~ The Battle at the Bay with the Catch of the Day ~
Rules and Guidelines
"Buy wild seafood, caught and processed in the US! Leading the world in quality standards and sustainable fishing practices."
The competition is open to everyone.
There will be two categories in the event: professional and amateur.
The first ten qualified entries and two alternates (in case of withdrawal)
in each category will be selected to participate.
Each team may be made up of as many as four people
Dish Requirements:
Each team will be required to make at least one dish with one or two seafood ingredients prominent.
This dish must be an original recipe of an entrιe, appetizer, soup, salad, or stew of the contestants choosing.
All applicants may either choose one or two of the following ingredients:
Dungeness Crab, Oregon Pink Shrimp, Petrale Sole, Alaskan Cod and possibly Albacore Tuna (which will be supplied by the NFW) or if preferred by the applicant, may supply their own wild American caught and
processed seafood to be prominent in their recipe.
All recipes are subject to printing in the NFW cookbook or other NFW material.
Each team should be prepared to make at least 500 1 to 2oz. samples of their dish for
handing out to the public. (NFW will supply the 2oz. sample cups.)
Booth Regulations and/or Equipment Requirements:
NFW will provide the booths for each team.
Each contestant will need to supply their own cooking utensils, cookware, and needed cooking devices. (No more than two electrical appliances may be plugged in by each team at one time on-site.)
No open flame is allowed inside the school.
Banners and signs at your cooking booth must be non-combustible or treated with a flame retardant product.
Location:
Each team will be allowed to set up at 3:00pm at the event. The doors will
open at 6:00pm to the public which will allow one and one half hours of cook time before judging.
If extra time is needed in preparation for your dish, the NFW will provide a list of off-site approved kitchens.
Judging Criteria:
Judging will take place on-site beginning at 5 PM
Judging is based on originality, taste, artistic presentation, texture, and prominence of seafood. Each of these is worth 20 points for a total of 100 points possible.
The awards ceremony for all categories will begin at 8:30pm at the main stage.
P.O. Box 971
Newport, OR 97365
541-574-5555
