Cooking Competition Rules & Info

Registration Deadline

Registration deadline for all competitions is Wednesday, June 20th, 2018. Registration should be completed by submitting the online 2018 Home Chef Registration Form. Historic Parkrose holds the right to refuse any competitor who did not register on time.

Equipment

The following equipment will be available for each participant in the live Big Green Egg grilling competition:

  • One Big Green Egg grill
  • Plate Setter
  • Charcoal
  • Small work table

The participants must bring all needed small equipment and kitchen utensils (such as oven mitts, cutting boards, knives, pots, pans, bowls, plates), as well as any other materials needed to cook, season, and serve.

Participants must provide small paper cups or plates to serve tastes on. We suggest bringing table covers, cleaning supplies, and hand wipes to keep you area tidy. You may also want to bring yourself chairs.

Vehicles will not be allowed into cooking area.

Competition Rules

  • Competitors must abide by health and safety regulations. You must follow FoodSafe guidelines and ensure that the protein temperature has not been between 41-135 degrees for more than four hours. The internal temperature must reach between 145 degrees whole or 155 degrees if injected.
  • Food must be finished on the provided Big Green Egg at the Taste of Parkrose EggFest. You may prepare rubs, sauces, etc. ahead of time. 
  • Competitors must clean up their station after the competition is complete.
  • No supplementary equipment will be available, all competitors have to prepare their own cooking utensils and ingredients for the competition.
  • Competitors may use two assistants to help distribute the samples of the dish in the competition.
  • The Organizer will not be responsible for any loss or breakage of utensils or equipment used.
  • Only home cooks, no professional chefs, may enter the competition.

Preparation & Sampling

  • Participants can arrive between 7:45am and 8:15am. Please be ready by 9am.
  • EggChefs should be prepared to provide a minimum of 150 - 200 bite sized samples (3 oz. or less) of each menu item to our tasters. If you are only cooking one dish, you will want 600+ bite sized samples. Remember, you are providing bite sized samples - you are not expected to provide a meal. More is fine and you are encouraged to show off your skills!
  • Tasting starts at 10am and runs until 4 pm, so please attempt to pace yourself. You are the star of the show so you probably don’t want to run out of gas (food) before the finish line. Aiming for your last batch to be done around 3:15 makes good sense.

Long Cooks: EggChef’s who want to cook briskets, pork shoulders or other long cooks that can’t be accomplished between the lighting of the Eggs and 10am, may choose to start their cooks at home, as long as they adhere to the following guidelines: Cooking items must be finished on a Big Green Egg at the Taste of Parkrose EggFest. EggChefs must follow FoodSafe guidelines and ensure that the protein temperature has not been between 41-135 degrees for more than four hours. The internal temperature must reach between 145 degrees whole or 155 degrees when injected.

Judging

Each home chef will have a sign with their name and competition dish at the front of their station. Attendees of the Taste of Parkrose EggFest who purchase a $15 all-day pass will receive two (2) gold star stickers when they arrive. Attendees who make a $5 minimum purchase of $1.00 taste tickets will receive one (1) gold star sticker. Guests will taste the samples, and place their gold star on the sign of their favorite chef. The sign with the most stickers at 4:00pm will win.

The winner will be announced at 4:15pm.

 
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