THE BOUNTY OF THE VALLEY
Sides and Desserts Competition
ENTER TO WIN
KCBS points will not be awarded for this portion of the event
Teams may compete in one, two or all three of the following categories, but only 1 dish per team, per category.
$50 per entry (max $150 per team)
All dessert, hot side and cold side entries must utilize "The Bounty of the Valley" theme by using fresh, valley-grown produce, highlighted as the main key theme ingredient(s) in the entry.
Teams must include a list of ingredients with each entry, but do not have to disclose the recipe.
All entries must be made from scratch.
Pre-packaged store-bought brands or commercially available pre-made desserts may not be entered.
Contestants must provide enough judge taste samples for (20) individuals as well as a display portion of the dish for visual scoring that will be displayed until the winners are announced.
All entries must come in or on the team's own container or own display setting/plating/display, and sample plating is to be provided by each team.
Each entry will have a designated display area, but the display may not exceed 3 feet by 3 feet by 3 feet tall per entry.
Each dessert entry may earn up to seventy-five (75) points per judge.
a. Appearance of the food: Up to ten (10) Points may be given. This is the judge’s review of the overall look, neatness and vibrance of the food portion itself.
b. Flavor: Up to fifteen (15) Points may be given. This is the judge’s review of the taste and the balance of the flavoring.
c. Texture/Consistency: Up to ten (10) Points may be given. This is the judge’s review of how evenly the dessert is cooked and/or the quality of mouthfeel.
d. Display and Theme Creativity: Up to twenty (20) Points may be given. This is the judge’s review of the creativity of plating and how the plating was displayed. This may be a table setting or display of your choice. More points will be awarded for creative use and visuals capturing the theme "The Bounty of the Valley" and how it is showcasing the entry.
e. Difficulty: Up to twenty (20) Points may be given. This is the judge’s review of the overall difficulty of the entry and/or the level of complexity of the display.
5. Judging Criteria:
Each judge assigns a numerical value for each category without consultation with the other judges. Each entry may earn up to seventy-five (75) points per judge. The entries in each category receiving the highest total numerical value are winners in each category of the competition. Should a tie exist for any of the places, the cumulative score of the “Overall” Criteria will be added together from all judging sheets and the highest score will break the tie.
1st, 2nd, and 3rd place winners of all three categories will be awarded and there will be a Grand Champion with the most points regardless of what category the dish is. The Grand Champion will be awarded with a $500 cash prize, and will be announced with the BBQ winners at 5pm.
Teams may come as early at 10:30am to begin setting up their display. All cold food requiring refrigeration and all food to be judged must be kept in proper temperatures until the time of plating that starts no sooner than 1:45pm. Each team will have 15 minutes to actually plate their food onto their display and plate samples at 2pm sharp, the judges will go to each display and taste a plated sample and score the visualization of the entry at 2pm.