culinary arts department

Transcription

MARI-LYN HARRIS
BILL HUTTON
Department Coordinator
Department Coordinator
[email protected]
2016 SCHEDULE OF EVENTS
Tuesday, May 10
Tuesday, May 31
midnight
2–8 pm
Wednesday, June 1
2–8 pm
Thursday, June 9
Saturday, June 11
7-9 am
12-1 pm
3-4 pm
12-1 pm
3-4 pm
4:30-5:30 pm
4-5 pm
1-2 pm
4-5 pm
4-5 pm
3:30-4:30 pm
4:30-5:30 pm
4:30-5:30 pm
1-2 pm
4:30-5:30 pm
Sunday, June 12
Monday, June 13
Tuesday, June 14
Wednesday, June 15
Thursday, June 16
Friday, June 17
Saturday, June 18
Entry Forms Due
Entries Received – Wines & preserved Foods (NO Baked Goods &
Specialty Contests entries)
Entries Received – Wines & Preserved Foods (NO Baked Goods &
Specialty Contests entries)
Baked Goods & Confections Entries Received
Clover-Stornetta Happy Cows Entries Received
Cheesecake Entries Received
Guittard Chocolate Obsession Entries Received
Bakers Dozen Layer Cake
Brownie Contest Entries Received
Make the Recipe Marshmallow Entries Received
Best BBQ Sauce Entries Received
Kids & Adults Cooking Together Entries Received
Vesta Biscotti Entries Received
Chefs Warehouse Cookie Decorating Contest Check in
Sibby’s Cupcakery Cupcake Contest Entries Received
King Arthur Flour Lemon Bar Entries Received
Let’s Have Fun! Entries Received
“My Favorite Quiche” Entries Received
**Please refer to division 263 for Mixology information
Monday, June 20
Department Code: CA
2-7 pm
ALL Remaining Entries Released
Entry Fees: $2.00 per entry NO MAXIMUM ENTRY FEE
The Culinary Arts Department would like to welcome
Chef Landry
Chef Landry has served his spicy Cajun fare to senators and congressman, movie stars and
music luminaries, royalty and presidents.
Chef Landry will be hosting his cooking shows three times a day in the Culinary Arts Department.
Saturday, June 11 and Sunday June 12 at 12pm, 3pm and 6:30pm
Monday June 13 through Friday, June 17 at 1pm, 3 pm and 6:30pm
Saturday, June 18 and Sunday, June 19 at 12pm, 3pm and 6:30pm
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CULINARY ARTS
DEPARTMENT RULES:
1. All state rules and local rules apply.
2. Open to amateurs ONLY (Wine divisions are the only divisions open to professionals). An amateur is someone who
cooks and shows for pleasure, rather than as a profession (those who do not test, taste or develop recipes for
payment.)
3. The American system of judging is used unless otherwise noted.
4. When there is only one entry in a class, the item may be moved to another appropriate class.
5. One entry per person per class unless otherwise noted.
6. All entries must be prepared under sanitary conditions.
7. Entry must be made by the individual exhibitor in whose name it is entered.
8. All entries will be received in Expo Hall.
9. Exhibits left after the official release date are not the responsibility of the San Mateo County Fair and may be
discarded. If you are unable to pick up your items, please arrange for someone to pick them up for you. Claim check
or photo ID is required for pick up.
10. For entry, please use the entry form found in this booklet or the on-line entry form at www.sanmateocountyfair.com.
Special Awards
The Culinary Arts Department would like to thank all of the various donors and sponsors. It is because of you that our
fair is one of the area’s greatest community assets and celebrations.
Best of Show: Wine Making
Award Offered: Rosette, $50
Best of Show: Preserved Foods
Best of Show: Baked Goods & Confections
CULINARY ARTS
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WINE MAKING
AWARDS OFFERED DIVISIONS 200-201 & 204
Gold
$10
Silver
$7
Bronze
$5
AWARDS OFFERED DIVISIONS 202-203
Gold
$250
Silver
$150
Bronze
$100
Entries received Tuesday, May 31st 2 pm – 8 pm and Wednesday, June 1st 2 pm – 8 pm in Expo Hall.
RULES:
1. Competition is open to all persons 21 years and older.
2. An amateur winemaker is a person who does not work in a winery in a wine producing capacity.
3. Wine Making is not limited to one entry per person per class.
4. For non-grape wines, type of fruit or berry used must be on label.
5. Entry consists of one unopened 750 ml bottle; 375 ml for Non Grape and Dessert wines is acceptable. Opened bottles
will be on display for the duration of the Fair. Bottles will not be returned to the competitor.
6. Lot size for Amateur Competition my not exceed 200 gallons of productions. Lot size for Professional Competition
must exceed 200 gallons of production.
7. 75% of variety must be named.
8. Please specify intended drop off location when registering.
9. Wine tasting will not be available to the public.
ATTENTION WINEMAKER CONTESTANTS
On the back of the wine bottles, please use the following example for a label:
Name:
Address:
Division:
Name of Wine:
DIVISION 200 – AMATEUR WHITE WINES
CLASS:
1. Chardonnay
2. Rose
3.
4.
Sauvignon Blanc
Other variety - specify
DIVISION 201 – AMATEUR RED WINES
CLASS:
1. Cabernet
2. Merlot
3.
4.
Pinot Noir
One variety of a blend - specify
DIVISION 202 – PROFESSIONAL WHITE WINES
CLASS:
1. Chardonnay
2. Rose
3.
4.
Sauvignon Blanc
Other variety - specify
DIVISION 203 – PROFESSIONAL RED WINES
CLASS:
1. Cabernet
2. Merlot
3.
4.
Pinot Noir
One variety of a blend - specify
DIVISION 204 – LABELS (WINE)
Submit one label on an 8 ½ x 11” sheet of paper printed to scale or affixed to a bottle.
CLASS:
1. Labels
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CULINARY ARTS
Class:
PRESERVED FOODS
1st Place
$10
2nd Place
$7
3rd Place
$5
Entries received Tuesday, May 31st 2 pm – 8 pm and Wednesday, June 1st 2 pm – 8 pm in Expo Hall.
*Sponsor: Ball (Jarden Home Brands) www.freshpreserving.com
RULES:
1. All entries in these Divisions must be home prepared and canned or packaged by the exhibitor within one (1) year of
the opening date of the fair.
2. Preserved Foods Entries: Preserved Food entries consist of one jar for tasting and display the duration of the Fair.
3. Preserved Foods Entries are not limited to one entry per class.
4. All entries must be in sealed jars with new screw bands. No paraffin seals.
5. Preserved Food Labels: All Preserved Food entries MUST be labeled. Labels must be placed securely on the bottom
for all jars or side of zip lock bags for dried food entries. Food Preservation labels must include the following
information:
Name:
Exhibitor’s Name
Label Example:
Product:
Product Name
Date:
Method:
Date of preservation
Canning method used in preservation
Division :
Class:
Division
Class
The canning method used in preservation may be listed as follows: EXAMPLE – If the Water Bath Method is used list
as A or, if the Pressure Canner Method is used list as B. Vinegar, Oil and Dehydrated Food bottle labels need name,
product, division and class only.
6. Entries without label information will be disqualified.
7. Canning Methods: All preserved food entries must be processed using one of the two canning methods listed below.
A. Water Bath Method: Acidic foods, which include most fruits (excluding figs), may be processed using the Water
Bath Method of processing. This includes soft spreads, jams and jellies. Tomatoes, figs and some fruits are
considered borderline low-acid foods. These foods should be made more acidic by adding lemon juice, citric acid
or vinegar as appropriate for the type of food.
B. Pressure Canner Method: Low acidic foods, which include vegetables, must be processed using the Pressure
Canner Method. Tomatoes, figs and low-acid fruits may also be processed by the Pressure Canner Method.
8. Preserved Food Seals: All jars must be sealed with two piece vacuum seals specifically made for canning jars. Seals
must consist of two pieces (metal screw ring band and metal lid.) Entries will be disqualified if both the band and lid
are not on the jar. Ring band should unscrew easily.
9. Decorative lid coverings are discouraged.
10. Headspace: The following headspace must be utilized: 1/4 inch headspace: Jams, jellies, preserves, conserves,
butters, and curds. ½ inch headspace: Fruits, tomatoes, sauerkraut, pickles, relishes, sauces, juices and
marmalades.
11. Inverting Jars: Inverting of canning jars (turning upside down) after canning is not recommended. Inverting may
cause separation of product and reduce the effectiveness of the seal.
12. Preserved Food Definitions:
13. Chutney: May consist of watermelon, cantaloupe, raisins, currents, orange peel, walnuts, sugar, salt, spices and
white vinegar. Variations of chutney include tomato-apple and tomato-pear chutney and any other fruit combination.
Pepper-Onion Relish: Mainly chopped onions, sweet red and green peppers, with sugar, vinegar and salt added.
Tomato Relish: Chopped green tomatoes and peppers and onion, dry mustard, celery seed, vinegar and salad oil.
Preserves: Whole fruit or uniform pieces of fruit cooked slowly so the pieces retain their shape and do not turn to
pulp.
Jams: A preserve that is cooked until it is pulp.
Butters: Strained.
Marmalades: Fruits that have jellying properties, containing slices, small pieces, or peel of the fruit in the jelly. Jelly
part should be clear.
Conserve: Similar to marmalade, but with nuts and raisins. Mixed fruit is used.
14. **ALSO REVIEW**: DEPARTMENT RULES
*Jarden Home Brands marketers of Ball® and Kerr® Fresh Preserving Products is proud to recognize today’s fresh
preserving (canning) enthusiasts. A panel of judges will select the two best entries for Fruit, Vegetable, Pickle, and Soft
Spread categories.
First Place entries from each category will receive:
Two (2) Five-Dollar ($5) Coupons for Ball® or Kerr® Fresh Preserving Products and one (1) Free (up to $4 value) Coupon
for Ball® Pectin.
CULINARY ARTS
30
Second Place entries from each category will receive:
One (1) Five-Dollar ($5) Coupon for Ball® or Kerr® Fresh Preserving Products and one (1) Free (up to $4 value) Coupon for
Ball® Pectin.
To qualify: Entries must be preserved in Ball® Jars sealed with Ball® Lids and Bands, or Ball® Collection Elite® Jars
sealed with Collection Elite® Lids and Bands, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands. In addition,
soft spread entries must be prepared using Ball® Pectin: Classic, Low or No-Sugar Needed or Liquid.
DIVISION 210 – CANNED FRUITS
CLASS:
1. Apple sauce
2. Apricot*
3. Berries – specify*
4. Cherries*
5.
6.
7.
8.
Peaches*
Pears*
Plums*
Any other – specify*
DIVISION 211 – CANNED VEGETABLES
CLASS:
1. Beets*
2. Carrots*
3. Green beans*
4. Garlic
5. Mixed vegetables - specify*
6.
7.
8.
9.
10.
Peas*
Peppers*
Tomatoes*
Brussel Sprouts*
Any other – specify*
DIVISION 212 – PICKLED FOODS AND RELISHES
CLASS:
1. Bread and butter*
2. Chutney
3. Corn relish
4. Cucumber – dill*
5. Cucumber – sweet*
6. Pickle relish
7. Pickled or spiced fruit*
8. Zucchini pickles*
9.
10.
11.
12.
13.
14.
15.
Peppers*
Garlic
Green beans*
Salsa – mild
Salsa – hot
Brussel Sprouts*
Any other – specify
DIVISION 213 – SAUCES
CLASS:
1. Barbeque sauce
2. Spaghetti sauce – meatless
3. Spaghetti sauce – with meat
4.
5.
6.
Tomato sauce
Tomato catsup
Fruit – specify
DIVISION 214 – JAMS
CLASS:
1. Apricot
2. Apricot/pineapple
3. Blackberry
4. Blueberry
5. Boysenberry
6. Cherry
7. Mixed fruit – specify
8.
9.
10.
11.
12.
Peach
Plum
Raspberry
Strawberry
Olallieberry
13. Any seedless – specify
14. Any other – specify
DIVISION 215 – JELLIES
CLASS:
1. Apple
2. Berry – specify
3. Grape
4. Mint
5. Mixed fruit - specify
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6.
7.
8.
9.
10.
Pepper
Plum
Peach
Wine
CULINARY ARTS
DIVISION 216 – PRESERVES, BUTTERS, MARMALADES & CONSERVES
CLASS:
1. Apple butter*
2. Apricot butter*
3. Peach butter*
4. Conserves – specify
5.
6.
7.
8.
Fruit syrup – specify
Marmalades – specify
Preserves – specify
DIVISION 217 – VINEGAR
One bottle required for tasting. The same bottle will be displayed throughout the Fair. Entry should be in a clear bottle.
CLASS:
1. Herb
2.
Fruit, e.g., raspberry, peach – specify
DIVISION 218 – DEHYDRATED FOODS
Submit 6 pieces in a self-sealing zip-lock type bag
CLASS:
1. Fruits
2. Fruit leather
3. Herbs
4.
5.
Jerky – specify the type of meat
Vegetable
DIVISION 219 – FLAVORED EXTRA VIRGIN OLIVE OILS
One bottle required for tasting. The same bottle will be displayed throughout the Fair. Entry should be in a clear bottle.
Base olive oils need not be homemade; however, flavorings should be added by exhibitor.
CLASS:
1. Herb
2. Citrus
3.
BAKED GOODS & CONFECTIONS
1st Place
$10
2nd Place
$7
3rd Place
$5
Entries received on Thursday, June 9th from 7 am – 9 am in Expo Hall.
These are Closed Judging contests. Exhibitors are not permitted to observe the judging. No typed recipes are required.
BAKED GOODS & CONFECTION RULES:
1. Homemade: Unless otherwise noted, baked goods entries in the Culinary Arts competitive programs must be
completely homemade. The San Mateo County Fair defines “homemade” food entries as entries completely home
prepared. Entries must be baked in a standard home-type (noncommercial) oven.
Made from Scratch: The San Mateo County Fair defines “made from scratch” recipes as preparing an entry without
the use of commercially prepared cake mixes, bread mixes, frosting mixes, pudding mixes, topping mixes, etc.
Entries must be made with basic ingredients without the use or commercially prepared mixes or products which
either replace basic ingredients or are intended as the end result (e.g. cake mix replacing flour, sugar, flavoring etc.
used to bake a cake or a commercially prepared “crust” used in place of basic ingredients to make a crust.)
When a commercially prepared product such as marshmallow cream, sweetened condensed milk, yogurt, flavored
syrups or gelatin, etc. are used in a recipe and is not intended as the end result, they are considered ingredients
instead of prepared product. For example, when pudding is entered as a pudding or used as a filling it must be
“made from scratch” pudding. A commercially prepared pudding mix however, may be used as an ingredient in a
recipe in which the end result is not pudding or filling.
When preparing an entry using fruit or fruit products (such as whole fruit, jams or jellies, etc.) fresh or frozen is
preferred, however, commercially processed fruits or fruit products may be used unless otherwise stated.
2. Perishables: For food safety reasons all perishables must be kept under refrigeration prior to delivery.
3. Novice Bakers - Men Only Entries prepared by Men that have not placed or won previously at the San Mateo County
Fair.
4. California Proud - Baked goods consiting mainly of California gown, produced or farmed items.
5. See each division for entry quantity.
CULINARY ARTS
32
DIVISION 220 – HAND METHOD BREADS
1 loaf or braid, 6 biscuits, 6 rolls
CLASS:
1. Sourdough
2. Whole wheat
3. White
4. French/Baguette
5. Cheese
6.
7.
8.
9.
10.
Fruit
Vegetable
Biscuit
Scone
DIVISION 221 – BREAD MACHINE
1 loaf
CLASS:
1. White
2. Whole wheat
3.
DIVISION 222 – QUICK BREADS
1 loaf, 6 biscuits, 6 rolls, 6 muffins
CLASS:
1. Banana bread
2. Fruit bread
3. Coffee cake
4. Gingerbread
5.
6.
7.
8.
Muffins – specify
Vegetable bread – specify
Ethnic – specify
DIVISION 223 – COOKIES
6 cookies on a disposable plate
CLASS:
1. Bar Cookie – other than brownie
2. Brownie
3. Rolled Cookie/Shaped cookies
4. Dropped Cookies (any other) - specify
5. Oatmeal Cookies
6. Chocolate Chip Cookies
7. Peanut Butter Cookies
8. Sandwich Cookies
9.
10.
11.
12.
13.
14.
15.
16.
Ice Box
Coconut Macaroon
French Macaroon (without coconut)
Novice Bakers - Men Only – specify
Heart Healthy ♥ - specify
California Proud - specify
Vegan Cookies - specify
DIVISION 224 – PIES
Pies must be in a disposable pie tin, hand pies on a disposable plate
CLASS:
1. Fruit Pies – specify
2. Hand Pies
3. Nut Pies
4. Specify – drop quiche
5. Tart - specify
6.
7.
8.
California Proud - specify
Gluten Free Pies - specify
9. Any other – specify
DIVISION 225 – LAYER CAKES
2 or more layers, ½ cake on a disposable base. Filling and frosting need not be the same.
CLASS:
1. Chocolate Cake
2. Spice Cake
3. Yellow Cake
4. Carrot Cake
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5.
6.
7.
8.
Vegan Cake – specify
Gluten Free Cake - specify
CULINARY ARTS
DIVISION 226 – LOAF OR POUND CAKES
½ cake on a disposable base, frosted or unfrosted
CLASS:
1. Bundt Cake
2. Pound Cake
3.
4.
DIVISION 227 – CAKES OTHER THAN LAYER
½ cake on a disposable base, frosted or unfrosted, minimum 6 cake pops
CLASS:
1. Angel Food Cake
2. Flourless Cake
3. Chiffon Cake
4. Butter based
5. Oil Based
6.
7.
8.
9.
10.
Torte - specify
Cake Pops
Cheesecake
DIVISION 228 – ETHNIC DESSERTS
½ cake on a disposable base, frosted or unfrosted, pies must be in a disposable pie tin, 6 cookies on a disposable plate
CLASS:
1. Cake
2. Pie
3.
4.
Cookies
DIVISION 229 – AMATEUR DECORATED CAKES
Sponsor: Wilton Enterprises www.wilton.com
The cake will not be cut or tasted. A cake mix or synthetic form may be used. Not to exceed 14” wide, 10” high including
decorations. 90% of all decorations must be edible. Bag and tip or fondant cake decorating are acceptable.
Best in Division Winner will select one of the following gifts from Wilton (book selection subject to change):

Pops: Sweets On A Stick Book

Cupcakes!

Celebrate With Fondant Book
Each First Place Winner will receive one Wilton Yearbook of Cake Decorating
CLASS:
1. Birthday
2. Holiday – specify the holiday
3. Wedding
4.
5.
Animal
Cupcakes
DIVISION 230 – CONFECTIONS
6 individual pieces on a disposable plate
CLASS:
1. Divinity
2. Any dipped or rolled confection
3. Fudge - chocolate
4. Fudge with nuts - chocolate
5. Fudge – other than chocolate – specify
6.
7.
8.
9.
Fudge with nuts – other than chocolate - specify
Nut brittle
Toffee
Any other - specify
CULINARY ARTS
34
DIVISION 231 – GINGERBREAD HOUSES
All gingerbread houses must be displayed on a piece of cardboard covered with foil and not to exceed 10” x 14”.
CLASS:
1. Gingerbread house
DIVISION 232 – COOKIE ASSORTMENT
Entry includes 3 different types of cookies (6 of each variety) in a decorative open box, tray or basket not to exceed 10” x
14”. Judged on display only, cookies will not be tasted.
CLASS:
1. Assorted Cookies – specify
DIVISION 233 – DECORATED THEME COOKIES
3 cookies, decorated all the same or differently, on a disposable plate. Judged on decoration only, cookies will not be
tasted.
CLASS:
1. Animal
2. Gingerbread People
3.
DIVISION 234 – PUDDING & CUSTARDS
6 servings, individual or whole
CLASS:
1. Bread pudding - sweet
2. Bread pudding – savory
3. Rice
4. Pudding – specify
5.
6.
7.
Custard - specify
Flan
SPECIALTY CONTESTS OPEN JUDGING
See the Schedule of Events for entry dates and times. All entries received in Expo Hall.
Participants will be contacted after entry deadline with instructions for parking and admission on day of
contest.
Typed recipes MUST accompany all entries unless otherwise stated.
RULES:
1. Please see additional rules for each contest. All rules must be followed. No exceptions to the sponsors' rules.
2. ALL entries received must be accompanied with two typed recipes on one side of an 8-1/2" X 11" sheet of paper.
Please put your name, address, email address and phone number on one recipe sheet only. All ingredients with
measurements are to be listed at the beginning of the recipe, followed by complete instructions for preparation.
Include pan size, baking time, and temperature, etc. as appropriate to the recipe, unless otherwise specified.
3. Recipes become the property of the San Mateo County Fair and the contest sponsor.
4. Entry must be the original recipe/creation of exhibitor and may not have been entered and won in any other
competition unless otherwise stated. An original recipe is one that has not been previously published. Recipe Copywrites pertain to the written instructions/directions of any given recipe, therefore the competitor entering Specialty
Contests at the San Mateo County Fair must write their own directions or instructions for the recipes in which they
are submitting as "Original".
5. Use fresh fruits and vegetables only, unless otherwise stated.
6. Entry may not include any prepackaged mixes (e.g.: cake, frosting, pudding, or topping mixes).
7. All garnish and decorations MUST be edible.
8. Entries arriving after receiving time will not be accepted.
9. Winning entries will be displayed at the fair as long as appearance permits, unless otherwise stated.
10. Judging will commence immediately following entry receiving time.
11. **ALSO REVIEW**: BAKED GOODS & CONFECTION RULES
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CULINARY ARTS
JUDGING: All sponsored contests will be judged as follows, unless otherwise noted.
Entries are rated in terms of the following:

Appearance
Maximum 10 pts

Flavor
Maximum 15 pts
o Portion size, general presentation
o Taste
o Entry should appear appetizing
o Texture
o Pleasing to the eye
o Aroma

Degree of Difficulty
Maximum 5 pts

Creativity & Originality
Maximum 5 pts
o Creative use of ingredients
DIVISION 246 – HAPPY COWS: CALIFORNIA DAIRY PRODUCTS
Sponsor: Clover – Stornetta Farms www.cloverstornetta.com
Entries received Saturday, June 11th 12pm – 1pm
AWARDS OFFERED DIVISION 246
$100
Rosette
1st Place
2nd Place
$50
Rosette
$25
Rosette
3rd Place
Did you know that California produces more milk, butter, ice cream, and yogurt than any other state? Celebrate the
Happy Cows with a dish that features California Dairy Products.
RULES:
1. Competition is open to individuals 9 years or older.
2. Entry can be any dish that features one or more California Dairy Products.
3. Dairy products must be the main ingredients in the dish.
4. Quantity: Minimum of 6 servings.
CLASS:
1. California Dairy Products
DIVISION 248 – CHEESECAKE CONTEST
Sponsor: "Friends of Judy"
Entries received, Saturday, June 11th 3pm – 4pm
AWARDS OFFERED DVISION 248
1st Place
$125
Rosette
2nd Place
$80
Rosette
3rd Place
$55
Rosette
4th Place
5th Place
6th Place
$45
$30
$10
Ribbon
Ribbon
Ribbon
RULES:
1. Competition is open to adults only.
2. Quantity: 1/2 cheesecake plus one slice each presented on a single plate. A cutting/preparation area will be
provided. Entrants are encouraged to bring their own cutting utensils.
CLASS:
1. Dessert cheesecake
CULINARY ARTS
36
DIVISION 249 – CHOCOLATE OBSESSION
Sponsor: Guittard Chocolate Company www.guittard.com
Entries received, Sunday, June 12th 12pm – 1pm
1st Place
$150
Rosette
2nd Place
$75
Rosette
3rd Place
$45
Rosette
RULES:
1. CHOCOLATE OBSESSION competition is open to individuals 9 years or older.
2. Guittard Chocolate MUST be used.
3. Enter any chocolate creation using at least 10 ounces of any combination of the following Guittard Chocolate
products: Guittard Baking Chips (Guittard Semi-sweet Chocolate Chips, Guittard Real Milk Chocolate Chips,
Guittard Extra Dark Chocolate Chips, Guittard Fair-Trade Certified Akoma or Guittard Super Cookie Semisweet
Chocolate Chips) Guittard Baking Bars (64% Cacao Semisweet Chocolate, 70% Cacao Bittersweet Chocolate or 100%
Cacao Unsweetened Chocolate), Guittard Baking Wafers (31% Cacao White Chocolate, 38% Cacao Milk Chocolate,
61% Cacao Semisweet Chocolate, 72% Cacao Bittersweet Chocolate) or Guittard Cocoa (Cocoa Rouge or Grand
Cacao). In addition, the following Guittard products may be used if one of the chocolate products listed above is
also used in the required amount: Guittard non-chocolate; Guittard Choc-Au-Lait Vanilla Milk Chips, Guittard
Butterscotch Chips or Guittard Green Mint Chips.
4. The package(s) from all Guittard product(s) used must accompany your entry.
CLASS:
1. Chocolate Obsession
DIVISION 250 – BAKERS DOZEN LAYER CAKE
Sponsor: Bakers Dozen www.bakersdozensf.org
Entries received Sunday, June 12th 3pm – 4pm
1st Place
$100
Rosette
2nd Place
$70
Rosette
3rd Place
$30
Rosette
Bakers Dozen is a group that's passionate about baking. Members include professionals, home bakers, and just about
anyone who loves baking or wants to get started. Bakers Dozen shares its collective knowledge and experience through
educational and networking events. It is also committed to sharing the money realized from membership fees and
payments for attending seminars with food-related and other charities.
RULES:
2. Entries will be a two layer filled and iced only, no decorations.
3. 8” or 9” round only.
4. All entries MUST be made from scratch, no box mixes.
5. Recipe need NOT be ‘Original’. All recipes must state adapted from the recipe by: name the author. Entries will be
judged according to the following criteria:
External Appearance – 5 points maximum
Internal Appearance or Crumb - 5 points maximum
Execution - 10 points maximum
6.
Flavor – 10 points maximum
Icings and Toppings – 10 points maximum
Texture / Crumb – 10 points maximum
Quantity: ½ cake plus one slice on a separate plate.
CLASS:
1. Layer Cake
37
CULINARY ARTS
DIVISION 251 – BROWNIE CONTEST
Sponsor: Beth Sanchez
Entries received Sunday, June 12th 4:30pm – 5:30pm
AWARDS OFFERED
1st Place
$50
2nd Place
$25
3rd Place
$15
Most Creative $10
DIVISION 251
Rosette
Rosette
Rosette
Rosette
RULES:
1. The competition is open to all individuals 9 years or older.
2. Quantity: Minimum of 6 Brownies.
CLASS:
1. Brownie – Adult
2. Brownie – Youth
DIVISION 252 – MAKE THE RECIPE CONTEST
Homemade Marshmallows Adapted from King Arthur Flour
Sponsor: Bonnie Samuelson
Entries Received Monday, June 13th 4pm – 5pm
1st Place
$25
Rosette
2nd Place
$15
Rosette
3rd Place
$10
Rosette
RULES:
2. No typed recipe required.
3. Entries are judged on Appearance, Flavor and Texture.
4. Quantity: 6 Marshmallows.
Ingredients:
3 packages (1/4-ounce each) unflavored gelatin
1 tablespoon (1/2 ounce) vanilla extract
1 cup (8 ounces) cool water, divided
- crushed peppermint candies, peppermint oil, or
1 1/2 cups (10 1/2 ounces) granulated sugar
espresso powder, all optional, confectioners' sugar, to
1 cup (11 ounces) corn syrup
sprinkle on top
1/8 teaspoon salt
Directions:
Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Combine
the sugar, corn syrup, salt, and ½ cup cool water in a small, deep saucepan. Cook the mixture over medium heat,
stirring, until the sugar dissolves. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a
candy thermometer. Remove from the heat.
With mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip
until the mixture is very thick and fluffy, and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and
attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with
beaters). The mixture should be cool enough that you can spread it into the pan without burning your fingers, about
95°F.
Add vanilla towards the end of the mixing time. This is also the time to add a few drops of peppermint oil, if desired,
instead of vanilla extract. Or try 1/2 teaspoon espresso powder for a coffee-flavored treat. To use the crushed peppermint
candies, which will tint the marshmallow pink and add flavor, stir the candies into the marshmallow mixture, leaving
some swirls of plain white. Spread the marshmallow mixture into a greased 9" x 13" pan (glass or ceramic is best). Use
your wet hands to smooth and flatten the marshmallows. Sprinkle confectioners' sugar over the top, and let sit for
several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Yield:
about 100 1" squares.
CLASS:
1. Marshmallows
CULINARY ARTS
38
DIVISION 253 – BEST BBQ SAUCE
Entries received Tuesday, June 14h 1pm – 2pm
1st Place
$30
Rosette
2nd Place
$20
Rosette
3rd Place
$10
Rosette
RULES:
1. Create your own BBQ sauce recipe and name it.
2. You must submit at least 1 cup of BBQ sauce.
3. Recipe must be homemade.
CLASS:
1. Best BBQ Sauce
DIVISION 254 – KIDS AND ADULTS COOKING TOGETHER
“Surprise Me Fudge”
Sponsor: Bill Hutton
Entries received Tuesday, June 14th 4pm – 5pm
1st Place
$50
Rosette
2nd Place
$25
Rosette
3rd Place
$10
Rosette
RULES:
1. Competition is open to children 6 to 17 years of age baking with an adult.
2. Please enter both the adult’s name and the child’s name, as well as child’s age on entry form. (Child’s name and age
may be written in the description field of the entry.)
3. One entry per child and adult pair.
4. All entries will be judged on their own merit, not against each other.
5. Recipe need NOT be ‘Original’, but give credit to recipe Author. (No ingredient or direction substitutions)
6. Entry may be any flavor and may or may not include nuts.
CLASS:
1. Fudge
DIVISION 255 - BISCOTTI CONTEST
Sponsor: Vesta www.vestarwc.com
Entries received Wednesday, June 15th 4pm – 5pm
1st Place
$30
Rosette
2nd Place
$20
Rosette
3rd Place
$10
Rosette
RULES:
2. Quantity: Minimum of 8 cookies.
CLASS:
1. Biscotti
39
CULINARY ARTS
DIVISION 256 - COOKIE DECORATING CONTEST
Sponsor: Chefs Warehouse
Contest check in Thursday, June 16th 3:30pm – 4:30pm
AWARDS OFFERED
1st Place
$20
2nd Place
$15
3rd Place
$10
Most Creative $10
DIVISION 256
Rosette
Rosette
Rosette
Rosette
RULES:
2. Competition is open to all individuals 5 years or older.
3. Cookie and icing will be provided along with pastry bags and tips.
4. Contestant will have 30 minutes to decorate their cookie.
5. Cookies will be judged on Composition, Use of colors, and Neatness.
6. No typed recipe required.
CLASS:
1. Decorated cookie – Adult
2. Decorated cookie – Youth (5 – 12)
3. Decorated cookie – Youth (13 – 18)
DIVISION 257 - CUPCAKE CONTEST
Sponsor: Sibby's Cupcakery www.sibbyscupcakery.com
Entries received Thursday, June 16th 4:30pm – 5:30pm
AWARDS OFFERED
1st Place
$100
2nd Place
$75
3rd Place
$50
Most Creative $25
DIVISION 257
Rosette
Rosette
Rosette
Rosette
RULES:
1. Competition is open to all ages.
2. Cupcake and all decorations must be edible.
3. Quantity: Minimum of 6 decorated cupcakes.
CLASS:
1. Decorated cupcakes
DIVISION 258 – LEMON BAR COOKIES CONTEST
Sponsor: King Arthur Flour www.kingarthurflour.com
Entries received Friday, June 17h 4:30pm – 5:30pm
All winners will receive a gorgeous King Arthur Flour Rosette
Adults:
1st place: $75 gift certificate to the Baker’s Catalogue/ kingarthurflour.com
2nd place: $50 gift certificate to the Baker’s Catalogue/ kingarthurflour.com
3rd place: 9” x 13” Cake and Brownie Pan
RULES:
2. King Arthur Flour must be used. Original Package, UPC label or receipt must be presented with entry.
3. Entries may be either sweet or savory
CLASS:
1. Lemon Bar Cookie – Adult
2. Lemon Bar Cookies - Youth
CULINARY ARTS
40
DIVISION 259 – BBQ CONTEST
Entries Received Saturday, June 18th 10am
Pack up your barbeque, your favorite recipe and head on over to the fair grounds for some fun!
1st Place
2nd Place
3rd Place
$100
$75
$50
Rosette
Rosette
Rosette
RULES:
1. Bring your own barbeque equipment, shade, table and chairs. You will have a 10’ x 10’ area located between Expo
Hall and Fiesta Hall to set up in.
2. Competition is limited to the first 10 entries.
3. No electrical outlets, gas or charcoal will be supplied.
4. You must be 18 years or older to participate.
5. Check in will be at 10:00am in the Culinary Department in Expo Hall.
6. Area must be cleared of all equipment and supplies by 5:00pm.
7. NO alcoholic beverages will be allowed.
8. Must be the exhibitors own homemade recipe.
9. BBQ entries must be done and turned in by 3:30pm.
10. Judging will begin promptly at 4:00pm.
CLASS:
1. Beef
2. Pork
3. Poultry
DIVISION 260 – “Let’s Have Fun!” MY FAVORITE STUFF ZUCCHINI
Sponsor: The Strain Family
Entries received Saturday, June 18 1pm - 2pm
AWARDS OFFERED
1st Place
2nd Place
3rd Place
4th Place
5th Place
Honorable Mention
Most Creative
DIVISION 260
$50
Rosette
$40
Rosette
$30
Rosette
$20
Ribbon
$10
Ribbon
$5
Ribbon
$30
Rosette
RULES:
1. The competition is open to all individuals 9 years or older.
2. Contestants are encouraged to use only fresh ingredients.
4. Entries will be judged on creativity, texture, taste and presentation.
5. All entries will be returned immediately following judging.
CLASS:
1. Stuff Zucchini
41
CULINARY ARTS
DIVISION 261 – “MY FAVORITE QUICHE” CONTEST
Sponsor: The O’Dell Family
Entries received Saturday, June 18th 4:30pm – 5:30pm
1st Place
$40
Rosette
2nd Place
$30
Rosette
3rd Place
$20
Rosette
RULES:
1. Competition is open to all individuals 9 years or older.
2. Proteins may be canned, preserved, frozen, etc.
3. Quantity: Minimum of 6 servings
CLASS:
1. Quiche
DIVISION 262 – HOMEMADE TAMALE CONTEST
Entries received Sunday, June 19th 1pm – 2pm
1st Place
$40
Rosette
2nd Place
$30
Rosette
3rd Place
$20
Rosette
RULES:
2. All recipes must be homemade.
CLASS:
1. Sweet Tamale
2. Savory Tamale
CULINARY ARTS
42
DIVISION 263 – MIXOLOGY
Saturday, June 11 and Sunday, June 12 and Friday, June 17 Saturday, June 18 and Sunday, June 19.
All classes start promptly at 5:00 p.m.
Take part in a highly interactive session where you and your friends will learn how to think about and prepare classic and
modern cocktails while you taste history in a glass. Utilize a blend of core bartending tools, multitasking skills, creativity,
and apply elements of science.
1st Place
Rosette
2nd Place
Rosette
3rd Place
Rosette
Cost of Entry: $25 – Includes two free entry tickets (valued at $24.00), drink making supplies, a master mixologist who
will walk you through the history of alcohol and current cocktail trends, while teaching you the fundamentals. You will
prepare two cocktails per class, and we will pair the best snacks and Hors d’Oeuvres with your creations
RULES:
1. Time: Approximately one hour
2. Must be 21 and over to participate; one person per entry
3. Entries limited to first nine per class
4. Enter online at www.sanmateocountyfair.com
5. Must bring a government issued photo I.D.
6. Go directly to the Culinary Department in Expo Hall
7. No refunds issued and entries are non-transferrable
CLASS:
1. Mixology Class Saturday, June 11
2. Mixology Class Sunday, June 12
3. Mixology Class Friday, June 17
4. Mixology Class Saturday, June 18
5. Mixology Class Sunday, June 19
PLEASE NOTE:
Entry forms are accepted via drop-off, mail, fax or online at www.sanmateocountyfair.com per California State Rule II.
Eligibility: Exhibitors are responsible for obtaining entry form(s) & rules from the Fair, and submitting form(s) and any
required fees by the closing date as specified by Fair Management. The closing date for all entry forms (Non-livestock) is
May 10, 2016. Fair Management encourages Exhibitors to enter online and not wait until the deadline. It is the
Exhibitors responsibility to receive confirmation of entries submitted to the Fair.
Entry forms not received by the Fair by midnight May 10, 2016, will not be accepted unless submitted as a “Late Entry”
and submitted via mail or drop-off only, and accompanied by an additional late entry fee of $100.00.
Late Entry Form(s) Deadline (Non-livestock) is May 17, 2016 at 5:00 p.m.)
ALL ENTRY FORMS INCLUDING LATE ENTRY FORMS WILL NOT BE ACCEPTED AFTER MAY 17, 2016 at 5:00 p.m.
No exceptions will be made by the Fair for late entries.
43
CULINARY ARTS
San Mateo County Fair
HOMEBREWED CRAFT BEER & LABEL
CONTEST INFORMATION
AWARDS OFFERED
HOMEBREW
Divisions 271 – 293
1st Place
$250 & Rosette
2nd Place
$150 & Rosette
3rd Place
$100 & Rosette
HOMEBREW LABEL
Division 270
1st Place
$50 & Rosette
2nd Place
$15 & Rosette
3rd Place
$10 & Rosette
DIVISION: 270 - BEST HOMEBREW LABEL CONTEST
How To Enter:
Register online at www.sanmateocountyfair.com and upload your label at this time.
Entry deadline May 10th.
Entry Fee is $2.00
Rules:
Please note ONLY one entry per exhibitor.
This division is an ONLINE ENTRY ONLY. You will enter online at
www.sanmateocountyfair.com and upload your label at the end of the online entry process.
Entry must be the original artwork of exhibitor and may not have been entered and placed in
any other competition.
Judging Criteria:
Originality, Design, Relation to Fair Theme, “Where Tradition Meets Innovation". The San Mateo
County Fair is a family friendly event. Labels which are deemed inappropriate will be
disquqlified at the discretion of fair management.
Questions:
Contact the Culinary Arts Department Coordinator, [email protected]
DIVISIONS 271-293 - HOMEBREW COMPETITION
Who May Enter:
Home Brewers 21 years of age and older.
What You Do:
Brew a fabulous beer, ale or lager? Get objective feedbck from certified and experienced judges
in our Beer Judge Certified Program (BJCP) sanctioned homebrew competition. Check out
www.bjcp.org for details!
How To Enter:
1.
2.
3.
4.
5.
Entry Receiving:
San Mateo County Event Center on Friday April 15th between 10:00am and 5:00pm
Rules:
Entrants must be 21 years of age or older
1. One entry per class (each entry consists of three 12 oz bottles in a six pack holder). Due to
the inconvenience of handling, no other bottles will be accepted. NIP bottles (6oz-8oz) will be
accepted in the strong ale, mead and barley wine categories.
2. Each entry must have the Bottle I.D. labels attached (see Homebrew Entry Bottle ID Forms
page).
3. Bottles must be clean and labeled with entrant’s I.D. labels only
4. All entries must be homemade for private noncommercial use
5. Entries become the property of the fair. NO bottles will be returned.
Judging Criteria:
See the BJCP web site at www.bjcp.org for judging criteria details.
Questions:
Contact the Home Brewed Beer Competition Coordinator, [email protected]
Register online www.sanmateocountyfair.com by Friday, April 1st
Entries are limited to four (4) entries per person.
Competition is limited to the first 100 entries.
Please enter a complete description for each entry.
$10.00 per entry
CULINARY ARTS
44
HOMEBREW STYLES (BY DIVISION)
Not sure what style your brew is? Check www.bjcp.org for more information!
DIVISION 271 – LIGHT LAGER
CLASS:
1. 1A Amber American Lager
2. 1B Standard American Lager
3. 1C Premium American Lager
4.
5.
1D Munich Helles
1E Dotmunder Export
DIVISION 272 – PILSNER
CLASS:
1. 2A German Pilsner (Pils)
2. 2B Bohemian Pilsner
3.
2C Classic American Pilsner
DIVISION 273 – EUROPEAN AMBER LAGER
CLASS:
1. 3A Vienna Lager
2.
3B Oktoberfest/ Märzen
DIVISION 274 – DARK LAGER
CLASS:
1. 4A Dark American Lager
2. 4B Munich Dunkel
3.
4C Schwarzbier
DIVISION 275 – BOCK
CLASS:
1. 5A Mailbock/Helles Bock
2. 5B Traditional Bock
3.
4.
5C Doppeldock
5D Eisbock
DIVISION 276 – LIGHT HYBRID BEER
CLASS:
1. 6A Cream Ale
2. 6B Blonde Ale
3.
4.
6C Kölsch
6D American Wheat or Rye Beer
DIVISION 277 – AMBER HYBRID BEER
CLASS:
1. 7A North German Altbier
2. 7B California Common Beer
3.
7C Düsseldorf Altbier
DIVISION 278 – ENGLISH PALE ALE
CLASS:
1. 8A Standard/Ordinary Bitter
2. 8B Special/Best/Premium Bitter
3.
8C Extra Special/Strong Bitter (English Pale Ale)
DIVISION 279 – SCOTTISH AND IRISH ALE
CLASS:
1. 9A Scottish Light 60/2. 9B Scottish Heavy 70/3. 9C Scottish Export 80/-
4.
5.
9D Irish Red Ale
9E Strong Scotch Ale
DIVISION 280 – AMERICAN ALE
CLASS:
1. 10A American Pale Ale
2. 10B American Amber Ale
45
3.
3. 10C American Brown Ale
CULINARY ARTS
DIVISION 281 – ENGLISH BROWN ALE
CLASS:
1. 11A Mild
2. 11B Southern English Brown Ale
3.
11C Northern English Brown Ale
DIVISION 282 – PORTER
CLASS:
1. 12A Brown Porter
2. 12B Robust Porter
3.
12C Baltic Porter
DIVISION 283 – STOUT
CLASS:
1. 13A Dry Stout
2. 13B Sweet Stout
3. 13C Oatmeal Stout
4.
5.
6.
13D Foreign Extra Stout
13E American Stout
13F Russian Imperial Stout
DIVISION 284 – INDIA PALE ALE (IPA)
CLASS:
1. 14A English IPA
2. 14B American IPA
3.
14C Imperial IPA
DIVISION 285 – GERMAN WHEAT AND RYE BEER
CLASS:
1. 15A Weizen/Weissbier
2. 15B Dunkelweizen
3.
4.
15C Weizenbock
15D Roggenbier (German Rye Beer)
DIVISION 286 – BELGIAN AND FRENCH ALE
CLASS:
1. 16A Witbier
2. 16B Belgian Pale Ale
3. 16C Saison
4.
5.
16D Bière de Garde
16E Belgian Specialty Ale
DIVISION 287 – SOUR ALE
CLASS:
1. 17A Berline Weisse
2. 17B Flanders Red Ale
3. 17C Flanders Brown Ale/Oud Bruin
4.
5.
6.
17D Straight (Unblended) Lambic
17E Gueuze
17F Fruit Lambic
DIVISION 288 – BELGIAN STRONG ALE
CLASS:
1. 18A Belgian Blonde Ale
2. 18B Belgian Dubbel
3. 18C Belgian Triple
4.
5.
18D Belgian Golden Strong Ale
18E Belgian Dark Strong Ale
DIVISION 289 – STRONG ALE
CLASS:
1. 19A Old Ale
2. 19B English Barleywine
3.
19C American Barleywine
DIVISION 290 – FRUIT BEER
CLASS:
1. 20 Fruit Beer - Specify
CULINARY ARTS
46
DIVISION 291 – SPICE/HERB/VEGETABLE BEER
CLASS:
1. 21A Spice, Herb or Vegetable
2.
21B Christmas/Winter Specialty Spice Beer
DIVISION 292 – SMOKE-FLAVORED & WOOD AGED
CLASS:
1. 22A Classic Rauchbier
2. 22B other Smoked Beer
3.
22C Wood-Aged Beer
DIVISION 293 – SPECIALTY BEER
CLASS:
1. 23 Specialty Beer - Specify
47
CULINARY ARTS
BJCP SANCTIONED EVENT
“Where Tradition Meets Innovation”
HOMEBREWED CRAFT BEER
CONTEST
2016
Come find out if your BEER BREWING skills are “fair enough” to take home the top prize
for the 2016 San Mateo County Fair!
PAPER ENTRY FORM MUST BE POSTMARKED by Friday April 1st
Or enter online at www.sanmateocountyfair.com
Mail or deliver completed application to:
San Mateo County Fair, 2495 South Delaware Street, San Mateo CA 94403
$10 per Entry Fee applies/Make checks payable to the San Mateo County Fair
Name: ____________________________________________________________________________________________
Mailing Address: __________________________________________________________________________________
City: _________________________________________________ State: _____________Zip Code: _______________
Telephone: _______________________________________ Email:__________________________________
Total Number of Entries: _______________ X $10.00 per entry = Total Enclosed $ ____________
Entry # Style Name / Description (Specify Blends)
Example Bohemian Pilsner
1
2
3
4
Division
262
Class
2
PARTICIPANT WAIVER
I accept that this special contest entry is subject to the rules and regulations as published by the San Mateo County Fair
Association. I agree to indemnify, defend and save harmless the State of California, San Mateo County Exposition & Fair
Association, San Mateo County, its officers, directors, agents and employees from any and all claims and losses occurring
or resulting to any and all persons in connection with my participation in the fair and from any and all claims occurring for
resulting to any person, firm or corporation who may be injured or damaged as a result of my participation. I further
declare that all statements made in connection with this entry are true. I certify that I made or produced all items listed.
PLEASE SIGN:
________________________________________________________________
Entrant Signature
______________________________________
Date
CULINARY ARTS
48
HOMEBREW ENTRY BOTTLE ID FORMS
Attach one label with a rubber band to each bottle of beer and place in a six pack holder.
49
Bottle Identification Form
Example
Name: ____John Smith _____________
Name: ___________________________
E-mail: [email protected] __ ____
E-mail: __________________________
Phone: ___650-341-0000__________ _
Phone: __________________________
Style Name: _2B Bohemian Pilsner_
Style Name: _____________________
_
Division: ____262____Class:___2____
Division: ___________Class:________
Attach one label per bottle using rubber
band.
band.
Name: ___________________________
Name: ___________________________
E-mail: __________________________
E-mail: __________________________
Phone: __________________________
Phone: __________________________
Style Name: _____________________
Style Name: _____________________
Division: ___________Class:________
Division: ___________Class:________
band.
band.
CULINARY ARTS

culinary arts department

Transcription

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