THE ITALIAN FESTIVAL 2010
ANNUAL SPAGHETTI COOK-OFF
Date: Saturday ~~~ April 17, 2010
Location: Tickfaw Railroad Track Pavilion, Tickfaw, LA
Time: 8:30 am ~~ 1:00 pm
Entry Fee: $40.00 per team
Team Name: ____________________________________________________
Head Chef:_____________________________________________________
Assistant #1: ____________________________________________________
Assistant #2:____________________________________________________
Address: ________________________________________________________
Contact Phone # _____________________________________________
ANNUAL SPAGHETTI COOK-OFF
Date: Saturday ~~~ April 17, 2010
Location: Tickfaw Railroad Track Pavilion, Tickfaw, LA
Time: 8:30 am ~~ 1:00 pm
Entry Fee: $40.00 per team
Team Name: ____________________________________________________
Head Chef:_____________________________________________________
Assistant #1: ____________________________________________________
Assistant #2:____________________________________________________
Address: ________________________________________________________
Contact Phone # _____________________________________________
THE ITALIAN FESTIVAL 2012
ANNUAL SPAGHETTI COOK-OFF
Date: Friday ~~~ April 20, 2012
Location: Festival Grounds, Tickfaw, LA
Time: 8:30 am ~~ 1:00 pm
Entry Fee: $40.00 per team
RULES:
1. Entries are made of 3 person team
2. Entry fee of $40.00 per team due before April 1st will be guaranteed an apron
3. Set up may begin at 8:30
4. Only Gravy will be judged starting at 1:00 pm
5. No Garnish will be used & bowls will be issued for judging
6. Contestants must prepare & cook their own Gravy on site location (Preparations such as meat or meatballs may be done before)
7. Each Team is required to bring all their set ups: ex; cooking utensils & pots, paper products, portable stove, table, chairs, tablecloths, etc…
8. Contestants must supply and cook their own spaghetti (required No. 4 Spaghetti only)
9. You are not required to decorate your table. If you choose to do so, we will be giving Ribbons out for 1st, 2nd, & 3rd Place Best Decorated Table. You are not required to cook anything extra but you may, feel free to do so. Most people get in the spirit of doing these things to pass a good time. Other food prepared on site and served to the public while your gravy is cook, will have no bearing on the judging of the gravy. This is not required, only done for Fun!
Any further questions please feel free to call:
Heather Coslan & Vina Suarez
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Entry Form: Please print clearly
Team Name: ____________________________________________________
Head Chef:___________________________________________________
Assistant #1: ____________________________________________________
Assistant #2:____________________________________________________
Address: ________________________________________________________
Contact Phone # _____________________________________________
ANNUAL SPAGHETTI COOK-OFF
Date: Friday ~~~ April 20, 2012
Location: Festival Grounds, Tickfaw, LA
Time: 8:30 am ~~ 1:00 pm
Entry Fee: $40.00 per team
RULES:
1. Entries are made of 3 person team
2. Entry fee of $40.00 per team due before April 1st will be guaranteed an apron
3. Set up may begin at 8:30
4. Only Gravy will be judged starting at 1:00 pm
5. No Garnish will be used & bowls will be issued for judging
6. Contestants must prepare & cook their own Gravy on site location (Preparations such as meat or meatballs may be done before)
7. Each Team is required to bring all their set ups: ex; cooking utensils & pots, paper products, portable stove, table, chairs, tablecloths, etc…
8. Contestants must supply and cook their own spaghetti (required No. 4 Spaghetti only)
9. You are not required to decorate your table. If you choose to do so, we will be giving Ribbons out for 1st, 2nd, & 3rd Place Best Decorated Table. You are not required to cook anything extra but you may, feel free to do so. Most people get in the spirit of doing these things to pass a good time. Other food prepared on site and served to the public while your gravy is cook, will have no bearing on the judging of the gravy. This is not required, only done for Fun!
Any further questions please feel free to call:
Heather Coslan & Vina Suarez
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Entry Form: Please print clearly
Team Name: ____________________________________________________
Head Chef:___________________________________________________
Assistant #1: ____________________________________________________
Assistant #2:____________________________________________________
Address: ________________________________________________________
Contact Phone # _____________________________________________
