Gulfport Chili Cookoff

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CONTEST RULES & ELIGIBILITY There will be no Chili Cookoff for 2018 SCROLL DOWN FOR THE ENTRY FORM 2018 ENTRY FEES AND FORM AVAILABLE SOON! Registration $25 per entry until March 10, 2017 $35 March 10-16, $50 after March 16 (IF space is available) REGISTER NOW ONLINE OR CALL 727-289-9365 Categories for judging are:  Best […]

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Contact Us

The Gulfport Chili Cookoff officially named the Artsy Phartsy Chili Cookoff is brought to you by Business Brainstormers, Inc.

Call us at 727-289-9365

Email: info@artsyphartsychilicookoff.com

SIGN UP HERE!

CONTEST RULES & ELIGIBILITY

There will be no Chili Cookoff for 2018

SCROLL DOWN FOR THE ENTRY FORM
2018 ENTRY FEES AND FORM AVAILABLE SOON!
Registration $25 per entry until March 10, 2017
$35 March 10-16, $50 after March 16 (IF space is available)
REGISTER NOW ONLINE OR CALL 727-289-9365

  1. Categories for judging are:  Best Chili; Best Salsa; Peoples’ Choice Cook (Chili or Salsa). Each cook prepares 3 gallons of their very best chili (ready to eat) and/or at least 1.5 gallons of chilled Salsa.
    (Note: please have a list of ingregients available (not quantitites), such as alcohol and peanuts, for people with food sensitivities and allergies.
  2. Should be “eat’n not heat’n” chili for taste bud preservation.
  3. Please bring your chili hot & ready. Contestants will provide all canned heating (Sterno) and set-up for presenting and serving their Hot chili.
    (NEW INFO! A limited number of tables with electricity are available at an additional charge of $10)
  4. Each contestant will be provided ONE 6-8’ rectangle table to use to present their entry and decorate (you will need to bring a  table cloth and decorations).
  5. Contestant should have a clever name for their chili and/or salsa.
  6. Contestant should provide 1-2 persons and a ladle to serve chili during contest hours 4:00pm- 7:00pm.
  7. Contestants are encouraged to decorate their booth in a competitive fashion.
  8. Spoons, dishes and napkins will be provided by contestants for the event’s attendees & judges.
  9. Local celebrity   chili experts will judge the chili.
  10. Winners will receive enviable prizes.
  11. 10% of all proceeds from the Chili Cook-Off will go to support a local non-profit in Gulfport.
  12. Entrants are encouraged to invite sympathetic tasters to boost their People’s Choice votes.

Please do not bring your dog to the cook off.  Dogs cannot be allowed inside, in the food area, due to health regulations.

AWARDS

AWARDS CEREMONY AT 6:30 PM:

CHILI CHAMPION & SALSA SOVEREIGN – $100 CASH and MEDAL

PEOPLE’S CHOICE (FAVORITE COOK: CHILI OR SALSA) – CASH and MEDAL
The Chili People’s Choice award will be selected by public votes sold at $1 each. Half of the total vote tally will go to the cook off charity and half will go to the People’s Choice winner.

Questions? Contact our staff at  info@artsyphartsychilicookoff.com or call (727) 289.9365.

Please know how much your participation means to us.

Contest Fees
Rules and turn-in times will be sent to all individuals/teams entering the event.

All entries must be accompanied with a $25 per entry fee before March 10, 2017 ($35 March 10 – March 16)
LATE ENTRY $50 after March 16 IF space is available

Gulfport Artsy Phartsy Chili Cookoff & Salsa Showoff

  • We are now able to make a limited number of spaces available with electricity. There is a nominal charge of only $10 to reserve one of these spaces. Please check the box below to reserve.
  • I have read and will comply with the rules of this event and I will comply with all applicable laws. I hereby release and forever discharge from any liability the event organizers, its sponsors, and their affiliated companies, officers, agents and employees. Also, I will not hold event or event organizers responsible for loss due to damage or theft. I understand that the above event in no way guarantees any return or benefits. I understand these rules and regulations and agree to all the terms of this vendor agreement. By submitting this form, I indicate agreement to the event terms & conditions.
 

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