[Sca-cooks] Cast Iron Chef Competition at Gulf Wars

Michael Gunter 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:
  Iron Chef
  Gulf Wars XVI
  The fertile lands of the countryside flow with the enemy’s 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.
  The Rules
  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 Artisan’s 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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