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Sooke Lions Club 4th. Annual |
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September 11th. 2010
6639 Sooke Rd. across from the Evergreen Center
Live Entertainment all Day Long
Featured on our Stage 2010;
The Mods
Cold Sweat
With Special Appearances by;
The Winners of the 2009
Great Chili Challenge

1st. Place Chili - Playland DayCare
Head Cook - Rhonda Medwedrich
Andrew Medwedrich - Jodi Duplessis - Steve Waring - Steven Barnett
2nd.Place Chili - Mulligan's Bar & Grill - Caddy Shack
Head Cooke - Neil Meija
Sherri Meija - Emily Lock - Angela Meija - Nicole & Nathan Rea
3rd. Place Chili - EMCS Wolverines Football
Head Cook - Garth
Dawn Tipton - Max Munro - Jen Smith - Mac Mortenson - Alex Wright
Booth
1st. Place Booth - Worklink's Chili Chicks
Jayne St.Clair - Wendy - Janice B. - Kim - Jane W. - Donna - Janice H.
2nd. Place Booth - The Bee's Knees Children's Store
- Bee Sticky Bee Sweet -
Karen Laharty - Judi Trudel - Saxun Westgate - Tanya Price - Krista Perkins
3rd. Place Booth - Reading Room Cafe - Who Dun It?
Sharlene Gwillim - Sharon Burley - Kathy Drover - Karen Davies - Anna Perze.
Brought to you by
,
and the

Prizes and fun for the whole family as well as the antics of the
Sooke Lion's
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Please feel free to copy and enter the basic rules and entry form:

Contact Name:________________________________________________
Restaurant Name if Professional team:___________________________
Address:______________________________________________________
City:_________________________________________________________
Province or State: __________________________Postal/Zip:__________
E-Mail: _______________________________________________________
Team Name: __________________________________________________
Please Check One
Amateur team ($75.00 entry fee)___
Once we receive your entry form and required fee, no later than August 25th. 2010 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, one of witch must have Food Safe
· 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.(We repeat
this one alot)
· 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
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:
The Judges Choice is a new category and will be based on presentation as well as taste. Tall teams will make a presentation or plated version for our three judge's, decoration as well as food preparation is critical and the plated dishes that bust have a minimum of 8 oz.of chili incase the judges need to sample more the one time to make their decision.
This event is proudly sposored for 2010 by;
|
Sooke Home Hardware |
"A" Channel |
100.3 FM the Q |
