Phoenix Hill Tavern
644 Baxter Avenue - Louisville, KY 40204
502-589-4957
Greetings!
A year has passed and our mouths have finally cooled, so gather up your beans, hot peppers, and chili spices as we once again turn Phoenix Hill Tavern into a gastronomical heaven with chili lovers cooking and tasting the best chili in Louisville! You’ve bragged about your famous chili recipe for years… now here’s your chance to prove to EVERYONE that YOURS IS THE BEST!!!
The date has been set for
October 12, 2014 (rain or shine).
Check in on Sunday, October 12 is between 9:00 AM and 11:00 AM at the information tent. In return for your $25 entry fee, each team will receive two official Great Chili Cook-off T-shirts, one 10’ by 10’ exhibitor space, one sleeve of 1 oz. soufflé cups, and one official quart container for the celebrity judges. *
Please
DO NOT set up your booth prior to 9am if you are unsure of where your designated space is. If you do set up prior to 9am in the wrong space, do not be surprised if we ask you to move! A sample packing list for your cooking area is as follows:
* Cooking stove (Propane, Coleman Fuel, Charcoal Grill)
(No open fires permitted.)
* Preparation Table - Back of Booth, Serving Table – Front of Booth
* Chairs, Cooking Pots & Cooking Utensils
(Must furnish your own utensils)
* Sample Spoons AND/OR 1 Oz. Soufflé Cups
* Trash containers for cooking waste
* Water for cooking
(Water is available at the Cook off Kitchen if needed!)
* Coolers with ice for food
* Creative Design, Backdrop, 10’ x 10’ tent, Signage, Tablecloths
For health considerations also bring:
* Three 5 gallon buckets and Soap for cleaning
* Towels
*This is a Rain or Shine event. Please bring an appropriate cover for your Cooking Space in case of inclement weather. It is recommended that each exhibitor bring an appropriately-sized 10’ x 10’ tent to cover their space. Phoenix Hill Tavern does not have tents for rent or sale! We have limited number of tables for rent for $10. Rented tables must be returned at the end of the
event!* Spaces are provided on a first come first serve basis. Participants who register and pay are given a designated spot. Participants who register but have not paid forfeit their spot until they have fully completed registration! It has been observed in the past that a majority of booths run out of chili mid-day. Make sure you set aside your 1 quart container with your competing chili early!! ALSO be prepared to make enough chili to last the entire event.
Please do not give out chili samples until 1pm to avoid running out! (Serving samples
early can affect your chances in the people’s choice award!)
Chili Booth Set-Up: Once you check in at the information tent, you will be shown to your cooking area. You may begin set up
and cooking as of 9am sharp!
All spaces are allocated based on a 10’ x 10’ tent space. Tents larger than 10’ x 10’ are not allowed UNLESS you purchase extra space! Please respect the booths around you!
Rules and Regulations:
No chili can be pre-cooked prior 9am competition day for competitors in the Individual Division. Restaurant division may cook prior to the day of the cook off!
Ingredients
(Ex. Jalapenos, tomatoes, spices) may be pre-chopped prior to cook-time, but any pre-cooked
meat prior to 9am will disqualify your team. You may cook as much chili as you want. The public will be tasting samples of your chili in the 1 oz. soufflé cups which are provided to you (1 sleeve per booth) upon check in.
(If you need more soufflé cups it is suggested that you supply your own. PHT will have a
limited number available to you throughout the day.) *You may sell bowls of your chili or any other food product as you wish, but under no circumstances are you to sell any beverages. This will disqualify you! Also, sales tax is the responsibility of the participant.*
Individual Liability: Since the competition involves sampling by judges and the public, please be informed that your team is liable for ingredients used. Teams preparing and serving harmful ingredients will be held liable.
(Best to make a sign displaying allergy type foods in your chili)
Also, if at any point the chili committee deems your chili too hot, where the customer is discomforted upon consumption; your team will be disqualified from the cook-off. Chili entries must be ready for judging by 4:00pm. The Head Cook must deliver the official numbered quart container with their chili entry to the judge’s area between 3pm and 4pm.
NO ENTRIES WILL BE ACCEPTED AFTER 4:00PM!
Contests Throughout The Day:
Contest sign up is at 1pm at the Info Tent! The schedule of events sheet at the info tent will display when and where contests will take place!
Judging: The Great Chili Cook off judging will be a blind number system that works as follows: At check in, the head cook will receive a bag with your people’s choice booth number. Also, on the top of each container will be your official judge chili number. This is the number that will be read and recorded by the judges as they rate your chili. Judging is done by these numbers ONLY! At no time during the judging will anyone know the identity of the numbered samples. Judging for restaurant entrants & individual entrants will be separate. Each entry from the two divisions will be judged on its own merit. Entries are not compared with one another. Each entry will be judged by a panel of local celebrities. Score sheets will instruct judges to rate each entry based on a 1 to 10 point rating system. (With 10 being the highest on several different cooking criteria’s.) Judges will select the top four scoring
entries from each division and the winners will be announced on stage around 6pm.
People’s Choice Award: People’s Choice ballots will be available at the information tent only until around 3:30pm for the public to vote for their favorite chili. So make sure and invite your friend and family.
Only One Vote Per Person!!
Best Booth Design Contest:
Teams are encouraged to creatively decorate their cooking spaces or booths. Throughout the day, judges will evaluate each team’s space based in theme, costumes, setup, enthusiasm, and audience participation. First place winner will receive $100 CASH and a medal. Second and Third place prizes will also be awarded. Thought starters for Space/Booth design: *Patriotic Theme *Tropical Theme. *Halloween Theme *South-western Theme *Corporate Theme (promote your business) *Football
Theme *U of L or U of K Theme *Superhero Theme *Rock Star Theme *For the Love of Chili Theme
Chili Head-Gear Contest: Throughout the day, organizers will look for the most unique, innovative, creative, and original HAT.
Master Hole-Hitting Contest: Teamed partners will compete against the clock, one partner will be blindfolded. A jalapeno pepper tired to a string will hang between their legs from their waist. The non-blindfolded partner will use the stage microphone to direct the blindfolded partner to position hanging pepper into a jar on the ground. Five co-ed teams will compete for the quickest time.
(Time is limited to one minute!)
Spam Put Contest:
Shot-put a can of spam to see who can hit the target! Test open-handed skills at tossing a processed meat by-product for accuracy.
(Sign up is limited to the first fifteen (15) people.)
Jalapeno Pepper Eating Contest:
The first ten (10) people to sign a waiver form will participate. Each participant will compete with 13 peppers. The contestant to consume 13 peppers under the time limit wins. Should time limit expire, the contestant with the least amount of peppers remaining will win.
(Time is limited to one minute!)