Blue Ridge
Business
Association

Fire & Ice Chili Cook Off Rules and Info

1.  Pre-registation is required for participation in this event.  Registration form must be sumitted with the $35.00 entry fee.

2.  Contestants may enter as "individual," "civic group," "mobile professional" or "resturant."  Contestants are required to be present during the competition.

3.  A 10-gallon minimum is required for each contestant; 5-gallons of chili must be cooked on site, separtely for juding.  Contestants, with vendor status or restaurant license within the Blue Ridge City limits, are allowed to sell cups/bowls of chili to the public at Noon.  Tasting cups will be provided for the public tasting porting; eligible contestants selling cups/bowls must provide their own paper products.

4.  Blue Ridge Business Association will supply tents, table, chairs, tasting spoons, cups and napkins for visitors and judges.  No cooking utensils/equipment will be provided.

5.  Contestants must supply their own heating container (i.e. gas fired cooking pot, grill, roaster, etc.) as well as a small ladle.

6.  Check for registration is at 8:00 am at the courtyard of Christy Lee's Grille on Robert's Way.  Contestants may park on the other side of the RR track from their assigned location.  Your entry should be prepared at assigned location.  Cooking should begin at 8:30 am on February 18, 2012 - the only chili that may be prepared in advance is that being sold to the public.

7.  Tables must be staffed and attended at all times.  Juding will begin at 11 am and chili tasting by the public will be from noon to 4 pm.

8.  Please bring a poster with your name, your groups name or the name of your restaurant to display at your table.  A separate prize will be awarded to the best decorated table.

9.  Chili will be judged by two groups:

• The BRBA judges will award "Best of Blue Ridge" in each catagory.
• Voting by the public will determine the "People's Choice Award!"

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