When we registered our booth they let us choose our number, so we chose 707 and thought let’s just make it as local as possible.”Ī late entry to the cook- off was Diane and David Ryan from Windermere Platinum Real Estate with their “GOT Chili,” Game of Thrones-inspired booth complete with a queen sitting on her Iron Throne posing for pictures with event attendees.Īll proceeds raised from the Chili Cook-off, approximately $18,000 to $21,000 each year, goes to the Boys & Girls Club of Ukiah, and are used to provide much-needed after-school activities to children in the community. “We came up with it as a group and the recipe just kind of happened. Ideas for the booth were solidified in early August, and Sprague built and painted the booth last weekend.īowers explained that the recipe for the chili came together after a planning meeting. “We wanted to be a little terrifying this year, less sweet banker,” she added. “We took a vote, and this is what everyone came up with because it had never been done before,” Sprague said. The Walking Dead inspired entry was the brain child of Colleen Sprague and Nicole Bachmann. Bank employees were handing out chili dressed as Undead Banker Zombies. The Savings Bank of Mendocino County’s booth, The Banking Dead, seemed to be a hot spot of activity throughout the night. We’re so appreciative of the support that they give to the Boys & Girls Club,” she continued. “Granite Construction is just fantastic at what they do, and the Chili Cook-off would not be what it is today without them. “We started getting ready for the event about three- to-four months ago by telling people to save the date, and to start thinking about their booths and chili recipes,” Elmore said. Late Friday afternoon, Liz Elmore, chief executive director of the Boys & Girls Club of Ukiah, was standing on School Street watching it all come together. This year’s event featured 29 teams who competed for awards in the following categories: best chili, people’s choice, hottest chili, best booth, best dressed, most generous, and most crooked team. Plaza Friday night hundreds of people gathered to eat chili, enjoy a glass of beer or wine, and to raise money for the Boys & Girls Club of Ukiah at the 19th Annual Granite Construction Chili Cook-off. Rules, booth locations and prizes are subject to change by the host organization.At the Alex R.
JUDGING BEGINS AT 12:00 to the public and your turn in to the judges is 11:30AM. Additional tickets can be purchased for $1 each. Dropping a ticket in the jars at each booth will constitute a vote. Each registered guest will receive two tickets to vote in the chili competition and 2 tickets to vote in the BBQ competition. Participating guests will have a wrist band to qualify to taste and judge your chili. JUDGING: Guests pay a $10.00 entry fee to taste and judge chili entries and the BBQ competition in the general competition of all teams competing. We recommend to cook behind your tent and table set up. Each team is given a 10 x 10 space to set up your tent and cooking area. A limited amount of tents available to rent if needed ($15 rental). cheese, onions, crackers, hot sauce, etc.) if you wish, and signage and decorations for your booth.
#CHILI COOK OFF FUN BOOTH IDEAS GENERATOR#
REQUIREMENTS: Bring a table(s), chairs, TENT with tie-downs or sand bags (required), electric cords,electrical tape, and your own generator (if necessary) napkins, condiments (i.e. A few large crock pots work well but large cooking pots work even better when you are cooking in volume. We will provide 2 oz sample cups and spoons for your team to serve up your chili to the public. They can't vote for you if you run out of samples before they can try yours. We anticipate over 3,000 attendees that want to sample your chili and may vote for you. PREPARE (ONE TYPE) minimum 7 Gallons or more of chili. Canned ingredients may be opened prior to event, however, all ingredients should be assembled on site of the contest. You can bring in partially prepped ingredients. Do not put any garnishes or toppings on your chili that you submit to the judges.ĬOOK ON SITE as much as you can. These cups must be turned in to the judges table at 11:30AM.
You must prepare a 16 ounce thermal cup that will be provided to you for our judges to sample and rate for "Judges Choice". A team cook meeting is at 7:45am under the pavilion. Cooking may begin at 7AM to be prepared to serve to the public at NOON until 2pm. GENERAL SUMMARY: Booth Setup can begin on Friday if you choose, however must start no later than 7AM on Saturday. Basic Rules FOR REGULAR AND COMMERCIAL COOKS:
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