INTERPRETATION of RULES – The interpretation of the rules and regulations are those of the contest organizer and his or her decisions are final.
REFUND OF ENTRY FEES – A requested donation of $10.00 may be submitted in advance via paypal at https://paypal.me/arlingtonfoodies with comments (taster or competitors)with the email address firstname.lastname@example.org or donated the day off at check in.
EQUIPMENT – Each Baker will supply all of the equipment necessary for the presentation of their baked items, including plate ware or platters. The health and safety of contestants, judges and spectators should be a primary consideration when offering baked items. PIES MUST BE PRECOOKED UPON ARRIVAL.
MEAT – We ask that no Pork products be used in the creation of your baked items as some religious sects do not eat this item. Pies using meat, must stay in a heated environment and served at a temperature abve 140 degrees.
CONTESTANT’S SITE – Each Baker is required to keep all items contained within assigned space.
CLEANLINESS AND SANITATION – All Bakers are expected to maintain their area in an orderly and clean manner and to use good sanitary practices during the preparation, handling and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification. Bakers are responsible for cleanup of their site once the competition has ended. All federal, state and local food safety rules and regulations must be adhered to at all times.
CATEGORY – Only one umbrella category is included for this competition: Pies – Bakers may bring any baked goods made any way you choose, judging of flavor is only based one dessert, but dessert accents could have an edge for presentation points (with enough for 20 judges to TASTE (counts twice) and 1 presentation plate).
JUDGING – Entries will be submitted in the containers supplied by contestant at check in by the Baker. NO GARNISH. Only the entry to be judged is allowed in the container. Each entry will be judged on APPEARANCE, TASTE (counts twice), PREPARATION, PRESENTATION AND OVERALL IMPRESSION.
SCORING – Each entry will be scored by no more than 20 judges in the areas of APPEARANCE, TASTE (counts twice), PREPARATION, PRESENTATION AND OVERALL IMPRESSION. Scoring ranges from a low of 1 to a high of 5 with total tally the final result per Baker. Any entry that is disqualified as per SECTION 11 will receive a score of zero for all four categories from all judges at the table. BAKER WITH THE LOWEST SCORE WINS. IN THE EVENT OF A TIE IT WILL BE MAJORITY JUDGE'S CHOICE BETWEEN TWO TIED PARTIES.
DISQUALIFICATION – An entry can be disqualified by the event organizer only. An entry can be disqualified for any of the following reasons: a. If there is anything foreign other than intended baked ingredients in container submitted for judging b. The entry is turned in after the officially designated time (No later than 2:45PM) c. Gloves are not used while handling food products d. Not cooking the baked item that was inspected e. There is evidence of raw dough such that the egg is raw and the dough is runny.
PREP TIME – Bakers should arrive at least 30 minutes prior to the Start time of 3PM to check in and unload items. YOU MUST BE REGISTERED BY 2:45PM OR YOUR SLOT GOES TO AN ALTERNATE.
TURN IN TIMES – Set up for this event begins at 2:30PM and ends at 5PM, and judging begins promptly at 3:00PM. The Auction will take during the taste testing, simultaneously. PLEASE ARRIVE BY 2:45PM!!!
JUDGING PROCEDURE – The Baker will stand by their entrees at their table for inspection by an Arlington Foodies Representative. The Baker will bring their top choice to the their table and set it by their corresponding number. The judges will then score each entry for APPEARANCE, TASTE (counts twice), PREPARATION, PRESENTATION AND OVERALL IMPRESSION. The event organizer makes sure that all scores are recorded in the proper place. Once all entrees have been TASTE (counts twice)d, Bakers may complete their cleanup and break down process of all items except the presentation entree. The event organizer will then collect the judging slips.
WINNERS –ARLINGTON FOODIES PIE BAKE-OFF GRAND CHAMPION title will be awarded to the Baker with the most total points and shall be declared the 1st place award winner FOR THE 2019 Category of Pies. One prize ONLY will be awarded $100 and an award. In the event of a tie, Judges will review both entrees again and decide together the top choice.
Bakers may not sell any food items, but are welcome to share samples among the crowd of spectators.