Judging and Competition Details:

The judging of this competition is not done with any strict compliance with American Culinary Federation rules. However,we would like the contest to be grounded in some sound culinary ideas. Thus we are providing each contestant with a copy of the Judges scoring criterions and a few comments about the structure of the contest.

All desserts are to be 100% edible, no inedible pieces or garnishes should appear on the plate. You are free to use any plate or glass you choose, but needlessly ornate or special displays are discouraged. (You can’t be awarded points for metalized plastic cornucopias as a serving dish )

There are three possibly four judges, each will tally a score for every entry, and a numeric average of the three scores will determine the contest ranking. The judges will not know which contestant produced which dish, it is a type of blind tasting. As you can see, art and flavor represent 50% of the score. Craft, Culinary Skill and serving methods represent 20%, Plate presentation, design and composition 20% and the judges have 10% that can be awarded on intuition or personal tastes. The judges panel will be composed of Purity Dairy’s Master Ice Cream Maker, A Certified Executive Chef with Contest Experience, and a Food Industry Consumer Specialist. There is the possibility of a celebrity judge.

Each contestant will be assigned a time between 12:30 and 2:30 pm. At the assigned time, a runner will show up at your booth to pick up 4 dishes of your dessert and run them to the judges. Judges will be on a strict schedule of 5 minutes per dessert for scoring. There will be no allowances for late preparation or missed serving times. Scores will be tallied and prizes awarded at the end of the event.

There are two additional prizes that the General Public will award. Each paying visitor will be given two tokens at entry to the Wildhorse Saloon. One will be for Best Table Decoration, and one will be Best Overall Dessert. Each contestant will have a token collection container on their table so that the visitors can award their tokens to the most deserving. Voting will cutoff at 3:00 pm and tokens counted to award prizes.

EVENT DETAILS & INSTRUCTIONS:

Instructions for Load-in:

The Wildhorse Saloon will be open at 10:00 am to start load-in . Load-in will be through the front doors on 2 nd Ave. where temporary parking will be permitted. Equipment load-in must be completed by 12:00 noon, finishing touches to booths should be completed by 12:30pm. – Doors open from 1:00 pm to 4:00 pm.

Each participant must check-in at the registration table upon arrival. They will be given their table number location, contest Judging Time, wrist bands, and details of the layout. Judging starts at 12:30 pm.. Winners announced at approximately 3:30pm.

Each station in the Wildhorse will consist of 2-6 ft tables with tablecloth and draping. It will have plastic tasting cups, spoons and napkins on the tabletop for patron sampling. There will be an Ice Cream Competition Sign with the Participants Name and Establishment printed on it and a token collection cup.

Beyond this, each establishment is left to decorate and man their own station. Banners for your establishment are welcome but we will not be allowed to use tape (use of plastic bands or clips is OK). If electricity is needed, prior arrangements must be made with the Chairperson.

Purity Dairy will have a freezer truck parked in the freight bay of the Wildhorse for our use and storage – there will be no cooler or freezer space for you in the Wildhorse kitchens. Purity will have your Ice Cream available for your use starting at 10 am – if you need or want Ice Cream for prior prep or experimentation, call Cathy Hoormann to make arrangements. The Ice cream will be tempered and ready for use. Please bring a cooler for your station – we will provide DRY ICE to keep it chilled.

Please bring all the help and manpower you will need to efficiently man and promote your booth as self-sufficiently as possibly. There are no laborers or clean-up people assigned for your use.

There will be people there to give information and directions and to facilitate the overall function of the event, and will lend a hand wherever possible, but cannot be relied on for contestant use.

BreakDown:

At 4:00 pm, the event will come to a close, we expect that the crowd will have thinned and started to disperse so that break-down can begin. We would appreciate a friendly attitude and cheerful dealing with the last patrons and stragglers to visit the event.

Please help us with such things as pictures of the contestants, awarding of the prizes and a thorough clean-up of our host facility.

We will break down as opportunity presents itself, each establishment responsible for their area. The Chefs Association will have extra disposable trash bags for the event, and will take responsibility for the breakdown of the tables and trash removal.

We whole-heartedly thank you for your participation and help and hope this becomes a positive experience and a yearly event.

More information will be sent to you as it becomes available. For any questions, Please call

Chairperson: Cathy Hoormann at 615 868-3837