When: Rockford Harvest Festival Celebration on Saturday, September 27, 2008. Set up begins at 8:00 am and ingredient preparation begins at 8:30. Burners on at 9:00 am.

Where: Rockford Community Tent in Downtown Rockford

Cost: $30 per cooking team Registered by September 12, 2008

$35 per cooking team Registered after September 12, 2008

What to Bring: Please bring all ingredients to prepare at least 2 gallon of chili for judging and selling. All preparation must take place at the event according to Health Department standards (see attached rules). Cooks must provide cooking utensils and cooking ware.

We will Provide: 4-foot table (per team); electricity; cleaning station; serving bowls (for serving to public); judges; entertainment; and friendly competition!

Trophies will be awarded for the following categories:

1st, 2nd, and 3rd Place as awarded by the judging panel.

People's Choice Award as awarded by the public vote.

Jaycee's Award as awarded by the Rockford Jaycee's

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Please return the bottom portion of this form with $30 entry fee to:

Rockford Jaycees, Attn: Chili Cook-Off, P.O. Box 585, Rockford, MI 49341

Name(s):_______________ Phone:___________________

_______________ Restaurant name or Team Name

Address: _________________________________________

Email:_____________________

Please contact Brooke Cavner at 617-0459 for more information or to register over the phone.

COMPETITION RULES

1. A donation of $30.00, made out to the Rockford Jaycees, is required with each entry received by September 12th, 2008. After the 12th a donation of $35 is required with each entry.

2. Each entry is limited to a maximum of three people per team.

3. No preparation of chili ingredients, such as cooking, marinating, cutting or chopping, prior to event is allowed

4. Entrants must cook a minimum of 2 gallons of chili (3 gallons is recommended)

5. Judging will begin at 11:45 a.m. for 1st, 2nd, 3rd, and Jaycee Award. Peoples Choice judging will begin at noon by the public.

6. The chili will be sold to the general public by the Rockford Jaycees starting at 12:00 noon. Net proceeds will be donated to __________.

7. No homemade, home canned or home processed ingredients are allowed. Meat must be purchased from a store. No game, such as venison is allowed. These are Michigan Health Department regulations.

8. Entrants must supply all of their own cooking utensils and heating equipment. No porcelain or enamel coated containers are allowed.

9. All perishable ingredients, such as meat and dairy products, must be stored in coolers maintaining a temperature of 45 degrees or below (ice is sufficient)

10. Meat shall be cooked to a minimum temperature of 165 degrees for chicken, 155 degrees for pork and 140 degrees for other meats. Hold chili at 140 degrees or above until served. Use a metal stemmed meat thermometer to check temperature (thermometers will be provided).

11. Hands must be washed or sanitized before and after preparation of ingredients.

12. Each cooking area must be maintained clean and orderly. Loose flowing hair must be restrained (tied back, hair net or cap).

13. No smoking, eating or drinking is to be done during food preparation. Taste testing is permitted using disposable spoon, which are discarded after every use (spoons will be provided).

14. Fresh vegetables must be washed before use.

15. All entries must be received by September 20, 2008.