2016 Official CBH “Family” Post 178 Veteran`s Charities Chili Cook

Transcription

CARTER BURDELL HAGLER
THE AMERICAN LEGION “FAMILY” POST 178
3219 RICHMOND HILL ROAD
AUGUSTA, GEORGIA 30906
2016
Official
CBH “Family” Post 178
Veteran’s Charities
Chili Cook-Off
Guidelines and Rules
2016 CBH “Family” Post 178 Chili Cook-Off Rules
Page 1
TABLE OF CONTENTS
EVENT INFORMATION
Date, Time, Location……………………………………………………..……..………3
Schedule of Events………………………………………………………………………4
Entry Fees.……………………………….………………………………………………..5
Contact Information…………………………………………………………………….6
General Information…………………………………………………………………….7
GUIDELINES FOR COOKING COMPETITION CHILI
What to Bring………………………………….…………………………..……..………8
Chili Judging Criteria……………………………………………………………………9
Traditional Red Chili…………………………………………………………………..10
Biker Home-Style Chili………………………………………………………………..11
JUDGING RULES
Competition Chili………………….……………………………………………………12
People’s Choice Chili…………………………….……..………………………........15
People’s Choice Salsa………..………………….……..………………………........16
Showmanship Champion…………………………………………………………….17
Grand Champion……………………………………………………………………….18
AWARDS
Chili Cook-Off…………………………………………………....................…….....19
Page 2
Saturday
September 24, 2016
No Alternate Inclement Weather Date
8:00 a.m. – 5:00 p.m.
(Teams/Vendors set up at 6:30 a.m.)
The American Legion Post 178
3219 Richmond Hill Road
Augusta, Georgia 30906
(706) 793-1724
A CHARITABLE WAY TO FIND
THE CHILI OF THE DAY!
Chili cook-offs have served as a way to have fun, promote chili, and help others.
Millions of dollars in proceeds from chili cook-offs have been donated to
charitable organizations and used to support charitable causes. Many veteran
causes and charities benefit from these celebrations of chili.
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SCHEDULE OF EVENTS
6:30 - 8:00
Teams/Vendors set up.
7:00 a.m.
Cooks meeting & meat inspection.
8:00 a.m.
Cooking begins.
8:00 - 10:00
Breakfast available at cooking booths.
8:00 - 10:00
People’s Choice Chili turn-in.
10:00 - 12:00
People’s Choice Salsa contest.
10:00 - 2:00
Showmanship contest.
10:00 - 5:00
Silent Auction.
10:00 - 5:00
Bake Sale.
10:30 - 1:30
People’s Choice Chili contest.
11:00 a.m.
Traditional Red Chili turn-in.
11:00 a.m.
Welcome & Proclamation.
11:00 - until out Beans & greens & cornbread, hot dogs & chips,
and fried green tomatoes.
11:00- 1:00
Horseshoe Tournament.
12:00 Noon
Biker Home-Style Chili turn-in.
1:30 p.m.
Horseshoe Tournament Awards.
2:00 - 4:00
Turkey Shoot.
3:00 p.m.
Chili Cook-Off Awards Presentation.
4:30 p.m.
Turkey Shoot Awards.
5:00 p.m.
Silent Auction Results.
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Team Entry “PACKAGE” Fee $125.00* Includes:
20’ x 20’ Booth Cooking Space
$40
Traditional Red Chili Entry
$35
Biker Home-Style Chili Entry
$30
People’s Choice Chili Entry
$25
People’s Choice Salsa Entry
$20
Showmanship Contest
$15
Grand Champion Contest
$10
One (1) Chili Cook-Off T-Shirt
$15-$19
*Each team shall also bring at least one item for the CBH P-178 Silent Auction Table!
Items should not include anything that melts (e.g., chocolate, candles, etc.).
COMPETITION DIVISION FEES
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TRADITIONAL RED CHILI
BIKER HOME-STYLE CHILI
PEOPLE’S CHOICE CHILI
PEOPLE’S CHOICE SALSA
SHOWMANSHIP CONTEST
GRAND CHAMPION
CHILI TEAM “PACKAGE”
SPACE & T-SHIRT FEES
$35
$30
$25
$20
$15
$10
$125*
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20 X 20 VENDOR SPACE
20 X 20 COOKING SPACE
10 X 10 VENDOR SPACE
10 X 10 COOKING SPACE
EVENT T-SHIRTS S, M, L, XL
EVENT T-SHIRTS 2XL, 3XL
EVENT T-SHIRTS 4XL, 5XL
$50
$40
$25
$20
$15
$17
$19
Team Entry “Package” Fee $125* Includes: 20x20 Cooking Space;
Traditional Red Chili; Biker Home-Style Chili; People’s Choice Chili;
People’s Choice Salsa; Showmanship; Grand Champion;
One (1) Chili Cook-Off T-Shirt.
AWARDS IN EACH DIVISION!!!
TROPHIES – RIBBONS – GIFTS - CASH PRIZES!!!
Page 5
For Team Entry or Sponsorship Information, Contact:
Pat “Sheriff” Garrett, 706-399-0440
[email protected]
or
Miriam Stein, 706-399-7539
[email protected]
PLEASE NOTE
Due to health & safety risks, no pets will be allowed at the event!
For more information, go to:
Facebook: American Legion Post 178, Augusta, Georgia 30906 or http://www.galegionaux.org/
Page 6
GENERAL INFORMATION
All registration forms must be accompanied by the team/contestant entry fees. All entry forms and fees must be
submitted no later than midnight on Thursday, September 22, 2016.
Contestants ONLY entering the People’s Choice Chili contest may register, pay entry fee and turn-in chili from 8:00 a.m.
to 10:00 a.m. the day of the event.
There will be a maximum of 16 cook-off teams. Once 16 cook-off teams are entered, others will be placed on a waiting
list in the order they submitted their entry.
There will be a maximum of 30 contestants for the People’s Choice Chili cook-off contest. There will be NO waiting list
for the People’s Choice Chili cook-off contest.
Vendors may compete in the Showmanship Champion Contest.
This is a fundraiser to benefit the Veteran’s Charities of Carter Burdell Hagler, American Legion Post #178 (CBH P-178).
No outside fundraising activities will be permitted.
The cook-off will be held rain or shine. No refunds due to inclement weather.
Site Set-Up and Clean-Up
The venue will open and registration will begin at 6:30 a.m.
If you need to arrive early, contact the CBH P-178 Chili Cook-Off Chairman, Pat Garrett, 706-399-9440 (cell), 706-7931724 (Post), or via email at [email protected] prior to the competition event.
ALL Chili Cook-Off “PACKAGE” team will be assigned a 20’ x 20’ booth cooking space.
Vehicles, trailers, cookers, tents, props or any other equipment (including generators) shall not exceed the boundaries of
the team’s assigned 20’ x 20’ booth cooking space.
Teams shall not share an assigned booth 20’ x 20’ cooking space or cooking equipment.
10’ x 10’ cooking spaces are also available.
Each for-profit vendor will be assigned a 10’ x 10’ booth space ($25 ea.) or a 20’ x 20’ booth space ($50
ea.) etc.
No tents, canopies, tables, chairs, electricity or water will be provided.
It is the responsibility of each team/vendor to see that the assigned booth space is clean and orderly following the event.
It is imperative that clean-up be thorough and all equipment removed from the site. Any team/vendor assigned space
left in disarray or with trash, other than trash containers, may disqualify the team/vendor from future participation at CBH
P-178 events.
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GUIDELINES FOR COOKING COMPETITION CHILI
Welcome to the fun of cooking competition chili! These guidelines are designed to provide helpful hints as you enter the
world of competitive chili cooking. Chili teams set up time 6:30 am - 8:00 am. Cooks’ meeting at 7:00 am for final
instructions and questions answered. Competition chili cooking begins promptly at 8:00 a.m. NOTE: It is permissible
to cook other breakfast items before 8:00 a.m., but chili cooking MUST NOT start until 8:00 a.m.
WHAT TO BRING
1. Cooking stove and fuel (“Coleman-type” propane or white gas) etc.
2. Each People’s Choice Chili contestant will need to provide a Crock-Pot/Slow Cooker for each paid entry fee.
3. Contestants are responsible for supplying ALL of their own cooking utensils, cooking pots, cutting board, knife,
water, cooler (for meat, liquid refreshments, etc.), paper towels, spoons, can opener, matches, trash cans and
trash bags. NOTE: Free bottled drinking water will be available for contestants in the CBH P-178
Lounge throughout the event. All other beverages (soda, beer, wine, liquor, etc.) may be purchased
4. Meat, spices, and other ingredients for chili, salsa, chips and breakfast items.
5. Each booth cooking space team may provide/sale breakfast to the public from 8:00 - 10:00 a.m.
6. Each booth cooking space team participating in Salsa will provide samples to the public from 10:00 - 12:00 a.m.
7. Each booth cooking space team may provide free Competition Chili tasting to the public from 12:00 - 2:00 p.m.
8. Tables and chairs (for cooking and sitting).
9. Tents and awning coverings are permitted, but should not exceed each 20’ x 20’ or 10’ x 10’ entry space you
purchased.
10. Propane heaters are allowed (and encouraged if the weather is COLD).
11. A fire extinguisher and washing station is required to be near all cooking devices.
12. There will be showmanship competition this year. If you want to decorate your booth and/or bring props, wear
costumes, etc. please remember this is a family cook-off.
13. A donation of at least one item to place in the CBH P-178 Silent Auction.
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TRADITIONAL RED CHILI & BIKER HOME-STYLE CHILI JUDGING CRITERIA
Competition chili is blind judged on the following five criteria:
1. AROMA – Chili should smell good. A good aroma is a tip off to a good taste.
2. COLOR – Chili should look appetizing. Reddish brown is generally accepted as good. Chili is not yellow or
green.
3. CONSISTENCY – Chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy,
lumpy or greasy. The meat should have a good texture.
4. TASTE – Taste, above all else is the most important factor. The taste should consist of the combination of the
meat, peppers, spice, etc, with no particular ingredient being dominant, but rather a blend of the flavors. Chili should
taste good. Individual opinions vary, but a really good taste will stand out.
5. AFTERTASTE – Aftertaste or bite is the heat created by the various types of chili peppers and chili spices. Chili
should leave a pleasant taste after swallowing. Aftertaste should not be bitter or metallic.
Judges will be told that they should vote for the chili based on the following major considerations: good chili flavor,
texture of the meat, consistency, blend of spices, aroma and color.
No ingredient may be pre-cooked in any way prior to the commencement of the official cook-off. The only exceptions are
canned or bottled tomatoes, tomato sauce, beans, peppers, pepper sauce, beverages, broth and grinding and/or mixing
of spices. Meat may be pre-cut or ground but not pre-treated or pre-marinated. MEAT MAY NOT BE PRE-COOKED, in
any manner. All other ingredients must be chopped or prepared during the preparation period.
The cooking period for competition Traditional Red Chili & Biker Home-Style Chili will be a minimum of 3 hours and a
maximum of 4 hours. Cooking during entire cooking period is at the sole discretion of the contestant.
Sharing or splitting Chili for judging with another contestant for the purpose of increasing the number of entries in any
event will result in disqualification.
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TRADITIONAL RED CHILI BASIC COOKING RULES
ALL Chili Cook-Off “PACKAGE” teams are automatically entered into the Traditional Red Chili Award Category.
Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked
with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly
forbidden. No garnish is allowed.
1. Only one competition chili pot per category for each 20’ x 20’ or 10’ x 10’ cooking space is allowed and only one
judging cup per category can be turned in for judging.
2. All competition chili must:
a. Be cooked on site the day of the Chili cook-off event.
b. Be prepared from scratch.
c.
Be prepared in the open (no motor homes, closed tents, etc.)
d. Contain no fillers (beans, macaroni, rice, hominy, etc.).
e. Be prepared in as sanitary a manner as possible.
1) You must be willing to taste or eat your own chili.
2) Cooking conditions are subject to inspection.
f.
Be enough (minimum 2 quarts of chili should be cooked) to allow for patron tasting and judging.
3. All cooks must:
a.
b.
c.
d.
Assure chili is cooked prior to sharing with the public.
Sign number slips in ink when they receive their judging cups.
Not tamper with or mark the judging cups they receive.
The head cook is responsible for safeguarding the judging cup and matching number (A matching number
must be presented to claim a winning chili).
e. The head cook must bring his/her judging cup (3/4 full or filled to designated level as instructed) to a
designated place at the set judging time.
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BIKER HOME-STYLE CHILI BASIC COOKING RULES
ALL Chili Cook-Off “PACKAGE” teams are automatically entered into the Biker Home-Style Chili Award Category.
Biker Home-Style Chili is defined by the CBH P-178 as any kind of meat or combination of meats, cooked with red chili
peppers, various spices and other ingredients including BEANS, with the exception of PASTA which is strictly forbidden.
No garnish is allowed.
1. Only one competition chili pot per category for each 20’ x 20’ or 10’ x 10’ cooking space is allowed and only one
judging cup per category can be turned in for judging.
2. All competition chili must:
a. Be cooked on site the day of the Chili cook-off event.
b. Be prepared from scratch.
c.
Be prepared in the open (no motor homes, closed tents, etc.)
d. Must contain beans.
e. Contain no other fillers (macaroni, rice, hominy, etc.).
f.
Be prepared in as sanitary a manner as possible.
1) You must be willing to taste or eat your own chili.
2) Cooking conditions are subject to inspection.
g. Be enough (minimum 2 quarts of chili should be cooked) to allow for patron tasting and judging.
3. All cooks must:
a.
b.
c.
d.
Assure chili is cooked prior to sharing with the public.
Sign number slips in ink when they receive their judging cups.
Not tamper with or mark the judging cups they receive.
The head cook is responsible for safeguarding the judging cup and matching number (A matching number
must be presented to claim a winning chili).
e. The head cook must bring his/her judging cup (3/4 full or filled to designated level as instructed) to a
designated place at the set judging time.
NOTE: All contestants who fail to comply with any of these rules will be disqualified from the chili cook off
competition.
Questions about these rules should be addressed to the CBH P-178 Chili Cook-Off Chairman, Pat Garrett,
706-399-9440 (cell), 706-793-1724(Post), or via email at [email protected] prior to the
competition event. Questions during the competition event should be addressed to the CBH P-178 Chili
Cook-Off Referee, Pat Garrett, 706-399-9440 (cell), 706-793-1724(Post).
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COMPETITION CHILI JUDGING RULES
Traditional Red Chili & Biker Home-Style Chili
A. JUDGING CUPS – All cups must be identical in color, size, and shape.
1. PREPARATION – A duplicate set of numbers provided by CBH P-178 should be used and attached to cup per
guidelines.
a. PROTECTION – Care will be taken by all head cooks/cup handlers to avoid damaging cups and/or
numbers.
b. SIGN FOR JUDGING CUP – Each chili cook must sign the secret number slip with first and last name at
the time the judging cup is issued and initial the official Entrants List to confirm that cup was received.
c.
TAMPERING – Any cup that appears to have been marked or altered will be referred to the head judge
for a ruling concerning disqualification.
d. DAMAGED CUP – If a cup is damaged, a replacement cup can be obtained from the head judge only after
the head cook turns in the damaged cup and both numbers. (The head cook must sign the replacement
cup number slip.)
e. LOST CUP – If a contestant loses a cup or number, a new cup and number can be issued. In this case,
the head judge must sign the new secret number. NOTE: If the number of cups turned in exceeds
the number of head cooks registered, the original numbers held by contestants with lost
cups become invalid.
B. CHILI JUDGES – Judging will be done using five judges. Judges must abstain from tasting chili prior to judging.
Judges must not be associated with any cook at the cook-off (e.g., one spouse cooking and the other spouse
judging; member of cooking team judging if another member of the same team is cooking, etc).
C. JUDGING CRITERIA AND SCORING – A single score takes into consideration the five criteria for scoring chili:
Aroma
Red Color
Consistency
Taste
Aftertaste
CHILI AROMA (Chili should smell appetizing)
CHILI COLOR (Chili should look appetizing)
CHILI CONSISTENCY (Chili should be a smooth combination of meat and gravy)
CHILI TASTE (Chili should taste good)
CHILI AFTERTASTE (Chili should leave a pleasant taste after swallowing)
1. SCORING – Each cup of chili will be scored on its own merits with a whole number from 0 to 10, 10 being the
highest. No pluses (+), minuses (-), fractions (1/2), or decimals (.5) will be taken into consideration.
2. EACH CHILI MUST BE SCORED – If a judge determines (by aroma, consistency, and/or color) that he/she
does not want to taste a chili, that chili still must be given a score.
D. JUDGING THE CHILI
1. JUDGING SHEETS – The CBH P-178 official judging sheet must be used for judging.
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2. TURN-IN TIME – All judging begins at the same time for that category. No chili will be accepted after judging
commences. Contestants will be notified at the cooks’ meeting of the turn in time. NOTE: The turn in
time for traditional red chili will be 11:00 am. The turn in time for biker home-style chili will be
12:00 Noon. The turn in time for people’s choice chili will be 8:00 a.m. -10:00 a.m. Unless
otherwise instructed at the Cook’s meeting the day of the event.
3. RANDOMLY SELECT CUPS FOR JUDGING – The head judge will designate an official or officials (e.g., table
monitors) to remove and randomly mix the cups of chili samples to be judged prior to presenting to the
judging table.
4. TABLE MONITORS – Each judging table will have a knowledgeable table monitor to instruct judges, control
table talk, answer questions, and enforce CBH P-178 judging rules. NOTE: Discussion of the chili will
not be permitted at judging tables.
a. DISQUALIFICATION OF CHILI – Any questions regarding disqualification of chili will be directed to the
Head judge (and then to the CBH P-178 Referee if unresolved by the Head judge) by the table monitor
for a final decision.
b. INSPECTION OF CUPS – It is the responsibility of table monitors to remove each lid, look at the chili, and
check each cup for interior marks and fillers (for traditional red chili) before placing the chili on the table
for judging.
c. CHECK COMPLETENESS OF JUDGING AND SCORE SHEETS – Table monitors will ensure that each judge
at the table has judged and scored each chili before releasing the judges. Table monitors also will insure
that each judge signs his/her judging sheet before releasing the judges.
5. TASTING CHILI - Beverages and bite-sized snacks (e.g., crackers, cheese, celery, grapes, etc.) will be
supplied to judges to allow them to cleanse their palates between tastes of chili.
a. SANITATION – A new spoon must be used for each taste of chili.
b. RETASTING THE CHILI – A judge may not re-taste a chili after it has been passed to the next judge.
c. NO SMOKING – Smoking is not allowed in the judging area during the chili judging process. The judging
process begins with the arrival of chili for turn–in and ends when the final tally is completed and the
winning cups have been marked for transport to the announcement area.
E. TABULATING RESULTS
1. TABULATE IN OBSERVABLE AREA – Tabulations must be done in area designated for tabulating that provides
accessibility to observers and protection for judging sheets and computer equipment (if used). The Head
Judge and the CBH P-178 Cook-off Referee will observe tabulations. The chili receiving the highest score will
be the winner, placing in reverse order to third (3rd) place.
a.
b.
MANUAL TABULATION – Use two or more persons to perform the line addition for each chili (i.e.,
all scores for chili 1, all scores for chili 2, etc).
COMPUTER TABULATION – Use an approved spreadsheet to enter scores for each chili (i.e., MS
Office Excel) and two persons to confirm the results.
2. TIE BREAKING – All judges’ sheets will be used for tabulating results. If ties result, one judging sheet will be
chosen at random to break the ties. If ties are still present, a second sheet will be chosen at random for tie
breaking of remaining tied scores. If the ties are still present, then the Head Judge and the CBH P-178 Cookoff Referee will decide the tie breaking event.
3. MARKING WINNING CUPS – When the winning cups have been determined, the place/order of finish will be
marked in a manner not to be confused with a prior judging number (e.g., “1st”., “2nd”, etc.) on both the cups
and the lids. This will be handled by the Head Judge and the CBH P-178 Cook-off Referee.
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F. ANNOUNCING WINNERS – The top three (3) chili winners, for traditional red chili and biker home-style chili, will
be announced in reverse order of finish (e.g., 3rd, 2nd, and 1st). Winners will be announced at 3:00 p.m. during
the chili cook-off awards presentation.
1. METHOD OF ANNOUNCING – Winning chili numbers will NOT be revealed until announcement of winners. At
that time, the secret number that is affixed outside of each cup will be removed and passed to the
announcer.
2. CLAIMING AWARDS – Upon the announcement of the winning numbers, the Head cook(s) must present the
signed, matching numbers to claim the award(s).
3. AWARDS:
A. TRADITIONAL RED CHILI - A trophy and $100 shall be awarded to the 1st place winner, a ribbon will
be given for 2nd & 3rd places.
B. BIKER HOME-STYLE CHILI - A trophy and $75 shall be awarded to the 1st place winner, a ribbon will
be given for 2nd & 3rd places.
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People’s Choice Chili Judging Rules
A. ALL Chili Cook-Off “PACKAGE” teams are automatically entered into the People’s Choice Chili Award Category.
B. The People’s Choice Chili category is open to all competitors; individuals, families, groups, restaurants or
teams. You do NOT have to participate in any other category or purchase a booth cooking space, if you only
want to compete in the People’s Choice Chili category. A contestant may enter different “types” of chili with
each paid $25 entry fee. A minimum of 2 gallons of chili per entry (to serve the people) is required to
enter People’s choice Chili category, but the more you make, the better chance you have of winning!
Sampling cups, bowls, spoons and napkins will be provided.
C. Each contestant will need to provide a Crock-Pot/Slow Cooker for each paid entry fee. They may be picked
up after the Chili Cook-Off Awards Presentation the day of the event. If you want to use/rent a CrockPot/Slow Cooker from CBH P-178 then the rental fee will be $25 for each entry.
D. People’s Choice Chili can be vegetarian or may contain any kind of meat or combination of meats, peppers,
spices, beans, rice, corn, pasta or other ingredients. Anything goes!!! Ground beef, sausage, venison, white
chicken chili, chili verde, etc. If you can make it, you can enter it. Chili may be prepared ahead of time or on
site. Please put your contest Chili in Ziploc gallon freezer bags or other sealed plastic containers for turn in,
CBH P-178 will not return bags or plastic containers after the contest.
E. COOKS MAY HAVE TO TASTE THEIR OWN CHILI – At the discretion of the head judge or CBH P-178 Referee,
chili cooks may be required to remove lids from their chili containers and taste their chili before turning it in
for the People’s Choice Chili judging contest. (If a contestant refuses, his or her chili will be disqualified.)
F. SELECTION OF PEOPLE’S CHOICE AWARD JUDGES – No judges per se, are required to determine a winner.
Selected CBH P-178 judges shall follow the process outlined in these rules to determine the winning
contestant. The selected CBH P-178 judges shall be non-participating Chili Cook-off contestants. The
People’s Choice Chili Award winners will be determined by the voting process outlined below and will be
conducted on the day of the event.
G. PROCESS – Each paying guest ($10 ea.) will be provided a wristband, sampling cups and 6 tickets to be
awarded to his/her favorite chili(s). Each People’s Choice Chili contestant’s entry will be provided with a
ballot box for the collection of tickets. Throughout the day guests will sample the People’s Choice Chili, all
you can eat, and decide which chili they will issue their vote to. Upon deciding, the guests will place their
voting ticket into the respective ballot box. The People’s Choice Chili Awards will be the contestants who
receive the most tickets cast by the public.
H. DURATION – Voting period is from 10:30 a.m. – 1:30 p.m. Guests must deposit their tickets in the respective
ballot boxes by 1:30 p.m. to be counted in the final tally.
I. SCORING – At 1:30 p.m., all ballot boxes will be collected and the tickets will be counted three times by
selected CBH P-178 judges to ensure accuracy. The final ticket counts will be recorded onto a tally sheet and
the winners will be determined.
J. AWARDS – A trophy and $50 shall be awarded to the 1st place winner of the People’s Choice Chili Award.
A ribbon will be given for 2nd & 3rd places.
K. TIES – Should the tallying of the tickets result in a tie of 1st, 2nd or 3rd place, a tie breaking event that will be
determined on the day of the event.
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People’s Choice Salsa Judging Rules
A. ALL Chili Cook-Off “PACKAGE” teams are automatically entered into the People’s Choice Salsa Award
Category.
B. Salsa may be prepared ahead of time or on site.
C. SELECTION OF PEOPLES CHOICE SALSA AWARD JUDGES – No judges per se, are required to determine a
winner. Selected CBH P-178 judges shall follow the process outlined in these rules to determine the winning
contestants. The selected CBH P-178 judges shall be non-participating Chili Cook-off & Salsa contestants.
The People’s Choice Salsa Award winners will be determined by the voting process outlined below and will be
conducted on the day of the event.
D. PROCESS - Each paying guest ($5 for 6 tickets or $10 for 15 tickets, etc.) will be provided a wristband,
sampling cups and tickets to be awarded to his/her favorite salsa(s). Each salsa team will be provided with a
ballot box for the collection of tickets. Throughout the day, guests will decide which booth they will issue
their vote to. Upon deciding, the guests will place their voting ticket(s) into the Team’s respective ballot box.
E. DURATION – Voting period is from 10:00 a.m. – 12:00 p.m. Guests must deposit their tickets in the
respective team’s ballot box by 12:00 p.m. to be counted in the team’s final tally.
F. SCORING – At 12:00 p.m., all ballot boxes will be collected and the tickets will be counted three times by
selected CBH P-178 judges to ensure accuracy. The final ticket counts will be recorded onto a tally sheet and
the winners will be determined.
G. AWARDS – A trophy and $25 shall be awarded to the 1st place winner of the People’s Choice Salsa Award.
A ribbon will be given for 2nd & 3rd places.
H. TIES – Should the tallying of the tickets result in a tie of 1st, 2nd or 3rd place, a tie breaking event that will be
determined on the day of the event.
Page 16
SHOWMANSHIP CHAMPION JUDGING RULES
ALL Chili Cook-Off “PACKAGE” teams are automatically entered into the Showmanship Award Category.
A team of judges will award a first, second and third place trophy to the chili cook-off teams or vendors whose creativity,
team spirit, and attitude reflects a level of showmanship that deserves to be recognized.
Showmanship judges will remain anonymous during the judging period. Judging will be on a continuous basis throughout
the time limit.
The Showmanship Contest will be from 10:00 a.m. – 2:00 p.m.
Showmanship will be judged on:
1.
2.
3.
4.
5.
Theme
Costume
Booth Set-Up
Action
Audience Appeal
Showmanship is judged on a 1 to 10 point system using the five categories as the criteria for determining your final
score.
Showmanship by teams will be limited so as not to interfere with other contestants.
Amplification may be used with limited volume so as not to interfere with surrounding contestants. Decisions of volume
shall be at the discretion of the official from CBH P-178. Failure to comply with an official’s request can result in
disqualification. Any team disqualified will be notified immediately.
Disqualification will result for any contestant discharging firearms or using any other explosive noise producing
pyrotechnics.
Nudity and lewdness are banned from showmanship. Intentional use by any contestant will result in disqualification.
A trophy and a gift shall be awarded to the 1st place winner of the Showmanship Award. A trophy will be given for 2nd &
3rd places.
Should the tallying of the points result in a tie of 1st, 2nd or 3rd place, a tie breaking event will be determined on the day of
the event.
Page 17
GRAND CHAMPION JUDGING RULES*
ALL Chili Cook-Off “PACKAGE” teams are automatically entered into the Grand Champion Award Category.
Cumulative points from the five (5) categories will determine the Grand Champion, second and third places.
1.
2.
3.
4.
5.
Traditional Red Chili:
Biker Home-Style Chili:
People’s Choice Chili:
People’s Choice Salsa:
Showmanship Contest:
Possible score of 0 to 250.
Total tickets cast.
Total tickets cast.
The final point counts will be recorded onto a tally sheet and the winners will be determined.
The final cumulative point tally sheet will be counted three times by selected CBH P-178 judges to ensure accuracy.
Should the tallying of the points result in a tie of 1st, 2nd or 3rd place, a tie breaking event will be determined on the day of
the event.
A trophy and $300 shall be awarded to the Grand Champion winner, a trophy and $200* will be given for 2nd place, a
trophy and $100* will be given for 3rd place.
*If there are not at least fifteen entrants in this category, there will be no cash prize for
second or third place.
Page 18
Traditional Red Chili
Biker Home-Style Chili
1st Place Trophy & $100
2nd Place Ribbon
2nd Place Ribbon
3rd Place Ribbon
3rd Place Ribbon
People’s Choice Chili
People’s Choice Salsa
2nd Place Ribbon
2nd Place Ribbon
3rd Place Ribbon
3rd Place Ribbon
Showmanship Champion
Grand Champion*
1st Place Trophy & Gift
2nd Place Trophy
2nd Place Trophy & $200*
3rd Place Trophy
3rd Place Trophy & $100*
*If there are not at least fifteen (15) entrants in this category, there will be no cash prize
for second or third place.
Page 19

2016 Official CBH “Family” Post 178 Veteran`s Charities Chili Cook

Transcription

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