Sitv2013chilirules
1
Smoke in the Valley Chili Rules 1. Chili prep opens at 7AM 2. Must prepare a minimum of 10 gallons of chili for event and judges sampling. 3. Chili must be prepared on site unless off site location is approved by NVHD. 4. Teams must provide own equipment. 5. Chili can be meat or vegetarian and must be labeled. 6. Your organization/business name should be displayed. 7. Sampling spoons and sampling cups will be provided to each organization for sampling only. 8. Space is limited, and allocated on first come first serve basis. Each team will receive a 10x10 area to prepare their chili. Each team is responsible to provide a table and tent. 9. Each team can bring up to 2 members for free; two additional team members (for not for profit organizations only- are $25 per person, which includes entrance to the beer fest). All other additional team members must pay regular price. 10. No beer or liquor allowed in chili cook off site. 11. Must be registered for event no later than September 5th. Must be registered (with fees paid) with Naugatuck Valley Health Department no later than September 19. For teams entering the chili contest and registering as a food vendor for our event, there is only one fee ($50) paid to NVHD. 12. There are two chances to win for the Chili Contest. First is the People’s Choice Award; trophies will be given to the 1 st , 2 nd and 3 rd place teams. Second is the “Celebrity” Judges panel which will be a cash prize for 1 st , 2 nd and 3 rd place. 13. Chili may be sold by your team as long as 10 gallons are reserved for sampling throughout the fest. Your team will be responsible for cups, spoons, etc if your chili will be sold. NOTE: Restaurant teams must provide a $150.00 tax deductable fee to register. If you have any concerns, please feel free to email [email protected] or go on our website at www.smokeinthevalley.com.
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Smoke in the Valley 2013 Chili Cook Off Competition Rules
Transcript of Sitv2013chilirules
Smoke in the Valley Chili Rules
1. Chili prep opens at 7AM 2. Must prepare a minimum of 10 gallons of chili for event and judges sampling. 3. Chili must be prepared on site unless off site location is approved by NVHD. 4. Teams must provide own equipment. 5. Chili can be meat or vegetarian and must be labeled. 6. Your organization/business name should be displayed. 7. Sampling spoons and sampling cups will be provided to each organization for
sampling only. 8. Space is limited, and allocated on first come first serve basis. Each team will
receive a 10x10 area to prepare their chili. Each team is responsible to provide a table and tent.
9. Each team can bring up to 2 members for free; two additional team members (for not for profit organizations only- are $25 per person, which includes entrance to the beer fest). All other additional team members must pay regular price.
10. No beer or liquor allowed in chili cook off site. 11. Must be registered for event no later than September 5th. Must be registered
(with fees paid) with Naugatuck Valley Health Department no later than September 19. For teams entering the chili contest and registering as a food vendor for our event, there is only one fee ($50) paid to NVHD.
12. There are two chances to win for the Chili Contest. First is the People’s Choice Award; trophies will be given to the 1st, 2nd and 3rd place teams. Second is the “Celebrity” Judges panel which will be a cash prize for 1st, 2nd and 3rd place.
13. Chili may be sold by your team as long as 10 gallons are reserved for sampling throughout the fest. Your team will be responsible for cups, spoons, etc if your chili will be sold.
NOTE: Restaurant teams must provide a $150.00 tax deductable fee to register. If you have any concerns, please feel free to email [email protected] or go on our website at www.smokeinthevalley.com.
