Dutch Oven Cook OffLocation: Jefferson County Park, Fairfield, IA 52556
Event Date: Sat, May 19, 2018
Our Spring Into Summer Dutch Oven Cook Off is coming up on May 19th. You can register to compete OR just come to eat!
Competing: Whether you’re a newcomer or have been Dutch oven cooking for most of your life, we hope you’ll join us for our 10th Annual Dutch Oven Cook-Off on Saturday, May 19th at Jefferson County Park! The goal of this event is to have fun, demonstrate Dutch oven cooking skills, and to amaze the public with the great food that comes out of cast iron.
Once again we will have both novice and “well seasoned” divisions. Novices will be judged separately and will compete for 1st and 2nd place prize money ($75 and $50 respectively) in two categories and “Well-seasoned” cooks will compete for 1st through 3rd place ($100, $75 and $50) in three categories. For more details see the Competitor Rules and Information in the February newsletter: http://jeffersoncountyconservation.com/newsltr/FebruarynewsletterJCP2018.pdf
Competitors can set up as early as 7:00 a.m. The cook's meeting is at 9:00 and cooking begins shortly thereafter.
Judging times are as follows:
Breakfast (Well-seasoned): : 11:15 a.m.
Desserts (Novice): 11:45 a.m.
Desserts (Well-seasoned): 12:15 p.m.
Main Dish (Novice): 12:45 p.m.
Cook’s Choice (Well-seasoned): 1:15 p.m.
Awards will be presented no later than 1:45 p.m.
Eating: The public is invited to come watch and visit with the cooks. Individuals can pay a small fee ($5.00 for 13 year olds to adult; $2.00 for 7 to 12 year olds; $1 for kids under 6) that will allow them to sample the food after the initial judging is done. Visitors to the event last year had the chance to taste test over 40 dishes including Gooey Caramel Cinnamon Rolls, Cheesy Chicken Cordon-Bleu, and Roasted Red Pepper Parmesan Bread! Proceeds from the taste testing benefits the Cedar Creek Chapter of Ducks Unlimited. Most people coming to taste test arrive prior to the first judging at 11:15 a.m. For more information see the February newsletter:
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