Wednesday November 7 from 7-8 PM in the Program Room
Do you love to make your grandmother's perfect pierogies or the family's famous falafel recipe?
If so, prepare you best cultural specialties that show off your heritage and cooking creativity and enter our International Cooking Contest!
Open to all ages and experience levels.
Bring your family and friends to sample free food!
CONTACT: Amanda Neeley 412-655-2424 email@example.com
Please be sure to read the contest rules:
- Upon registration, please list what prepared dish you will be bringing.
- All food entries should be made at home, by the participant (if it’s a group effort, please register as such).
- All entries should be fully prepared and ready to serve upon arrival to the library. Please label what the dish is and have the creative description to display and copies of the recipe with it.
- All participants are responsible for providing their own serving utensils and paper products (library will provide eating utensils).
- Plugs are available in the program room for hot plates and crock pots if needed to keep food warm during the tasting. Just let the organizer know if you need to have access to electricity.
- There should be enough servings for at least 12 people to taste and judge each food entry.
- Judging will be on a scale of 1-5, 5 being the highest score in each category.
- The judging categories are Appearance (which should be determined before tastings begin), Aroma (is the smell appealing, does it add to the desire of wanting to taste it), Uniqueness (based on the creative description of why you chose the dish combined with what the actual dish is), and Taste.
- Score cards will be provided for each attendee who wishes to participate in judging the food. The cards will then be collected and added up after each dish is tasted and scored.
- The dish with the highest overall score is the winner. Second and third place will be calculated and awarded as well.
Disclaimer: Organizer reserves the right to modify judging methodology based on the number of participants. This includes suggested serving size per taster and organization of how tastings occur.