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Cook Off |
Ramp Cooking Competition Rules
1. Ramps can be fresh, frozen of canned. Ramps can be cleaned but not cut, chopped, or sliced before arrival. Ramps must be used in recipe
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2. Cooks are responsible for bringing cooking stoves, utensils, and all needed supplies (no electric available). All liquid or gas cooking fuels must be stored in a NFPA approved container. |
3. The cooking preparation time in 90 minutes beginning at 12 noon. A container for your food entry will be provided and numbered for judging purposed. |
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. |
Cooks Wanted!
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