Local Police Captain Defeats Exec Chef in Cook-off

Two votes separated a police officer and an executive chef when they went head-to-head in a salsiccia— a sausage cook-off at River City Casino Monday.

South County Precinct Capt. Marion Monteleone and his brother Jim took on and defeated River City’s Executive Chef John Johnson in the first Cops vs. Cooks Salsiccia Smack Down.

The competition was the brainchild of Anthony Sanfilippo, the President and CEO of Pinnacle Entertainment, which owns both River City and Lumiere Place Casinos.

When Sanfilippo met Monteleone at , they talked about their Italian heritage, food, and of course, sausage.

Monteleone and his brother worked in their father’s meat shop, making sausage for years as children.

“One week, in between Christmas and New Year’s, we made 4,000 pounds of sausage,” he said.

With Chef Johnson’s sausage becoming a fast favorite around the area, Sanfilippo saw a challenge, and a chance to do some good.

Along with the competition, Pinnacle Entertainment donated $13,944 to the South County Police Business Association for a new ATV and trailer.

“The ATV will be used for search and rescue missions in areas where vehicles would not be as efficient,” said Sgt. Ray Absolon with the Affton Precinct.

Absolon, along with several area police officers, came to support Monteleone in the competition, which was judged by local experts and celebrities.

The competitors made two types of sausage for the competition: spicy and sweet.

More than 20 judges cast their vote, ranging from St. Louis County Police Chief Tim Fitch to Bartolino’s owner John Saracino to Sauce Magazine’s Senior Staff Writer Ligaya Figueras.

“(Monteleone’s) addition of tomato and cheese to his sausage was just outstanding. It was the right amount of everything,” Saracino said. “It was my favorite.”

The Monteleone brothers took all three awards: Judges’ Choice, Peoples’ Choice and the President’s Award.

“Today just isn’t your day,” Sanfilippo said jokingly to Johnson.

“This win reflects on all our father’s hard work and authenticity,” Monteleone said. "It’s the same recipe from 80 years ago. In the whole history of the store, its sausage never won any prize.”