OFFICIAL COOK-OFF DETAILS

WHAT TO BRING:

  • Bite-sized samples of your dish. Estimate for about 30 full servings (or around 400 tiny samples)

  • Serving utensils/tongs to serve food into provided cups/plates.

  • Way of cooking or keeping food hot (charcoal, grill, hot plate, smoker, crock-pot, electric griddle, etc.)

  • A roll of paper towels for clean-up of your table, oven mitts, and anything else you will need for your table

IF YOU’D LIKE YOU CAN ALSO BRING:

  • Decoration to liven up your table’s theme

  • Sides for your dish (tortilla chips, cornbread, garnishes, etc.)

PROVIDED FOR YOU

  • Tiny cups/plates and spoons (no need to bring your own)

  • Tablecloths for all tables

  • Festive napkins

  • Electrical plug-ins for hot-plates, crock-pots, etc.

  • Signage displaying the name of your dish

OFFICIAL COOK-OFF RULES

An entry form must be submitted in order for your dish to qualify for judging.

Set-up begins at 7:30 AM (all competitors must be in place by 7:45 AM)

COMPETITORS ARE RESPONSIBLE FOR:

  • Having someone to “man” their station after all 3 services

  • Cleaning up their own stations when they are done

  • Returning their folding table to the designated closet

  • The actual food (which may be cooked on site or beforehand, but it is a multi-hour event, so a slow roll-out would be ideal)

Name *
Name
Phone *
Phone
I have read the contest details and rules. *
Does your dish contain known allergens? (peanuts, tree nuts, eggs, seafood, etc.) *