WHERE: Orlando Festival Park- 2911 E Robinson St, Orlando, FL 32803
ARRIVAL: Vendor load in 7 AM - 10 AM on 2/16/19 (Larger booths contact us to load in on Friday, 2/15/19)SET-UP: Complete set-up by 10:30 am on 2/16/19 (Fire inspection scheduled for 10:30 AM)NOTE all tents and items must be secured and weighted down with sandbags.
POC: Daniel - Dan@OrlandoChiliCookoff.com & Zackary Rowe - Zackary@EventsForChangeInc.org
Please note that Events for Change, Inc reserves the right to refuse any vendor space at the Orlando Chili Cook Off for any reason. Space is not secured until both payment is received and a representative of either organization has approved vendor for participation.
GENERAL COOKING INFORMATION
• Cooking of chili is to begin no earlier than 7 a.m. on Saturday February 16, 2019 (on-site). For CASI category, chili turned in for CASI Judging, ingredients may be chopped prior to Saturday, but pre-cooked meat prior to 7 a.m. February 16, 2019 will disqualify your team.• For Open category you may cook your chili either on site or in advance.• You will be able to drive vehicle to your booth location for setup, but ONLY during designated load-in and load-out times.• You must then park in designated VIP lot on event site.• Participants must furnish their own cookware and utensils.• A cooking source can be a number of different methods including traditional propane camp stove, Coleman fuel, or bar-b-que. NO OPEN FIRE PITS PERMITTED. Required to have a grease trap, grease interceptor, grease container, or grease trap paper.• You must comply with the standard food safety and sanitation, if you are cooking any food at the Orlando Chili Cook-off.
HERE ARE SOME BASIC TIPS:
• Always wash hands with warm water and soap for 20 seconds before and after handling food.• Don’t cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.• Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.• Marinate meat and poultry in a covered dish in the refrigerator.
• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.• Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F (71.1 ºC) as measured with a food thermometer.• Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food thermometer.• Read more on how to handle food safely.This competition involves sampling by judges and event attendees. Please be aware that each team’s liability is based on ingredients cooked in anything you serve. Teams preparing and serving harmful ingredients will be held liable. Each booth will be given 1000 / 1 oz. sample cups and 1000 spoons, napkins and a 1 oz. ladle. Food entries must be submitted in the containers provided at registration to the judging tent near the stage at these designated times:• 12:00 pm – CASI CHILI COMPETITION• 1:30 pm – OPEN CHILI COMPETITION• 2:30 pm – VEGGIE CHILI COMPETITION• 2:30 pm – RESTAURANT COMPETITION• Trophies will be awarded to the top three (3) winners of CASI, OPEN, RESTAURANT, and People’s Choice categories, first place only for Veggie and Showmanship. First through tenth place CASI winners receive a trophy or plaque and qualify for CASI points which can be used for entry into the Terlingua International Championship Chili competition held annually in Texas.
ON-SITE FINAL REGISTRATION (DAY-OF)
• A representative from your team will need to check-in at final registration on Saturday, February 16, 2019. Refer to the site map on the Info page for the Registration Tent location.• It is recommended that check-in and booth set-up be completed on Saturday by 10:30 a.m. Final inspection at 11 a.m.REGISTRATION HOURS OF OPERATION: SATURDAY, FEBRUARY 16, 2019, 7:00-9:30 A.M.Pre-Registration ends January 10, 2019. PLEASE REGISTER EARLY. WE EXPECT TO SELL OUT BEFORE THE EVENT!!
• $20 single category• $25 for any two categories• $30 for all three• $350 for Restaurants
REGISTRATION PRICES AFTER JANUARY 10, 2019 AND ON-SITE WILL BE:
• $30 single category• $35 any two categories• $40 for all three• $375 for restaurants
At final on-site registration you will receive:
• Confirmation of your booth space assignment• 1 oz. sample cups, napkins and sample spoons• 1 oz. ladle• Quart cups to place your chili in for judging• 2′ x 1′ sign with your team name to display at booth• Note we DO NOT PROVIDE TENT! (you can rent one if needed)• Fire extinguishers, tents, tables and chairs are available for rent. See entry form for more info.For those participants that did not pre-register, we will be taking applications at final registration. Please bring a completed registration form and cash payment. Remaining booths spaces will be on a first-come/first-served basis. These items may not be available if you do not pre-register.
TIPS AND HELP FOR FIRST-TIME COOKS
Resources for first time cooks:• Sunshine State Pod• Chili Appreciation Society International• Food Safety and Sanitation• USDA: Basics for Handling Food Safely
Any questions, please contact us at Dan@OrlandoChiliCookoff.com.