DUTCH OVEN COOK-OFF
Saturday May 7th, 2011
If you enjoy cooking in the outdoors and would like to share your skills, here is the event for you !!
ENTRY FEE: $20.00
DATE & SCHEDULE: The cook-off will be held on Saturday May 7th, 2011
Check In: 12:30 - 1:00 p.m. Cook's Meeting 1:30 p.m. ( draw for presentation order)
Cooking Time: 2:00 p.m. to 4:00 p.m. Awards Presentation: 4:30 p.m.
Muleskinner Campfire Cookout at 6:30 p.m. All cookers encouraged to bring leftovers to party and enjoy themselves with other contestants around the campfire (not a requirement).
LOCATION: The cook-off will take place at the Squaw Valley Rodeo Grounds, Squaw Valley, CA
CATEGORIES: ONE POT MAIN DISH the main dish recipe must include a BEEF ingredient.
THE COOK-OFF WILL PROVIDE: Kitchen facilities for clean up, judges and wonderful prizes.
You will provide your own Fire Pit.
CONTESTANTS WILL PROVIDE: Dutch Ovens, culinary water, charcoal, lighter fluid, cooking utensils, all food and other essential items necessary to prepare their recipe(s).
Spectators are welcome but only contestants will be allowed inside the Cook-Off area.
DRESS: Dress should reflect "western" or "pioneer" attire.
JUDGING: Team contestants will be judged in one open division. Entries will be judged on aroma, appearance, taste, quality of entry, dress, cooking technique, spectator interaction, and presentation. All entrants will prepare contest recipe during the Cook-Off, Individuals who prepare portions or all of an entry prior to the contest will be disqualified. A judging criteria sheet will be mailed to all entrants.
RECIPES: All recipes must be included with your entry form and Entry Fee.
RECIPE RELEASE: Your names, photograph and/or recipe may be selected for use by various media covering these events as well as future Dutch Oven Cook-Offs.
PRIZES: A Montana Silversmith Buckle will be awarded to 1st place. Other awards to be announced.
HEALTH & SAFETY: Contestants are solely responsible for the proper selection, storage and refrigeration ( if necessary) of all ingredients, the sanitation of their cooking area, and the preparation of foods that are safe for human consumption. Responsibility for safety of contestants and spectators rests solely with the contestants. Safe use of fires, other heat sources and cooking equipment is the responsibility of the individual contestants.
FOOD SAMPLE DISTRIBUTION: Contestants who wish to give samples must provide their own serving utensils and sample cup containers.
DISCLAIMER: Judges' decisions on contestants scores and the Cook-Off Committee's decisions on policies and procedures are final. Complete contestant rules will be distributed to all Cook-Off contestants at the Cook-Off and are available upon request.
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