Chili Cook -Off

Entry Form Deadline to submit entry: Monday, March 4, 2019

TEAM NAME: ______________________________________________________

Team Members

NAME Phone # Email

Complete and submit this form to register your team. Entry fee is $150 and will include 4 tickets for the team and 4 additional tickets.

(SPONSORS are encouraged to participate for $100 - $50 discount) Make check payable to: The Jon Lee Foundation and

mail to: Angelia Turner Events, 700 S. Orange Ave, Dothan, AL 36301

(NO Outside Alcoholic Beverages will be allowed to be brought into The Plant)

See Chili flier for official rules and details.

More info: jonjambenefit@gmail.com

334.596.2352

Saturday•March 9, 2019

• Teams must submit applications and entry fee by Monday, March 4th to be included in the Cook-off.

• Setup begins at 10:00am on Saturday, March 9th at The Plant, 308 North St. Andrews St-Dothan. • Cooking and preparation onsite can start no earlier than 10:00am, unless by special permission of

the committee. • Entrance for the teams will be at the main entrance of The Plant. Please check in with the

committee and receive your assigned location. Teams are encouraged to stay in place until the end of the event (6:00pm). No vehicles will be allowed in the courtyard area.

• Chili must be made from scratch but you may pre-cook just the meat prior to the event; complete commercial chili mixes are not permitted.

• Beans, pasta, rice, etc. are approved ingredients for this chili competition. • Chili must be cooked in your designated booth site and prepared in a sanitary manner. • One pint (16 oz.) of chili is required to submit for judging. • A minimum of 4 gallons of chili must be prepared for distribution to the public. • The chili prepared for judges should be the same served to the public or risk disqualification.

• GENERAL COOKING INFO ◦ Participants must furnish their own cookware and utensils. ◦ A cooking source can be a number of different methods including traditional propane camp

stove, Coleman fuel, BBQ. ELECTRICAL is available on a limited bases in the chili cook-off area.

◦ This competition will involve sampling by judges and event attendees, please be aware that each team's liability is based on ingredients cooked in your chili. Teams preparing and serving harmful ingredients will be held liable.

◦ One 6’ table will be provided, teams must supply their own chairs and any other needs. Decorations are encouraged and a “Spirit Award” will be given to the team with the most fun theme!!

◦ Sporks, cups, and napkins will be furnished to each team. ◦ Coolers for cooking purposes will be allowed to be brought in to JonJam 2019 and will be

inspected. NO OUTSIDE ALCOHOL will be allowed to be brought in to the venue. ◦ Teams will be assigned an area in the bay areas inside The PLANT. ◦ We encourage teams to provide any extra food samplings for the general public. ◦ Chili must be prepared by 2:00pm to serve to the public (Gates open at 12:00pm) Judging

will begin at 4:00pm and winners will be announced approximately 6:00pm. ◦ Teams have two chances to win - By vote of a panel of judges and People’s Choice. ◦ Judge’s Winner will receive $150, trophy and next year’s entry free. ◦ People’s Choice Winner will receive $100, trophy and next year’s entry free.

For additional information, please contact: 334.596.2352 • jonjambenefit@gmail.com •

Cooking RULES

Saturday•March 9, 2019