RULES AND GUIDELINES:
Gumbo Must:
1. ALL gumbo must be cooked onsite.
2. Roux can be started off site but MUST be completed and added day of event.
3. Chicken can be pre-cooked (or smoked) if it is separate and will be added later in the cooking process.
4. Please furnish your own water for cooking.
5. ALL other ingredients must be added onsite and in raw form, but may be cut ahead of time and subject to inspection upon check in.
6. Your team may begin cooking AFTER the Head Cook has reported to the Gumbo Coordination table and received your gumbo judging containers, and public tasting cups and spoons.
7. Cook at least 5 gallons of gumbo for both judging and public tasting.
8. No rice, crackers or potato salad to be served with judging cups, only gumbo. You are welcome to add it to public tastings
9. Must comply with All City of Houston Health regulations–
What is needed / provided / not furnished for each team:
1. NEEDED for each team:
- propane cooker & fuel,
- fire extinguisher,
- cooking pots,
- serving utensils,
- table,
- chairs,
- cooking safety gloves,
- hand sanitizer,
- water for setting up & cleaning up at your tent,
- ice chest and ice for your ingredients, and
- decorations for best decorated tent.
2. Three small buckets
- 1. Wash
- 2. Rinse
- 3. Sanitizer station for hand cleaning, 1 roll of paper towels at each tent, judging containers, small 4 oz tasting cups and spoons for public tasting.
3. NO ground fires. Electricity will not be provided.
4. PLEASE keep your booth clean and hands washed as you are serving samples to the public.
5. Head Cook and teams are responsible at the end to throw their provided trash bags in the bins on sight and leaving site clean at the end of the event.
Judging Rules:
1. Turn in your gumbo at the judging booth at 3:00pm in the containers provided to you at check in. Each container will have your booth number on them.
2. The judging will be done blind judging with local officials/ celebrities.
3. A certified Food manager/ Chef will inspect all contestants finished product to ensure food safety and proper temperature
4. You will be judged on the following:
- Appearance / Color / Smell – should look & smell appetizing
- Flavor - (seasoning / tenderness)
- Consistency – should be smooth combination of meat / seafood or roux.
- Overall / Aftertaste - should leave a pleasant taste after swallowing.
- The most decorated tent will also be judge.
5. There will be first, second, and third place winners
6. A People’s Choice Award
7. Provided by BIFA:
- 1 (one) 10X10 Tent (contestants may bring their own if additional space is needed)
- Double space will not be an additional charge
- 4 oz Tasting cups and spoons for judges and public tasting.
FOR VENDOR REGISTRATION & INFORMATION:
