[Sca-cooks] Cast Iron Chef Competition at Gulf Wars
countgunthar at hotmail.com
Sat Mar 10 15:49:00 PST 2007
Forwarded by request.
From: Denise Leeson-Provost <genevote1 at yahoo.com>
To: countgunthar at hotmail.com
Subject: Cast Iron Chef
Date: Fri, 9 Mar 2007 07:24:22 -0800 (PST)
Forwarded by request:
Gulf Wars XVI
The fertile lands of the countryside flow with the enemys blood. You and
your companions have been under siege for some time, and your allies have
not been able to break through to assuage the needs of the strong fortress.
Meanwhile, your supplies are running low. The enemy commander has requested
a parlay to entreat you to surrender before he is forced to starve you into
submission. You have been commanded by your lord to prepare a dinner for the
parlay. You are charged (on short notice) with using what meager supplies
you have to fool the enemy into thinking you can hold out indefinitely. In
truth, you hope to hold out until your allies can break through with the
desperately needed supplies.
Limit of 10 teams first come basis. Teams must be registered by 3PM
Tuesday, March 13 at the Herbal Pavilion. You may pre-register by contacting
Bantiarna Morin inghen Ruairc jzeiler at ar-digit. net by March 9th. The
registration fee for the siege cooking competition is $24 and must be paid
by the close of registration on Tuesday BEFORE you are allowed to compete.
The teams will be made up of three to four people. A fourth person may be
recruited as a "fetch and carry" person. Please list your team members, and
indicate who your captain is. If you wish to name your team it is
recommended, although it is not required. An orientation meeting will be
held at 4PM at the Herbal Pavilion, Tuesday, for any questions about the
competition. Each team will need to pick up a list of ingredients at this
meeting. Lots will be drawn to determine starting times for the teams.
Each team will be given a kit that will contain identical basic
ingredients as a basis for your feast. The competition begins Wednesday
You may add your own ingredients, within these guidelines:
Two fresh herbs or spices (unlimited quantity)
Three dried herbs or spices (no more than ¼ ounce each)
One fresh vegetable (maximum of 1 lb.)
1 cup of cream or 2 cups of milk or ¼ lb butter
unlimited amounts of water
The teams will need to pick up their kits at 30-minute intervals, starting
with the first team to cook at 11:30 on Wednesday. The first team must have
their meal on the table in Artisans Row and ready for judging at 3:30. Your
"feast" needs to feed a minimum of six people.
There are 100 points to potentially be awarded to each team, with up to 15
bonus points possible.
20 points for using a period recipe(s).
(10 bonus points for using multiple recipes from the same time period and
country) Documentation required
10 points for complexity/difficul ty-combining number of ingredients,
different types of preparation.
20 points for workmanship/ creativity quality of the job and the
finished product, period techniques, textures and colors correct for the
dish, original work based on a period piece,
30 points for aesthetic qualities - flavor, texture, and presentation. and
20 for populace appeal processional to AR, appearance (not presentation)
on the table, overall effect, would they eat this
5 bonus points to be awarded to the team that presents the best bribe to
the contest coordinator. Hint-Gaelic
Bain sult as do chuid cócaireacht!
Questions? Please contact Bantiarna Morin inghen Ruairc jzeiler at ar-digit.
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