alvarorb
Color Geek in Charge
- Joined
- Jun 5, 2003
- Threads
- 105
- Messages
- 1,824
- Location
- Sacramento, California
- Website
- www.arb-digital.com
It's hard to believe Surf & Turf is once again around the corner. And this year's Sand Chef is no exception. The big difference this year is that for the first time, Sand Chef has a sponsor. Slee Offroad has kindly accepted our invitation to donate something for the winner.
The competition will take place Friday Nov. 6th at 7:30 pm. Participants have 90 minutes to come up with two savory dish, plus one dessert based on a secret ingredient. The secret ingredient will be revealed the previous night on this thread. This will give teams enough time for to get their ingredients and recipes ready for the evening's showdown.
There will be a panel of 4 judges, plus the Surf and Turf's organizer: PismoJim.
Each entry will be judged in 3 categories. The categories are: Taste, Presentation, & Originality. Taste will have a scale of 1 to 5 points. While presentation and originality will max out at 3 points. The wining team will be the one who is able to score the greater amount of points.
Like before, each team will have its own name and maximum of 3 members. There will be a maximum of 7 teams. Each team must provide all their ingredients, including the secret ingredient, plus all their cooking equipment. Each team will bring their own setup (Cooking table, stove, grill, cookware, lights, ETC). Plus 7" dessert plates, used to serve their creations to the judges.
There will be a $20 signup fee per judge and per team. All teams must sign up by Oct. 20th and fees are due on on the morning of the event. The wining team gets to keep 100% of the signup fees. Plus, our friends at Slee Off road will be giving away a prize for the winner.In the event of a draw, the prize will be divided evenly between the wining teams. If there's only one swag item, a simple toss of a coin will define who gets to keep it.
If you are interested in competing, please PM me with your team's name and members. If you know someone who should be a judge, PM me and tell me why, just because she's your wife or girlfriend, mom, ex, ETC, ETC does not qualify. Judges will be chosen from your replies and the available pool of people the day of the event.
The competition will take place Friday Nov. 6th at 7:30 pm. Participants have 90 minutes to come up with two savory dish, plus one dessert based on a secret ingredient. The secret ingredient will be revealed the previous night on this thread. This will give teams enough time for to get their ingredients and recipes ready for the evening's showdown.
There will be a panel of 4 judges, plus the Surf and Turf's organizer: PismoJim.
Each entry will be judged in 3 categories. The categories are: Taste, Presentation, & Originality. Taste will have a scale of 1 to 5 points. While presentation and originality will max out at 3 points. The wining team will be the one who is able to score the greater amount of points.
Like before, each team will have its own name and maximum of 3 members. There will be a maximum of 7 teams. Each team must provide all their ingredients, including the secret ingredient, plus all their cooking equipment. Each team will bring their own setup (Cooking table, stove, grill, cookware, lights, ETC). Plus 7" dessert plates, used to serve their creations to the judges.
There will be a $20 signup fee per judge and per team. All teams must sign up by Oct. 20th and fees are due on on the morning of the event. The wining team gets to keep 100% of the signup fees. Plus, our friends at Slee Off road will be giving away a prize for the winner.In the event of a draw, the prize will be divided evenly between the wining teams. If there's only one swag item, a simple toss of a coin will define who gets to keep it.
If you are interested in competing, please PM me with your team's name and members. If you know someone who should be a judge, PM me and tell me why, just because she's your wife or girlfriend, mom, ex, ETC, ETC does not qualify. Judges will be chosen from your replies and the available pool of people the day of the event.
