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Chilli Cook Off

February 1

Team atMSphere presents the Hammonds Plains Chili Cook-Off in support of the MS Society of Canada, Atlantic Division. Come and taste all that our community has to offer with award winning chili and a dessert auction!! When your tummy is full, enjoy some live entertainment (details to come) and a raffle. Admission is FREE! Chili Tastings can be purchased for $2/each or you can sample them all for $12. ALL proceeds from this event will benefit the MS Society of Canada, Atlantic Division. To Register, please email info@readyorknot.ca Event Time: 1:00pm – 4:00pm Location: Hammonds Plains Community Center Chili Cook-Off Rules: The entry fee is $25.00 per chili entered. Contestants may enter more than 1 batch of chili. The individual or team who produces the winning batch of chili will be rewarded with a trophy, bragging rights and swag from our local supporters. All ingredients must be pre-cooked and treated prior to the event – chili is to be brought ready to eat. Contestants are responsible for supplying all of their own utensils and products related to their chili submission and maintenance of its proper temperature for serving. An electrical outlet will be available for each entry and a crockpot is recommended. Spoons and cups for use in serving chili to the general public will be provided. Condiments will not be provided Each contestant must cook a minimum of four (4) quarts of competition chili. A portion of this chili will be submitted to the judges and the rest will be for public consumption. Each contestant will be assigned a “contestants number” by the scorekeeper and be given a container in which their chili will be collected for official judging. Each contestant is responsible for policing and cleaning up the area at the end of the day and removing all items from the area. There will not be an area for cleaning of dishes. No items shall be allowed to remain after the close of the Cook-off. Judging In this competition the chili will be blind judged (no one knows the identity of the cook) and scorecards will be based on the following six characteristics: 1. Texture: The texture of the chili shall not be tough or mushy 2. Flavor: The chili should have good flavoring and chili pepper taste 3. Consistency: Chili should be a smooth combination of protein and gravy not too thin or too thick 4. Spice and taste: Blending of the spices and how well they have permeated the protein 5. Aroma: This will be a personal preference of the judge 6. Color: The submitted chili should look appetizing There will be a People’s Choice ballot box for people to score the chili. Scorecards will be collected at the end of the judging and tallied for a People’s Choice award. We will provide the cups and spoons for sampling chili and quart containers for your competition chili submission

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Date:
February 1