There's been a clam­our for "com­mon fowl" or "yard fowl" these days.

In farm­ers mar­kets, peo­ple are tak­ing a greater in­ter­est the chick­ens they be­lieve are raised the old time way–wild and drug free.

One group of men who are pas­sion­ate about the yard fowl are the guys at Down Home Bar and Grill in Cara­pichaima, who host­ed a Trib­ute to the Yard Fowl on Au­gust 2.

An­dre Richards, one of the or­gan­is­ers of the event, told T&T Guardian, "the idea for the event came about af­ter ob­serv­ing the rise of cur­ry duck events and the sub­se­quent ne­glect of the com­mon fowl."

Richards said they or­gan­ised a com­pe­ti­tion for their cus­tomers who fre­quent­ly boast­ed about their abil­i­ties. "It was de­cid­ed that rather than con­tin­ue de­bat­ing it should be made of­fi­cial."

Amid the ban­ter, there was a lot of team work and pas­sion as the five teams got down to sea­son­ing and cook­ing yard fowl in sev­er­al dif­fer­ent ways.

The A Team, Sara­ka Crew, Barn­well Broth­ers, Skin­ny of To­ba­go and the duo of Sel­by Wil­son (not the for­mer po­lit­i­can) and Eney Shane put their best dish­es for­ward, but in the end, it was the Sara­ka Team with their dish of yard fowl, coo coo, callaloo and black eye peas who tri­umphed and col­lect­ed the $1500 prize cour­tesy Carib.

In sec­ond place was The A Team, fol­lowed by The Barn­well Broth­ers in third.

Speak­ing about the re­cent in­ter­est in yard fowl, T&T Guardian food colum­nist Wendy Ra­hamut said, "Be­cause of the height­ened in­fo about poul­try and an­tibi­otics, es­pe­cial­ly with re­spect to all the im­port­ed chick­en parts," said T&T Guardian cook­ing colum­nist Wendy Ra­hamut. "Com­mon fowl is per­ceived to be a health­i­er op­tion, and bet­ter tast­ing. In their eyes it par­al­lels free range chick­ens."

Pho­tog­ra­ph­er An­dre Alexan­der was at Down Home Bar and Grill to cap­ture the ac­tion at Trib­ute to the Yard Fowl.