29th Annual Taste of the Bayou • Saturday, September 30, 2017

RULES OF COMPETITION

Please read the rules carefully. If there are any questions, please seek clarification from a
member of the 2016 Taste of the Bayou Committee at 251-824-4088.


Compete

Divisions – The 2017 Taste of the Bayou will have two categories of entry. ALL General Seafood Dishes and Gumbos entered MUST contain at least one type of seafood from the caught in the Gulf of Mexico or a seafood processed or sold by a licensed business in the City of Bayou La Batre that is NOT an import or an imitation. Imports from a foreign country or imitation seafood is strictly prohibited and use of either product will result in an immediate disqualification from the competition.

a. General Seafood Dishes – This division will consist of general seafood dishes. Dishes may be prepared simply using seafood and spices only, such as marinated crab claws, boiled shrimp or West Indies. Dishes may also be prepared complex such as Bisque, Pasta Dishes, Jambalaya or Boudan…. creativity is encouraged. The General Division will be subdivided into two categories
i. Restaurant Division – The Restaurant Division will be comprised of teams entering under a restaurant name. Individuals cooking on behalf of a sponsoring company may not enter this category.
1. Winners by People’s Choice ~ 1st, 2nd and 3rd place
2. Winner by Judge’s Choice ~ One winner

ii. Non-Restaurant Division – The Non-Restaurant Division will be comprised of individuals who cook (with or without the aid of a team) to represent themselves or to cook on behalf of a business who has sponsored a booth at the Taste but chooses not to cook for themselves.
1. Winners by People’s Choice ~ 1st, 2nd and 3rd place
2. Winner by Judge’s Choice ~ One winner

b. Gumbo – This division will consist of gumbos prepared with a Roux base. The Roux base must be homemade. No commercially prepared Roux shall be used unless it is a Roux that is created especially for your company (i.e., the team represents a grocery store chain and that chain sells a home branded Roux). Gumbos must include at least one seafood caught in the Gulf of Mexico. Entrants must provide and prepare their own rice. Rice may be prepared ahead of time, off site. This division will be an open division where Restaurants and Non-Restaurants will be judged together. Again, in the gumbo division there will be no split between Restaurant and Non-Restaurant divisions.
i. Gumbo Division
    1. Winners by People’s Choice ~ 1st, 2nd and 3rd place
    2. Winner by Judge’s Choice ~ One winner
c. Booth Decoration – Each participant is encouraged to decorate their booth in a nautical theme or in a tasteful way as to promote the restaurant or corporation the team is representing. All booths may have decorations placed on top of the table or behind the table. Large props such as lattice work for backgrounds, crab traps or decorative pirogue may be used as long as it does not interfere with serving guest or movement of teams behind tables.


Compete


Compete
d. Preparation Sites – Teams will be allowed to bring commercial or hobby cooking trucks on site at the Bayou La Batre Community Center for preparation of food. Those teams not having a truck can reserve a 10x20 space. Teams are responsible for providing their own tents, tables and chairs. Please make sure that the entry form clearly indicates how large your food truck is and/or what tent space you will require so spaces can be marked off and reserved. It is up to each team to provide all cooking fuels such as propane, charcoal or wood. All gumbo must be cooked on-site or in a commercial kitchen of a restaurant or from the kitchen of the business of whom is sponsoring the booth. NO FOOD SHALL BE PREPARED INSIDE OF A PRIVATE RESIDENCE.
e. Preparation Amounts – Each dish prepared in the general category should be able to serve 350 people at three ounces (3 oz.) per serving. Each entry in the gumbo category should be able to serve 350 at four ounces (4 oz.) per serving. The additional ounce given to the gumbo category is to compensate for the serving of rice. Serving cups will be provided to each team by the Taste of the Bayou Committee. Please note that we have 1,250 general admission tickets and 250 VIP tickets available for purchase for a total potential of 1,500 guests. Remember that each participant may not take a sample from every table. For example, if preparing a dish with oysters, remember than not everyone will request a sample. If you are preparing a dish that you feel will indeed appeal to everyone, increase your amounts accordingly while maintaining the minimum amounts requested above. We are anticipating a sellout this year.
Compete
f. Teams – A cooking team consists of one chief cook and three assistants. Each team member will be identified by a special pass and/or wristband. This special identifier will allow team members admission into the event and behind tables for serving. No unauthorized people will be allowed behind serving stations, including children and family members of team members. All team member names must be given to the Taste of the Bayou Committee by 5 p.m. on September 24, 2016.
g. Judging – Each dish will be subject to two separate evaluations. One judging by the general public called “People’s Choice” and a separate judging by a panel of three individuals to be selected by the Taste of the Bayou Committee called Judge’s Choice.
Compete
h. People’s Choice – Upon entering the venue, each guest with a ticket will be allotted with five differnt voting tickets. These tickets will be utilized as “votes” for tabulation at the end of the event to determine the People’s Choice winner. Each table will have a collection bowl that will hold voting tickets. After each guest has had time to sample all the dishes they desire, they will place tokens in the collection bowl of the best non-restaurant dish, best restaurant dish, best gumbo and best decorated booth. The voting tickets will be sorted by categories as follows:
i. Voting Tickets – Non Restaurant Favorite
ii. Voting Tickets – Restaurant Favorite
iii. Voting Tickets – Gumbo Favorite
iv. Voting Tickets – Best Booth Decoration
Compete
i. Food Handler Permit and Registration - At least one member of each team is required to have a food handler's permit. The cost of the online course is $10.00. Once you have completed the course, print your certificate and take it to the Mobile County Health Department for your permit. The cost of the permit is $15.00. You will need to take the certificate in person along with your ID on Tuesday’s thru Thursday’s between 8:AM and 4:PM. It is Cash Only. They do not accept checks or credit/debit cards.

Food Handler Course Registration