CULINARY ARTS DEPARTMENT

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CULINARY ARTS DEPARTMENT

MARIE KEMPER BILL HUTTON

Department Coordinator Department Assistant

[email protected]

Department Code: CA

Entry Fees: $2.00 per entry NO MAXIMUM ENTRY FEE

DEPARTMENT RULES:

1. All state rules and local rules apply.

2. Open to amateurs ONLY. An amateur is someone who cooks and shows for pleasure, rather than as a profession (those who do not test, taste or develop recipes for payment.)

3. The American system of judging is used unless otherwise noted.

4. When there is only one entry in a class, the item may be moved to another appropriate class. 5. One entry per person per class unless otherwise noted.

6. All entries must be prepared under sanitary conditions.

7. Entry must be made by the individual exhibitor in whose name it is entered. 8. All entries will be received in Sequoia Hall.

9. Exhibits left after the official release date are not the responsibility of the San Mateo County Fair and may be discarded. If you are unable to pick up your items, please arrange for someone to pick them up for you. Claim check or photo ID is required for pick up.

10. For entry, please use the entry form found in this booklet or the on-line entry form at www.sanmateocountyfair.com.

2015 SCHEDULE OF EVENTS

Tuesday, May 5 midnight Entry Forms Due

Tuesday, May 26 2–8 pm Entries Received – Wines & preserved Foods (NO Baked Goods & Specialty Contests entries)

Wednesday, May 27 2–8 pm Entries Received – Wines & Preserved Foods (NO Baked Goods & Specialty Contests entries)

Thursday, June 4 7-9 am Baked Goods & Confections Entries Received 10 am-5 pm Table Settings Entries Received

Saturday, June 6 12-1 pm Clover-Stornetta Happy Cows Entries Received

3-4 pm Dawn O’Dell Memorial “My Favorite Quiche” Entries Received 6-7 pm Judy Hernandez Memorial Cheesecake Entries Received Sunday, June 7 12-1 pm Guittard Chocolate Obsession Entries Received

3-4 pm Marcy Sanchez Memorial Brownie Entries Received 5-6 pm Bakers Dozen Layer Cake

Monday, June 8 6-7 pm Make the Recipe Entries Received

Tuesday, June 9 4-5 pm Susanne Frank Memorial Kids & Adults Cooking Together Entries Received Wednesday, June 10 4-5 pm Vesta Biscotti Entries Received

Thursday, June 11 3:30 pm Chefs Warehouse Cookie Decorating Contest Check in 5-6 pm Sibby’s Cupcakery Cupcake Contest Entries Received Friday, June 12 5-6 pm King Arthur Flour Entries Received

Saturday, June 13 12-1 pm Let’s Have Fun! Entries Received 5-6 pm Heart Healthy Entrée Entries Received Monday, June 15 2-7 pm ALL Remaining Entries Released

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AWARDS:

1. Awards offered are per class except as noted per division, sweepstakes, or special award. Honorable mention ribbons will be given in classes where warranted.

2. Award premiums will be received in the mail 2 – 3 weeks after the fair closes.

The Culinary Arts Department would like to thank all of the various donors and sponsors who went above and beyond the call of duty to provide extra recognition for our exhibitors. It is because of you that our fair is one of the area’s greatest community assets and celebrations. The San Mateo County Fair invites all recipients of these awards to follow up with a thank you note to the donor or sponsor.

Tribute Awards

Dawn O’Dell “My Favorite Quiche” The “Bamie” Award: Most Creative

Award Offered: Rosette, $25 Marcy Sanchez “Brownie Contest”

Award: Most Creative

Award Offered: Rosette, $10 Terry Strain “Let’s Have Fun!”

Award: Most Creative

Award Offered: Rosette,$30

Special Awards

Best of Show: Wine Making

Award Offered: Rosette, $50 Best of Show: Preserved Foods

Award Offered: Rosette, $50

Best of Show: Baked Goods & Confections

Award Offered: Rosette, $50 Best of Show: Table Settings

Award Offered: Rosette, $50 Viewer’s Choice: Table Settings

Award Offered: Rosette, $10 Cookie Decorating Award: Most Creative

Award Offered: Rosette, $10 Cupcake Decorating: Most Creative

Award Offered: Rosette, $10 Judges Favorite

Award Offered: Rosette Baked Goods & Confections Culinary Exhibitor of the Year

Award Offered: Plaque, $150

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AWARDS OFFERED DIVISIONS 200-203

1st_Place _$10 2nd_Place _$7 3rd_Place _$5

Entries received Tuesday, May 26th_{2 pm – 8 pm and Wednesday, May 27}th_{2 pm – 8 pm (these dates are} dependent on Friday night opening) in Sequoia Hall or at the approved drop off locations.

RULES:

1. Competition is open to all persons 21 years and older.

2. Entries are limited to wines produced by amateur winemakers.

3. An amateur winemaker is a person who does not work in a winery in a wine producing capacity. 4. Wine Making is not limited to one entry per person per class.

5. For non-grape wines, type of fruit or berry used must be on label.

6. Entry consists of one unopened 750 ml bottle; 375 ml for Non Grape and Dessert wines is acceptable. Opened bottles will be on display for the duration of the Fair. Bottles will not be returned to the competitor.

7. Lot size not to exceed 200 gallons of production. 8. 75% of variety must be named.

9. Please specify intended drop off location when registering. 10. Wine tasting will not be available to the public.

ATTENTION WINEMAKER CONTESTANTS

On the back of the wine bottles, please use the following example for a label:

DIVISION 200 – WHITE WINES

CLASS: 1. Chenin Blanc 2. Gewurztraminer 3. Pinot Gris 4. Viognier 5. White Riesling

6. Other variety and blends - specify 7. Chardonnay

8. Dessert

DIVISION 201 – RED WINES

CLASS: 1. Pinot Noir 2. Merlot 3. Napa Gamay 4. Cabernet Franc 5. Barbera 6. Petite Sirah 7. Syrah 8. Zinfandel

9. Other variety and blends – specify 10. Cabernet Sauvignon

11. Dessert

DIVISION 202 – NON GRAPE WINES

CLASS:

1. Fruit and berry wines 2. Mead – honey

DIVISION 203 – LABELS (WINE)

Submit one label on an 8 ½ x 11” sheet of paper printed to scale or affixed to a bottle. CLASS: 1. Labels

WINE MAKING

Name:

Address:

Division:

Class:

Name of Wine:

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30 CULINARY ARTS

Entries received Tuesday, May 26th_{2 pm – 8 pm and Wednesday, May 27}th_{2 pm – 8 pm in Sequoia Hall.}

*Sponsor: Ball (Jarden Home Brands) www.freshpreserving.com

RULES:

1. All entries in these Divisions must be home prepared and canned or packaged by the exhibitor within one (1) year of the opening date of the fair.

2. Preserved Foods Entries: Preserved Food entries consist of one jar for tasting and display the duration of the Fair. 3. All entries must be in sealed jars with new screw bands. No paraffin seals.

4. Preserved Food Labels: All Preserved Food entries MUST be labeled. Labels must be placed securely on the bottom for all jars or side of zip lock bags for dried food entries. Food Preservation labels must include the following

information:

Exhibitor’s Name Label Example:

Product Name

Date of preservation Canning method used in preservation

Division Class

The canning method used in preservation may be listed as follows: EXAMPLE – If the Water Bath Method is used list as A or, if the Pressure Canner Method is used list as B. Vinegar, Oil and Dehydrated Food bottle labels need name, product, division and class only.

5. Entries without label information will be disqualified.

6. Canning Methods: All preserved food entries must be processed using one of the two canning methods listed below. A. Water Bath Method: Acidic foods, which include most fruits (excluding figs), may be processed using the Water

Bath Method of processing. This includes soft spreads, jams and jellies. Tomatoes, figs and some fruits are considered borderline low-acid foods. These foods should be made more acidic by adding lemon juice, citric acid or vinegar as appropriate for the type of food.

B. Pressure Canner Method: Low acidic foods, which include vegetables, must be processed using the Pressure Canner Method. Tomatoes, figs and low-acid fruits may also be processed by the Pressure Canner Method. 7. Preserved Food Seals: All jars must be sealed with two piece vacuum seals specifically made for canning jars. Seals

must consist of two pieces (metal screw ring band and metal lid.) Entries will be disqualified if both the band and lid are not on the jar. Ring band should unscrew easily.

8. Decorative lid coverings are discouraged.

9. Headspace: The following headspace must be utilized: 1/4 inch headspace: Jams, jellies, preserves, conserves, butters, and curds. ½ inch headspace: Fruits, tomatoes, sauerkraut, pickles, relishes, sauces, juices and marmalades.

10. Inverting Jars: Inverting of canning jars (turning upside down) after canning is not recommended. Inverting may cause separation of product and reduce the effectiveness of the seal.

11. Preserved Food Definitions:

12. Chutney: May consist of watermelon, cantaloupe, raisins, currents, orange peel, walnuts, sugar, salt, spices and white vinegar. Variations of chutney include tomato-apple and tomato-pear chutney and any other fruit

combination.

Pepper-Onion Relish: Mainly chopped onions, sweet red and green peppers, with sugar, vinegar and salt added.

Tomato Relish: Chopped green tomatoes and peppers and onion, dry mustard, celery seed, vinegar and salad oil.

Preserves: Whole fruit or uniform pieces of fruit cooked slowly so the pieces retain their shape and do not turn to pulp.

Jams: A preserve that is cooked until it is pulp.

Butters: Strained.

Marmalades: Fruits that have jellying properties, containing slices, small pieces, or peel of the fruit in the jelly. Jelly part should be clear.

Conserve: Similar to marmalade, but with nuts and raisins. Mixed fruit is used. 13. **ALSO REVIEW**:DEPARTMENT RULES

*Jarden Home Brands marketers of Ball® and Kerr® Fresh Preserving Products is proud to recognize today’s fresh preserving (canning) enthusiasts. A panel of judges will select the two best entries for Fruit, Vegetable, Pickle, and Soft Spread categories.

First Place entries from each category will receive:

Two (2) Five-Dollar ($5) Coupons for Ball® or Kerr® Fresh Preserving Products and one (1) Free (up to $4 value) Coupon for Ball® Pectin.

PRESERVED FOODS

Name: Product:

Date: Method:

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Second Place entries from each category will receive:

One (1) Five-Dollar ($5) Coupon for Ball® or Kerr® Fresh Preserving Products and one (1) Free (up to $4 value) Coupon for Ball® Pectin.

To qualify: Entries must be preserved in Ball® Jars sealed with Ball® Lids and Bands, or Ball® Collection Elite® Jars sealed with Collection Elite® Lids and Bands, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands. In addition, soft spread entries must be prepared using Ball® Pectin: Classic, Low or No-Sugar Needed or Liquid.

DIVISION 210 – CANNED FRUITS

CLASS: 1. Apple sauce 2. Apricot* 3. Berries – specify* 4. Cherries* 5. Peaches* 6. Pears* 7. Plums*

8. Any other – specify*

DIVISION 211 – CANNED VEGETABLES

CLASS: 1. Beets* 2. Carrots* 3. Green beans* 4. Garlic

5. Mixed vegetables - specify*

6. Peas* 7. Peppers* 8. Tomatoes* 9. Brussel Sprouts* 10. Any other – specify*

DIVISION 212 – PICKLED FOODS AND RELISHES

CLASS:

1. Bread and butter* 2. Chutney

3. Corn relish 4. Cucumber – dill* 5. Cucumber – sweet* 6. Pickle relish

7. Pickled or spiced fruit* 8. Zucchini pickles* 9. Peppers* 10. Garlic 11. Green beans* 12. Salsa – mild 13. Salsa – hot 14. Brussel Sprouts* 15. Any other – specify

DIVISION 213 – SAUCES

CLASS:

1. Barbeque sauce

2. Spaghetti sauce – meatless 3. Spaghetti sauce – with meat

4. Tomato sauce 5. Tomato catsup 6. Fruit – specify DIVISION 214 – JAMS CLASS: 1. Apricot 2. Apricot/pineapple 3. Blackberry 4. Blueberry 5. Boysenberry 6. Cherry

7. Mixed fruit – specify

8. Peach 9. Plum 10. Raspberry 11. Strawberry 12. Olallieberry

13.Any seedless – specify

14.Any other – specify

DIVISION 215 – JELLIES CLASS: 1. Apple 2. Berry – specify 3. Grape 4. Mint

5. Mixed fruit - specify

6. Pepper 7. Plum 8. Peach 9. Wine

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DIVISION 216 – PRESERVES, BUTTERS, MARMALADES & CONSERVES

CLASS:

1. Apple butter* 2. Apricot butter* 3. Peach butter* 4. Conserves – specify

5. Fruit syrup – specify 6. Marmalades – specify 7. Preserves – specify 8. Any other – specify

DIVISION 217 – VINEGAR

One bottle required for tasting. The same bottle will be displayed throughout the Fair. Entry should be in a clear bottle. CLASS:

1. Herb 2. Fruit, e.g., raspberry, peach – specify

DIVISION 218 – DEHYDRATED FOODS

Submit 6 pieces in a self-sealing zip-lock type bag CLASS:

1. Fruits 2. Fruit leather 3. Herbs

4. Jerky – specify the type of meat 5. Vegetable

DIVISION 219 – FLAVORED EXTRA VIRGIN OLIVE OILS

One bottle required for tasting. The same bottle will be displayed throughout the Fair. Entry should be in a clear bottle. Base olive oils need not be homemade; however, flavorings should be added by exhibitor.

CLASS: 1. Herb

2. Citrus 3. Any other – specify

Entries received on Thursday, June 4th_{from 7 am – 9 am in Sequoia Hall.}

These are Closed Judging contests. Exhibitors are not permitted to observe the judging. No typed recipes are required.

BAKED GOODS & CONFECTION RULES:

1. Homemade: Unless otherwise noted, baked goods entries in the Culinary Arts competitive programs must be completely homemade. The San Mateo County Fair defines “homemade” food entries as entries completely home prepared. Entries must be baked in a standard home-type (noncommercial) oven.

Made from Scratch: The San Mateo County Fair defines “made from scratch” recipes as preparing an entry without the use of commercially prepared cake mixes, bread mixes, frosting mixes, pudding mixes, topping mixes, etc. Entries must be made with basic ingredients without the use or commercially prepared mixes or products which either replace basic ingredients or are intended as the end result (e.g. cake mix replacing flour, sugar, flavoring etc. used to bake a cake or a commercially prepared “crust” used in place of basic ingredients to make a crust.) When a commercially prepared product such as marshmallow cream, sweetened condensed milk, yogurt, flavored syrups or gelatin, etc. are used in a recipe and is not intended as the end result, they are considered ingredients instead of prepared product. For example, when pudding is entered as a pudding or used as a filling it must be “made from scratch” pudding. A commercially prepared pudding mix however, may be used as an ingredient in a recipe in which the end result is not pudding or filling.

When preparing an entry using fruit or fruit products (such as whole fruit, jams or jellies, etc.) fresh or frozen is preferred, however, commercially processed fruits or fruit products may be used unless otherwise stated. 2. Perishables: For food safety reasons all perishables must be kept under refrigeration prior to delivery.

3. Novice Bakers - Men Only Entries prepared by Men that have not placed or won previously at the San Mateo County Fair.

4. California Proud - Baked goods consiting mainly of California gown, produced or farmed items. 5. See each division for entry quantity.

6. **ALSO REVIEW**:DEPARTMENT RULES

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DIVISION 220 – HAND METHOD BREADS

1 loaf or braid, 6 biscuits, 6 rolls CLASS:

1. Sourdough 2. Whole wheat 3. White

4. French/Baguette 5. Any other – specify

DIVISION 221 – BREAD MACHINE

1 loaf CLASS: 1. White

2. Whole wheat 3. Any other – specify

DIVISION 222 – QUICK BREADS

1 loaf, 6 biscuits, 6 rolls, 6 muffins CLASS: 1. Banana bread 2. Fruit bread 3. Coffee cake 4. Gingerbread 5. Muffins – specify

6. Vegetable bread – specify 7. Ethnic – specify

8. Any other – specify

DIVISION 223 – COOKIES

6 cookies on a disposable plate CLASS:

1. Bar Cookie – other than brownie 2. Rolled Cookie/Shaped cookies 3. Oatmeal Cookies

4. Chocolate Chip Cookies

5. Dropped Cookies (any other) - specify 6. Peanut Butter Cookies

7. Sandwich Cookies

8. Novice Bakers - Men Only – specify 9. Heart Healthy ♥ - specify

10. California Proud - specify 11. Vegan Cookies - specify 12. Any other – specify

DIVISION 224 – PIES

Pies must be in a disposable pie tin, hand pies on a disposable plate CLASS:

1. Fruit Pies – specify 2. Hand Pies

3. Heart Healthy ♥ - specify

4. California Proud - specify 5. Gluten Free Pies - specify

6. Any other – specify

DIVISION 225 – LAYER CAKES

2 or more layers, ½ cake on a disposable base. Filling and frosting need not be the same. CLASS:

1. Chocolate Cake 2. Spice Cake 3. Yellow Cake 4. Carrot Cake

5. Heart Healthy ♥ - specify 6. Vegan Cake – specify 7. Gluten Free Cake - specify 8. Any other – specify

DIVISION 226 – LOAF OR POUND CAKES

½ cake on a disposable base, frosted or unfrosted CLASS:

1. Bundt Cake

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DIVISION 227 – CAKES OTHER THAN LAYER

½ cake on a disposable base, frosted or unfrosted, minimum 6 cake pops CLASS:

1. Angel Food Cake 2. Flourless Cake 3. Chiffon Cake

4. Cake Pops 5. Cheesecake 6. Any other – specify

DIVISION 228 – ETHNIC DESSERTS

½ cake on a disposable base, frosted or unfrosted, pies must be in a disposable pie tin, 6 cookies on a disposable plate CLASS:

1. Cake

2. Pie 3. 4. Cookies Any other – specify

DIVISION 229 – AMATEUR DECORATED CAKES

Sponsor: Wilton Enterprises www.wilton.com

The cake will not be cut or tasted. A cake mix or synthetic form may be used. Not to exceed 14” wide, 10” high including decorations. 90% of all decorations must be edible. Bag and tip or fondant cake decorating are acceptable.

Best in Division Winner will select one of the following gifts from Wilton (book selection subject to change):

 Pops: Sweets On A Stick Book

 Cupcakes!

 Celebrate With Fondant Book

Each First Place Winner will receive one Wilton Yearbook of Cake Decorating CLASS:

1. Birthday

2. Holiday – specify the holiday 3. 4. Wedding Animal

DIVISION 231 – GINGERBREAD HOUSES

All gingerbread houses must be displayed on a piece of cardboard covered with foil and not to exceed 10” x 14”. CLASS:

1. Gingerbread house

DIVISION 232 – COOKIE ASSORTMENT

Entry includes 3 different types of cookies (6 of each variety) in a decorative open box, tray or basket not to exceed 10” x 14”. Bring one sample of each cookie in a plastic bag for judging.

CLASS:

1. Assorted Cookies – specify

DIVISION 233 – DECORATED THEME COOKIES

3 cookies, decorated all the same or differently, on a disposable plate. Judged on decoration only, cookies will not be tasted.

CLASS: 1. Animal

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AWARDS OFFERED DIVISION 245

1st_Place _$50 _Rosette 2nd_Place _$35 _Rosette 3rd_Place _$20 _Rosette Viewer’s Choice $10 Rosette

Entries received Thursday, June 4th_{10 am – 5 pm in Sequoia Hall.}

DIVISION 245 – TABLE SETTINGS RULES:

1. Division is open to individual adults, organizations, or families. 2. 6’ rectangular table will be provided by the fair.

3. Minimum four (4) place setting.

4. Exhibitor must provide own tablecloth, setting, etc. NOTE: Only non-perishable foods and decorations allowed. 5. A legible printed framed menu must be displayed on the table.

6. PLEASE email or phone the Culinary Arts Department Coordinator before June 1st_{if you are unable to} provide your table settings.

CLASS:

1. Holiday 2. Special Occasion / Any other – specify the occasion

See the Schedule of Events for entry dates and times. All entries received in Sequoia Hall.

Participants will be contacted after entry deadline with instructions for parking and admission on day of contest.

Typed recipes MUST accompany all entries unless otherwise stated.

RULES:

1. Please see additional rules for each contest. All rules must be followed. No exceptions to the sponsors' rules. 2. ALL entries received must be accompanied with twotyped recipes on one side of an 8-1/2" X 11" sheet of paper.

Please put your name, address, email address and phone number on one recipe sheet only. All ingredients with measurements are to be listed at the beginning of the recipe, followed by complete instructions for preparation. Include pan size, baking time, and temperature, etc. as appropriate to the recipe, unless otherwise specified. 3. Recipes become the property of the San Mateo County Fair and the contest sponsor.

4. Entry must be the original recipe/creation of exhibitor and may not have been entered and won in any other competition unless otherwise stated. An original recipe is one that has not been previously published. Recipe Copy-writes pertain to the written instructions/directions of any given recipe, therefore the competitor entering Specialty Contests at the San Mateo County Fair must write their own directions or instructions for the recipes in which they are submitting as "Original".

5. Use fresh fruits and vegetables only, unless otherwise stated.

6. Entry may not include any prepackaged mixes (e.g.: cake, frosting, pudding, or topping mixes). 7. All garnish and decorations MUST be edible.

8. Entries arriving after receiving time will not be accepted.

9. Winning entries will be displayed at the fair as long as appearance permits, unless otherwise stated. 10. Judging will commence immediately following entry receiving time.

11. **ALSO REVIEW**:BAKED GOODS & CONFECTION RULES

12. **ALSO REVIEW**:DEPARTMENT RULES

JUDGING: All sponsored contests will be judged as follows, unless otherwise noted.

Entries are rated in terms of the following:

 Appearance Maximum 10 pts

o Portion size, general presentation

o Entry should appear appetizing

o Pleasing to the eye

 Degree of Difficulty Maximum 5 pts

 Flavor Maximum 15 pts

o Taste

o Texture

o Aroma

 Creativity & Originality Maximum 5 pts

o Creative use of ingredients

TABLE SETTINGS

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DIVISION 246 – HAPPY COWS: CALIFORNIA DAIRY PRODUCTS

Sponsor: Clover – Stornetta Farms www.cloverstornetta.com

Entries received Saturday, June 6th_{12pm – 1pm}

1st_Place _$100 _Rosette 2nd_Place _$50 _Rosette 3rd_Place _$25 _Rosette

Did you know that California produces more milk, butter, ice cream, and yogurt than any other state? Celebrate the Happy Cows with a dish that features California Dairy Products.

RULES:

1. Competition is open to individuals 9 years or older.

2. Entry can be any dish that features one or more California Dairy Products. 3. Dairy products must be the main ingredients in the dish.

4. Quantity: Minimum of 6 servings. CLASS:

1. California Dairy Products

DIVISION 247 – “MY FAVORITE QUICHE” CONTEST Dawn O’Dell Memorial

Sponsor: The O’Dell Family

Entries received Saturday, June 6th_{3pm – 4pm} AWARDS OFFERED DIVISION 247

1st_Place _$25 _Rosette 2nd_Place _$15 _Rosette 3rd_Place _$10 _Rosette The Bamie $25 Rosette

RULES:

1. Competition is open to all individuals 9 years or older. 2. Proteins may be canned, preserved, frozen, etc. 3. Quantity: Minimum of 6 servings

CLASS: 1. Quiche

DIVISION 248 – CHEESECAKE CONTEST Judy Hernandez Memorial

Sponsor: "Friends of Judy"

Entries received, Saturday, June 6th_{6pm – 7pm} AWARDS OFFERED DVISION 248

1st_Place _$125 _Rosette 2nd_Place _$80 _Rosette 3rd_Place _$55 _Rosette 4th_Place _$45 _Ribbon 5th_Place _$30 _Ribbon 6th_Place _$10 _Ribbon RULES:

1. Competition is open to adults only.

2. Quantity: 1/2 cheesecake plus one slice each presented on a single plate. A cutting/preparation area will be provided. Entrants are encouraged to bring their own cutting utensils.

CLASS:

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DIVISION 249 – CHOCOLATE OBSESSION

Sponsor: Guittard Chocolate Company www.guittard.com Entries received, Sunday, June 7th_{12pm – 1pm}

RULES:

1. CHOCOLATE OBSESSION competition is open to individuals 9 years or older. 2. Guittard Chocolate MUST be used.

3. Enter any chocolate creation using at least 10 ounces of any combination of the following Guittard Chocolate products: Guittard Baking Chips (Guittard Semi-sweet Chocolate Chips, Guittard Real Milk Chocolate Chips, Guittard Extra Dark Chocolate Chips, Guittard Fair-Trade Certified Akoma or Guittard Super Cookie Semisweet Chocolate Chips) Guittard Baking Bars (64% Cacao Semisweet Chocolate, 70% Cacao Bittersweet Chocolate or 100% Cacao Unsweetened Chocolate), Guittard Baking Wafers (31% Cacao White Chocolate, 38% Cacao Milk Chocolate, 61% Cacao Semisweet Chocolate, 72% Cacao Bittersweet Chocolate) or Guittard Cocoa (Cocoa Rouge or Grand Cacao). In addition, the following Guittard products may be used if one of the chocolate products listed above is also used in the required amount: Guittard non-chocolate; Guittard Choc-Au-Lait Vanilla Milk Chips, Guittard Butterscotch Chips or Guittard Green Mint Chips.

4. The package(s) from all Guittard product(s) used must accompany your entry. 5. Quantity: Minimum of 6 servings.

CLASS:

1. Chocolate Obsession

DIVISION 250 – BROWNIE CONTEST Marcy Sanchez Memorial

Sponsor: Beth Sanchez

Entries received Sunday, June 7th_{3pm – 4pm} AWARDS OFFERED DIVISION 250

1st_Place _$50 _Rosette 2nd_Place _$25 _Rosette 3rd_Place _$15 _Rosette Most Creative $10 Rosette

RULES:

1. The competition is open to all individuals 9 years or older. 2. Quantity: Minimum of 6 Brownies.

CLASS:

1. Brownie – Adult 2. Brownie – Youth

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DIVISION 251 – BAKERS DOZEN LAYER CAKE

Sponsor: Bakers Dozen www.bakersdozensf.org Entries received Sunday, June 7th_{5pm – 6pm}

1st_Place _$100 _Rosette 2nd_Place _$70 _Rosette

3rd_Place _$30 _Rosette

Bakers Dozen is a group that's passionate about baking. Members include professionals, home bakers, and just about anyone who loves baking or wants to get started. Bakers Dozen shares its collective knowledge and experience through educational and networking events. It is also committed to sharing the money realized from membership fees and payments for attending seminars with food-related and other charities.

RULES:

1. Competition is open to all individuals 9 years or older.

2. Entries will be a two layer filled and iced only, no decorations. 3. 8” or 9” round only.

4. All entries MUST be made from scratch, no box mixes.

5. Recipe need NOT be ‘Original’. All recipes must state adapted from the recipe by: name the author. Entries will be judged according to the following criteria:

External Appearance – 5 points maximum Flavor – 10 points maximum

Internal Appearance or Crumb - 5 points maximum Icings and Toppings – 10 points maximum Execution - 10 points maximum Texture / Crumb – 10 points maximum 6. Quantity: ½ cake plus one slice on a separate plate.

CLASS:

1. Layer Cake

DIVISION 252 – MAKE THE RECIPE CONTEST Chocolate Chip Cookies Adapted from Jacques Torres

Entries Received Monday, June 8th_{6pm – 7pm} AWARDS OFFERED DIVISION 252

3rd_Place _$10 _Rosette

Note: This is an open registration contest

RULES:

1. The competition is open to all individuals 9 years or older. 2. No typed recipe required.

3. Quantity: 6 Cookies.

4. Registration may be submitted with regular registration, as well as on-line or in person, through Sunday, June 7th.

Ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour 1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar 2 large eggs

2 teaspoons natural vanilla extract

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Directions:

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

CLASS:

1. Chocolate Chip Cookies

DIVISION 253 – KIDS AND ADULTS COOKING TOGETHER Susanne Frank Memorial: Your Favorite Dessert

Sponsor: Bill Hutton

Entries received Tuesday, June 9th_{4pm – 5pm} AWARDS OFFERED DIVISION 253

This special contest celebrates the fun of baking among kids & adults who work together to create something delicious.

RULES:

1. Competition is open to children 6 to 17 years of age baking with an adult.

2. Please enter both the adult’s name and the child’s name, as well as child’s age on entry form. (Child’s name and age may be written in the description field of the entry.)

3. One entry per child and adult pair.

4. All entries will be judged on their own merit, not against each other.

5. Recipe need NOT be ‘Original’, but give credit to recipe Author. (No ingredient or direction substitutions) 6. Quantity: Minimum of 6 servings.

CLASS:

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40 CULINARY ARTS

DIVISION 254 - BISCOTTI CONTEST

Sponsor: Vesta www.vestarwc.com

Entries received Wednesday, June 10th_{4pm – 5pm}

RULES:

1. Competition is open to all individuals 9 years or older. 2. Quantity: Minimum of 8 cookies.

CLASS: 1. Biscotti

DIVISION 255 - COOKIE DECORATING CONTEST

Sponsor: Chefs Warehouse

Contest check in Thursday, June 11th_3:30pm

1st_Place _$20 _Rosette 2nd_Place _$15 _Rosette 3rd_Place _$10 _Rosette Most Creative $10 Rosette

RULES:

2. Cookie and icing will be provided along with pastry bags and tips. 3. Contestant will have 30 minutes to decorate their cookie.

4. Cookies will be judged on composition, use of colors, and neatness. 5. No typed recipe required.

CLASS:

1. Decorated cookie – Adult

2. Decorated cookie – Youth (5 – 12) 3. Decorated cookie – Youth (13 – 18)

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DIVISION 256 - CUPCAKE CONTEST

Sponsor: Sibby's Cupcakery www.sibbyscupcakery.com Entries received Thursday, June 11th_{5pm – 6pm}

AWARDS OFFERED DIVISIOM 256

3rd_Place _$50 _Rosette Most Creative $25 Rosette

RULES:

1. Competition is open to all ages.

2. Cupcake and all decorations must be edible. 3. Quantity: Minimum of 6 decorated cupcakes.

4. Registration may be submitted with regular registration, as well as on-line or in person, through Wednesday, June 10th_.

CLASS:

1. Decorated cupcakes

DIVISION 257 – CREATIVE SHORTBREAD/BAR COOKIE CONTEST

Sponsor: King Arthur Flour www.kingarthurflour.com Entries received Friday, June 12th_{5pm – 6pm}

All winners will receive a gorgeous King Arthur Flour Rosette

Adults:

1st_{place: $75 gift certificate to the Baker’s Catalogue/ kingarthurflour.com} 2nd_{place: $50 gift certificate to the Baker’s Catalogue/ kingarthurflour.com} 3rd_{place: King Arthur Flour Baker’s Companion Cookbook}

Junior/Youth:

1st_{place: 2015 SMCF Unlimited Rides Wrist Band} 2nd_{place: $10}

3rd_{place: $5}

RULES:

2. King Arthur Flour must be used. Original Package, UPC label or receipt must be presented with entry. 3. Adults: Entries may be either sweet or savory

4. Youth: Any Bar Cookie

5. Quantity: Minimum of 6 servings.

6. Registration may be submitted with regular registration, as well as on-line or in person, through Thursday, June 11th_.

CLASS:

1. Creative Shortbread - Adult 2. Bar Cookies - Youth

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42 CULINARY ARTS

DIVISION 258 – “Let’s Have Fun!” PASTA SALAD Terry Strain Memorial

Sponsor: The Strain Family

Entries received Saturday, June 13th_{12pm – 1pm} AWARDS OFFERED DIVISION 258

1st_Place _$50 _Rosette 2nd_Place _{$40 Rosette} 3rd_Place _{$30 Rosette} 4th_Place _{$20 Ribbon}

5th_Place _$10 _Ribbon

Honorable Mention $5 Ribbon Most Creative $30 Rosette

RULES:

1. The competition is open to all individuals 9 years or older. 2. Contestants are encouraged to use only fresh ingredients. 3. Quantity: Minimum of 6 servings.

4. All entries will be returned immediately following judging.

5. Registration may be submitted with regular registration, as well as on-line or in person, through Friday, June 12th CLASS:

1. Pasta Salad

DIVISION 259 – HEART- HEALTHY ENTRÉE Entries received Saturday, June 13th_{5 pm – 6 pm} AWARDS OFFERED DIVISION 259

Using the Heart-Healthy Guidelines listed below; create a dish that’s both goodandgood for you!

RULES:

HEART-HEALTHY GUIDELINES:

1. Use fresh fruits, vegetables, and lean proteins.

2. Include only complex carbohydrates, such as whole grains, use of Quinoa encouraged. 3. Use only fat-free or low-fat dairy products.

4. Limit saturated fat, Trans fat, and/or cholesterol. 5. Limit use of salt and sugar.

ADDITIONAL RULES:

1. The competition is open to all individuals 9 years or older.

2. Entry can be any entrée that conforms to the Heart- Healthy Guidelines. Actual nutritional information is not required.

3. Entries will be judged for:

Adherence to the Heart-Healthy Guidelines: Max. 10pts Appearance: Max. 10pts

Flavor: Max. 10 pts

Creativity & Originality: Max.10 pts 4. Quantity: Minimum of 6 servings.

5. All entries will be returned immediately following judging.

6. Registration may be submitted with regular registration, as well as on-line or in person, through Friday, June 12th_. CLASS:

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DIVISION 260 – BEST COOKING RECIPE & VIDEO

“Bite-sized cooking videos –one technique at a time!”

Sponsor: Dear Martini www.dearmartini.net

Be the star of your own Cooking Show! Produce a cooking video of yourself making your signature dish. You have two chances to win! Enter the video in both the Technology/Industrial Arts Department and the Culinary Arts Department.

1st_{Place $50 Rosette} 2nd_{Place $25 Rosette} 3rd_Place _{$15 Rosette}

CONTEST ELEMENTS:

 Enter a cooking video produced by YOU, featuring yourself cooking and demonstrating culinary techniques on how to make your signature dish.

 Video should be no more than 3 minutes in length.

 Video should be entered in the Technology/Industrial Arts Department Division 064

 Your cooking skills will be judged in the Culinary Arts Department. Judging will be based on how you present your culinary skills in your video: level of culinary skill, execution of technique and creativity.

RULES:

1. Your dish must be an original recipe of your own.

2. Elements of your recipe should include mastery of basic culinary skills like those found on the Dear Martini Kitchen YouTube Channel. (www.youtube.com/user/DearMartiniKitchen)

3. Your dish can be an appetizer, soup, salad, main course, side dish or dessert.

4. Your dish will be judged on culinary skill, execution of technique, and creativity as it is presented in the video. 5. Contest is open to all individuals 12 years or older.

6. To enter, you MUST also enter Division 056 in the Technology/Industrial Arts Department.

7. For rules on the Video Entries, please see Technology/Industrial Arts Department Division 056.

8. This division is an ONLINE ENTRY ONLY (www.sanmateocountyfair.com) NO paper entries accepted. You will upload your video on our online entry system.

CLASS:

1. Best Cooking Recipe

PLEASE NOTE:

Entry forms are accepted via drop-off, mail, fax or online at www.sanmateocountyfair.com per California State Rule II. Eligibility: Exhibitors are responsible for obtaining entry form(s) & rules from the Fair, and submitting form(s) and any required fees by the closing date as specified by Fair Management. The closing date for all entry forms (Non-livestock) is May 5, 2015. Fair Management encourages Exhibitors to enter online and not wait until the deadline. It is the

Exhibitors responsibility to receive confirmation of entries submitted to the Fair.

Entry forms not received by the Fair by midnight May 5, 2015, will not be accepted unless submitted as a “Late Entry” and submitted via mail or drop-off only, and accompanied by an additional late entry fee of $100.00.

Late Entry Form(s) Deadline (Non-livestock) is May 12, 2015 at 5:00 p.m.)

ALL ENTRY FORMS INCLUDING LATE ENTRY FORMS WILL NOT BE ACCEPTED AFTER MAY 12, 2015 at 5:00 p.m. No exceptions will be made by the Fair for late entries.

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44 CULINARY ARTS

San Mateo County Fair

HOMEBREWED BEER & LABEL

CONTEST INFORMATION

AWARDS OFFERED HOMEBREW HOMEBREW LABEL

Divisions 271 – 298 Division 270

1st_Place _{$250 & Rosette} ₁st _Place _{$50 & Rosette}

2nd_Place _{$150 & Rosette} ₂nd_Place _{$15 & Rosette}

3rd_Place _{$100 & Rosette} ₃rd_Place _{$10 & Rosette}

Homebrew entries must be received at the approved drop off locations by end of business Friday April 3rd_{or at} the San Mateo County Fairgrounds ( SMCF) on Saturday April 4th_{from 10am – noon.}

DIVISION: 270 - BEST HOMEBREW LABEL CONTEST

How To Enter: Register online at www.sanmateocountyfair.com and upload your label at this time. Entry Fee is $2.00

Rules: Please note ONLY one entry per exhibitor.

This division is an ONLINE ENTRY ONLY. You will enter online at www.sanmateocountyfair.com

and upload your label at the end of the online entry process.

Entry must be the original artwork of exhibitor and may not have been entered and placed in any other competition.

Judging Criteria: Originality, Design, Relation to Fair Theme, “Where Tradition Meets Innovation". The San Mateo County Fair is a family friendly event. Labels which are deemed inappropriate will be

disquqlified at the discretion of fair management.

Questions: Contact the Culinary Arts Department Coordinator, [email protected]

DIVISIONS 271-298 - HOMEBREW COMPETITION

Who May Enter: Home Brewers 21 years of age and older.

What You Do: Brew a fabulous beer, ale or lager? Get objective feedbck from certified and experienced judges in our Beer Judge Certified Program (BJCP) sanctioned homebrew competition. Check out

www.bjcp.org for details!

How To Enter: 1. Register online www.sanmateocountyfair.com by Wednesday April 1st 2. Please enter a complete description for each entry

3. Please specify intended entry drop off location 4. $6.00 per entry

Entry Receiving: At APPROVED drop off locations by Friday April 3rd_{or at the SMCF Saturday April 4}th_{10 am} until noon.

Rules: Entrants must be 21 years of age or older

1. One entry per class (each entry consists of three 12 oz bottles in a six pack holder). Due to the inconvenience of handling, no other bottles will be accepted. NIP bottles (6oz-8oz) will be accepted in the strong ale, mead and barley wine categories.

2. Each entry must have the Bottle I.D. labels attached (see Homebrew Entry Bottle ID Forms page).

3. Bottles must be clean and labeled with entrant’s I.D. labels only

4. All entries must be homemade for private noncommercial use

5. Entries become the property of the fair. NO bottles will be returned.

Judging Criteria: See the BJCP web site at www.bjcp.org for judging criteria details.

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HOMEBREW STYLES

(BY DIVISION)

Not sure what style your brew is? Check www.bjcp.org for more information!

DIVISION 271 – LIGHT LAGER

CLASS:

1. 1A Amber American Lager 2. 1B Standard American Lager 3. 1C Premium American Lager

4. 1D Munich Helles 5. 1E Dotmunder Export

DIVISION 272 – PILSNER

CLASS:

1. 2A German Pilsner (Pils)

2. 2B Bohemian Pilsner 3. 2C Classic American Pilsner

DIVISION 273 – EUROPEAN AMBER LAGER

CLASS:

1. 3A Vienna Lager 2. 3B Oktoberfest/ Märzen

DIVISION 274 – DARK LAGER

CLASS:

1. 4A Dark American Lager

2. 4B Munich Dunkel 3. 4C Schwarzbier

DIVISION 275 – BOCK

CLASS:

1. 5A Mailbock/Helles Bock

2. 5B Traditional Bock 3. 4. 5C Doppeldock 5D Eisbock

DIVISION 276 – LIGHT HYBRID BEER

CLASS:

1. 6A Cream Ale

2. 6B Blonde Ale 3. 4. 6C Kölsch 6D American Wheat or Rye Beer

DIVISION 277 – AMBER HYBRID BEER

CLASS:

1. 7A North German Altbier

2. 7B California Common Beer 3. 7C Düsseldorf Altbier

DIVISION 278 – ENGLISH PALE ALE

CLASS:

1. 8A Standard/Ordinary Bitter

2. 8B Special/Best/Premium Bitter 3. 8C Extra Special/Strong Bitter (English Pale Ale)

DIVISION 279 – SCOTTISH AND IRISH ALE

CLASS:

1. 9A Scottish Light 60/- 2. 9B Scottish Heavy 70/- 3. 9C Scottish Export 80/-

4. 9D Irish Red Ale 5. 9E Strong Scotch Ale

DIVISION 280 – AMERICAN ALE

CLASS:

1. 10A American Pale Ale

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46 CULINARY ARTS

DIVISION 281 – ENGLISH BROWN ALE

CLASS: 1. 11A Mild

2. 11B Southern English Brown Ale 3. 11C Northern English Brown Ale

DIVISION 282 – PORTER

CLASS:

1. 12A Brown Porter

2. 12B Robust Porter 3. 12C Baltic Porter

DIVISION 283 – STOUT

CLASS:

1. 13A Dry Stout 2. 13B Sweet Stout 3. 13C Oatmeal Stout

4. 13D Foreign Extra Stout 5. 13E American Stout 6. 13F Russian Imperial Stout

DIVISION 284 – INDIA PALE ALE (IPA)

CLASS:

1. 14A English IPA

2. 14B American IPA 3. 14C Imperial IPA

DIVISION 285 – GERMAN WHEAT AND RYE BEER

CLASS:

1. 15A Weizen/Weissbier

2. 15B Dunkelweizen 3. 4. 15C Weizenbock 15D Roggenbier (German Rye Beer)

DIVISION 286 – BELGIAN AND FRENCH ALE

CLASS:

1. 16A Witbier

2. 16B Belgian Pale Ale 3. 16C Saison

4. 16D Bière de Garde 5. 16E Belgian Specialty Ale

DIVISION 287 – SOUR ALE

CLASS:

1. 17A Berline Weisse 2. 17B Flanders Red Ale

3. 17C Flanders Brown Ale/Oud Bruin

4. 17D Straight (Unblended) Lambic 5. 17E Gueuze

6. 17F Fruit Lambic

DIVISION 288 – BELGIAN STRONG ALE

CLASS:

1. 18A Belgian Blonde Ale 2. 18B Belgian Dubbel 3. 18C Belgian Triple

4. 18D Belgian Golden Strong Ale 5. 18E Belgian Dark Strong Ale

DIVISION 289 – STRONG ALE

CLASS:

1. 19A Old Ale

2. 19B English Barleywine 3. 19C American Barleywine

DIVISION 290 – FRUIT BEER

CLASS:

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DIVISION 291 – SPICE/HERB/VEGETABLE BEER

CLASS:

1. 21A Spice, Herb or Vegetable 2. 21B Christmas/Winter Specialty Spice Beer

DIVISION 292 – SMOKE-FLAVORED & WOOD AGED

CLASS:

1. 22A Classic Rauchbier

2. 22B other Smoked Beer 3. 22C Wood-Aged Beer

DIVISION 293 – SPECIALTY BEER

CLASS:

1. 23 Specialty Beer - Specify

DIVISION 294 – TRADITIONAL MEAD

CLASS:

1. 24A Dry Mead

2. 24B Semi-Sweet Mead 3. 24C Sweet Mead

DIVISION 295 – MELOMEL (FRUIT MEAD)

CLASS:

1. 25A Cyser (Apple Melomel)

2. 25B Pyment (Grape Melomel) 3. 25C Other Fruit Melomel

DIVISION 296 – OTHER MEAD

CLASS:

1. 26A Metheglin

2. 26B Braggot 3. 26C Open Category Mead

DIVISION 297 – STANDARD CIDER AND PERRY

CLASS:

1. 27A Common Cider 2. 27B English Cider 3. 27C French Cider

4. 27D Common Perry 5. 27E Traditional Perry

DIVISION 298 – SPECIALTY CIDER AND PERRY

CLASS:

1. 28A New England Cider

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48 CULINARY ARTS

BJCP SANCTIONED EVENT

San Mateo County Fair

“Where Tradition Meets Innovation”

HOMEBREWED BEER

CONTEST

2015

Come find out if your BEER BREWING skills are “fair enough” to take home the top prize for the

2015 San Mateo County Fair!

PAPER ENTRY FORM MUST BE POSTMARKED by Friday March 27

th

Mail or deliver completed application to:

San Mateo County Fair, 2495 South Delaware Street, San Mateo CA 94403

$6 per Entry Fee applies/Make checks payable to the San Mateo County Fair

Name: ____________________________________________________________________________________________

Mailing Address: ___________________________________________________________________________________

City: _________________________________________________ State: _____________Zip Code: _________________

Telephone:

_______Email:

Total Number of Entries: _______ X $6.00 per entry = Total Enclosed $

Entry #

Style Name / Description (Specify Blends)

Division

Class

Example Bohemian Pilsner

262

2

1

2

3

4

5

6

7

8

9

10

PARTICIPANT WAIVER

I accept that this special contest entry is subject to the rules and regulations as published by the San Mateo County Fair Association. I agree to indemnify, defend and save harmless the State of California, San Mateo County Exposition & Fair Association, San Mateo County, its officers, directors, agents and employees from any and all claims and losses occurring or resulting to any and all persons in connection with my participation in the fair and from any and all claims occurring for resulting to any person, firm or corporation who may be injured or damaged as a result of my participation. I further declare that all statements made in connection with this entry are true. I certify that I made or produced all items listed.

PLEASE SIGN:

________________________________________________________________ ______________________________________

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CULINARY ARTS DEPARTMENT