Marsha L. wrote:Ashley, are contestants allowed to bring their chili in pre-made? I'm worried about home cooks' sanitation. The Phoenix Hill Chili Cook-off allows restaurant chefs to make their chili ahead of time but requires home cooks to make their chili on-site due to sanitation requirements.
Ahem. Let us clarify, my chili trophies have all been judges' choices, no ballot-stuffing. In case anyone is confused. I am pumped for an all people's-choice award event, though, if that's what it is!
Hey Marsha. Cooks will be allowed to prepare chili ahead of time. This is our first time hosting this event, so I am sure it will be a learning experience for us. Let me know if you would like an application, and don't forget, you must use some kind of beer in your recipe!
Here is some info for the contestants:
All chili must be made with some kind of beer. That beer’s name will be displayed at your booth, so choose wisely! Electricity will available, please let us know if you are using something other than crockpots and what amps it pulls so that we can properly run electricity for the day. If your equipment requires that you be outdoors, please let us know and we will make accommodations for you. Chili must be made and ready to serve when you arrive. You may begin setting up at 11:30 am and must be ready by 1:00. We will provide spoons and cups, you must bring all other equipment that you may need (bowls for condiments, ladles, trays, etc.). Your space will be limited to one restaurant size table, so please be conservative while planning. Tasting will be open from 1:00 – 5:00, the more chili you have, the more people can vote for you! You will not be allowed to sell bowls or other items. No outside alcohol allowed.