Fuquay-Varina Downtown Association

Exhibitor Registration for Chili Cook-off
October 7, 2017 11:00 AM - October 7, 2017 3:00 PM (EDT)

Location

Downtown Fuquay District

E. Vance Street, Fuquay-Varina, NC, 27526


Exhibitor Registration Instructions

CHILI COOK-OFF    FUNDRAISING EVENT 

*Remember…this is a fundraising event.  As a non-profit organization we must rely on event proceeds & private donations to continue our efforts of moving Downtown forward.  WE are the #1 advocate for the Downtown historic districts whose economic future is dependent on a viable and sustainable Downtown.  

The Chili Cook-Off is meant to be FUN! Friendly competition is good but we hope you’ll just relax and have a good time meeting a lot of NC CHILI lovers!  The Prize Money is our icing on the cake – to THANK YOU for participating!

Schedule

8:30 – 9:30 AMCheck-in

The check-in procedure with a map and final details will be emailed/mailed to you 1-2 weeks prior to the event. Booth spaces will be assigned in the order of arrival.

10:30 AMMeeting to go over the rules of the competition

11:00 AM – 3:00 PMChili tasting and public voting.

11:00 AM—“Blind Judging” Contestants will fill the 16 oz. container you were given upon arrival.  At the designated time (based on your booth#), an FVDA Volunteer will pick-up your container to take to the Judges.  Please refer to the attached “sample” judging score sheet for the guidelines & criteria used for judging. There will be 3-5 judges.

2:15 PMVoting boxes collected.  Counting will be performed by our Volunteers.

2:45 PM—Winner’s will be announced. 

CONTESTANT RESPONSIBILITY:

  • Teams must provide a large covered pot (minimum of 5 gallons) of pre-cooked chili, a serving spoon and people to serve their chili. Chili must be prepared from scratch. No commercial chili mixes are allowed. More than 5 gallons is recommended in order to stay in the contest until the end of the
  • Teams are to provide their own 10×10 Tent, cooking devices, tables, chairs, utensils and etc.
  • Teams must provide an appropriate method to keep the chili hot such as sterno, camp stove, or a propane grill. No electricity is provided. Generators are not allowed.
  • Teams are not allowed to sell anything.
  • Teams are required to collect a “Tasting” ticket PRIOR to serving a “TASTING” portion – approx. 2oz. to the attendee.
  • Only when half or more of the teams are out of chili, will the contest be shut down and voting stopped.
  • Event starts at 11:00 AM on Saturday. All servings must be ready, fresh and hot at that time.  Event ends at 3:00PM.
  • All contestants must stay until the end of the event. No early departures are permitted. 
  • Teams must read and abide by all NC health department regulations as set forth in RULES GOVERNING THE FOOD PROTECTION AND SANITATION OF FOOD ESTABLISHMENTS 15A NCAC 18A .2600 Specifically, Temporary Food Establishment Rules .2665 to .2669.http://ehs.ncpublichealth.com/docs/rules/2600-RuleBookFINAL-7-23-12..pdf

THIS IS A RAIN OR SHINE EVENT!!

FVDA (SPONSOR) RESPONSIBILITY:

  • FVDA will provide the Ticket sales for “Tasting” tickets
  • FVDA will provide an adequate supply of the following items to each Team for serving:
    • Supply of 2 ounce tasting cups
    • Napkins
  • FVDA will provide a Team Sign for your serving table and a container to collect the VOTES from the tasters
  • FVDA will promote the event and the contestants on their website, Facebook, Twitter, and through Press Releases to media outlets

BLIND JUDGING:

  • There will be 3-5 judges.
  • Teams will be given a time for submitting their 16 oz. container based on their booth#
  • Fill the container at the appropriate time – do NOT add garnish. Container must contain Chili only. A Volunteer will pick-up your Chili to take to the Judges.
  • Prize Money: 1st Place: $500   2nd Place: $300   3rd Place: $150
  • Judges will assign a score of 2 to 9 (2 being the lowest) based on Aroma, texture, taste and bite/after-taste. Refer to the attached “sample” judges score sheet.

PEOPLE’S CHOICE AWARD:

  • Will be determined by the number of votes each Team received. Each Tasting Ticket sold includes a Voting token that the taster will use to vote for their favorite Chili.  Each Team will be given a container to receive the tokens.
  • 3:00 Voting Stops: FVDA volunteers will collect the containers and count each box to determine the highest # of votes – to declare the Winner.  Winner receives $100 in Downtown dollars/gift certificates.

WINNERS:

  • ALL Winners will be announced at 3:30 PM.

Contact Information

Dawn Russell
Step 1: Primary Contact Person
Loading...
Logged In As {{Environment.CurrentUserData.DisplayName}}
Address
Phone

{{loginInfo.errorMessage}}

Step 2: Exhibitor Types
Name Price Sold Remaining Qty
{{ert.ExhibitorType.Name}} (Sold Out)
${{ert.ExhibitorType.Price}}
{{ert.Sold}}
{{ert.VacantSpotsPerReg}}
{{status.maxRegistrationLimitViolation[ert.ExhibitorType.EventExhibitorTypeId].msg}}
Total vacant spots per event: {{ Environment.VacantSpotsPerEvent }}
{{status.maxEventLimitViolation.msg}}
Step 3: Exhibitor Information
Please add exhibitors

{{er.ExhibitorTypeName}} Exhibitors

Exhibitor #{{ ($index+1) }}

Total: ${{exhibitor.Price}}

Exhibitor Info

Loading...

Additional Info


Logo


Exhibitor Personnel

Loading...
Step 4: Terms
Step 5: Payment Processing
{{status.form.msg}} Please accept the Terms and Conditions first. {{status.maxEventLimitViolation.msg}} {{status.maxAllRegistrationLimitViolation.msg}}
Validation Summary
{{status.form.msg}} Please accept the Terms and Conditions first. {{status.maxEventLimitViolation.msg}} {{status.maxAllRegistrationLimitViolation.msg}}