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CONTESTANT'S INFORMATION
| Pre-Registration: | Pre-registration and payment of non-refundable fee is required for all Outdoor Cook-Offs. You may enter online, hand deliver, or mail the entry form. | | Entries: | Cooking for Outdoor Cook-Offs is completed at the Fair. | | Gate Entry: | Contestants may receive a complimentary gate entry pass to the Fair after registration is paid. Passes can only be picked up on the day of competition, no sooner than 15 minutes prior to the set up time, at the Fair Administration Office, 155 North 1000 West. | | Delivery Passes: | Each entry will receive a vehicle delivery pass to unload and load equipment at the Specialty Tent. Vehicles must be immediately moved upon completion of unloading or loading. Vehicles left unattended will be towed at owners expense. | | Parking Pass: | One parking pass is included with entry fee. Vehicles must be moved from loading area to the parking lot. Vehicles left in the loading area will be towed at owners expense. The parking lot may be full and the pass does not guarantee a spot. | | Food Handling Safety: | Observe food safety guidelines in preparing and transporting food to the Fair. No one other than the two signed and registered contestants are allowed in the cooking area. Sampling of any items from the recipes is not permitted. Candy dishes, etc. are permitted, as long as they go with the theme of the booth. | | Sampling: | To comply with Health Code regulations, no public sampling will be allowed. | | Agreement: | Contestants must sign an agreement on the day of the contest in which they agree to accept the decisions of the judges and to abide by all rules and regulations contained in the Exhibitor Rules. | | Winnings: | Check individual cook-off rules. Checks from the Fair will be mailed two to three weeks following the last day of the Fair and must be cashed within 90 days of issue. Contestants must be present to win. For more information call 801-538-8400. |
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UTAH BEEF COUNCIL DUTCH OVEN MYSTERY BAG COOK-OFF
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UTAH BEEF COUNCIL DUTCH OVEN MYSTERY BAG COOK-OFF |
| | | | What is a Mystery Bag Cookoff? | | | Something out of the Ordinary! It's like nothing you've ever seen before, especially this year! Each team will get the exact same ingredients. You'll only use the ingredients provided by Smith's Food and Drug and the Utah State Fair, we'll even supply the water, salt, pepper, etc. Talk about a level playing field! This is your opportunity to shine...There will only be 10 teams allowed (with 2 alternates), so register early! | | | | | Specialty Tent, Saturday 10 | | Check-in and Setup at 12:00 pm | Cook's Meeting at 1:30 pm | | Cooking Begins at 2:00 pm | Judging at 6:00 pm |
| | | | | 1st Place $300 | 2nd Place $200 | 3rd Place $100 | | Plus- Best Booth and LOTS of other prizes! |
| | | | Official Rules: | | 1. | Entries are limited to first ten (10). Contestants may compete as individuals or a two (2) member team. | | 2. | Entry form and $20.00 non-refundable fee must be received by 3:00 pm, Wednesday, August 31, 2011. The entry fee does include parking. Please see the contestant rules for details. | | 3. | Have Fun! | | 4. | Contestants are responsible for bringing their own cooking equipment, fire extinguisher, utensils and serving dishes. All ingredients for cooking will be supplied. Absolutely no ingredients may be brought to the cook-off by contestants. All dishes must be cooked on-site. | | 5. | Cooks will have 30 minutes to decide on a menu after receiving ingredients. Menus must consist of one main dish and two side dishes. A bread product is not required as a side dish. All dishes will be served at the same time. | | 6. | Food may be presented to judges on platters or in ovens. All food cooked must be presented for judging. | | 7. | Two copies of your menu and recipes must be presented to the judges, neatly printed on 8 ½" X 11" white paper; one with your menu and recipes only and one with your menu, recipes, name, address and phone number. Recipes will not be returned and become property of the Utah State Fair. | | 8. | Entrants may not be professional cooks, chefs, food handlers, culinary instructors, employees of Fair or contest sponsors, their affiliates, subsidiaries, families, advertising or promotional agencies. The 2010 first place winner is not eligible to enter in 2011. | | 9. | Only one winning team per household or address. | | 10. | Judging will be based on overall appearance of all pots (25%), visual appeal (25%), originality (25%), taste and aroma (25%). Judges decisions are final. | | 11. | To comply with Health Code regulations, no public sampling will be allowed. | | 12. | Questions? Email rogerbee@earthlink.net |
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BUDWEISER CHILI COOK-OFF
 | BUDWEISER CHILI COOK-OFF |
| | | | Specialty Tent, Thursday September 15 | | Cooking Begins at 5:00 pm | Judging at 8:30 pm |
| | | 1st Place $300 | 2nd Place $200 | 3rd Place $100 | | Plus- Best Booth Awards |
| Offical Rules: | | 1. | Entries limited to the first twenty (20). Contestants may compete as individuals or a two (2) member team. Only the two registered contestants will be allowed in the booth during the event. | | 2. | Entry form and $20.00 non-refundable fee must be received by 3:00 pm, Wednesday Sept 7, 2010. The entry fee does include parking. Please see the contestant rules for details. | | 3. | Check-in and booth set-up begins at 2:30 pm. Cook's meeting is at 4:30 pm. Registration forms and recipes must be turned in before the cook's meeting. | | 4. | Contestants are responsible for bringing their own cooking equipment, fire extinguisher, utensils and serving dishes. All chili must be cooked during the cook-off. | | 5. | At registration check-in submit two copies of your recipe typed or neatly printed on 8 ½" X 11", white paper; one with your recipe only and one with your recipe, name, address and phone number. Recipes will not be returned and become property of the Utah State Fair. | | 6. | Entrants may not be professional cooks, chefs, food handlers, culinary instructors, employees of contest sponsors or the Utah State Fair, their affiliates, subsidiaries, families, advertising or promotional agencies. The 2010 first place winner is not eligible to enter for 2011. | | 7. | Only one winner per household or address will be chosen. | | 8. | Judging will be blind. Two 8 oz cups will be provided for judging purposes. | | 9. | Judging will be based on visual appeal (25%), originality (25%), taste (25%), and aroma (25%). Judges decisions are final. | | 10. | To comply with Health Code regulations, no public sampling will be allowed. |
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FRESH MADE SALSA COMPETITION
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FRESH MADE SALSA COMPETITION
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| | | | Specialty Tent, Thursday September 15 | | Check in at 6:00 pm | Judging at 6:30 pm |
| | | | | 1st Place $75 | 2nd Place $50 | 3rd Place $25 |
| | | | Official Rules: | | 1. | Entry form and $10.00 non-refundable fee, must be received by 3:00 pm, Wednesday September 7, 2010. The entry fee does include parking. Please see the contestant rules for details. | | 2. | Check-in at 6:00 pm. | | 3. | Salsa must be fresh and homemade. Recipes must be original, previously unpublished, and independently developed by entrant. | | 4. | Contestants must present at least eight (8) cups of salsa for judging in a suitable serving dish. | | 5. | At registration check-in, submit two copies of your recipe typed or neatly printed on an 8 ½" X 11" white paper; one with your recipe only and one with your recipe, name, address and phone number. Recipes will not be returned and become property of the Utah State Fair. All paperwork must be completed before judging. | | 6. | Entrants must not be professional cooks, chefs, food handlers, culinary instructors, employees of contest sponsors or the Utah State Fair, their affiliates, subsidiaries, families, advertising or promotional agencies. | | 7. | The 2010 first place winner is not eligible to enter for 2011. | | 8. | Only one winner per household or address will be chosen. | | 9. | Judging will be based on visual appeal (25%), originality (25%), taste (25%), and aroma (25%). Judges decisions are final. | | 10. | To comply with Health Code regulations, no public sampling will be allowed. |
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UTAH FARM BUREAU GREAT AMERICAN DUTCH OVEN COOK-OFF
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UTAH FARM BUREAU GREAT AMERICAN DUTCH OVEN COOK-OFF
Qualifier for the IDOS World Championship Cookoff in 2011 |
| | | | Specialty Tent, Saturday September 17 | | Check-in and Setup at 12:00 pm | Cook's Meeting at 1:30 pm | | Cooking Begins at 2:00 pm | Judging at 6:00 pm |
| | | | | 1st Place $300 | 2nd Place $200 | 3rd Place $100 | | Plus- Best Booth and LOTS of other prizes! | | | | |
| Official Rules: | | 1. | Entries are limited to first ten (10). Contestants may compete as individuals or a two (2) member team. | | 2. | Entry form and $20.00 non-refundable fee must be received by 3:00 pm, Wednesday August 31, 2011. The entry fee does include parking. Please see the contestant rules for details. | | 3. | Registration form and recipes must be turned in before the cook's meeting. | | 4. | Contestants are responsible for bringing their own cooking equipment, fire extinguisher, utensils and serving dishes. All ingredients for cooking will be supplied by the contestant. The use of Utah products is encouraged. Demonstrated use of Utah products will be 20% of the criteria used by the judges to determine the winner. For more information on Utah's Own Products visit http://utahsown.utah.gov/ Menus must consist of one main dish, a yeast bread (or sourdough) and a dessert. | | 5. | Food may be presented to judges on Dutch oven lids or ovens. All food cooked must be presented for judging. All dishes will be served at or before 6:00 pm. | | 6. | Two copies of your menu and recipes must be presented, neatly printed on 8 ½" X 11" white paper; one with your menu and recipes only and one with your menu, recipes, name, address and phone number. Recipes must list brand names of Utah products used. Recipes will not be returned and become property of the Utah State Fair. | | 7. | Entrants may not be professional cooks, chefs, food handlers, culinary instructors, employees of Fair or contest sponsors, their affiliates, subsidiaries, families, advertising or promotional agencies. The 2010 first place winner is not eligible to enter in 2011. | | 8. | Only one winning team per household or address. | | 9. | Judging will be based on overall appearance of all pots (20%), visual appeal (20%), originality (20%), use of Utah products (20%), taste & aroma (20%). Judges decisions are final. | | 10. | To comply with Health Code regulations, no public sampling will be allowed. | | 11. | Questions? Email rogerbee@earthlink.net |
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ENTRY INFORMATION
You can enter the Outdoor Cook-Offs two different ways. The first option is through our online entry program. The second is hand deliver or mail the entry form and payment to: Utah State Fair 155 North 1000 West Salt Lake City, Utah 84116 | | Office Hours: Monday-Friday 8:00 am to 4:00 pm |
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