Chowder Cook-Off

2016 COOK-OFF RESULTS:

Winner – Professional Division
Chef Chris Freeman and Team “Rockin’ Deuce” from Missouri
Previous wins include the 2015 Professional Division and the 2015 People’s Choice award

Winner – Amateur Division
Chef Joe Borden and Team “J & T East Coast Chowder” from Sequim, Washington
Previous wins include the 2014 Amateur award

Winner – People’s Choice
Chef Chris Freeman and Team “Rockin’ Deuce” from Missouri
Previous wins include the 2015 Professional Division and the 2015 People’s Choice award

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Sunday,  October 8, 2017
10:00am – 2:00pm

CJHF logoYou are invited to the 5th Annual Benefit Chowder Cook-Off sponsored by Captain Joseph House, a place of respite and healing for the Gold Star Veteran Families of our Fallen Heroes. All proceeds go to Captain Joseph House Foundation, a 501(c)(3) nonprofit corporation.
Visitors can enjoy watching the chefs in action, taste the various chowders, and vote for their favorite! The more tickets they buy, the more chowder they can sample and the more “People’s Choice” votes they get!

Enjoy country music by Buck Ellard!

Applications, registration fees and cookbook entries are due by September 15, 2017.

[2017 application materials will be posted in summer 2017]

2016 application materials, below, are for reference only:

The 2016 application and complete information may be downloaded from the links below:

Download Welcome Letter  Chowder Welcome letter 2016
Download Application  Application 2016 Chowder Cook-Off
Download Fact Sheet Fact Sheet 2016 Chowder Cook-Off
Download Food Service Permit Application  Food Service Permit
Download Flyer  2016 Flyer Chowder Cook-Off 8.5×11 FINAL

SCHEDULE
8:00-10:00am  Set-up by contestants
10:00am           Cook-Off begins – No food prep or cooking allowed before this time
11:00am          TBD
12:00pm          Cooking ends – chowder must be completed by this time
12:00pm          Tasting for the public begins
12:30pm           Judging
1:00pm             TBD
2:00pm             Awards presented

CATEGORIES
Professional – for those currently employed in the food service industry
Amateur – open to anyone; no experience required

LOCATION
The Cook-Off will be held at the Clallam Transit Center lanes, just west of the Gateway Pavilion, a half-block from the main Crab Festival tent (which is at the Red Lion Hotel parking lot) between Front Street and Railroad Avenue in Port Angeles, Washington. This is a rain or shine event.

TICKETS
Tickets are available for sale to the public for $10. Each purchase includes 5 chowder tastes (2 oz. each) and 1 “People’s Choice” vote. Any number of tickets may be purchased. A souvenir ceramic bowl is also available for purchase.

JUDGING & PRIZES
Prizes will be awarded for First Place for Best Chowder in both the Professional and Amateur categories.

People’s Choice Award: One award for Best Chowder will be given based on votes received in provided containers at each booth, one per recipe. Only ticket holders may vote.

Criteria
Entries will be judged on flavor, texture, consistency, spice blend, aroma and color.

Chowder Definition
For the purposes of this Cook-Off, the chowder recipe can be seafood, a combination of seafood and vegetables, or vegetarian. Other ingredients and seasonings are optional.

Decorated Booth Contest
Tablecloths and booth decorations are encouraged, but not required. Many teams have a common theme for their chowder name, attire and decorations. A prize will be given for the Best Decorated Booth!

ENTRY FEE
Professional:   $45.00 first entry; $22.50 each additional entry
Amateur:         $20.00 first entry: $10.00 each additional entry
All entry fees go directly to Captain Joseph House Foundation and are tax-deductible.
Applications must be submitted by September 15, 2017 to allow time for County Health Department review and approval.

GENERAL INFORMATION

Cooking & Serving – ALL ingredients must be posted on each table, for the public to view. All types of seafood chowder & combinations are allowed, i.e. fish, corn, veggie, clam, crab, etc.  Chowder must be served in the containers provided by the Captain Joseph House Foundation committee. Serving size is two ounces.

Chowder Quantity – You must be prepared to cook a minimum of 4 gallons of chowder. The more you cook the more votes you may collect to win the People’s Choice award. We expect another sell-out year!

Cooking Time – Cooking starts at 10:00am and ends at noon.  No food prep or cooking may begin before 10:00am, and chowder must be completed by 12:00pm, when serving begins. A two ounce sample must be provided for judging at 12:30pm. Note: Chowder tasting by the public may begin as soon as your chowder is ready.

Space and Prep Time – No advance food prep is allowed, and no prepared food may be brought in per Clallam County Dept. of Health regulations. Each Chef/Team will be given a full 10’ x 10’ space in which to cook. There will be NO centralized hand washing stations or on-site cleaning stations for utensils and equipment. Therefore, each Chef/Team is required to provide these facilities for their station.

Booth Setup and Equipment – Please plan to bring everything you will need for the day. All must fit in your 10’ x 10’ space. Bring a 10’ x 10’ tent or canopy and tables, as needed. Coolers and ice are required for keeping items at proper and safe temperature. Ice is not available on-site. Use propane stoves or charcoal/wood grill cookers to cook chowder, as NO ELECTRICITY IS AVAILABLE; your booth must be self-contained. Because of noise concerns, no generators may be used in your cooking area.

Dept. of Health Requirements – Captain Joseph house has made special arrangements with the Clallam County Dept. of Health. The usual fee of $115.00 has been waived if the Team completes and submits documents in a timely manner, as follows:

  • Complete Health Dept. Application for Temporary Food Service Permit
  • Copy of Food Preparation Form
  • Copy of Food Worker Card (Food Handlers Permit) for entire team and
  • Copy of the Captain Joseph House waiver (provided by Cook-Off committee)

All documents must be submitted by September 15, 2017.  Late applications will incur a fee of $57.50 to participate in the Chowder Cook-Off.

The individual registering for the team must have or obtain a Food Worker Card (Food Handler Permit). Each team member must also have a Food Worker card. Applications may be made online for a $10.00 fee.

SPONSORS
Key Bank, Sherwood Assisted Living, Clallam Transit

Captain Joseph House Foundation
1108 S. Oak Street, Port Angeles, WA 98362    (360) 460-7848
www.CaptainJosephHouseFoundation.org

Captain Joseph House Foundation is a 501(c)(3) Nonprofit Corporation
Contributions, gifts and bequests are tax deductible

About Captain Joseph House

Chowder Cook-off Kerr with Winners 2013
Chef Graham Kerr with the 2013 Cook-off winners from Oasis Bar and Grill