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    Located in the

    Talented Tenth District
    235 East Ferry Street
    Detroit, Michigan 48202
    313 - 872 - 1646





 
2006 Chili Cook-Off Competition 10/15/2006

                                                      
1ST Annual
Omega Psi Phi Fraternity, Inc
Chili Cook-Off Competition
Hosted by: The S.E. Metro Detroit Chapters
 
This event is being held in conjunction with the 2006 Acheivement Week Activities. This competition is open to all Brothers.
 
The Omega Psi Phi Fraternity Chili Cook-Off, is being held on Saturday, November 11,2006 from 12:00 noon to 4:00 PM at the Nu Omega Fraternity House, 235 East Ferry, Detroit, MI.
 
Tickets are $5 for patrons | covers unlimited samples(wsl) & a soft drink.

Please keep in mind only the FIRST 10 applicants will be accepted.

 
Team Name
Contact Name
Phone
E-Mail
Comments/Questions:

 

2006 CHILI COOK-OFF RULES

*BEFORE SIGNING UP READ BELOW *
Sign up dealine - 10/31/2006
 
Immediate Questions Email:
 
This competition is open to all Brothers.
  1. A team may consist of (1-5) members.
  2. All teams must provide an entry fee of $10.00. 
  3. Each team must provide a functioning fire extinguisher, rated for outdoor usage.
  4.  A tent will be provided to cover the general area. Each Team must provide one table 6ft.or 8ft. and no more than1-3 chairs.
  5. Cooks must use portable gas or liquid petroleum "Coleman" type cooking stove.
  6. Cooks must provide their own stoves, cooking utensils and ingredients. There will be a water source and wastewater receptacle provided for cooking area.
  7. Taster bowls and spoons will be provided to dispense samples to the crowd and judges.
  8. No glass containers are permitted in the cooking areas. 
  9. All teams are required to cook minimum of (5) gallons of chili.
  10. Chili is to consist of any kind of meat, beans, vegetables or combinations thereof, cooked with chili peppers, spices and other ingredients.
  11. No ingredients may be precooked or treated in any way prior to the event. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, broth and grinding or mixing of spices. All other ingredients must be prepared on-site in plain view of spectators, other contestants and judges.
  12. Cook Off area will open at 8:00 AM the day of the event to drop off ingredients and supplies.
  13. Cooking areas must be completely set up by 10:00 AM and cooking of chili must be concluded by 11:30 AM.
  14. Judging of chili will occur between 11:35 AM and Noon. Serving of chili to visitors will start at Noon.
  15. All teams must provide large trash bags near the team table and removed at the end of the day.
  16. No consuming of any alcoholic beverages by team members while cooking food.

    

 

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