Regulations & Judging

  • The dish that is prepared can include an appetizer, salad, dessert, entrée or side dish.
  • The main ingredient in the recipe must be from the area. The planning committee will need to determine what constitutes the acceptable area.
  • The recipe should reinterpret and/or adapt a traditional recipe.
  • Teams may consist of one to three people.
  • Teams must provide all cooking ingredients, cooking utensils, cooking supplies, table covers and cleaning supplies.
  • Prep work, such as slicing, dicing, marinating, etc. may be done in advance of the actual contest.
  • Cooking must be on site.
  • Teams have one hour to prepare, cook and present.
  • Teams provide a Coleman-like stove or hot plate (propane, butane, electricity) or a crock pot. Or, in a competition involving wood-fire cooking, teams provide their own wood.
  • Teams prepare one dish for three judges–plated separately.
  • Visitors, guests, customers and attendees all have the opportunity to taste entries and vote for their favorite. The winning cooking team is awarded a People’s Choice Award based on the public’s vote. The prize will be determined by the Planning Group.