2010 WCCC
 

Gulf Coast Regional Chili Cookoff
Regional

Date
3/6/2010
Location
St. George Island
St. George Island, Florida

Description
To request a space for next year please be sure to call Grayson at the number listed below

Cookoff Categories

 Chili Chili VerdeSalsa
 Entry Fee
$40.00 /MBR
$90.00 /Non-MBR
1 gal. in addition to entry /PC
 Entry Fee
$no contest /MBR

Entry Fee
$no contest /MBR
 
Prizes
1st - 500.00
2nd - 300.00
3rd - 200.00
Legend: MBR=Member, Non-MBR = Non-Members, PC = People's Choice
Winner advances to: WCCC 2010

General Cookoff Information
St. George Island Hotels:
St. George Inn – (800)824-0416 www.stgeorgeinn.com
Buccaneer Inn – (850)927-2585 www.buccinn.com

Apalachicola Hotels :
Best Western – (850)653-9131 www.apalachicola.com/bestwestern
Apalachicola River Inn – (850)653-8139 www.apalachicolariverinn.com
Rancho Inn – (850)653-9435 www.ranchoinn.com
Gibson Inn – (850) 653-2191 www.gibsoninn.com

St. George Island Vacation Home Rentals:
Fickling Vacation Rentals – (877) 927- 2218 www.ficklingvacationrentals.com
SGI Vacation Properties - (866)927-4750 www.stgeorgeislandvacationproperties.com
Collins Vacation Rentals – (800)423-7418 www.collinsvacationrentals.com
Resort Vacation Properties - (866) 627-7330 www.resortvacationproperties.com
Suncoast – (800)341-2021 www.uncommonflorida.com

St. George Island Area Camping:
St. George Island State Park - Phone: 850-927-2111
www.floridastateparks.org/stgeorgeisland/default.asp
Sportsman’s Lodge & Marina (in Eastpoint, 10 min from SGI) – (850)-670-8423

For More Information, Contact:
Grayson Shepard
PO Box 695
Eastpoint, FL  32328
850-653-6718
grayshep@yahoo.com


Additional Information
Venue Comments: 10x10 space with table and chairs provided

Below is a list of temporary food booth requirements for contestants in the Charity Chili Cookoff. We will be on hand the morning of the Cookoff to inspect food booths and issue temporary permits.

1) All food handlers shall wear aprons and use approved food handling instruments: i.e. forks, spoons, soup ladles, etc. Handlers must wear clean clothing and have effective hair restraints. (We know there will be some wild and wonderful costumes that day, so do your best).

2) Each booth shall have at least one booth leader who will be responsible for insuring their booth is in compliance with these rules.

3) Hand washing facilities must be provided: An ‘Igloo’ type container for waste-water below. A pan of water is not satisfactory; you must have soap and paper towels.

4) All food handlers shall not use tobacco in any form while engaged in food preparation or service.

5) Provisions shall be made to keep hot food hot (145 degrees F or above) and cold food cold (45 degrees F or under)

6) Food shall be stored in containers and not directly on undrained wet ice. Provisions shall be made to prevent wastewater from ice and other sources from draining on the ground.

7) Except during periods of immediate service, bulk foods shall be covered.

8) No foods shall be stored on the ground.

9) Each booth will be responsible for the clean-up of their area (garbage bags and containers will be provided by the St. George Island Charity Chili Cookoff Committee).

10) All food area in booths must be covered.
 
Click for a printer friendly version

© International Chili Society, all rights reserved. | Privacy Policy