Name: Oyster Cook-Off
Start: 2024-10-19T14:00:00.000Z
End: 2024-10-19T22:00:00.000Z
Location: Lexington Park Rotary Foundation, Inc

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Phone Number

Have you competed in the Cook-Off before?

Please describe how you heard about the competition? I.E. Facebook, newspaper, website etc.

How did you hear about us?

How many years have previously participated in this event?

This may be used on our website and/or in this year's cookbook

Please upload a headshot

Please provide us with a brief personal profile story

I would like to compete in the Hors d’oeuvres category

What is the title of your Hors d’oeuvres recipe?

Be sure to provide precise
measurements and full preparation instructions in your recipe submission.  Be sure to include:

- Recipe Headnote (optional) -     -Number of servings in recipe-     -Approximate Time: Prep time + Other Time + Cooking time = Total time-     -Ingredients List: (Be sure to provide accurate units of measure, form/preparation of ingredients, and list
them in the order they appear in the recipe steps.)- 
    --Instructions/Steps (To the best of your ability, format the recipe instructions in a clear and orderly
fashion and with wording as is generally found in published cookbooks)-     -Serving tips and suggestions (optional)-     -Number of oysters required for contest (remember that the contest requires you to provide servings for 3 judges and servings for the press/photos and audience tastings for the People’s Choice Award voting. You are required to cook all oysters taken for audience tasting.)-     -All attributes are required unless marked “optional”. Failure to include required attributes may result in recipe disqualification.-

Please upload your Hors d’oeuvres recipe

Do you have a photo of your Hors d’oeuvres presentation?

Please upload a photo of your Hors d’oeuvres presentation

I would like to compete in the Soups and Stews category

What is the title of your Soups and Stews recipe?

Please upload your Soups and Stews Recipe

Do you have a photo of your Soups and Stews presentation?

Please upload a photo of your Soups and Stews presentation

I would like to compete in the Main Dishes Category

What is the title of your Main Dishes recipe?

Please upload your Main Dish Recipe

Be sure to include:

- Recipe Headnote (optional) -     -Number of servings in recipe-     -Approximate Time: Prep time + Other Time + Cooking time = Total time-     -Ingredients List: (Be sure to provide accurate units of measure, form/preparation of ingredients, and list
them in the order they appear in the recipe steps.)- 
    --Instructions/Steps (To the best of your ability, format the recipe instructions in a clear and orderly
fashion and with wording as is generally found in published cookbooks)-     -Serving tips and suggestions (optional)-     -Number of oysters required for contest (remember that the contest requires you to provide servings for 3 judges and servings for the press/photos and audience tastings for the People’s Choice Award voting. You are required to cook all oysters taken for audience tasting.)-     -All attributes are required unless marked “optional”. Failure to include required attributes may result in recipe disqualification.-

Please upload your Main Dishes recipe

Do you have a photo of your Main Dishes presentation?

Please upload a photo of your Main Dishes presentation 

Please describe any special requests or needs you may have

OFFICIAL RULES:
The Cook-Off is open to everyone. Each contestant may enter up to one recipe per category, but only compete with one.Original Recipe - Contestant must be the creator of the recipe.Fresh Maryland oysters must be the predominant part of the dish. Recipe must use a minimum of 1 pint of Maryland oysters or 1 dozen fresh Maryland oysters in the shell.Contestants must specify whether they want shucked or unshucked Maryland oysters. ***If your presentation requires oyster shells, you must bring your own sterilized shells.***Contestants must be able to attend the contest in person and be able to prepare the dish in front of a live audience at the venue; no substitutions allowed.Finalists are limited to 1 hour for the preparation, cooking, and clean up. Recipes must be prepared double: one for the judges and one for the photographers and press (this second portion will be served to the audience who will be voting for the People’s Choice Award)Finalists must provide all recipe ingredients: mixing & cooking utensils, serving dishes/bowls, special utensils, garnishes, etc. Certain raw ingredients may be prepared ahead of time to allow for time constraints of the contest, but all cooking and assembly must be done live at the event. ***Fresh shucked Maryland oysters will be provided.***
DIVISION CASH AWARDS: 
1st $300 
2nd $200 
3rd $150


Finalists are responsible for their own timely transportation to St. Mary’s County, MD and/or to the fairgrounds on Saturday, and to contact the Cook-Off Administrator of any changes or cancellations. 
Hotel accommodations are provided for contestants (at their request) at the designated festival hotel, and contestants are invited to attend the welcome reception at the hotel on Friday evening.
NOTE: All recipes submitted become the property of the National Oyster Cook-Off’s hosts, the Rotary Club of Lexington Park and its charitable Foundation. Your entry constitutes permission to edit, adapt, publish, or otherwise use the recipe without further compensation. Each recipe will be published in the annual National Oyster Cook-Off Cookbook. Proceeds from the sale of the cookbook help offset the cost of the competition. Net profits of the festival go to the Lexington Park Rotary Foundation, Inc., a qualified 501c(3) charitable organization.




I agree to abide by the rules and regulations of the contest.

Each recipe entered is judged by a “blind” panel – your identity will be removed from the
recipe. Recipes are evaluated based on Creativity, Form and Accuracy/Detail of the recipe.
- Recipe Finalists will be notified in mid to late September and must respond with a
commitment to participate by the date specified. There will be 9 finalists recipes/contestants
competing - 3 contestants per division. A contestant may compete in only one division. If
more than one recipe by the same person is selected as a “finalist”, the contestant must
choose which recipe/division they will compete with.
- At the competition, the finished dishes are presented to a panel of 3 judges. The judges are
in a separate room. They do not watch the cooking process or know who is cooking which
dish. Dishes are evaluated based on flavor, originality, predominance of Maryland oysters,
color, and attractiveness of presentation.
-Approximate schedule for the live competition on Saturday, October 19, 2024:
8:00 – 9:00am: Arrive and set-up in the Cook-off Auditorium at the fairgrounds.
10:00am: Hors d’oeuvres cooking begins. Clean-up.
11:00am: Soups and Stews cooking begins. Clean-up.
12:00pm: Main Dishes cooking begins. Clean-up.
~1:30pm - 2:00pm: Gather at the shucking arena for Announcement and Presentation of Awards and Trophies.

I understand the terms and conditions of the Cook-Off contest

By submitting this recipe, I affirm that: I am the creator of this original recipe; I have read
and agree to the contest rules and conditions; and, if this recipe is selected as a finalist for the competition, I will attend in person to prepare this dish in duplicate for judging in front of a live audience on Saturday, October 19, 2024 at the St. Mary’s County Fairgrounds in Leonardtown, MD.

Originality Agreement

Recipe submission type #1

Recipe Submission Type #2

ALL VENDORS ARE REQUIRED TO BE OPEN FOR ALL HOURS OF BOTH DAYS OF THE FESTIVAL. ALL VENDORS WILL BE GIVEN 2 VENDOR PASSES PER SPACE.  PLEASE CONTACT THE ADMINISTRATION FOR INFORMATION ON HOW TO OBTAIN ADDITIONAL PASSES. ALL SPACES ARE MEASURED 10’X10’. PLEASE KEEP IN MIND THAT YOU WILL BE REQUIRED TO KEEP ALL OF YOUR ASSETS WITHIN YOUR SITE SPACE DURING THE EVENT AND NO VEHICLES WILL BE ALLOWED WITHIN THE FAIRGROUNDS DURING EVENT HOURS. **THIS WILL BE STRICTLY ENFORCED!**  IF YOU ARE IN VIOLATION, YOU WILL BE ASKED TO LEAVE THE PREMISES (NO ASSETS ARE TO BE REMOVED UNTIL NON-FESTIVAL HOURS) AND NO REFUND WILL BE ISSUED.  IF YOU NEED MORE THAN 10X10 FOR ALL ASSETS, YOU WILL BE REQUIRED TO RENT THAT SPACE. YOU MUST FURNISH YOUR OWN CHAIRS, TABLES, TRASH RECEPTACLES, EXTENSION CORDS AND ALL OTHER ITEMS NEEDED FOR YOUR BOOTH. PLEASE CONTACT THE ADMINISTRATION IF YOU HAVE ANY QUESTIONS.    


Please list your website

Please list any social media

How many spaces would you like to apply for?

Do you need access to electric? **These spaces are limited**

What is the amperage?

Will you be using a generator?

LIST ALL ITEMS THAT WILL BE FOR SALE - **INCLUDE PRICING**. FOOD VENDORS PLEASE INCLUDE PORTION SIZES OF EACH ITEM.

Please Describe your space in detail

Please upload your current Certificate of Liability Insurance (COLI) for not less than one million dollars (US $1,000,000.00) per occurrence that names the Lexington Park Rotary Club and Lexington Park Rotary Foundation, Inc. as additional insured parties. **You will be required to provide a valid COLI if your current one expires prior to the event.**

Oyster Cook-Off

Date

Video

Location

Lexington Park Rotary Foundation, Inc

Other events of Lexington Park Rotary Foundation, Inc