Brought to you by the and the

Prizes and fun for the whole family as well as the antics of the

Sooke Lion's

Please feel free to copy and enter the basic rules and entry form:

Sooke Lions Club

2008 Second Annual

Great Chili Challenge

Registration Form

Contact Name:________________________________________________

Restaurant Name if Professional team:___________________________

Address:______________________________________________________

City:_________________________________________________________

Province or State: __________________________Postal/Zip:__________

E-Mail: _______________________________________________________

Team Name: __________________________________________________

Please Check One

Amateur team ($50.00 entry fee)___

Professional ($100.00 entry fee)___

Once we receive your entry form and required fee, no later than August 30th. 2008 you will receive full details,

rules and regulations. Only the first 30 entries will be considered unless there is a cancellation.

Send Registrations too:
Sooke Lions Club
P. O. Box 248
Sooke, BC. V9Z 1A0

Team Information Sheet

Team Name; _________________________________________________

Head Cook; __________________________________________________

Team Members;

1. ________________________________________________________

2. ________________________________________________________

3. ________________________________________________________

4. ________________________________________________________

5. ________________________________________________________

6. ________________________________________________________

Team Sponsor; _______________________________________________

Town of Origin or Business;

_____________________________________________________________

Sooke Lions Club Great Chili Challenge Rules and Regulations

· Number of teams or entries will be 30, each consisting of no more then six members.
· Teams are responsible for their assigned cooking area and must provide their own stove (Coleman) type as no electricity will be provided.
· Each team must have a working fire extinguisher rated 2A 10BC and it must be working.
· All teams or contestants must be willing to eat their chili.
· No off site cooking of the Chili, it must all be prepared on site during the competition.
· Chili is to consist of any kind of meat, beans, vegetables, or combination thereof, cooked with chili peppers, spice and other ingredients.
· No ingredients may be precooked or treated in any way prior to the event. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, broth, and grinding or mixing of spices, oh ya and the beans too. All other ingredients must be prepared in plain view of the spectators, and other contestants. (As well as any health official that might sneak in for a free lunch)
· All contestants are to cook a minimum of 5 gallons of chili and we suggest more if possible. It is a real drag if you run out before the crowd is finished tasting.
· All contestants /teams must clean up their cooking area after the event as well as maintain the cleanliness of their area and sanitation of all food preparing items and surfaces.
· Please be aware or proper sanitation and food safety by keeping perishable items in coolers packed with ice. Make sure all vegetables and other ingredients are cleaned properly. Keep your hands washed and use a disinfecting Purell type hand rubs, or wear plastic gloves. Keep cooking temp above 130 degrees and never let it sit for longer the ten minutes below this temperature. (A food thermometer is suggested)
· Use separate cutting boards to avoid cross-contamination. (Plastic is recommended) Also use a separate spoon every time you test your food/chili.
· All contestants must be willing to have fun and enjoy the day's events as this is for charity.

Some tips to this event

1. The crowd is the only judge of this event and ballots provided to the crowd when they purchase a bowl and spoon for sampling choose the winners. It is strongly suggested that you let your hair down and try to win their votes by decorating your cooking area and costumes if you wish to do so. But mostly have fun.
2. Judging for a crowd-pleasing chili contest is simple, the people try your concoctions and judge them accordingly. All ballots will be dropped into a peoples choice barrel and the ballots will be counted, at a preset time. This will provide the winners and runners up as judged by the crowd.
3. Since the crowd is your only judge, it's always good to have a secret weapon to sway them so props, songs, and rap, etc. You can be as creative as you want but remember you have to be willing to eat it and probably will be asked to.

Best Booth Rules

1. You and your team must be respectful to others, no offensive displays, excessive noise or music, you are alotted 10 foot by 10 foot square for your booth and can use any form of tent, or canopy that will fit in that area. All signage and advertising must stay within your area.
2. Lewdness and nudity is prohibited. ( ya right like we will be inforcing this one to much)
3. The use of firearms, explosives, or pyrotechnics is prohibited. (Ok this one maybe as we are in the town limits and it is forestfire season)
4. Interfering with other contestants is prohibited (other than what could be considered in good humor)
5. You may use battery-powered amplification.
6. Decorate to your hearts content don't forget the people that are tasting your chili will also be picking the best booth.
7. Props are welcome and even strongly suggested, as they, as well as costumes make for a fun time.
8. Teams may keep a cooler of beverages for themselves. That is not to be sold or given to any members of the crowd.

Prizes

Prizes will be awarded in the following categories:
· Peoples Choice Best Tasting Chili.
· Peoples Choice Best Booth.
· And any thing else we can think of, as we are, after all, the Sooke Lions Club.

The Schedule

The Competitors

The Shwagg

This event is proudly sposored for 2008 by;

100.3 FM the Q

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