The BC Shellfish Festival Chowder Challenge
Glory as the Best Chowder in the Comox Valley is on the table and local recognition in our Valley newspapers.
- This contest is open to all Comox Valley chefs and cooks that provide a food service in their place of business including restaurants and accommodation providers
- This contest will promote the highest standards for food preparation and presentation of seafood chowders
- This contest is a way to promote and highlight the bounty of food grown in the Comox Valley and demonstrate to the public the many ways to enjoy our locally grown products not to mention a good reason to come out and have an excellent time!
THE PRIZE:
- Winner receives recognition as the Best Chowder in the Comox Valley, use of the BC Shellfish Festival logo on menu, plus a 1/8 page ad in the Comox Valley Echo to shout out your victory to the whole Valley and promote your business(apprx value $230).
- Right to use the BC Shellfish Festival Best Chowder in the Comox Valley Seal on menus and other promotions as they relate to the winner’s business for up to a year.
REGISTRATION:
All competitors must submit their registration by May 15, 2013 by filling out the registration form below.
A typed ingredients list must be supplied to the BC Shellfish Festival at time of registration. (On registration form)
All Chefs and Cooks entering the competition must supply at time of registration the BC Shellfish Festival with a short bio of themselves for use in publicity programs and for announcers during the competition. Registrations are limited and based on first-come; first-served. Late registrations will only be considered if space in the competition is available.
THE COMPETITION:
The competition will take place Saturday, June 15, 2013 at 1:30 p.m. (Time subject to change but participants will be notified in due time.)
THE VENUE:
The BC Shellfish Festival Chowder Challenge will take place in the main tent located at Comox Marina Park at the bottom of Port Augusta Street.
THE CHOWDER:
- The seafood component of the registrant’s chowder may contain any of the following BC only shellfish and seafood: Cod, Prawns, farmed Clams, farmed Oysters, farmed Mussels, farmed Scallops, Halibut, Salmon, Crab and Sablefish
- The registrant’s chowder must contain any of combination of farmed BC Oysters, farmed BC Clams and/or farmed BC Mussels
- We encourage all participants to source as much of their ingredients within the Comox Valley as permitted
- Presentation materials and/or product (i.e. garnishes, etc.) are permitted (see scoring for points on presentation)
- Red or white, it’s up to you!
- Chowder’s will be heated, plated and garnished on premises. A single burner stove and serving bowls for judges will be provided
Entries must be prepared in advance using the above criteria and ready to reheat on the spot. Please come well in advance to allow enough time to reheat your chowder so it is ready for the start. A cooking surface to reheat will be supplied, as well as the cups and spoons needed for people to sample your entry will be made available. There will not be access to full kitchen facilities, but final garnishes can be added on site.
Five to seven (5–7) litres of chowder for judging and sampling must be prepared. A cooking surface for re-heating and appropriately sized pot is required. Assistants to help set-up and serve are welcome. Proper practices to ensure food safety in the preparation, storage and transportation of your chowder must be observed.
ATTIRE:
Competitor’s attire and demeanour shall be in keeping with the occasion, representing themselves, their business, their province and any sponsoring organization to the best of their ability.
THE EQUIPMENT:
Competitors are allowed to utilize their own equipment during preparation but all chowders must be served in an appropriately sized stainless steel pot.
JUDGES:
There shall be up to five judges who will have considerable experience and/or knowledge of food preparation and service including to-date, Breakfast Television Vancouver Host Dawn Chubai, food writer/photographer Kelly Cline from Seattle and Chef/Owner of Red Fish Blue Fish in Victoria Kunal Ghose.
FOLLOWING JUDGE SERVINGS:
Each competitor will be given taster cups to give out the rest of their chowder to the public who will then vote on a People’s Choice chowder.
SCORING:
Each chowder will be judged on the following points and criteria:
Flavour 1–10
Consistency 1–10
Appearance 1–10
Overall Appeal 1–10
Total Score 40 points
THE WINNER:
The scores from each judge will be tallied and the chowder with the highest total score will be announced by the Master of Ceremonies as the Comox Valley’s Best Chowder on Saturday, June 15th, 2013 before the shucking competition begins and the winner must be in attendance to receive their award.
*The BC Shellfish Festival has the right to publish the winning recipe and images of the winning chef in future promotions as they relate to the Festival.
BC Shellfish Festival Chowder Challenge Registration
Any questions should be directed to marina@bcshellfishfestival.ca
