$35 entry fee. Each Entrant is permitted to buy (1) 1/2 price ticket for their teammates and/or guest. Also includes (1) T-Shirt and event glass.
Please select your shirt size during checkout. Extra Shirts are available for $12 presale through Ticketleap and $15 day of the event. They will be available for pick-up at the merchandise table; please show your ticket. Please Note: DO NOT select an Extra Shirt, unless you wish to buy an extra shirt for a teammate or guest.
Chili Cook-Off Rules:
SATURDAY, February 28th, 2015
JUDGING @ 12:00 PM!
Spaces will be assigned on a first come, first serve basis
LOGISTICS: Each contestant will be given one (1) bowl for Judging. The Bowl will be filled with the contestant’s Chili and supplied to the judges for tasting.
BOOTHS: Each contestant will be provided with table space. Each contestant is responsible for their own serving utensils & any toppings. PHBC will provide a chafing dish filled with hot water & heated by sterno. Space is limited so please do not bring too much!
COST: Entry Fee: $35, includes entry to the competition, glass, and event t-shirt.
CHECK-IN: Check-in will begin at 11 AM. All booths are to be set up and ready to operate by 12 PM.
HOURS OF OPERATION:
Judging will begin at 12pm. Serving will start at 1:00 and run until 5:00pm.
ALL CHILI will be served to the public immediately following the judging. At this time, contestants should be ready to serve cups of chili. Cups with spoons and napkins are to be provided by the PHBC.
CLEANUP: Trash cans will be provided and each contestant is responsible for cleaning their appointed area.
STYLES: We are allowing the following styles: Anything Goes, Vegan/Vegetarian, or Traditional (no beans or pasta).
PAYOUT FOR EACH STYLE:
Best of Show:
- $225
Anything Goes!
- First Place: $225
- Second place: $100
No Beans (Traditional)
- First Place: $225
- Second place: $100
Vegan
- First Place: $225
- Second place: $100
OFFICIAL RULES FOR COOKS
The following rules are to be adhered to by all cooks and/or their assistants.
1. A Chili Team can have no more than two (2) members.
2. Chili should be prepared in advance. Chili cannot be made with ingredients from home canned goods because of health and safety concerns. Each contestant must cook at least 2 gallons of Chili, all Chili must be brought to the event in Foil Steam Table Pans; Medium Depth 2 3/16" Deep. Like the one shown here . Sterno Burners will be provided by the PHBC.
3. The Chili Cook-off will officially end following judging that will begin at 12pm. At which time you will serve the remaining chili to the public and may participate in the People’s Choice Award
4. Contestants will be responsible for supplying all of their cooking/serving utensils. Chili made the day prior must be reheated to at least 180°F for 1 hour. Contestants will serve their chili until 5pm or until they run out of chili.
5. Contestants will be permitted to set up their equipment, decoration and other facilities any time after 11am on the day of the Cook-off. All cooking areas must be set up and operating by 12pm.
6. Chili must be turned in to the judging table no later the 12:00pm.
7. After judging, rankings will be announced and awards presented during a brief ceremony at 4:00pm