The following rules must be adhered to for the teams of Northside Farmers Market Winners vs the Politicians in the SOUP or SALAD & SANDWICH Cook-Off.

ONE POT (SOUP) RULES: 1. Only one pot, stock pot, Dutch Oven, Wok, or frying pan must be used for the cooking and serving of the entree. 2. All Meat or Meatless dishes will be allowed. 3. Teams must prepare 2 gallons for Public Tasting. Must use 3 ingredients available from the Northside Farmers Market and 1 ingredient available from Pierce's Northside Market. ............................................................................................................................
HAMBURGER (SANDWICH) RULES: 1. Teams must supply own LP or gas cooking surface and equipment. NO CHARCOAL allowed and electricity is not available, 2. All Meat, Fish, Fowl, or Meatless hamburgers will be allowed. 3. Teams must prepare 10 Sandwiches, cut into fourths for Public Tasting. Must use 1 ingredient available from Northside Farmers Market and 1 ingredient available from Pierce's Northside Market. Teams may use as many accompanying ingredients as they wish. ............................................................................................................................
SALAD RULES: 1. Teams must supply own cooking surface (if needed), pans, knives, cutting boards, and serving bowl.  2. All types of PRODUCE, DAIRY, MEATS, AND CHEESES will be allowed. 3. Contestants must prepare a HOT or COLD SALAD of 2 gallons for Public Tasting. Must  use 5 ingredients available from the Northside Farmers Market and 1 ingredient available from Pierce's Northside Market. .........................................................................................................................
GENERAL RULES 4. Teams must bring their own cooking source(if needed), supplies, additional ingredients and spices(no home canned, home frozen ingredients or wild game/fish allowed).  5. All entrees must be cooked or prepared from scratch, on the day of the cook-off. All refrigerated ingredients must arrive and remain in coolers with ice and maintained at temperature below 41 F. 6. Cooks are to prepare and cook in as sanitary a manner as possible. Cooking conditions are subject to inspection by Madison Health Dept, officials and judges. All ingredients must be cooked to a minium temperature of 165 F and hot held at 155 F. See Madison Dept.of Public Health pamphlet (www.cityofmadison.com/health/envhealth/tmprest.html). 7. Cooks may be required to taste their dish before judging and post a list of ingredients. 8. Failure to comply with officials on any matter may result in disqualification. Decisions of the judges are final! 9. Teams are encouraged to decorate their booths and get a prize! This is a fun event! 10. Teams will supply 4 oz. samples to Public Tasters. Public Tasters will purchase Tickets (2 each for $1) to vote for the PEOPLE'S CHOICE AWARD. Northside Farmers Market will provide 4 oz. cups, plates, forks, and spoons to each team for samples. The total number of tickets at end of contest wins the PEOPLE'S CHOICE AWARDS and Certificates. Do not run out of samples before the contest ends. 11. Public Tasters will be told they should vote for the entree they like best based on the following major considerations: good flavor, texture of the foods, consistency, blend of spices, aroma, and presentation. 12. EVENT HOURS:  Set up & Prep-7am Cooks meeting 7:30am (or later by prior arrangement) LIGHT YOUR FIRES-START COOKING-8AM People's Choice Tasting @10:30am.  AWARDS at Noon: WINNERS=Braggin Rights, a Dinner Gift Certificate for 6, and Special Winners Plate. LOSERS=Special Losers Plate, a Gift Certificate for 6 for Coffee. 13. Each Team will be provided a space(10' x 10'), overhead covering, table, enclosed prep area, handwashing facilities, and dish rinsing facilities. Teams are responsible for supplying their own cooking untensils and cooking source, etc. Northside Farmers Market will secure a Temporary Food Event Permit from the City of Madison.

CONTESTANT NAME _______________________________________________________________________

HOME ADDRESS _______________________________ CITY____________________ ZIP______________

HOME PHONE_______________________________DAY PHONE_______________________________

EMAIL_______________________________

The above information is correct to the best of my knowledge. I have read the ONE POT COOKOFF rules above and I hereby agree to abide by such rules.

SIGNED________________________________________________ DATE___________________

ACCEPTED BY__________________________________________ DATE___________________
                                (Market Manager or Cook-Off Chairperson)