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The 2008 Kingston Chili Cook-Off will take place on Saturday, October 11th from 11 a.m. until 4 p.m. on the Rondout Waterfront. For a small entrance fee, visitors are welcome to taste and sample several varieties and styles of chili prepared on-site by competitors vying to be the best! In addition to the Chili Cook-Off, judging and awards ceremony, there will be food, craft and jewelry vendors along the Strand for you to enjoy. Come to the Rondout Waterfront for the 2008 Kingston Chili Cook-Off and spend the day taking in the many great museums, attractions, art galleries, restaurants and shops the Rondout neighborhood has to offer. We invite and encourage any individual, restaurant, firehouse, business or organization with a great chili recipe to submit an application and participate in the event! CHILDREN’S HOLIDAY MAGIC FUND All of the proceeds from the 2008 Kingston Chili Cook-Off will benefit the Children's Holiday Magic Fund which was created to put a little "magic" into the lives of children who otherwise might not have any. Last year, the Cook-Off was able to raise $7,000 for children residing at homeless and domestic violence shelters in the City of Kingston. As the Kingston Chili Cook-Off grows, so will the number of children whose lives we will be able to touch. COOK-OFF SCHEDULE , 7:00am-9:00am-Check-In & Set-Up , 9:00am-Noon-Cooking , Noon-3:00pm-Tasting , Noon-Judging , 3:30pm-Awards CATEGORIES , Individual , Organization , Firehouse (fire departments only) , Restaurant (restaurants only) , Vegetarian , Organic CONTESTANTS MUST SUPPLY , Ingredients , Stove (Propane) , Equipment & Supplies , Tables & Chairs (10’x10’ space) , Flame retardant tent, canopy or umbrella (to protect food from the elements) , Fire extinguisher (2A 40 BC), 5lbs.
JUDGING CRITERIA , Taste , Texture , Consistency , Blend of Spices , Aroma , Presentation (recipe name, theme, table setting, etc.) ITEMS PROVIDED , Electricity , Water (potable) , Trash Receptacles , Judging Cup , Tasting Bowls & Spoons , Plastic Gloves , Complimentary Cook-Off Apron & T-Shirt
OFFICIAL KINGSTON CHILI COOK-OFF RULES , One chili entry per applicant (Download Application Here) , No glass containers , Chili is to consist of any kind of meat, beans, vegetables or combinations thereof, cooked with chili peppers, spices and other ingredients , No ingredients, including meat, may be precooked or treated in any way prior to the event (except canned/bottled vegetables, sauces, spices, condiments, etc.) , All other ingredients must be prepared on-site in plain view of spectators, other contestants and UC Health Officials , All entrants are required to cook a minimum of 5 gallons of chili (Enough for everyone!) , The $50.00 Ulster County Health Department fee will be waived, but all entrants are required to submit to and pass on-site inspection by officials the day of the event , No alcoholic beverages permitted in event site , Absolutely no smoking in or near the event site , Application fee of $25.00 individual, $35.00 restaurant, $30.00 Firehouse and $30.00 Organization must accompany signed and completed application. (Check or money order made out to Kingston City Clerk, sorry no cash). , No refunds-competitors who cancel lose their application fee Each contestant will be assigned a contestant’s number by the Chief Scorekeeper and given an official 32oz. Judging Cup. Each contestant should verify that the number on the bottom of the cup is the same as their assigned number. Filled Judging Cups will be anonymously delivered to the judging area by NOON. ITEMS NEEDED FOR OPERATION
1. Single service articles (paper plates, paper napkins, plastic utensils, etc.) 2. Proper utensils, plastic gloves and/or deli paper must be used to eliminate unnecessary hand-food contact. 3. Equipment must be present to cook or reheat foods to 165 degrees Fahrenheit or above and to maintain food temperature at 140 degrees Fahrenheit during hot holding. 4. Equipment must be present to maintain refrigerated food temperatures at 45 degrees Fahrenheit or below. 5. Potentially hazardous foods must be transported at temperatures of above 140 degrees Fahrenheit or below 45 degrees Fahrenheit. 6. Equipment used for refrigeration must have thermometers. A stab thermometer (0-220 degrees Fahrenheit) is required for checking hot and cold food temperatures. 7. Water and ice must be obtained from an approved source. Home sources are not approved. 8. Three containers (minimum 5 gallons each) to wash, rinse and sanitize kitchenware. 9. A container for sanitizing wiping cloths (100 ppm bleach). 10. A covered container (minimum 5 gallons) with a spout for fresh water storage. 11. Liquid soap dispenser and paper towels for hand washing. 12. Food should not be stored in undrained ice. 13. Garbage cans with liners and covers. ***If you have any questions regarding the above, please contact: ULSTER COUNTY HEALTH DEPARTMENT ENVIRONMENTAL SANITATION DIVISION 300 FLATBUSH AVENUE KINGSTON , NEW YORK 12401-2740 (845) 340-3010 |