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Cast Iron Cook Off Rules

The Rules

  • The dish that is prepared can include an appetizer, salad, dessert, entrée or side dish.
  • The dish should reinterpret and/or adapt a traditional Appalachian recipe that features a local or indigenous ingredient (It must be described in your entry form)
  • The dish must be prepared in cast-iron cookware of any variety
  • Cooking teams may consist of one to three people.
  • Teams must provide all cooking ingredients, utensils, supplies, table covers, and cleaning supplies.
  • Prep work – including slicing, dicing, marinating, etc. – may be done in advance of the actual contest.
  • Cooking must be done on site. Reheating an entrée or side dish already prepared will result in disqualification. In general, no pre-prepared food can be used. Exceptions include: stocks, glace and demi-glace – as well as in-state value products (jellies, honey, etc.)
  • All cooking and food preparation must be done in a sanitary manner. Any violations may be cause for disqualification. Neither Heritage Farm nor Cabell Huntington Hospital Foundation will be liable for any negligence by participants.
  • Cooking will be done over wood fires. Set-up is from 7:30 a.m. – 9 a.m. Vehicles must be removed from area no later than 9 a.m. Once chef is set, the cooking begins.
  • Judging begins at 12:00 pm. Each team will present one dish for three judges – plated separately. Dishes will be judged on flavor (50 points), use of local ingredients (25 points), and innovative interpretation (25 points).
  • Following the judging, at approximately 12:45 p.m. the team must provide at least 100 taste samples to be served in small serving cups provided by Heritage Farm Museum and Village. People’s Choice voting will continue until 1:30 p.m.
  • Winners will be announced at 1:45 p.m.
  • Completed entry form and fee must be received no later than Wednesday, September 26.
  • If there are 12 teams already registered, your check will be returned.
  • Tear-down of stations will not begin before 3:00 unless otherwise instructed by management.
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