So far I have heard from:
Who Bringing
Becky Miles Smith Some kind of dessert
Allison Worley Demanes Toasted cheese sandwiches
Brenda Auer Cornbread
Donna Maness Crackers, cheese, and sour cream
Still need lots of crackers, soda, cheese, sour cream, and any other fixings that you might like with your chili.
I suggest for you beer drinkers that you bring you own favorites for yourselves.
Thursday, January 28, 2010
Wednesday, January 27, 2010
Contestant Enteries
Here is the list of contestants that have entered the chili cook-off so far.
Jackie Heath Montgomery
Mike Demanes
Eva Marie Friday
Russ Harris
Todd Mullins
Jonathon Kazense
Judges so far:
Denise Sparkman Harris
Stephanie Phelps Stecken
Becky Miles Smith
Brenda Auer
Jackie Heath Montgomery
Mike Demanes
Eva Marie Friday
Russ Harris
Todd Mullins
Jonathon Kazense
Judges so far:
Denise Sparkman Harris
Stephanie Phelps Stecken
Becky Miles Smith
Brenda Auer
Rules & Criteria
EPCH Class of 1979 Chili Cook-off - Saturday, February 20, 2010
Chili Cook-off Official Rules and Regulations
Note: If you are entering your chili for the contest you must let Russ Harris know by February 15, 2010 to enter.
1. Chili is defined as any kind of meat or combination of meats, cooked with spices and other ingredients, including beans, pasta, and fillers.
2. Meat may be pre-cooked, but not pre-seasoned in any form. No other ingredients are to be chopped or added prior to commencement of the official cook-off (i.e. cheeses, sour cream, etc.)
3. Regular commercial chili powder is permissible, but complete commercial chili mixes are not permitted. Thickeners such as corn meal, flour etc., are permissible.
4. All cooking is to be done in a sanitary manner. Conditions are subject to inspection by the Chief Judge. In addition, failure to comply is subject to disqualification for that team.
5. Each contestant will provide all ingredients, utensils, and accessories necessary to cook chili. This includes water for cooking, cook stoves, and fuel.
6. Each contestant will be responsible for cooking no less than one (1) gallon of chili and turning in one (1) cup of chili for judging. Judging cups will be supplied.
7. Each contestant will be assigned a contestant number by the Chief scorekeeper and given a Styrofoam cup with lid. Each contestant is responsible for turning in his or her filled cup to the judging area by 6:45 p.m.
8. Judges will vote for the chili they like best based on the following major considerations: a) Color - Chili should look appetizing, reddish brown is generally accepted as good. b) Aroma - Chili should smell good. This also indicates what is in store when you taste it. c) Consistency - Chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy, lumpy, or greasy. d) Taste - Taste, above all else is the most important factor. The taste should consist of the combination of the meat, spices, etc. with no particular ingredient being dominate. e) Aftertaste - The aftertaste or bite is the heat created by the various types of spices and or peppers.
9. Chili may be distributed to the public only after judging has commenced.
10. The decisions of the Chief Judge are final.
11. Prizes will be awarded for the following catagories: EPCH Class of '79 Grand Champion Chili, and EPCH Class of '79 Runner-up Chili.
Chili Cook-off Official Rules and Regulations
Note: If you are entering your chili for the contest you must let Russ Harris know by February 15, 2010 to enter.
1. Chili is defined as any kind of meat or combination of meats, cooked with spices and other ingredients, including beans, pasta, and fillers.
2. Meat may be pre-cooked, but not pre-seasoned in any form. No other ingredients are to be chopped or added prior to commencement of the official cook-off (i.e. cheeses, sour cream, etc.)
3. Regular commercial chili powder is permissible, but complete commercial chili mixes are not permitted. Thickeners such as corn meal, flour etc., are permissible.
4. All cooking is to be done in a sanitary manner. Conditions are subject to inspection by the Chief Judge. In addition, failure to comply is subject to disqualification for that team.
5. Each contestant will provide all ingredients, utensils, and accessories necessary to cook chili. This includes water for cooking, cook stoves, and fuel.
6. Each contestant will be responsible for cooking no less than one (1) gallon of chili and turning in one (1) cup of chili for judging. Judging cups will be supplied.
7. Each contestant will be assigned a contestant number by the Chief scorekeeper and given a Styrofoam cup with lid. Each contestant is responsible for turning in his or her filled cup to the judging area by 6:45 p.m.
8. Judges will vote for the chili they like best based on the following major considerations: a) Color - Chili should look appetizing, reddish brown is generally accepted as good. b) Aroma - Chili should smell good. This also indicates what is in store when you taste it. c) Consistency - Chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy, lumpy, or greasy. d) Taste - Taste, above all else is the most important factor. The taste should consist of the combination of the meat, spices, etc. with no particular ingredient being dominate. e) Aftertaste - The aftertaste or bite is the heat created by the various types of spices and or peppers.
9. Chili may be distributed to the public only after judging has commenced.
10. The decisions of the Chief Judge are final.
11. Prizes will be awarded for the following catagories: EPCH Class of '79 Grand Champion Chili, and EPCH Class of '79 Runner-up Chili.
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