Cook off registration

Times of Interest:

              Friday March 15th 

• 5:00 PM - 7:00 PM -- Early Set Up Available              

              Saturday March 16th

• 8:00 AM - Cook Off Teams Arrive for Check-in
• 9:00 AM Cooking begins
• 10:00 AM - 11:00 AM Cook Off Stage:  Judd Bares
• 11:30 AM - 12:30 PM Cook Off Stage: Wyatt Istre
• 1:00 PM First Wave of Dishes Turned in for Judging
• 1:00 PM - 3:00 PM Cook Off Stage: The Luke Huval Band
• 3:00 PM Winners Announced During Announcements

Registration:

•  If you would rather pay by check, please request by phone 337-304-3397 or email at iowarabbitfestivalcookoff@yahoo.com 
• No day of cook off entries.
• Pre-Registration deadline will be March 15th at 12:00 A.M. 
• All entry form info must be filled out including Team Captain name and Team Name. 

Cost:  

• Entry fee is $50.00 for Main dish and $50.00 for Appetizer dish. 
• You can enter 1 category or both, your choice. 
• Teams will consist of 3 team members and 1 Team Captain.
• Each team will be given 4 armbands for festival entry on Saturday.

Prize Money: 

• All prize money will also be accompanied with a plaque.

Main Dish 

• 1st place - $500.00
• 2nd place - $100.00
• 3rd place - $50.00

Appetizer 

• 1st place - $500.00
• 2nd place - $100.00
• 3rd place - $50.00

People’s Choice

• 1st place - $100.00
• People’s Choice Award will be determined by who the public votes on as the best dish. 
• After trying the cook off teams’ dishes, they will put the ticket in the bucket of the team they feel has the best dish.
• Public can purchase as many tickets as they want. 
• Teams may choose not to participate in the people’s choice.

Best Decorated Cook off Spot

•  1st place - $100.00
• A winner will be picked for having the best team spirit and the best decorated team spot.

Dish Turn In:

• Covered dishes will be provided at check in to put your dish in. 
• Place enough food in the covered dish for 3 judges to sample your dish. 
• One dish will be provided for each category entered. (Appetizer and Main Dish)
• Each team will be given a time to turn in their dishes. Your time will be marked on your covered dish that is provided. 
• Turn in times will be staged 4 dishes per category every 15 minutes. 
• If cooking an appetizer and a main dish, your turn in times may be different for each.

Judging Criteria: 

• Originality- The more original…The better.
• Seasoning- Not too much…Not too little.
• Texture- Don’t want your dish to be burnt…don’t want it undercooked.
• Presentation - Display your dish like it’s the best.
• Rabbit Usage - 40% of dish must be rabbit.

Cook Off Spots:  

• Cook off spots will be available to set up Friday night.
• Cooking spots will be a 10’x20’ area and will be numbered with your team number on it and will be provided when you arrive to set up.
• Electricity will be provided.
• If you have a preference for the location of your cooking spot please include it with your entry form.

Unloading: 

• From Gulf Highway, enter on HG Chalkley Road (Next to LSU Ag Center). Entry into the barn will be done from the south side. 
• No vehicle access will be allowed after 9:00 A.M. on Saturday morning.
• Only one vehicle per team is allowed into the barn to unload.
• It will be very important to unload as quickly as possible and pull your vehicle out of the barn so that we can get everyone in and unloaded without creating a cluster with the vehicles. 
• There will be a rabbit show going on Saturday morning on the south end of the barn so it will be very busy in the barn.

What to Bring

• Supplies for cooking (anything you need to create your dish)
• Chairs and Tables
• Extension Cords
• Grill, Burners, Pots …and don’t forget your rabbit.