2017 BAR & GRILLE RULES AND GUIDELINES

Transcription

1 2017 BAR & GRILLE RULES AND GUIDELINES 1. There shall be a maximum of 22 teams. Each team can have 5 chefs total but are limited to only 3 cooking/grilling at any given time. Chefs must be identified 2 days prior to Bar & Grille. Teams may have no more than 4 assistants at a time (but assistants are welcome to tag in and out and do not need to be identified prior to B&G). Overall, there shall be no more than 7 people behind the booth at any given time. 2. Entries may be partially prepared in advance, but must be completed and plated at the event site; however, teams are encouraged to prepare their entries entirely at the event site. No team may prepare more than 3 dishes/items, and only 2 may be entered into competition for judging. 3. Registration of teams shall be first come, first served. Teams wishing to enter after the first 22 teams have already registered will be placed on a waiting list. Any Registered Team that has not paid its entry fee by 5:00 p.m., May 12, 2017, will forfeit its registration, and the next Waitlisted Team will be moved to fill any vacant slots until there are 22 Registered Teams. Waitlisted Teams who fill forfeited slots must pay their registration fees promptly and within 3 business days of notification that they are no longer waitlisted. If payment is not received within 3 business days, the entry slot will be offered to the next Waitlisted Team. 4. The Bar & Grille is an amateur event. In the spirit of fair play, we ask that ringers and professional chefs/cooks refrain from participating in the event. 5. Teams may set up their booths beginning at 10:00 a.m. please do not arrive earlier than 10:00 a.m. but each team's booth MUST be set up no later than 12:30 p.m., Sunday, May 20, Each team must enter their dish into one of the following award categories: (1) BEST TRADITIONAL DISH (2) BEST DESSERT (3) BEST COCKTAIL/MOCKTAIL A GENERAL DESCRIPTION OF EACH TEAM S SUBMISSION(S) [each team may submit up to 2 dishes] FOR THE COMPETITION MUST BE PROVIDED TO THE ASHLEY BECNEL AT ASHLEY.BECNEL@GMAIL.COM AND LIZ DAINO AT LDAINO@NEWORLEANSBAR.ORG, NO LATER THAN WEDNESDAY, MAY 17, 2017, AT 5:00 P.M. THIS DESCRIPTION MUST INCLUDE THE NAME OF EACH DISH AND THE CATEGORIES INTO WHICH THE TEAM SEEKS TO ENTER THE DISH. 7. All teams and dishes will be automatically entered into competition for the following prizes: (1) MOST CREATIVE DISH (2) BEST OVERALL DISH (3) CROWD FAVORITE (4) TEAM SPIRIT

2

3 8. The Judges will consist of a panel of Judges, who are chosen from the judiciary, media, and area restaurants. 9. In the categories of BEST TRADITIONAL DISH, BEST DESSERT, AND BEST COCKTAIL/MOCKTAIL, the judges will award each entry between 0 and 25 points based on taste, appearance, and creativity. Taste will be worth 15 points, appearance will be worth 5 points, and creativity will be worth 5 points, for a total possible score of 25 points per dish. The Judges scores will be totaled for each entry. The entry with the most points from all judges in each of the three award categories is the winner of that award category. 10. The award for MOST CREATIVE DISH will be determined by a total of all judges scores for the creativity category for each dish. In the event of a tie, the judges will confer to determine a winner. 11. The award for TEAM SPIRIT determined by the judges at the conclusion of tasting. 12. The award for CROWD FAVORITE is given to the team that receives the most votes from the individuals who attend the event. Ballots will be distributed to attendees upon entering the event. Voting will begin at 1:00 p.m. and end at 4:00 p.m. The entry with the most votes is the winner. 13. BEST OVERALL is awarded to the team with the highest total points from its dish submissions, combined with team spirit points as follows: 15 points for first place, 10 points for second place, 5 points for third place. In the event of a tie, the judges will confer to determine a winner. 14. Entries must be made from "scratch"; no team shall enter a dish prepared by anyone other than the team. Entries not in compliance with this rule will not be judged. 15. Each team must prepare enough food to serve 250 small portions. A small portion is 2-3 bites of food. Each team must provide enough bowls, cups, napkins, spoons and/or any other items needed to serve 250 small "sample size" portions (2-3 bites or approximately 2 oz.) of its entry for judging and for samples to the attendees ("Patrons"). 16. Samples presented to Judges must be small portions in order to be considered. The Judges samples must consist of the same food served to patrons and must be served in the same way they are served to patrons. 17. TEAMS MAY NOT SERVE ANY FOOD ITEMS TO PARTICIPANTS WHO ARE NOT WEARING AN ADMISSION WRISTBAND. 18. IMPORTANT: ALCOHOL MAY NOT BE SERVED TO ANY PARTICIPANT WHO IS NOT WEARING A WRISTBAND INDICATING THAT THEY ARE ABOVE THE LEGAL AGE FOR CONSUMPTION OF ALCOHOL. 19. The New Orleans Bar & Grille will provide each team with an 8' X 2' preparation table; however, teams may also bring additional tables if necessary or desired. Teams are encouraged to bring table coverings and decorations to make their tables attractive. However, team decorations may not infringe upon other competitor s spaces and are limited to the width of the provided table. Each team s booth will be judged in accordance with the rules set forth in Paragraph Each team must supply all of its own ingredients, utensils, and heat source for preparation. Each team

4

5 must bring its own culinary water; however, there will be access to water on-site. Teams should bring a garden hose if needed. Teams must also provide paper towels and other necessary cleaning materials. While there will be trash bins available, plastic trash bags will be needed for cleanup. Any teams using open flames (including barbecue grills, sterno flames, etc.) must bring a fire extinguisher. 21. In an effort to reduce waste and extend the charitable intent of this event, each team is asked to bring foil, plastic wrap, or other disposable containers to transport food that may be left over to Ozanam Inn, a local homeless shelter. The food will be picked up and transported to Ozanam Inn at the close of the event. 22. Teams are required to post an easily read, printed Menu" at their tables that lists the names of the dishes available for sampling. If you so choose, advertisements for your firm or business may be displayed in accordance with Louisiana Ethical Rules regarding advertisements 23. Teams should take every precaution to maintain clean cooking areas and are to prepare their entries in as sanitary a manner as possible. Cooking conditions are subject to inspection by the New Orleans Bar & Grille Panel of Judges and/or City, Parish and State Health Inspectors. Conditions found to be unsanitary will be grounds for disqualification from the cook-off. SANITARY CONDITIONS ARE OF THE UTMOST IMPORTANCE. 24. Each team must clean its booth and the surrounding area after the event. All clean-up must be completed by 5:45 p.m. on Sunday, May 20, No team may break down its station before 4:30 p.m. unless the team has run out of food. 26. No cooking on open fires, in holes, or dug-out pits will be allowed. No boiling of seafood or boiled seafood will be allowed. No unpeeled shellfish will be allowed. Barbecue grills are permitted. Precautions must be made to prevent the threat of fire. Please be aware, the City of New Orleans now requires teams to cook under the Peristyle or under a fire retardant tent. If you choose to cook under a tent, the team must provide it on the day of the event. There will be a fire watch present for safety purposes. 27. Sampling of contest entries by the Judges will begin at 1:30 p.m. All entries must be prepared and ready for sampling by 1:30 p.m. Any dishes not ready at that time will not be considered by the Judges. 28. One of the Bar & Grille Volunteers will escort a member of each team with the team s sample entry(ies) to the Judge's table. At that time, each team representative will have an opportunity to describe the team s entry(ies) to the panel of Judges. 29. The event will be open to Patrons from 1:00 p.m. until 5:00 p.m. 30. Any team requiring electricity to prepare, re-heat, or serve its entry on-site must inform the Ashley Becnel of this need no later than 5:00 p.m., Monday, May 15, 2017, so that they may make the necessary arrangements. Teams choosing to use machines requiring high voltage may be required to bring their own power source on a discretionary basis. Ashley Becnel may be reached by phone at (504) or by at ashley.becnel@gmail.com. ANY TEAM MISSING THIS DEADLINE WILL BE RESPONSIBLE FOR PROVIDING ITS OWN ELECTRICAL SOURCE. 31. Teams using electricity will be required to provide an SEPARATE extension cord for each item of equipment requiring electricity. Teams will also be required to provide a surge protector for EACH outlet, and may not plug surge protectors into other surge protectors

6

7 32. Teams may not use microwaves on site. 33. If any team plans to use a fryer on site, they must notify Ashley Becnel at ashley.becnel@gmail.com or (504) of this no later than May 8, Teams will not be allowed to use fryers if they have not met this critical notification deadline. 34. The New Orleans Bar Association, the New Orleans Bar Foundation, their directors, the New Orleans Bar & Grille Committee Chairmen and its Committee members will not be held responsible for theft of or damage to equipment, or bodily injury of any kind. Furthermore, the New Orleans Bar Association, the New Orleans Bar Foundation, their directors, the New Orleans Bar & Grille Committee Chairs and its Committee members will not be responsible for any food illness caused by improperly prepared, undercooked, or contaminated food entered by participating teams. 35. No live animals will be permitted in any team preparation space, nor will any animals be permitted on the cook-off grounds, except for seeing-eye dogs. 36. THE CHAIRS OF THE NEW ORLEANS BAR & GRILLE RESERVE THE RIGHT TO MAKE ADDITIONAL RULES AND REGULATIONS AT ANY TIME TO ENSURE THAT THE INTEGRITY OF THIS EVENT AND THE RULES & REGULATIONS IMPOSED UPON THE N.O.B.A. Y.L.S. BY THE RELEVANT MUNICIPAL DEPARTMENTS AND VOLUNTEER VENDORS ARE MAINTAINED. 37. The decisions of the Judges are final

8