THE GREAT MASONIC COOK OFF & OPEN HOUSE TASTING
SATURDAY OCTOBER 3rd, 2009 6:00PM
HIGHLAND’S MASONIC TEMPLE
3550 FEDERAL BLVD
Good fellowship comes in all forms, but one of the most common is our coming together for refreshments. Within the Jurisdiction of Colorado there are a number of Masons who are also great cooks, so what better way to expound on our fellowship but with a friendly Iron Chef Competition.
THE GREAT MASONIC COOK OFF & OPEN HOUSE TASTING
Is available for any Masonic organization to compete in and attend in the general tastings. Any Lodge, Chapter, Commandry, Valley, Shrine or Council in Colorado (This includes Eastern Star, Demolay, Jobs Daughters, Rainbow girls…etc….) may enter into the competition. One entry per organizational unit only.
Each entry must provide one Appetizer, one Main course dish, one Vegetable side dish and one Dessert. Do to the projected participation we are expected to have, all entries must also provide for enough food to feed at least 20 to 25 people per dish. A panel made up of Members of the Grand Lodge Line Officers and Dignitaries of Colorado will act as tasting judges. Each entry will be given a random identifying number and will be graded on a scale of 1-100 for Taste 60%, Uniqueness of Flavor 20% and Presentation 20%. The overall winner will be given a traveling Trophy Plaque listing all winners and future winners. All entries must be cooked prior to the event. All entries must be ready for competition by 3pm on the stated day of.
OPEN HOUSE TASTING:
This open event is for all Masonic members and their families as well as any potential prospects to attend; and be able to taste samples of all entries. A $10.00 fee per all attendee’s will be collected with all proceeds going the Grand Lodge of Colorado’s Benevolent Fund (after cost of hall and awards and other expenses). There will be Music, Beverages and Entertainment available.
RULES & REGULATIONS
1) This is an open forum to allow any style of food to be considered. The only restriction will be to not allow any Barbecue flavored items to compete. The reason for this is that the flavor of any barbecue will override all taste buds of the Judges and will prohibit them from considering more delicate flavors provided by other entries. Thus all Barbecue dishes will be disqualified.
2) All food must be prepared before arriving. Each Masonic team must provide their own Chafing dishes or heating elements as well as their own serving utensils as well as presentation dishes for the Judges. Plastic Plates and flatware will be provided if needed for the Open House tasting. Do to the very limited amount of electrical outlets; electricity will not be available for use by each competing group.
3) Each Competing team must provide enough food to feed 20 to 25 people for each item. The reason is that if each team only brought 5 members with spouses that would be 10 people per team times 10 to 15 entries is between 100 and 150 people. At similar competitions in Colorado there tends to be a shortage of food made available, especially if it is a particular favorite of the crowd.
4) Each team Lodge or Chapter will be provided with a display table but decorations and any banners describing the team and their cuisine will be their own responsibility.
5) All entries must be ready (hot or Cold) to serve the judges right at 3pm. Depending on how many entries and the amount of food to be tasted it will take the judges all of the three hours to make their rounds and their decisions. It is emphasized that all entries must be on time for the judges with a short written description of each dish. If you are traveling from a distance and/or think you need time to reheat your dishes via your heating elements or chafing dishes you should plan to be present by 2pm. The building will be available from 12pm onwards.
6) All entries must be submitted by no later then September 25th 2009. They can be sent via email to firstname.lastname@example.org or to Worshipful Master Eric McBride Highland’s #86
PO. Box 440532 Aurora, CO 80044 or for more information you can call 303-359-9654
1) Judges will compose of 5 or more judges of which only three will be seated at the Judging table.
2) Members sitting on the Judging table will be the only ones allowed to taste the presented dish for judging.
3) Judges will be rotated so that each judge present will have a chance to judge and taste as well as rest between each tasting. Rotation will be divided between number of Judges present and entrees submitted
4) Each judge on the Judging table will award each tasting a score between 1-100 based on Taste 60%, Uniqueness of Flavor 20% and Presentation 20%.
5) The top 5 scores of each of the four categories will be rejudged by the entire Judging panel and new scores will be applied and tallied. The number based on this final score will determine the winner of each category.
6) From the four category winners, the Masonic group that has the highest total score from adding each dishes score together will be declared the overall winner.
7) An Honorable mention award will be given to the Masonic group that may have had the highest total score overall but failed to win one of the categories.