We are working on finalizing the Criteria for Entry, and the Rules of the Contest ( we are relying heavily on Robin's expertise for the later). This should be finalized in the next couple of days and posted to the Forum. Meanwhile, here's what's currently proposed:
All entrants need to be prepared to bring samples for up to 200 people ( Final count to be provided 3 days prior to event), plus three presentation plate servings ( one for each judge).
The judge's servings can be prepared on site ( eg. butane stoves). Captain's Quarters will be open so we will not, however, be able to use their kitchen.
There is plenty of room at each entrants station for chafers for the "audience" tastings. Sample cups and spoons will be provided for all.
Tastings would be blind for the judges ( ie. they won't know what restaurant they are from until after scoring)
Judging will include both taste and creativity/presentation. Points/scoring are not yet determined but will be published at least two weeks prior to the event.
To be included in the Marketing release/flyers, all entrants need to commit by Sunday, January 11th. Entrants after that date will be accomodated on a space-available basis.
To all potential entrants: Does that help?
What are we missing that still needs to be known, so we can incorporate it into the posted guidelines?
Deb