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Farm Fest 2010 Chili Cookoff

Show us what you're made of! Sunday, September 26th Middle Valley Farms, Mendham

Open to all: Winner determined by People's Choice Featuring chili sampling, judging, prizes

Registration Form

Business Name Address Phone Individual

(Entries must be received by September 15th) Deadline Extended!


Name of recipe: (Entrants must provide and display a complete ingredient list on day of event)

Registration Fee Check # (for commercial entries only)

For full details, or to register online visit

Chili Cookoff Regulations


Registration is open to individuals and restaurants. Restaurants will be required to pay a registration fee of $35.00 and if they would like to sell their chili at the event they must pay a registration fee of $50.00. Contestants may enter more than one recipe. Minimum quantity per recipe: 4 quarts (Make a lot! The more you share the better your chances of winning!)

Preparation and Service

Each entrant must prepare an ingredient list to be displayed. Chili must be prepared and brought to event by 11:30am. Chili will be served from 12pm to 2pm. Chili must be kept warm for the duration of the serving time. (either with a chafing dish or bring in crockpot- no electricity will be available.)

Each entrant is responsible for their own serving cups and utensils: Bowls, spoons, napkins Each entrant is also repsonsible for all accompaniments: cheese, onions, tortilla chips, corn bread,etc. We encourage the use of local ingredients--Support our local farmers!

Judging Process

Judging will begin at 12noon and run until 1:45pm. 1st, 2nd, & 3rd place winners will be announced at 3pm. Prizes will be awarded for most creative recipe name, most creative use of ingredients, most creative display, etc. Judging will be people's choice. Tasters will vote by placing tickets in voting containers at each table. Contestants can be as creative as they choose to attract people to try their recipes. (Decorate your booth, play music, dress in costume, etc. )

For more information, or to register, contact Kelly Rice 973-543-1330 or [email protected]



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