Friday, January 23, 2009

South 4th First Annual Chili Cookoff

Saturday, January 24
South 4th presents...
The 1st annual South 4th Chili Cookoff
South 4th invites all of you pepper mongers, southerners, westerners, iron stomach wannabes to toss your hat into the ring and bring your best chili to their bar for judgement. There are a limited number of entries available (first come, first entered).
Hook and Ladder Brewing company is a co-sponsor of the event
$4 pints of Hook & Ladder beer from noon until close (of which a portion of all sales go to local fire departments)
In addition, they are providing some of the wonderful prizes we are giving away.

All chefs participating must have their chili present at the bar by 2pm so it can be brought to temperature.
Judging will begin promptly at 4pm and don't worry, there will be enough leftover for spectators to sample.

The prizes are:
1st - A $40 bar tab, a winners plaque, a Hook & Ladder Variety 12-pack of beer,
a logo'd galvanized bucket with 4 pint glasses and a Polo shirt with logo.
2nd – A $20 bar tab, a Hook & Ladder Variety Pack & a Polo shirt
3rd – 1 free draft beer and a Hook & Ladder Polo shirt

The winner will have his or her recipe prepared and subsidized
by South 4th to be given away for free at South 4th's Super Bowl party February 1st.

South 4th
90 South 4th St. (Berry St.)
Williamsburg, Brooklyn, NY
(718) 218-7478

The Rules:
1. The South 4th Chili Cook-off welcomes both red and green chilies. Chili is defined by South 4th as any kind of meat or combination of meats cooked with red or green chili peppers, various spices and other ingredients. South 4th recognizes beans as an accepted ingredient therefore vegetarian chili and be entered as well

2. The cook-off has a maximum contestant limit of 20 people. Entries are accepted in the order they are received.

3. Recipes will be prepared at each chef’s home BEFOREHAND and brought to South 4th on the day of the contest 2 hour before. Once here, they will all be brought to uniform temperature by immersion in a LOW heat water bath. The judging will start when all chilies are to temperature. Once here, no further ingredients can be added to chili

4. Each chef has a monetary ingredient limit of $40 and must bring his or her ingredients list to the cook-off. Any list that clearly exceeds the monetary limit will be disqualified.

5. Each contestant must cook a minimum of one quart of competition chili to the cook-off, which will be submitted for judging.

6. Each contestant will be assigned a contestant’s number by the Chief Scorekeeper and given a serving container. Each contestant should verify that the number on their container is the same as their assigned contestant number.

7. Judges will be told they should vote for the chili they like best based on the following five major considerations: aroma, texture of chili, consistency, color and taste

8. The decisions of the judges shall be final.

9. Each cup of chili will be scored on its own merits with a whole number from 0 to 10, 10 being the highest. No pluses (+), minuses (-), fractions (½), or decimals (.5) will be awarded. Highest overall score is the winner. There will be a 2nd and 3rd place as well.

10. Each judge will have a maximum 1/2-cup sample from each contestant to judge. Beverages and bite-sized snacks (e.g., crackers, cheese, celery, grapes, etc.) will be supplied to judges to allow them to cleanse their palates between tastes of chili.

11. A new spoon will be used for each taste of chili.

12. All chefs’ are on the honor system. We expect you to keep to the rules and stay true to the spirit of the event.

Which is why our last rule is lucky number…

13. No showmanship contestant may discharge firearms or use any pyrotechnics or explosives at a chili cook-off. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified from the chili cook-off.

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