Radio Results Network/United Way Soup’r Chili Challenge

Tuesday, September 17, 2019

Rules

1. A non-refundable fee is required when you mail in or submit your registration online. Registration is limited to the first 25 chefs/teams. The fee is $100 for registrations received by August 31^st. After that date, the fee increases to $150.
2. Chefs/teams are encouraged to decorate their booths and/or dress up according to the theme: “Marvelous Marvel Movies.” Each 10×10 booth comes with one table (with a white plastic table cover) and two chairs. Feel free to bring your own table covers, banners and other signage. Booths have tall curtains in back and are separated by shorter curtains on the sides. You may decorate to whatever extent you like. If you have more than one entry (e.g. a soup and a chili) we will do our best to give you a double booth.
3. Enter in one of two divisions: Restaurant and Non-Restaurant.Restaurant Division – You may use your own commercial kitchen to prepare your soup/chili and transport it to the Ruth Butler Building no later than 4:00 p.m. Non-Restaurant Division – Your soup or chili must be prepared on-site at the Ruth Butler Building (this includes all chopping.) Beans may be soaked at home and brought to the site. All prep must be done on site. HOME-GROWN INGREDIENTS ALLOWED! The Health Department now allows the use of home-grown ingredients. Home-canned items are still prohibited, but feel free to use (whole, intact) produce fresh from the garden!
4. The contestants must supply all the ingredients, as well as the hot plate, crockpot, etc. for cooking and all cooking utensils. We recommend that all chefs use a 5-gallon or larger pot to cook their soup or chili. (Nesco roasters also may be used.) You will be responsible for finding your own roasters. If you need roasters, check with local churches, clubs, organizations, nursing homes or the Community Action Agency.
5. Please bring your own cutting boards and extension cords (use only heavy duty – 14 gauge extension cords). Butane burners are acceptable but NO PROPANE STOVES WILL BE PERMITTED.
6. Each chef must prepare a minimum of 8 gallons of either soup or chili. If you think you need more, feel free to make more. Usually 8-10 gallons is sufficient. Attendance is typically 500-600 people.
7. Michigan Department of Agriculture Food and Dairy Temporary Food Establishment rules will apply. Contact their office for a copy of the rules or visit their website at michigan.gov/documents/MDA_tempfoodchecklist_15761_7.pdf
8. Soup or Chili must be ready to be served by 4:30 p.m. on Tuesday, September 17^th. The site of the cook-off is the Ruth Butler Building at the U.P. State Fairgrounds in Escanaba.  Food preparation will start with time slots beginning at 8:00 a.m. You will be allowed 2 hours in the kitchen to cook. At that time, you will be asked to move to your booth where your soup or chili may simmer until serving.   Please choose two times (on the next page or online entry form) that would work for you. (If your soup or chili does not need to simmer long, please try to choose a later time so that those recipes that do need to simmer will have time to do so.) We will notify you of your time slot for preparing your soup or chili.
9. Radio Results Network will provide portion cups, spoons, etc. Supplies will be at your booth when you check in.
10. Any variety of soup or chili is acceptable. If possible, please tell us what kind you will be preparing so we can include it in our publicity and advertising.
11. Prizes will be awarded in the following categories:

Restaurant Division:             Judges’ Choice Soup – 1^st place

Judges’ Choice Chili – 1^st place

Non-Restaurant Division:           Judges’ Choice Soup – 1^st place

Judges’ Choice Chili – 1^st place

Grand Prize:                                People’s Choice Overall – Soup

People’s Choice Overall – Chili

Best Booth:                                 People’s Choice:  1^st place

Votes will be tabulated and winners announced at the event. Decisions of the judges are final.

12. Chefs may use up to three condiments to accompany their soup/chili, such as chips, salsa, or grated cheese. Condiments are defined as anything used to complement – but not used as an ingredient in — your soup or chili. For example, if you have onions in your soup or chili, the onions MAY NOT be used as a condiment.

13. We recommend trying to get business sponsors to help cover the cost of your supplies; however, it is not a requirement.

14. Early registration deadline (including the $100 fee) is August 31, 2019. After that date the fee increases to $150. Registrations may be mailed to Radio Results Network, 1101 Ludington Street, Suite A, Escanaba, MI 49829. Registrations are not official until payment is received.

15. Bucket Raffle – Please donate a gift basket or other item for a Bucket Raffle to raise funds for the United Way. All baskets/raffle items will be displayed on a table at the front of the building, and people will purchase tickets to drop in the bucket for the item(s) they want to win. Your gift basket can be anything you want – be creative (and put in a card to let the winner know it came from you)! Please be sure to indicate your participation on your registration form – and THANK YOU!