Randolph County Convention & Visitors Bureau

1302 N. Randolph Avenue, Elkins, WV 26241

Ofc: 304-636-2780 Fax: 304-636-2780

Toll Free:

800-422-3304

E-Mail:

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RCCVB 2008

Board Members:

Gordon Blackley
Cat Cole

Chelley Depp

Julia Elbon

Judy Guye
Terry Hackney

Jimmy Hammond
Jill Jeffries

Pam Keller

Ken Nazelrod

Dan Noel

Diane Noel

Brenda Pritt

Gary Wileman

There's a happening taking place fit for a King and Queen. Like the front row of trombones in a marching  band blaring the oncoming joyous spirit of some important event, the wild leeks are announcing the arrival of spring in the mountains.

Mountain folk have honored these savory plants, which they call ramps, for many years and celebrate the occasion of their emergence with eagerly awaited festivals, like the Ramp Festival held annually in the Elkins, WV.

This pungent vernal greenery is our spring tonic. Modern science supports this folk tradition. Ramps (Alliums) are a good source of Vitamin C as well as prostaglandin A1, a fatty acid therapeutic in the treatment of hypertension.

Come join us, revive your spirits as we celebrate the passing of winter and the coming of spring with those luscious little leeks known as RAMPS!

Cook your favorite Ramp Recipe for a chance to win over $2,300 in cash and prizes.

1st Place   $600.00
2nd Place  $500.00
3rd Place   $400.00
Hospice Care of Elkins Honorable Mention Award $100.00

Best Decorated Booth $100.00

Snowshoe Mt. Resort Taster's Choice Award Prize Package

Ramp Cooking Competition Rules

1. Ramps can be fresh, frozen or canned. Ramps can be cleaned but not cut, chopped or sliced before arrival. Ramps must be used in recipe

2. Cooks are responsible for bringing cooking stoves, utensils & needed supplies (no electric available). All liquid or gas cooking fuel must be stored in an NFPA approved container.

3. The cooking preparation time 90 minutes beginning at 12:00 noon. A container for your food entry will be provided and numbered for judging purposes.

4. No alcohol can be used in recipe or allowed on City Park premises.

5. All contestants recipes will become public domain and contestant's recipe must be submitted in writing prior to start of competition.

6. Each cooking contestant must provide enough of their food entry for 300 bite-size samples for public taste testing immediately following the competition.

7. Food prepared for the competition Judges to sample must be prepared on site from scratch. Food for public taste testing can be made prior to arrival and must be kept at safe/proper temperature before serving.

8. Ramp Festival Bureau will not be responsible for accidents, or stolen items. Decisions of the Judges will be final. The event will be held rain or shine.

© 2005-2008 Randolph County Convention and Visitors Bureau