1. Official signed chili & chowder cook-off registration forms must be received, with a nonrefundable $25.00 entry fee, by April 27th 2010. Same day registration will be accepted with a non-refundable $5.00 late registration fee through 11:00am May 1st 2010.
2. Check in time is Saturday morning from 8:00am to 11:00am. Set up of your assigned area must be complete and chili/chowder ready to serve by 12pm.
3. All Chili/Chowder judging will be done solely by the public. Appropriate "themed" decoration of your area is encouraged. A full list of trophies and awards will be posted at the event.
4. GVFD will provide an assigned table, testing cups, and spoons for each contestant. GVFD will also be responsible for providing the voting ballets and a ballet box for the public.
5. Due to Health Department regulations, all chili and chowder MUST BE cooked on-site the day of the event. You will need to bring all your ingredients and a grill and/or burner in order to enter the cook-off and cook your chili/chowder. GVFD can provide limited burners and grills on a first come, first serve basis for those contestants who require them.We are asking each cook to prepare at least 2 gallons of chili/chowder to be sampled and judged by the public.
6. GVFD will supply electricity for each contestant; however contestants must bring their own extension cords and/or power strips.
7. Each contestant is responsible for policing and cleaning up their area at the end of the day and removing all items from their area. No items shall be allowed to remain after the close of the Cook Off.
8. The event ends at 3:00PM. All votes cast by people who purchase a chowder/chili pass will be counted. Once all the ballets have been counted, various trophies and prizes will be awarded.