Cook-Off

The Cook-Off is an opportunity to experience the culinary skills of your colleagues or put your culinary skills to the test! This year, the cook-off has been expanded to include any type of food. This will allow more food to be submitted and provide a solid meal to those in attendance.

Event Details

Categories

• soup/stew/chili - a dish served in a crock pot that meets the entrants definition of soup, stew, or chili
• appetizer - a dish that could be served before a main meal. Examples include: dips, salsas, bruschetta, deviled eggs, etc
• side - a dish served along with a main meal. Examples include: mac & cheese, mashed potatoes, pasta salad, etc.
• main - the main course category. Examples include: sliders, wings, sandwiches, etc

Judging

Each category will be judged by a selection of judges selected by the SECC Steering Committee and Co-Chairs. Based on judges scores, the top 3 entries in each category will receive a ribbon.

People's Choice Voting

Attendees will have the opportunity to cast 3 votes for their overall favorite dish submitted. Votes will be tallied and the top 3 entries will receive a ribbon. 

How to Submit a Dish

Registration

Registration is required per dish entered. Entries are subject to all requirements and rules of the Cook-Off presented below. You can register using the form linked below.

Requirements

• Entries in the Chili/Soup/Stew category must be provided in a crock-pot/slow-cooker
• Entries in the Appetizers, Sides, or Mains categories that require heating or cooling must be delivered in provided 9x13 aluminum containers covered with foil. Registrants will be notified details of where to pick up their allocated containers.
• All entries must deliver their dishes to the event location between 8:30am and 9:30am the day of the event
• The quantity provided must be able to be scooped/divided into 50 to 100 1 to 2oz portion cups
• Entries must be available, or have representation, to assist with serving their entries to attendees
• Entries must include three copies of your recipe’s name/description and ingredients to be displayed next to your entry.  This will ensure that individuals with food allergies or dietary needs can participate in sampling and bidding on items.

Rules

• Submissions must be home cooked, not store bought. However, recipes do not have to be original
• Participants are encouraged to attend for the awards segment during the event to receive recognition
• Participants must take their personal non-disposable containers and serving utensils with them upon conclusion of the event

 

If you have any questions about the Cook-Off, Bake-Off, or Basket Auction, please reach out to Nora Sierra at nsierra@twu.edu.

Page last updated 2:33 PM, September 27, 2024