Ryan Rogers wrote:What kind of space/set-up are you all looking at for the chefs/restaurants? Would everyone have their own small table? And would they have access to any heating elements (ie portable burners or the cq kitchen) or would everyone need to show up with their product hot (or cold) and ready to go?
Everyone will have a six foot skirted table to set up on. You are definitely encouraged to decorate your spot as you see fit. Maybe we can have an award for best booth?
It would be preferable if you could bring your entry prepared, hot and ready to serve. Alan at Captain's Quarters has graciously offered some access to the kitchen for re-heating purposes, and clean-up after
If you have them, you should bring your own serving utensils, chafing dish(s) or electric soup warmer as there is some access to electricity. I personally will make arrangements to have some extra chafers and sternos on hand for people that don't have them.
The organizers will be providing cups for you to sample to the public. I think they will be either 2 oz. or 4 oz. Also everyone will be provided the same serving bowl for judging so the entries can't be figured out from each other by the serving vessel. What you do with it is solely up to you.
Other than that you just need to show up with enough for 200-250 samples( I'm going to make 5-6 gallons) and have one large serving set aside for the judges.
BTW.....Who are you with Ryan?