This year, outside at FRESH Summer 2009, we will be holding the

FRESH Summer 2009 Barbeque Cook-Off!

A chance to compete as part of a team in a unique competition where you will be able to show off your barbequing skills and win prizes!

There are five categories in which you can take part and perhaps win a prize!

For more information, keep reading... and to take part please contact FRESH on 26423255 or email info@shieldscreate.com

DAY ONE – Saturday 20th June 2009
Teams will be required to prepare and cook 3 of the 5 following options  –

Beef – any cut
Chicken - any cut, portion or whole chicken
Pork Souvla (Cypriot dish of pork on the skewer)
Home Made Burger/Sausage
Vegetarian Option (barbeques don’t necessarily have to be all about meat)

Three finalists will be chosen to go through to participate on day two.

DAY TWO – Sunday 21st June 2009
Finalists will be required to prepare and cook a Mixed Grill of their choosing that must be presented to the judges on a platter (supplied by Shields), restaurant style.  In the final competition, presentation will be an important part of your entry.

RULES

1. This event is organised as part of FRESH, a proprietary brand owned by Shields, and as such is the intellectual property of Shields.  All judging and decisions will be made by Shields or agents of Shields and the decisions are final. 
2. Shields reserve the right to make additional rules and regulations as the situation warrants. 
3. Shields will not be held responsible for theft, damage to equipment or any bodily injury of any kind.
4. A barbeque team is to consist of 1 chief cook and no more than 4 assistants.  Contestants must check into the barbeque cook off area no later than 12 noon on Saturday 20th June 2009.
5. The chief cook of each team will be responsible for the conduct of his team and guests.  Excessive use of alcohol will be grounds for disqualification.  Contestants must not give, offer, sell or donate food or drink to the general public.  Any offensive conduct will be grounds for disqualification from the Cook Off. 
6. Animals of any kind will not be permitted in any contestants space or on the ground with the exception of guide dogs.
7. No vehicles are permitted in the Cook Off/outdoor exhibition area.  They are only permitted before 10am for each team to unload their Cook Off equipment.
8. Each barbeque team must supply it’s own ingredients - meat and/or vegetables.
9. Each barbeque team must supply its own shade/gazebo of up to 3m x 3m, its own barbeque and gas, coals or wood.  Sanitation facilities and a table will be made available by Shields.
10. Each barbeque team must supply their own utensils, knives and food preparation boards/chopping boards.  Barbeques may be gas, coal or wood.
11. Cooks are to prepare and cook their barbeque in as sanitary a manner as possible. Cooking conditions are subject to inspection by the organisers.  Conditions found to be unsanitary will be grounds for disqualification from this Cook Off.
12. Each barbeque team must supply their own utensils, knives and food preparation boards/chopping boards. 
13. Smoking is not permitted within the food cooking and preparation area.

GUIDELINES AND INFORMATION

• All contest meats will be inspected as you check in.
• Foil trays will be supplied for you to present your barbequed dishes to the judges.
• The judging team will be announced on the first day – 20th June 2009.
• You may wear Team uniforms/costumes provided that they will not affect the cleanliness of your Cook Off space (i.e. long dangly sleeves or anything else that may come into contact with foodstuffs).

CATEGORIES AND PARTICIPATION SCHEDULE

SATURDAY 20th JUNE 2009
All contestants will cook on Saturday 20th June 2009. 

You may commence preparations and cooking at 3pm.

THE CATEGORIES ARE –
Each team must enter in at least 3 of the 5 categories. 

Beef  – any cut of beef can be used.  Please bear in mind that you must specify if the meat is rare, medium or well done to help the judges with their decision.  Any marinade/seasoning mix or sauce must be home made and a list of ingredients supplied to the judges when you submit your dish.
Chicken – any cut, portion or whole chicken can be used.  Any marinade/seasoning mix or sauce must be home made and a list of ingredients supplied to the judges when you submit your dish.
Pork Souvla – traditional Cypriot dish of skewered pork.  Can be presented with or without pitta bread
Home made burger or sausage – your own recipe, home made burger or sausage not shop bought.  Can be presented with or without a bun/roll.
Vegetarian option – show us your initiative and skill by producing a tasty vegetarian alternative to meaty barbeque fayre.

Judging will be timed as follows –
ALL FOODS must be ready for judging at 6pm
Judges decisions will be announced at 7.30pm for all categories.

Three teams will be chosen to go through to the finals and to compete in the final Cook Off on Sunday 21st June 2009.

SUNDAY 21ST JUNE 2009 – Grand Final
The three finalists from Day One will cook on Sunday 21st 2009. 

You may commence preparations and cooking at 3pm

THE CATEGORY IS –
Your team is to prepare and cook a Mixed Grill.
You may use any ingredients you choose but it must include at least 3 meats.  You may also include vegetables/salads as part of your Grill.
You should present your Mixed Grill on a platter (supplied by Shields) as if you were presenting it in a restaurant setting.
Presentation is as important as taste in the Grand Final. 

Judging will be timed as follows –
ALL FOODS must be ready for judging at 6pm
Judges decisions will be announced at 7.30pm for all categories.
Prizes will be awarded at 8pm

PRIZE MONEY AND TROPHIES
Prize money and trophies will be awarded as follows –
1st prize €100 and a trophy
2nd prize €75 and a trophy
3rd prize €50 and a trophy
All teams will be given a certificate of participation.

If you wish to share your barbeque recipe with the wider world, you are welcome to submit any recipe used in the Cook Off to the organisers for inclusion in a proposed FRESH Barbeque Cook Book.

IMPORTANT RULES ON FOOD HYGIENE

Cooks are to prepare and cook their barbeque in as sanitary a manner as possible.  Cooking conditions are subject to inspection by the organisers.  Conditions found to be unsanitary will be grounds for disqualification from this Cook Off.

• Each barbeque team must supply a minimum of 3 food preparation boards/chopping boards are required for the separate preparation of raw meat, cooked meat and vegetables etc.
• Smoking is not permitted within the food preparations and cooking area.
• Food waste should be kept separate from the cooking area and away from food to be cooked/served to the judges.
• Raw and cooked meats should not be stored or handles together or on the same surface, and should not come into contact with raw vegetables or salad and separate and separate chopping boards and knives should be used in their preparation.
• Sanitation facilities will be provided by Shields for you to clean your hands and utensils. Waste disposal facilities will be provided by Shields and you will be required to dispose of all rubbish and waste in a tidy manner.