Utah Foods Cook-Off

Utah Foods Cook OFf

Win a Thanksgiving Point Family Membership!

Saturday, July 25th 2020
Electric Park Pavillion

To commemorate Pioneer Day weekend, we want you to show off your Utah food pride and bring your family recipe to compete for awesome prizes including family memberships, admission passes, and more!

First Place winners will also win a copy of This is the Plate from professor, author, and Utah Foods Cook-Off Judge Eric Eliason. Use PLATE30 for 30% off when purchasing HERE.

*Entries in each category are limited to comply with social distancing. Don't delay and register today!

 

 

Categories

  • Funeral Potatoes
  • Jell-O
  • Fry Sauce
  • Dutch Oven Fare
  • Scones (frybread)*

Timeline

10:00am: Doors Open

10:30am: Presentation Dish and Judging Dish Due

12:30pm: Winners announced

Prizes

The winner in each category will receive a family or grandparents membership, a $275 value. Runner-ups will receive other fabulous prizes including venue passes.

 

Rules

  • Register by Tuesday, July 21, 2020. Categories have a limited number of entrants to comply with social distancing. REGISTRATION IS NOW CLOSED.
  • Competition takes place at the Pavillion in Electric Park.  There is no fee associated with entering.
  • Participants are limited to one entry per category.
  • You may enter the Utah Cook-Off as an individual or as a team. Teams can consist of any number of entrants.
  • Entrants may be professional cooks, chefs, culinary instructors, employees of contest sponsors, their affiliates, subsidiaries, advertising or promotional agencies or individuals.
  • All dishes must be prepared off site including garnishes. (See notation for scones) For safety reasons, it is your responsibility to make sure all dishes and meats are stored at the correct temperatures. All meat must be USDA inspected.
  • *Scones are traditionally best when served fresh, and we encourage participants to consider  preparing dough off-site and frying their scones on-site. A power outlet will be provided by Thanksgiving Point Institute, but participants are responsible for providing a method of frying.
  • Thanksgiving Point will provide white serving plates or bowls for presenting to the judges.
  • Entrants must bring one dish for display and a second dish to be presented to the three Judges.
  • Points will be deducted accordingly for any late presentations.
  • Interaction with the public is encouraged. Please be courteous in sharing cooking information. 
  • All judging decisions are final. 
  • Prizes are awarded one per team.

 

Judging Criteria (each criteria is judged on a scale from 1-10)

  • Appearance
  • Texture
  • Taste
  • Creativity/Originality
  • X Factor (kitsch, crazy, bonus points)

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