The BIG CHILi 2011 Cooks Guidelines Thank you for your participation as a CHILi Cook and showing us the ART of Chili-making.
Cooks will arrive at the F&M Trolley Barn between 5-5:30pm to prep and set up Please bring the following: 5+ gallons homemade chili, prepared offsite and pre-heated, if possible Electric crock-pot or hot plate/s (no open flames permitted) Serving Utensil/s Optional Side items – feel free to bring cornbread, cheese, crackers, condiments, or anything else that compliments your chili We anticipate between 300-350 guests to attend Booths: For each participating chili cook a booth consisting of (2) six foot covered banquet tables, three chairs, and two 120-volt electrical outlets for warming devices will be provided along with all paper and plastic products. **You are welcome to display your company banner or other promotional materials relative to your business or business you represent.
Helpers:Chili cooks may bring up to two (2) helpers to work in their booth (additional helpers will be expected to purchase a ticket)
Clean up:Each cook will be responsible for cleaning up his/her booth area, all trash containing any type of liquid should be double-bagged and removed to designated outdoor trash receptacles.
Voting: Guests will have the opportunity to vote on their favorite chili recipe. The more guests that attend on your behalf the more votes you will receive…Encourage your friends and co-workers to attend! Winner:The cook with the most votes will be considered the winner.He/She will be presented the BIG CHILi Award. The winner will be announced at 8:30pm.