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Guidelines:
The competition is open to all area
restaurants and caterers, but due to space restraints it will be
limited to a
maximum of 10 participants. Each
participating restaurant or caterer will prepare one appetizer, soup or
stew to
be judged by a panel of guest judges. A
single appetizer can consist of up to three oysters and if desired the
oysters
can be prepared in different but complementary fashion.
The East Coast Shellfish Growers
Association will provide
fresh gourmet quality oysters on a complimentary basis the evening of
the
competition. Oysters can be provided
earlier if requested. Participating
chefs will provide the additional ingredients needed to finish their
recipes.
Each participant will finish his or her
preparation in the
kitchen at the Elks Hall located at 124 New Haven Avenue,
Milford. The contest organizers will work with the
chefs to determine an order for the presentations.
Sufficient quantities should be prepared for
sampling by 8 judges.
“Chefs”
will present the dishes to the judges with a short explanation of the
dish,
ingredients used, history etc.
Certificates
will be awarded for the three top oyster dishes, along with bragging
rights for
at least a year!
Judges
will score each appetizer based on:
Range
of score
Plating
0 – 15
Oral
presentation by
chef 0 –
20
Taste 0 – 50
Featured
use of
oysters 0
– 15
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