Jambalaya Cook Off Rules
6:30 am ‐ 7:30 am – Team Setup
7:15 am – 7:25 am– Group Meeting with Chief Cook From Each Team
7:30 am ‐ 10:30 am – Competition Begins
11:00 am – Event Opens to the Public
11:00 am – Judging Samples Delivered to Judge’s Table
10:35 am – 11:00 am - Judging
12:30 pm – People's Choice Voting Ends
2:00 pm – Ceremony / Award Prizes
2:00 pm – Clean Up
Must register and pay via PayPal by Sunday, April 21, 2019. For those that register on time, the registration fee will be $150. Any team registering after April 21, 2019 will pay a late registration fee of $50 per team ($150 initial registration + $50 late fee = $200 total). Payment includes four (4) Bites & Brews wristbands and 4 shirts.
The team membership will have a 4 participant maximum (1 chief cook and 3 additional members).
Each team should be prepared to provide 150 – 200 tasting size portions. Participants must provide all ingredients they need to prepare the dish and take care of their area (i.e. water, cooking and cleaning supplies, trash bags, serving utensils, tents (10 x 10), tables, chairs, fire extinguishers, etc., just as if you were tailgating. Multiple pots are permitted. There is no limit or restriction on the type of protein used in your jambalaya. The one requirement is that if using a bone in meat, what is served boneless. Teams are required to provide a sign describing the type of protein used in their jambalaya (i.e. sausage, shrimp, wild game, etc.).
All cooking will take place at the designated team location. It is the responsibility of the “Chief Cook” to maintain proper sanitation practices and hospitable actions of their team members. Critical violations of sanitation practices or disorderly conduct may result in disqualification from jambalaya judging. Vegetables, recipe ingredients, and proteins may be pre washed or pre peeled. Items must cooked on site. You may bring pre-made stocks or broths if you so choose, and vegetables utilized can be prepared in advance. All cooking will be done within the time window of the competition with the few stated exceptions (protein marination, stock/broth preparation, ingredient washing/peeling). Proteins may be marinated ahead of time but must remain in the marinade until the event cooking time begins.
Bowls, spoons and napkins for tasting portions provided to the public and judging will be provided. Teams must be prepared to serve food to the public by 10:30 am.
Judges will be local celebrities and chefs. This will be a blind judging where team members and their portions provided for judging will be anonymous. Teams must be prepared to serve food to the public by 11:00 am. Judging portions will be picked up from your booth and delivered to the judging table promptly at 10:45 am. Any late judging portions will not be accepted for “Judge’s Choice” judging.
People’s Choice Judging
Each entered team will have a team ticket jar. The public will drop any of their People Choice coins to whichever jar(s) they deem the best tasting item. At the end of the competition, the team with the most votes will be announced the winner of the contest. People’s Choice judging begins once open to the public at 11:00 am and ends at 12:30 pm. Winners will be announced at approximately 2:00 pm or once voting is tabulated.
Bites & Brews Wristbands
Participants are allowed to bring their own beverages for their team area. As a team you are also provided four (4) Bites and Brews wristbands.
In order to ensure the safety of all participants, under no circumstances will vehicles be allowed to enter or exit the festival area between 9:00am to 2:15 pm. NO EXCEPTIONS.
Booth Setup time will begin at 6:30 am on the morning of the event.
If electricity is necessary, it is the responsibility of the team to bring their own generator.
Each team will be allotted a 20x20 area for them to work in. Whatever your team can fit into that 20x20 area is permitted.
Breakdown of your booth can begin no earlier than 2:00 pm. In order for latecomers to have samples, please do not package food in bags prior to 2:00 pm. If you desire to begin clean up early, package your food in disposable aluminum pans (provided by you). Taking bags or containers of food from the event site before the event ends is strongly discouraged.
All booths must be removed and area cleaned up no later than 3:00 pm.