Official Salad Cookoff Rules and Entry Form
  
1. Contestants must supply own LP or Gas cooking surface, pans, and untensils to prepare a hot or cold salad entree. NO CHARCOAL and NO ELECTRICITY!

2. All types of produce, dairy, meats, and cheeses will be allowed.

3. Contestants must prepare a hot or cold salad of 1/2 quart of entree for judging and 1+ gallon for public tasting.

4. Contestents must bring their own cooking source(if needed) and supplies and additional ingredients and spices (no home canned, home frozen ingredients or wild game/fish allowed). Must use at least 5 products that could be found at the Northside Farmers Market and 1 product from Pierce's Northside Market, PLUS our SECRET INGREDIENT.

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. Ingredients requiring cooking must be cooked to a minium temperature of 165 F (or appropriate temperature) and hot held at 135 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. Contestants are encouraged to decorate their booths and themselves. THIS IS A FUN EVENT....AND GET A PRIZE!!

10. Contestants will supply 3 to 4 Oz. sample to public tasters. Cook-off committee will supply 4 oz. containers and forks or spoons to contestants. Tasters will then use a ballot (and/or $1=5 ballots) to vote for the PEOPLE'S CHOICE AWARD.

11. Judges 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@9am, Cooks meeting 10:00am-START COOKING-10:05am, TURN in@11am for JUDGING, People's Choice@11:05am to Noon. ENTRY FEE: $20 entry fee, Deadline August 8, 2 each $75 Cash Awards plus Gift for Presentation of Booth/Self (# 9). There will be 3 to 5 Judges.

13. Each contestant will be provided a space(5' x 10'), overhead covering, table, enclosed prep area, handwashing facilities, and dish rinsing facilities. Contestants 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 (FIRST & LAST): __________________________________

HOME ADDRESS: _________________________________________________

CITY:__________________________________________ ZIP:_____________

HOME PHONE: ____________________ DAY PHONE:_____________________

EMAIL ADDRESS:__________________________________

The above information is correct to the best of my knowledge. I have read the rules for Chef Challenge #2 above and I hereby agree to abide by such rules. SIGNED:__________________________________

DATE:_____________________

ACCEPTED BY:__________________________________ (Cookoff Chairperson)

DATE:_____________________