Dear Gingerbread Enthusiast! I am proud to announce the Savannah Harbor Foundation s Twelfth Annual Gingerbread Village: Savannah s Edible Design Competition. We are extremely excited about this year s event! We have enhanced the competition by restructuring our guidelines and increasing our prizes. Grand prize winners in our two divisions, Adult and Student, will receive $1500 and $500, respectively, with many more prizes and awards for our other winners. Please see the attached guidelines for a complete list of all prizes. Gingerbread Village was first created in reaction to 9/11 as an opportunity to celebrate family, togetherness, and embrace life even during uncertain times. It has since grown to an annual delight that thousands come to view each year. The spectacular display of Gingerbread Village is free and open to the public and its edible designs can be viewed in the bedecked lobby of The Westin Savannah Harbor Golf Resort & Spa, transformed into a winter wonderland, from Thanksgiving through New Year s. Gingerbread Village and the entire Holiday Series are sponsored by The Savannah Harbor Foundation, a 501 (c) (3) nonprofit organization, incorporated to help local and regional children s charities and present family oriented events. Please review the attached rules and procedures and be sure to submit your entry form (via email or fax) no later than Thursday, November 1. Deliver your edible design to the Harbor Ballroom at the Westin Savannah Harbor Golf Resort & Spa on Sunday, November 18 between 3pm & 8pm or Monday, November 19 between 8am & 4pm. Judging will take place on Monday, November 19 at 6pm. Winners will be announced at the Savannah Harbor Foundation Boat Parade of Lights on Saturday, November 24. I look forward to your participation. If you have any questions or need additional information please contact Teresa Berry at 912.201.2048 or Irene Renes at 912.201.2018. Warm Regards, Mark A. Spadoni, President Savannah Harbor Foundation
2012 official entry form entry # ENTRY CATEGORY (please circle only one per entry form) Adult (18 & over) Student (17 & under) Please PRINT the following information: Name of individual or team captain, as you would like it to appear Name of school or company (if applicable) Address Street City State Zip Cell phone Email I understand in order to be eligible for the competition, I must agree to the following as indicated by my signature below: 1. I must return this entry form no later than Thursday, November 1, 2012. 2. I will turn in with my entry, a description of my gingerbread design and materials used in the construction. 3. If entering as a team, I have attached a separate list of all the team members first names, last names, ages and email addresses. 4. I must deliver my finished design to The Westin Savannah Harbor Golf Resort & Spa on Sunday, November 18 between 3pm & 8pm, or no later than Monday, November 19 between 8am & 4pm. 5. I must pick up my creation Thursday January 3 between 8am & 4pm or it will be discarded. 6. I give permission to The Westin Savannah Golf Resort & Spa to print or otherwise duplicate the picture or likeness of my entry and/or myself with my entry for either internal or external release, this includes print and online publications, plus local and network television. I understand that the image of my entry becomes the property of the Westin Savannah Harbor Golf Resort & Spa. By participating, I agree to follow all the Rules and Procedures set forth, which may be amended as deemed appropriate by the Gingerbread Committee. 7. The Westin Savannah Harbor Golf Resort & Spa has the right to refuse entries that are deemed inappropriate to display at the hotel, to disqualify any competitor who fails to follow the Rules and Procedures and/or to disqualify any competitor who falsifies any information which is submitted on this entry form. Signature (Individual or Team Captain) Date Entry form must be received by Thursday, November 1, 2012. Forms may be faxed to 912.201.2074 or emailed to Teresa.Berry@Westin.com or Irene.Renes@Westin.com. For information call 912.201.2048.
2012 description of design form entry # Please PRINT the following information: Name of individual or team captain, as you would like it to appear Name of school or company (if applicable) Name of edible design Description of edible design Materials used Description form must be turned by November 19. Forms may be faxed to 912.201.2074 or emailed to Teresa.Berry@Westin.com or Irene.Renes@Westin.com. For information call 912.201.2048.
Rules & Procedures The following rules and procedures have been set forth and established by the Gingerbread Committee of The Westin Savannah Harbor Golf Resort & Spa. Please retain these sheets for your records. For additional information, please contact: Teresa Berry at 912.201.2048 Teresa.Berry@Westin.com or Irene Renes at 912.201.2018 Irene.Renes@Westin.com
Theme The theme should be the competitor s own and consistent throughout the entry. The Westin Savannah Harbor Golf Resort & Spa Gingerbread Committee reserves the right to refuse any entry deemed inappropriate. Entering & Qualifying To be eligible to enter the competition, a signed and completed entry form must be received by Thursday, November 1. Entry numbers will be assigned upon receipt of completed entry forms. One (1) entry per entry form is permitted. The form must be signed by the individual entering the competition. Team entries are allowed and must follow these guidelines: Complete one (1) entry form for the team that includes only the team captain s contact information. In the case of school groups, the classroom teacher should be listed as the team captain and provide his or her contact information. A separate typed list of each team member s first name, last name, and age should be attached to the team s entry form. Adult category entrants, please include email address as well. In the event a team entry places in the competition, the team captain will be the recipient of any prizes. Distribution or splitting of any prize will be the responsibility of the team captain. If team members working on a single entry are of different ages and would be in different categories independently, the category will be determined by the oldest member of the group. Individuals eighteen (18) years of ages but still enrolled in high school may compete in the Junior Category as a member of a Team Entry. Entry Check-in and Pick-up Deliver your edible design to the Harbor Ballroom located on the first floor at the Westin Savannah Harbor Golf Resort & Spa on Sunday November 18 between 3pm and 8pm, or no later than Monday, November 19, between 8am and 4pm. Judging will take place Monday, November 19 at 6pm. Edible designs must be picked up from the Westin Savannah Harbor on Thursday January 3, 2013 between 8am and 5pm or they will be discarded. Design This is where the fun begins! You do not have to limit your creation to the traditional design of a gingerbread house! We encourage you to be creative and use your imagination as long as you follow the competition rules and procedures and the four (4) judging criteria. The Westin Savannah Harbor Golf Resort & Spa Gingerbread Committee reserves the right to refuse any entry deemed inappropriate. Size Specifications & Details Your creation can be up to, but must not exceed, 24 inches high, 24 inches wide and 24 inches long, including base. Please note that your design does not have to match these dimensions; it can be smaller. We ask that you place your entry on a flat board base. We suggest using a ½ plywood as a base for your entry. Please write your name, cell phone number and entry number on the underside of your base.
Materials & Construction IMPORTANT! The frame of your creation CAN be made with materials other than gingerbread, but it must be made with SOME gingerbread. Wood, Styrofoam, etc. may be used as long as All visible materials used to cover the frame and base of the creation are edible. This means that every inch of your creation must be covered in something edible, including the top of the base. Edible materials include candies, icings, gum paste, fondant, pastillage, chocolate, modeling chocolate, royal icing, Isomalt, cast sugar, gelatin, and pressed sugar. Candies must be unwrapped and free on any non-edible materials. Use your imagination! If it s edible, you may use it! All entries must be solely constructed by the individual entering the completion. All entry design, construction, and decorating must be done by the individual(s) entering the competition. No pre-made kits, please. Judging Judging will be held on Monday, November 19 and based on the following criteria: - Visual Appeal - Originality - Craftsmanship - Degree of Difficulty The Westin Savannah Harbor Gingerbread Committee reserves the right to refuse any entry deemed inappropriate. Entry Divisions The following categories are open for entry in the Savannah Harbor Foundation 2011 Gingerbread Competition at the Westin Savannah Harbor Golf Resort & Spa. All of the following divisions may be entered as a single or team entry. Adult Division Individuals eighteen (18) years of age and older. Student Division Individuals under the age of eighteen (18) (To make competition more accessible, for the student division we will gladly provide pre-made gingerbread shells to take home, but please note that supplies are limited. You provide the candy and creative talent. ) Prizes Adult Division 1st Place - $1500 prize check and a first place ribbon 2nd Place - $1000 prize check and a second place ribbon 3rd Place - $500 prize check and a third place ribbon General Manager s Choice - Resort Weekend Getaway Viewer s Choice - award ribbon Student Division 1st Place - $500 prize check and a first place ribbon 2nd Place - $250 prize check and a second place ribbon 3rd Place - $100 prize check and a third place ribbon General Manager s Choice - Resort Weekend Getaway Viewer s Choice - award ribbon Viewer s Choice Awards are given to the best of the best as determined by our Village Voting Box located next to the lobby display. Winners will be announced at the Savannah Harbor Foundation Boat Parade of Lights, Saturday November 24.