballots with first and second choices.

Each chef arrives with between four and six gallons of his or her chowder for the mass feeding.  Most of the entries come from restaurants, but individuals are urged to enter, too.

Carl Johnson, who was a chef in Bar Harbor for years before taking over Fisherman's Inn three summers ago, tends to win chowder contests wherever he goes.

In Bar Harbor's Chowder Festival, he also was a two-time winner, in 1992 and 1993.   And in a similar chowder contest on Cape Cod, Johnson was a three-time winner in the 1980's.

His chowder secret?  He won't tell, but he does say this: "I use a different kind of clam than others.  It also depends on the freshness of the clams, and how you put it together."

Johnson has not just the recipe, but the credentials, to back up his chowder.  In 1994, he was named the American Culinary Federation's Chef of the Year for the state of Maine.

By Katherine Williams

The Johnson's concept for Sunset House B&B is one in which guests are immersed in a Victorian farmhouse atmosphere.  Guests won't find any locks on the doors or in-room phones or televisions.  They are treated to a fresh pot of coffee and homemade cookies throughout the day, fresh flowers cut from the inn's gardens, and incredible water views out each window.  The Sunset House B&B has become a Mecca for stressed out hospitality industry personnel wanting a relaxing place to chill out.  Carl notes that having a real chef on premises is a plus for marketing his B&B.

Sunset House B&B specialties include: many items containing fresh goat cheese made from the milk of resident goats; and pan-roasted smoked salmon hash, prepared by crumbling steamed skin-on red potatoes into a pan with hot butter, onions, and shallots, and cooking them until crispy.  Julienned smoked salmon, chives, and parsley are then added and a cake is formed and napped with a Boursin and cream reduction.