6th Annual Best Bowl Cook-off
Thursday, October 23rd, 2014
- You may submit an individual or group entry to compete in the cook-off.
- Your Best Bowl must be made from “scratch.” “Scratch” is defined as incorporating ingredients yourself into the recipe rather than using “pre-made” food (i.e. canned soup, frozen chili, to-go order from a restaurant , etc.).
- You must make enough food to fill one large chili pot (approximately 8-10 quarts.)
- You will need to bring your food ready to serve (not cooked on site).
- To keep your dish warm, you will need to bring a large crock pot, propane burner or Sterno burners
- Bring a large spoon to serve your dish (not a ladle). Samples will be served in a luau (divided) plate.
- Someone must be present during the entire event to serve your dish to attendees. Food will be served at the event from 11:30am to 1:30pm.
- You will need to wear gloves while serving food. Gloves will be provided by the planning committee.
- The Best Bowl Committee will designate your dish to a certain category for voting purposes. The Committee reserves the right to designate dishes based on their own criteria and judgement.
- Please be ready to serve your dish by 11:15am. Please come early to set-up. Location will be given on a first come first serve basis. Cooks may drop-off equipment prior to the event. Food cannot be dropped off.
- The cook-off will be judged by the Faculty/Staff attendees ("Tasters"). Each taster will sample all the entries from a category then vote for their favorite. The eaters will also vote for the overall "Best Bowl".
- Dishes WILL NOT be anonymous. Tasters will be able to see who cooked each dish (assuming the server is the cook). Dressing up in costumes and/or "begging for votes" is allowed. Creating wild and crazy names for your dish is also encouaged.
- In the event of a tie, the Best Bowl Committee members will vote to determine the winner. If the votes are still tied, Co-Champions will be named and both will receive the grand prize.