PIZZA BY KIDS Division 15 Pizza by Kids

New! Special Junior Culinary Contest
PIZZA BY KIDS
Judges: Amanda Diaz, Catering Chef, Ramekins Cooking School, Sonoma
Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma
Ted Rowe, Award Winning Chef & Owner,
Mulberry Street Pizzeria & Restaurant, San Rafael
Timeline & Rules
Eligibility  Open to all amateur California chefs, 5 through 18
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
Entry Fee must be accompany entry form.
Exhibits Received  Wednesday, July 1, 2:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Wednesday, July 1, 3 pm, Blue Ribbon Stage
1. Local and State Rules govern this competition.
2. Your pizza must be made using a Boboli 12” original, whole wheat or thin style
crust. Any recipe for pizza topping may be used.
Please bring a copy of recipe for judging. Recipe may be used for publication.
3. Please bring one whole pizza. You may be creative with your presentation.
4. A microwave oven will be available for re-heating your entry.
5. The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%
6. Contestant will receive a special admission credential.
7. Please label your entry with name and phone number on bottom of container.
Division 15
Pizza by Kids
Class
1 Pizza, made by a youth, 5 through 8
2 Pizza, made by a youth, 9 through 12
3 Pizza, made by a youth, 13 through 18 years of age
American System of Judging – Awards Offered per Class
1st Place – $20 & Ribbon  2nd Place – $15 & Ribbon  3rd Place – $10 & Ribbon
4th Place – $8 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbons
Best of Show – $20 & Special Rosette Ribbon
Special Prize for Pizza by Kids
Awarded at the Discretion of the Judges Courtesy of ~
Mulberry Street Pizzeria & Restaurant San Rafael
$50 Gift Certificate
2014 Best of Show Winner – Grandmas’ & Grandpas’ Cookies
Lauren Manger, San Rafael
New! Special Junior Culinary Contest
CUPCAKES BY KIDS
Judges:
Amanda Diaz, Catering Chef, Ramekins Cooking School, Sonoma
Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma
Jim McIsaac, Food Critic, Novato
Susan McIsaac, Award Winning Baker, Novato
Timeline & Rules
Eligibility  Open to all amateur California bakers, 5 through 18
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
Entry Fee must be accompany entry form.
Exhibits Received  Wednesday, July 1, 4:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Wednesday, July 1, 5 pm, Blue Ribbon Stage
1. Local and State Rules govern this competition.
2. Any recipe for frosted or unfrosted – unfilled or filled cupcakes may be used.
Please bring a copy of recipe for judging. Recipe may be used for publication.
3. Please bring eight cupcakes. You may be creative with your presentation.
4. The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%
5. Contestant will receive a special admission credential.
6. Please label your entry with name and phone number on bottom of container.
Division 16 Cupcakes by Kids
Class
1 Cupcakes, made by a youth, 5 through 8
2 Cupcakes, made by a youth, 9 through 12
3 Cupcakes, made by a youth, 13 through 18 years of age
American System of Judging – Awards Offered per Class
1st Place – $20 & Ribbon  2nd Place – $15 & Ribbon  3rd Place – $10 & Ribbon
4th Place – $8 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbons
Best of Show – $20 & Special Rosette Ribbon
2014 Best of Show Winner – Cookies by Kids
Adriana Golden, Kent Middle School
Mulberry Street Pizzeria & Restaurant Award Winner
Maddy Tervet, San Rafael High School
Special Adult & Junior Culinary Contest
HEALTHY CHOICES
Judges: Amanda Diaz, Catering Chef, Ramekins Cooking School, Sonoma
Leslie Harlib, San Rafael, Food Writer, Cookbook Author &
Restaurant Critic Marinscope Newspaper Group
Pat Kendall, Chief Administrative Officer, Kaiser Permanente Medical, San Rafael
Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma
Timeline & Rules
Eligibility  Open to all amateur California chefs, 9 years of age
through adult
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor per Class
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Exhibits Received  Wednesday, July 1, 6:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Wednesday, July 1, 7:00 pm, Blue Ribbon Stage
1. Local and State Rules govern this competition.
2. Use your favorite low fat or healthy choice recipe. Please bring a copy of recipe for
judging. Recipe should include the following: a. All amounts for ingredients and serving
size should be listed in grams (preferably) or ounces; b. Yield of recipe (number and
size of servings); c. Each ingredient listed separately, with specifications as to type of
product, and amount. Recipe may be used for publication.
3. Go to the following website for more information on how to determine if recipe
meets guidelines and suggestions for recipe makeovers;
www.co.marin.ca.us/nutritionwellness
4. Bring a salad to serve six people, a whole cake, loaf of bread, 1 dozen cookies, 6
individual parfaits, etc.
5. The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe(s) & Nutritional Value – 50%  Taste – 40%
 Presentation & Appearance – 10%
6. Contestant will receive a special admission or a combined parking/admission credential.
Division 17 Healthy Choices
C l a s s 1 Healthy Salads
4 New! Kale (Any healthy recipe using kale.)
2 Healthy Baked Desserts 5 Any other Healthy Food Choice recipe
3 Gluten-free Desserts
American System of Judging – Awards Offered per Class
1st Place – $25 & Ribbon  2nd Place – $15 & Ribbon  3rd Place – $10 & Ribbon
4th Place – $8 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbons
Best of Show – $50 & Special Rosette Ribbon
2014 Best of Show Winner – Healthy Foods – Jason Nunes, San Anselmo
New! Special Adult Culinary Contest
CLOVER COUNTRY CASSEROLE
RECIPES USING CLOVER STORNETTA PRODUCTS
Judges:
Randall Hicks, Pastry Chef & Culinary Assistant, Ramekins Cooking School, Sonoma
Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma
Lisa Lavagetto, Instructor, Ramekins Cooking School, Sonoma
Timeline & Rules
Eligibility  Open to all amateur California chefs
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor per Class
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Exhibits Received  Thursday, July 2, 12:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Thursday, July 2, 1 pm, Blue Ribbon Stage
1. Local and State Rules govern this competition.
2. Any recipe for a casserole using three or more Clover-Stornetta dairy products may
be used.
3. Bring one entire casserole. You may be creative with your presentation.
4. A microwave will be available for re-heating entries before judging.
5. The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%
6. Contestant will receive a special admission or a combined parking/admission credential.
7. Please label your entry with name phone number on bottom of container.
Division 18 Clover Country Casserole
C l a s s 1 Clover Country Casserole, any casserole recipe using two or more
Clover-Stornetta Farms dairy products
2 Clover Country Quiche, any low fat casserole recipe, using two or more
low fat Clover-Stornetta Farms dairy products
American System of Judging – Awards Offered per Class
1st Place – $25 & Ribbon  2nd Place – $15 & Ribbon  3rd Place – $10 & Ribbon
4th Place – $8 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbons
Best of Show – $50 & Special Rosette Ribbon
2014 Best of Show Winner – Clover Country Quiche
Kathryn Dougherty, San Rafael
Best Low Fat Quiche – David Parkinson, Mill Valley
New! Special Adult Culinary Contest
FABULOUS FUDGE
Judges:
Cathy Baker-Fayal, Assistant Bakery Team Leader, Whole Foods, Mill Valley
Susan Benson, Co-Owner, Cake Art Supplies, San Rafael
Randall Hicks, Pastry Chef & Culinary Assistant, Ramekins Cooking School, Sonoma
Timeline & Rules
Eligibility  Open to all amateur California chefs, 5 through adult
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor per Class
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Exhibits Received  Thursday, July 2, 4:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Thursday, July 2, 5 pm, Blue Ribbon Stage
1. Local and State Rules govern this competition.
2. Any recipe for fudge may be used. Please bring a copy of your recipe for
judging. Recipe(s) may be used for publication.
3. Bring one dozen pieces of fudge on a plate, in a basket or box, etc. You may be
creative with your presentation.
4. The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%
5. Contestant will receive a special admission or a combined parking/admission credential.
6. Please label your entry with name and phone number on bottom of container.
Division 19 Fabulous Fudge
Class
1 Fudge, Chocolate, plain
2 Fudge, Chocolate, including nuts and/or marshmallows, etc.
3 Fudge, Peanut Butter, with or without nuts, etc.
4 Fudge, any other recipe
American System of Judging – Awards Offered per Class
1st Place – $25 & Ribbon  2nd Place – $15 & Ribbon  3rd Place – $10 & Ribbon
4th Place – $8 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbons
Best of Show – $50 & Special Rosette Ribbon
2014 Best of Show Winner – Tremendous Truffles
Janice Nunes, Novato
New! Special Adult Culinary Contest
CLASSIC CAKE CHAMPIONSHIP
(CELEBRATING VINTAGE/HEIRLOOM RECIPES)
Judges:
Cathy Baker-Fayal, Assistant Bakery Team Leader, Whole Foods, Mill Valley
Susan Benson, Co-Owner, Cake Art Supplies, San Rafael
Randall Hicks, Pastry Chef & Culinary Assistant, Ramekins Cooking School, Sonoma
Timeline & Rules
Eligibility  Open to all amateur California chefs
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor per Class
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Exhibits Received  Thursday, July 2, 6:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Thursday, July 2, 7 pm, Blue Ribbon Stage
1. Local and State Rules govern this competition.
2. Any vintage/heirloom recipe for a cake may be used. Your cake may be any
type (layer cake, torte, Bundt, roll, loaf, sheet, etc.) Please bring a copy of recipe
for judging. You may include history of the recipe, examples – “My Aunt Mary’s
Favorite”, “Originated in the South in 1920”, “From Barbara’s Cookbook 1940”,
etc. Recipe may be used for publication.
3. Please bring one whole cake. You may be creative with your presentation.
4. The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%
5. Contestant will receive a special admission or a combined parking/admission credential.
6. Please label your entry with name and phone number on bottom of container.
Division
20 Classic Cake Championship
Class 1 Classic Layer Cake, any vintage/heirloom recipe
2 Classic Cake, any other type, any vintage/heirloom recipe
American System of Judging – Awards Offered per Class
1st Place – $25 & Ribbon  2nd Place – $15 & Ribbon  3rd Place – $10 & Ribbon
4th Place – $8 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbons
Best of Show – $50 & Special Rosette Ribbon
2014 Best of Show Winner – Champion Chocolate Cake
Rita Hattrup, San Rafael
Special Adult Culinary Contest
BREAD!
THE STAFF OF LIFE
Judges:
Randall Hicks, Pastry Chef & Culinary Assistant, Ramekins Cooking School, Sonoma
Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma
Lisa Lavagetto, Instructor, Ramekins Cooking School, Sonoma
Timeline & Rules
Eligibility  Open to all amateur adult California bakers
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor per Class
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Exhibits Received  Friday, July 3, 12:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Friday, July 3, 1 pm, Blue Ribbon Stage
1.
2.
3.
4.
5.
6.
7.
8.
Local and State Rules govern this competition.
Any bread recipe may be used. (No quick breads.) Dough must be made by exhibitor.
Bring a copy of your recipe for judging. Recipe may be used for publication.
Bring one whole loaf.
You may be creative with your presentation.
The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Contestant will receive a special admission or a combined parking/admission credential.
Please label your entry with name and phone number on bottom of container.

Score Card for Judging Breads

General Appearance (Shape - Proper “Dome”, Smoothness,
Crust Color) ---------------------------------------------------------------------- 10%
Lightness ----------------------------------------------------------------------------- 10%
Crust (Thickness, Quality, Crispness, & Tenderness) --------------------- 10%
Crumb (Color and Texture) ------------------------------------------------------- 15%
Texture (No Streaks or Close Grain, Size & Uniformity of Cell
Walls, Elasticity) ----------------------------------------------------------------- 25%
Flavor (Taste and Odor - Sweet, Nutty) --------------------------------------- 30%
Total Score -------------- 100%
Continued on next page………….
Division 21 Bread
Class (No quick breads.)
1 French Loaf, Sour – one loaf or baguette or four rolls – any shape (full loaf,
round, baguette)
2 French Loaf, Sweet – one loaf or baguette or four rolls – any shape (full loaf,
round, baguette)
3 Whole Grain, Single Grain or Multi-grain loaf (Whole Grain is defined as 50%
or more whole wheat or other grain)
4 Rustic Breads, (Ciabatta, Pugliese, other Wet-Dough, Large-Holed Bread)
5 Focaccia, Plain or Flavored
6 Flavored Breads – Loaf, Pan or Hearth Style (Fruit, Cheese, Seed, Herb or
Spice)
7 Gluten Free Breads
American System of Judging – Awards Offered per Class
1st Place – $30 & Ribbon  2nd Place – $20 & Ribbon  3rd Place – $20 & Ribbon
4th Place – $15 & Ribbon  5th Place – $10 & Ribbon  Honorable Mentions – Ribbons
Best of Show – $50 & Special Rosette Ribbon
2014 Best of Show Winner – Magnificent Muffins – Sally Catherman, Novato
New! Special Adult Culinary Contest
TERRIFIC TOMATOES
Judges:
Leslie Harlib, San Rafael, Food Writer, Cookbook Author &
Restaurant Critic Marinscope Newspaper Group
Randall Hicks, Pastry Chef & Culinary Assistant, Ramekins Cooking School, Sonoma
Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma
Timeline & Rules
Eligibility  Open to all amateur adult California bakers
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor per Class
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Exhibits Received  Friday, July 3, 2:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Friday, July 3, 3 pm, Blue Ribbon Stage
1.
2.
3.
4.
5.
6.
Local and State Rules govern this competition.
Any recipe including one or more types of tomatoes may be used.
Bring a copy of your recipe for judging. Recipe may be used for publication.
Bring approximately one quart of sauce.
Bring quantities listed below. You may be creative with your presentation.
The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%
7. Contestant will receive a special admission or a combined parking/admission credential.
8. Please label your entry with name and phone number on bottom of container.
Division 22 Terrific Tomatoes
Class
1 Appetizers, Hot or Cold – (bring enough to serve 12 people)
2 Salads – Any recipe using tomatoes (bring enough to serve 6 people)
3 Soup, Hot or Cold – Any recipe using tomatoes (being approximately two quarts)
American System of Judging – Awards Offered per Class
1st Place – $25 & Ribbon  2nd Place – $15 & Ribbon  3rd Place – $10 & Ribbon
4th Place – $8 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbons
Best of Show – $50 & Special Rosette Ribbon
Special Award for Best Use of Additional Products produced in Marin and/or
Sonoma Counties (Meat, Fruit, Vegetables, Jam, Olive Oil, Dairy Products, etc.)
(Please list on recipe.) $50 & Special Rosette Ribbon sponsored by
Agricultural Institute of Marin, The Bay Area’s Farmers Markets
2014 Best of Show Winner – Pasta Sauce – Victor Contini, San Rafael
Agricultural Institute of Marin Award – Ann Reppun, San Rafael
New! Special Adult Culinary Contest
“I DON’T DO KNOW BEANS!”
Judges: Leslie Harlib, San Rafael, Food Writer, Cookbook Author &
Restaurant Critic Marinscope Newspaper Group
Randall Hicks, Pastry Chef & Culinary Assistant, Ramekins Cooking School, Sonoma
Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma
Timeline & Rules
Eligibility  Open to all amateur adult California chefs
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor per Class
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Exhibits Received  Friday, July 3, 4:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Friday, July 3, 5 pm, Blue Ribbon Stage
1.
2.
3.
4.
5.
6.
Local and State Rules govern this competition.
Any recipe may be using one or more type of beans may be used.
Bring a copy of your recipe for judging. Recipe may be used for publication.
Bring enough to serve 8 people.
You may be creative with your presentation.
The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%
7. Contestant will receive a special admission or a combined parking/admission credential.
8. Please label your entry with name and phone number on bottom of container.
Division 23 Beans!
Class
1 Bean based Appetizers (Bean Purees, Dips, Hummus, etc.)
2 Bean Salads
3 Bean Soups (bring approximately two quarts)
4 Bean Entrees (Baked Beans, Refried Beans, Cowboy Beans, etc.)
American System of Judging – Awards Offered per Class
1st Place – $25 & Ribbon  2nd Place – $15 & Ribbon  3rd Place – $10 & Ribbon
4th Place – $8 & Ribbon  5th Place – $5 & Ribbon
Best of Show – $50 & Special Rosette Ribbon
Special Award for Best Use of Additional Products produced in Marin and/or
Sonoma Counties (Meat, Fruit, Vegetables, Olive Oil, Dairy Products, etc.)
(Please list on recipe.) $50 & Special Rosette Ribbon sponsored by
Agricultural Institute of Marin, The Bay Area’s Farmers Markets
2014 Best of Show Winner – Champion Chili – Kristi Corda, Novato
Agricultural Institute of Marin Award – Leslie Myers, Novato
New! Special Adult Culinary Contest
INTERNATIONAL DESSERTS
Judges:
Cathy Baker-Fayal, Assistant Bakery Team Leader, Whole Foods, Mill Valley
Leslie Harlib, San Rafael, Food Writer, Cookbook Author & Restaurant Critic
Marinscope Newspaper Group
Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma
Timeline & Rules
Eligibility  Open to all amateur California chefs
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor per Clas
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Exhibits Received  Saturday, July 4, 3:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Saturday, July 4, 4 pm, Blue Ribbon Stage
1. Local and State Rules govern this competition.
2. Any recipe may be used. Enter your family favorite or a specialty dessert that
represents your heritage. Please bring a copy of recipe for judging. Recipe
may be used for publication.
3. Please bring enough dessert to serve at least eight people. (One whole cake or
eight pastries, etc.) You may be creative with your presentation.
4. The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%
5. Contestant will receive a special admission or a combined parking/admission credential.
6. Please label your entry with name and phone number on bottom of container.
Division 24 International Desserts
Class
1 International Desserts, Any recipe
American System of Judging – Awards Offered per Class
1st Place – $25 & Ribbon  2nd Place – $15 & Ribbon  3rd Place – $10 & Ribbon
4th Place – $8 & Ribbon  5th Place – $5 & Ribbon
Best of Show – $50 & Special Rosette Ribbon
2014 Best of Show Winner – As American As Apple Pie
Niki Fong, Mill Valley
2014 Best of Show Winner – Greatest Pies in the USA
Best Sweet Pie plus Best Savory Pie &
Margie Goodman Awards in memory of Ann Niman
Herb Taylor, San Rafael
Special Adult Culinary Contest
THE GREATEST PIES IN THE USA
Judges:
Cathy Baker-Fayal, Assistant Bakery Team Leader, Whole Foods, Mill Valley
Susan Benson, Co-Owner, Cake Art Supplies, San Rafael
Leslie Harlib, San Rafael, Food Writer, Cookbook Author & Restaurant Critic
Marinscope Newspaper Group
Randall Hicks, Pastry Chef & Culinary Assistant, Ramekins Cooking School, Sonoma
Timeline & Rules
Eligibility  Open to all amateur California chefs
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor per Class
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Exhibits Received  Saturday, July 4, 5 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Saturday, July 4, 5:30 pm, Blue Ribbon Stage
1. Local and State Rules govern this competition.
2. Any recipe may be used. Bring a copy of your recipe for judging. Your recipe may
be used for publication.
3. Bring entire pie. You may be creative with presentation.
4. The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%
5. Contestant will receive a special admission or a combined parking/admission credential.
6. Please label your entry with name and phone number on bottom of container.
Division 25 Greatest Pies in the USA
Class 1 Apple Pie – any recipe, any type, any crust – two crust, lattice, crumb, etc.
2 Fruit Pie – Cherry, Lemon, Peach, Mixed Fruit, etc. – any type, any crust
3 Cream or Custard Pies – Chess, Banana, Coconut, Chocolate, etc.
4 Tarts & Galettes – any sweet type, Fruit, Chocolate, Lemon, etc.
5 Any other Sweet Pies – Pecan, Peanut Butter, Nut, Sweet Potato, etc.
6 Savory Pies, Galettes, Tarts – Any type – Vegetable, Mushroom,
Mincemeat, Chicken Pot Pie, Salmon, etc.
American System of Judging – Awards Offered per Class
1st Place – $40 & Ribbon  2nd Place – $30 & Ribbon  3rd Place – $20 & Ribbon
4th Place – $15 & Ribbon  5th Place – $10 & Ribbon  Honorable Mentions – Ribbons
Best of Show – $50 & Special Rosette Ribbon
BEST OF SHOW SWEET ENTRY & BEST OF SHOW SAVORY ENTRY
$50 Each & Special Rosette Ribbons
courtesy of ~
Margie Goodman, Novato, In Memory of Her Mother Ann Niman
Special Adult Culinary Contest
EVERYTHING’S BETTER WITH BACON
Judges:
Amanda Diaz, Catering Chef, Ramekins Cooking School, Sonoma
Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma
Susan Pruett, Class Kitchen Manager, Ramekins Cooking School, Sonoma
Timeline & Rules
Eligibility  Open to all amateur California chefs
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor per Class
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Exhibits Received  Sunday, July 5, 12:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Sunday, July 5, 1 pm, Blue Ribbon Stage
1. Local and State Rules govern this competition.
2. Your recipe must include bacon. Bring a copy of your recipe. Recipe may be used
for publication.
3. Bring enough to serve eight people. You may be creative with your presentation.
4. A microwave will be available for re-heating entry.
5. The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%
6. Contestant will receive a special admission or a combined parking/admission credential.
7. Please label your entry with name and phone number on bottom of container.
Division 26 Everything’s Better with Bacon!
Class
1 Appetizers containing Bacon, Hot or Cold
2 Entrées containing Bacon, Hot or Cold
3 Desserts containing bacon, Hot or Cold
American System of Judging – Awards Offered per Class
1st Place – $25 & Ribbon  2nd Place – $15 & Ribbon  3rd Place – $10 & Ribbon
4th Place – $8 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbons
Best of Show – $50 & Special Rosette Ribbon
Special Award for Best Use of Additional Products produced in Marin and/or
Sonoma Counties (Meat, Fruit, Vegetables, Jam, Olive Oil, Dairy Products, etc.)
(Please list on recipe.) $50 & Special Rosette Ribbon sponsored by
Agricultural Institute of Marin, The Bay Area’s Farmers Markets
2014 Best of Show Winner – Bacon – Nicole Casartelli, Nicasio School
2014 Agricultural Institute of Marin Award – Leslie Myers, Novato
Special Adult Culinary Contest
FINGER LICKIN’ CHICKEN
Judges:
Leslie Harlib, San Rafael, Food Writer, Cookbook Author &
Restaurant Critic, Marinscope Newspaper Group
Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma
Ted Rowe, Award Winning Chef & Owner,
Mulberry Street Pizzeria & Restaurant, San Rafael
Susan Pruett, Class Kitchen Manager, Ramekins Cooking School, Sonoma
Timeline & Rules
Eligibility  Open to all amateur adult California chefs
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor per Class
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking
Lot, close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Exhibits Received  Sunday, July 5, 2:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Sunday, July 5, 3 pm, Blue Ribbon Stage
1. Local and State Rules govern this competition.
2. Any recipe using chicken may be used -- barbecued, sautéed, fried, roasted, etc.
Bring a copy of your recipe for judging. Recipe may be used for publication.
3. Bring enough to serve eight people. You may be creative with your presentation.
4. A microwave will be available for re-heating entry.
5. The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%
6. Contestant will receive a special admission or a combined parking/admission credential.
7. Please label your entry with name and phone number on bottom of container.
Division 27
Finger Lickin’ Chicken
Class
1 Chicken, Appetizer
2 Chicken, Entrée
3 Chicken, Classic Fried, (serve cold)
4 Chicken, Barbequed
American System of Judging – Awards Offered per Class
1st Place – $40 & Ribbon  2nd Place – $30 & Ribbon  3rd Place – $20 & Ribbon
4th Place – $10 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbons
Best of Show – $50 & Special Rosette Ribbon
Special Award for Best Use of Additional Products produced in Marin and/or
Sonoma Counties (Meat, Fruit, Vegetables, Jam, Olive Oil, Dairy Products, etc.)
(Please list on recipe.) $50 & Special Rosette Ribbon sponsored by
Agricultural Institute of Marin, The Bay Area’s Farmers Markets
2014 Best of Show Winner – Remarkable Ribs – Michael Fasano, Novato
2014 Agricultural Institute of Marin Award – John O’Neill, San Rafael
Special Adult & Junior Culinary Contest
RECETAS LATINAS
Judges:
Amanda Diaz, Catering Chef, Ramekins Cooking School, Sonoma
Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma
Susan Pruett, Class Kitchen Manager, Ramekins Cooking School, Sonoma
Timeline & Rules
Eligibility  Open to all amateur California chefs, 9 through adult
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor per Class
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Exhibits Received  Sunday, July 5, 4:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Sunday, July 5, 5 pm, Blue Ribbon Stage
1.
2.
3.
4.
5.
Local and State Rules govern this competition.
Bring a copy of your recipe for judging. Recipe may be used for publication.
Marin County Fair will provide a microwave oven, if you need to reheat entry.
Bring a serving dish. You may be creative.
The judging will take place in front of fairgoers at the Blue Ribbon Stage in the
Exhibit Hall.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%.
6. Contestant will receive a special admission or a combined parking/admission credential.
7. Please label your entry with name and phone number on bottom of container.
Division 28 Recetas Latinas
Class
1 Burritos, (4), any recipe
5 Mole, any recipe using Mole
2 Chili Rellenos, (4), any recipe
6 Desserts, Flan, (6), any recipe
3 Enchiladas, (6), any recipe
7 Desserts, Fruit, (6), any recipe
4 Tamales, (6), any recipe
8 Any Low Fat Latino Recipe
American System of Judging – Awards Offered per Class
1st Place – $25 & Ribbon  2nd Place – $15 & Ribbon  3rd Place – $10 & Ribbon
4th Place – $8 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbons
Best of Show – $50 & Special Rosette Ribbon
Best of Show Dessert – $50 & Special Rosette Ribbon
2014 Best of Show Winners – Recetas Latinas
Overall Best of Show & Best Low Fat Recipe – Jesse Estrada, San Anselmo
Best Dessert – Mirna Garza, Novato
Special Adult & Junior Dairy Foods Contest
CALIFORNIA CHEESECAKE
Judges:
Lori Bowling, Kitchen Assistant, Ramekins Cooking School, Sonoma
Greg Maier, Head Pastry Chef, Whole Foods, Novato
Charlene Small, Culinary Assistant, Ramekins Cooking School, Sonoma
Timeline & Rules
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor per Clas
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Contest Check-in  Saturday, July 4, 11:30 am, Blue Ribbon Stage, Exhibit Hall
Judging  Saturday, July 4, 12 Noon, Blue Ribbon Stage
1. Open to residents of California.
2. Any cheesecake recipe may be used. The cake may be made with or without
topping, depending on the class. Bring one whole cheesecake.
3. Bring a copy of your recipe for judging. Recipe may be used for publication.
4. Contestant will receive a special admission or a combined parking/admission credential.
5. The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%.
Division 29 California Cheesecake
Class
1 One Whole Cheesecake, plain (no topping), made by an adult, 19 years & older
2 One Whole Cheesecake, flavored with or without topping, made by an adult, 19
years & older
3 One Whole Cheesecake, using at least one cheese produced in Marin County (list
cheese(s) in recipe), made by an adult or youth, 9 years & older
4 One Whole Cheesecake, any kind - plain or flavored, with or without topping,
made by a youth, 5 through 18 years old
American System of Judging – Awards Offered per Class
1st Place – $30 & Ribbon  2nd Place – $25 & Ribbon  3rd Place – $20 & Ribbon
4th Place – $10 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbons
Best of Show Adult – $25 & Special Rosette Ribbon
Best of Show Junior – $25 & Special Rosette Ribbon
*First Place Cheesecake made with Marin County produced
Cheeses(s) sponsored by Marin Agricultural Land Trust – $50
2014 Best of Show Winner Cheesecakes – Adult – Christopher Karl – San Rafael
MALT Award – Karen Grant, San Rafael
Best of Show Winner Junior – Jenna Magner – San Rafael High School
New! Special Adult & Junior Dairy Foods Contest
CALIFORNIA POUND CAKE
Judges:
Lori Bowling, Kitchen Assistant, Ramekins Cooking School, Sonoma
Greg Maier, Head Pastry Chef, Whole Foods, Novato
Charlene Small, Culinary Assistant, Ramekins Cooking School, Sonoma
Timeline & Rules
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One entry per Exhibitor
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Contest Check-in  Saturday, July 4, 12:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Saturday, July 4, 1 pm, Blue Ribbon Stage
1. Open to residents of California.
2. Any pound cake recipe may be used, but butter produced in California
must be one of the ingredients.
3. Bring a copy of your recipe for judging. Recipe may be used for publication.
4. Bring one pound cake.
5. Contestant will receive a special admission or a combined parking/admission credential.
6. The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%.
Division 30 California Pound Cake
Class
1 One pound cake, any recipe, made by an adult or junior (5 years & over)
2 One low fat pound cake, made by an adult or junior (5 years & over)
American System of Judging – Awards Offered per Class
1st Place – $30 & Ribbon  2nd Place – $25 & Ribbon  3rd Place – $20 & Ribbon
4th Place – $10 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbons
Best of Show – $25 plus
Special Rosette Ribbon
sponsored by the
North Bay Dairy Women
2014 Best of Show Winner California Butter Cookies
and North Bay Dairy Women Award – Ronald Dingwall – Mill Valley
New! Special Adult & Junior Dairy Foods Contest
BAKING WITH YOGURT
Judges:
Lori Bowling, Kitchen Assistant, Ramekins Cooking School, Sonoma
Greg Maier, Head Pastry Chef, Whole Foods, Novato
Charlene Small, Culinary Assistant, Ramekins Cooking School, Sonoma
Timeline & Rules
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One Entry per Exhibitor
Entry Fee  $3 per Entry – Entry Fee includes Fair Admission
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Contest Check-in  Saturday, July 4, 12:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Saturday, July 4, 1 pm, Blue Ribbon Stage
1. Open to residents of California.
2. Any recipe using yogurt produced in California may be used. (Cakes, breads,
parfaits, puddings, pies, panna cotta, cookies, etc.)
3. Bring a copy of your recipe for judging. Recipe may be used for publication.
4. Bring one whole cake or bread, eight muffins, or twelve cookies, etc.
5. Contestant will receive a special admission or a combined parking/admission credential.
6. The judging will take place in front of fairgoers at the Blue Ribbon Stage.
Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%.
Division 31
Baking with Yogurt
Class
1 Any Dessert made with Yogurt, made by an adult, 19 years & older
2 Any Dessert made with Yogurt, made by a youth, 5 through 18 years
3 Any Dessert made with Low Fat Yogurt made by an adult or youth
American System of Judging – Awards Offered per Class
1st Place – $30 & Ribbon  2nd Place – $25 & Ribbon  3rd Place – $20 & Ribbon
4th Place – $10 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbon
Best of Show Adult – Special Rosette Ribbon
Special Prizes for First Place Winners
for all Dairy Foods Contests
sponsored by McClelland’s Dairy, Petaluma
One Pound McClelland’s Dairy European Style
Organic Artisan Butter plus a McClelland’s Dairy Farm Tour
2014 Best of Show Winner Baking With California Low Fat Dairy Products
Ann Reppun – San Rafael
Special Adult & Junior Dairy Foods Contest
CALIFORNIA ICE CREAM BROWNIE SUNDAE CONTEST
Judges: Lisa Lavagetto, Instructor, Ramekins Cooking School, Sonoma
John Slater Ben & Jerry’s Scoop Shop, Greenbrae & San Francisco
District 3 Dairy Princesses
Timeline & Rules
Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office
Entry Limit  One entry per Family or Team
Entry Fee  $20 per Team – Entry Fee includes Fair Admission.
Entry Fee (and optional parking fee) must accompany Entry Form.
New! Optional Parking Fee  To make delivery of entries easier, you
may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot,
close to the Blue Ribbon Stage. (Same cost as the main parking lot.)
Contest Check-in  Friday, July 3, 6:30 pm, Blue Ribbon Stage, Exhibit Hall
Judging  Friday, July 3, 7 pm, Blue Ribbon Stage
1. Open to residents of California.
2. Each team to consist of two family members or friends, ages 5 through adult.
3. Team will be issued two special admission credentials or one admission
credential and one combined parking/admission credential.
4. Vanilla ice cream & whipped cream will be provided by Clover Stornetta Farms.
5. Sundaes should be any variety of a classic sundae – a homemade brownie topped
by two or three scoops of ice cream, and any combination of toppings.
6. Dishes, bowls, ice cream scoops, and all other supplies and ingredients are
to be brought by the contestants.
7. All ingredients are to be California produced products – (nuts, cherries, jams,
fruits, syrups, edible flowers, etc.). Bring a list of your ingredients and containers
of California products used. Be creative!
8. Ten minutes will be allowed for the completion of your sundae.
9. SCORECARD for BROWNIE SUNDAES
Presentation & Creativity - 50%  Variety of Ingredients - 50%
Division 32 California Brownie Sundae
C l a s s 1 Brownie Sundae, made by a team of two family members or friends
American System of Judging – Awards Offered per Class
1st Place – $50 & Ribbon  2nd Place – $40 & Ribbon  3rd Place – $30 & Ribbon
4th Place – $20 & Ribbon  5th Place – $10 & Ribbon  Honorable Mentions – Ribbon
Best of Show Adult – Special Rosette Ribbon
Special Award for Best Use of Products (Fruit, Jams, Olive Oil, Dairy
Products, Vegetables, etc.) produced in Sonoma or Marin Counties
(Must List on Recipe) – $25.00 & Special Rosette Ribbon
2014 Best of Show Winners – Ryder Ishikawa Family, San Rafael
Best Use of Marin Products – Willow Buscaglia, Rancho Elementary School
If you are a person with a disability and require an accommodation to
participate in a County program, service or activity, requests for
accommodations may be made by calling 415-473-4381 (Voice), 415-4733232 (TDD/TTY), at least four work days in advance of the event. Copies of
documents are available in alternative formats, upon request.