10 Aug Cast Iron Cook Off 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.