PIZZA BY KIDS. Best of Show $20 & Special Rosette Ribbon. Special Prize for Pizza by Kids Awarded at the Discretion of the Judges Courtesy of ~

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New! Special Junior Culinary Contest

PIZZA BY KIDS

Judges: Amanda Diaz, Catering Chef, Ramekins Cooking School, Sonoma Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma

Ted Rowe, Award Winning Chef & Owner,

Mulberry Street Pizzeria & Restaurant, San Rafael

Timeline & Rules

Eligibility Open to all amateur California chefs, 5 through 18

Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office

Entry Limit



One Entry per Exhibitor

Entry Fee $3 per Entry – Entry Fee includes Fair Admission

Entry Fee must be accompany entry form.

Exhibits Received Wednesday, July 1, 2:30 pm, Blue Ribbon Stage, Exhibit Hall

Judging Wednesday, July 1, 3 pm, Blue Ribbon Stage

1. Local and State Rules govern this competition.

2. Your pizza must be made using a Boboli 12” original, whole wheat or thin style crust. Any recipe for pizza topping may be used.

Please bring a copy of recipe for judging. Recipe may be used for publication. 3. Please bring one whole pizza. You may be creative with your presentation. 4. A microwave oven will be available for re-heating your entry.

5. The judging will take place in front of fairgoers at the Blue Ribbon Stage. Judging: Recipe and Taste - 90% _{Presentation and Appearance - 10%}

6. Contestant will receive a special admission credential.

7. Please label your entry with name and phone number on bottom of container.

Division

15

Pizza by Kids

Class

1 Pizza, made by a youth, 5 through 8

2 Pizza, made by a youth, 9 through 12

3 Pizza, made by a youth, 13 through 18 years of age

American System of Judging – Awards Offered per Class

1st Place – $20 & Ribbon  2nd Place – $15 & Ribbon  3rd Place – $10 & Ribbon

4th Place – $8 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbons

Special Prize for Pizza by Kids

Awarded at the Discretion of the Judges Courtesy of ~

Mulberry Street Pizzeria & Restaurant

San Rafael $50 Gift Certificate

2014 Best of Show Winner – Grandmas’ & Grandpas’ Cookies Lauren Manger, San Rafael

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New! Special Junior Culinary Contest

CUPCAKES BY KIDS

Judges:

Amanda Diaz, Catering Chef, Ramekins Cooking School, Sonoma

Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma Jim McIsaac, Food Critic, Novato

Susan McIsaac, Award Winning Baker, Novato

Timeline & Rules

Eligibility Open to all amateur California bakers, 5 through 18

Entry Limit



One Entry per Exhibitor

Entry Fee $3 per Entry – Entry Fee includes Fair Admission Entry Fee must be accompany entry form.

Judging Wednesday, July 1, 5 pm, Blue Ribbon Stage

2. Any recipe for frosted or unfrosted – unfilled or filled cupcakes may be used. Please bring a copy of recipe for judging. Recipe may be used for publication. 3. Please bring eight cupcakes. You may be creative with your presentation. 4. The judging will take place in front of fairgoers at the Blue Ribbon Stage. Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%

5. Contestant will receive a special admission credential.

Division

16

Cupcakes by Kids

Class

1 Cupcakes, made by a youth, 5 through 8

2 Cupcakes, made by a youth, 9 through 12

3 Cupcakes, made by a youth, 13 through 18 years of age

2014 Best of Show Winner – Cookies by Kids Adriana Golden, Kent Middle School

Mulberry Street Pizzeria & Restaurant Award Winner Maddy Tervet, San Rafael High School

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Special Adult & Junior Culinary Contest

H E A L T H Y C H O I C E S

Judges: Amanda Diaz, Catering Chef, Ramekins Cooking School, Sonoma Leslie Harlib, San Rafael, Food Writer, Cookbook Author &

Restaurant Critic Marinscope Newspaper Group

Pat Kendall, Chief Administrative Officer, Kaiser Permanente Medical, San Rafael

Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma Timeline & Rules

Eligibility  Open to all amateur California chefs, 9 years of age

through adult

Entry Limit



One Entry per Exhibitor per Class

New! Optional Parking Fee To make delivery of entries easier, you

may purchase a one day $10 parking credential for the Exhibit Hall Parking Lot, close to the Blue Ribbon Stage. (Same cost as the main parking lot.)

Judging Wednesday, July 1, 7:00 pm, Blue Ribbon Stage

2. Use your favorite low fat or healthy choice recipe. Please bring a copy of recipe for judging. Recipe should include the following: a.All amounts for ingredients and serving size should be listed in grams (preferably) or ounces; b.Yield of recipe (number and size of servings); c.Each ingredient listed separately, with specifications as to type of product, and amount. Recipe may be used for publication.

3. Go to the following website for more information on how to determine if recipe meets guidelines and suggestions for recipe makeovers;

www.co.marin.ca.us/nutritionwellness

4. Bring a salad to serve six people, a whole cake, loaf of bread, 1 dozen cookies, 6 individual parfaits, etc.

5. The judging will take place in front of fairgoers at the Blue Ribbon Stage. Judging: Recipe(s) & Nutritional Value – 50%  Taste – 40%

 Presentation & Appearance – 10%

6. Contestant will receive a special admission or a combined parking/admission credential.

Division

17

Healthy Choices

Class 1 Healthy Salads 4 New! Kale (Any healthy recipe using kale.)

2 Healthy Baked Desserts 5 Any other Healthy Food Choice recipe

3 Gluten-free Desserts

American System of Judging – Awards Offered per Class

2014 Best of Show Winner – Healthy Foods – Jason Nunes, San Anselmo Best of Show – $50 & Special Rosette Ribbon

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New! Special Adult Culinary Contest

CLOVER COUNTRY CASSEROLE

R E C I P E S U S I N G C L O V E R S T O R N E T T A P R O D U C T S Judges:

Randall Hicks, Pastry Chef & Culinary Assistant, Ramekins Cooking School, Sonoma

Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma Lisa Lavagetto, Instructor, Ramekins Cooking School, Sonoma

Eligibility  Open to all amateur California chefs

Entry Limit



Exhibits Received Thursday, July 2, 12:30 pm, Blue Ribbon Stage, Exhibit Hall

Judging Thursday, July 2, 1 pm, Blue Ribbon Stage

2. Any recipe for a casserole using three or more Clover-Stornetta dairy products may be used.

3. Bring one entire casserole. You may be creative with your presentation.

4. A microwave will be available for re-heating entries before judging.

5. The judging will take place in front of fairgoers at the Blue Ribbon Stage.

Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%

7. Please label your entry with name phone number on bottom of container.

Division

18

Clover Country Casserole

Class 1 Clover Country Casserole, any casserole recipe using two or more Clover-Stornetta Farms dairy products

2 Clover Country Quiche, any low fat casserole recipe, using two or more low fat Clover-Stornetta Farms dairy products

American System of Judging – Awards Offered per Class

2014 Best of Show Winner – Clover Country Quiche Kathryn Dougherty, San Rafael

Best Low Fat Quiche – David Parkinson, Mill Valley Best of Show – $50 &Special Rosette Ribbon

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New! Special Adult Culinary Contest

F A B U L O U S F U D G E

Judges:

Cathy Baker-Fayal, Assistant Bakery Team Leader, Whole Foods, Mill Valley

Susan Benson, Co-Owner, Cake Art Supplies, San Rafael

Timeline & Rules

Eligibility Open to all amateur California chefs, 5 through adult

Entry Limit



2. Any recipe for fudge may be used. Please bring a copy of your recipe for judging. Recipe(s) may be used for publication.

3. Bring one dozen pieces of fudge on a plate, in a basket or box, etc. You may be creative with your presentation.

Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%

Division

19

Fabulous Fudge

Class

1 Fudge, Chocolate, plain

2 Fudge, Chocolate, including nuts and/or marshmallows, etc.

3 Fudge, Peanut Butter, with or without nuts, etc.

4 Fudge, any other recipe

2014 Best of Show Winner – Tremendous Truffles Janice Nunes, Novato

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New! Special Adult Culinary Contest

CLASSIC CAKE CHAMPIONSHIP

(CELEBRATING VINTAGE/HEIRLOOM RECIPES) Judges:

Timeline & Rules

Eligibility  Open to all amateur California chefs

Entry Limit



2. Any vintage/heirloom recipe for a cake may be used. Your cake may be any

type (layer cake, torte, Bundt, roll, loaf, sheet, etc.) Please bring a copy of recipe for judging. You may include history of the recipe, examples – “My Aunt Mary’s Favorite”, “Originated in the South in 1920”, “From Barbara’s Cookbook 1940”, etc. Recipe may be used for publication.

3. Please bring one whole cake. You may be creative with your presentation.

Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%

Division

20

Classic Cake Championship

Class 1

Classic Layer Cake, any vintage/heirloom recipe

2

Classic Cake, any other type, any vintage/heirloom recipe

2014 Best of Show Winner – Champion Chocolate Cake Rita Hattrup, San Rafael

(7)

Special Adult Culinary Contest

BREAD!

THE STAFF OF LIFE

Judges:

Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma Lisa Lavagetto, Instructor, Ramekins Cooking School, Sonoma

Eligibility Open to all amateur adult California bakers

Entry Limit



Exhibits Received Friday, July 3, 12:30 pm, Blue Ribbon Stage, Exhibit Hall

Judging Friday, July 3, 1 pm, Blue Ribbon Stage

2. Any bread recipe may be used. (No quick breads.) Dough must be made by exhibitor.

3. Bring a copy of your recipe for judging. Recipe may be used for publication.

4. Bring one whole loaf.

5. You may be creative with your presentation.



Score Card for Judging Breads



General Appearance (Shape - Proper “Dome”, Smoothness,

Crust Color) --- 10%

Lightness --- 10%

Crust (Thickness, Quality, Crispness, & Tenderness) --- 10%

Crumb (Color and Texture) --- 15%

Texture (No Streaks or Close Grain, Size & Uniformity of Cell Walls, Elasticity) --- 25%

Flavor (Taste and Odor - Sweet, Nutty) --- 30%

Total Score --- 100% Continued on next page………….

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Division

21

Bread

Class

(No quick breads.)

1 French Loaf, Sour – one loaf or baguette or four rolls – any shape (full loaf, round, baguette)

2 French Loaf, Sweet – one loaf or baguette or four rolls – any shape (full loaf, round, baguette)

3 Whole Grain, Single Grain or Multi-grain loaf (Whole Grain is defined as 50% or more whole wheat or other grain)

4 Rustic Breads, (Ciabatta, Pugliese, other Wet-Dough, Large-Holed Bread)

5 Focaccia, Plain or Flavored

6 Flavored Breads – Loaf, Pan or Hearth Style (Fruit, Cheese, Seed, Herb or Spice)

7 Gluten Free Breads

American System of Judging – Awards Offered per Class

2014 Best of Show Winner – Magnificent Muffins – Sally Catherman, Novato Best of Show – $50 &Special Rosette Ribbon

(9)

New! Special Adult Culinary Contest

TERRIFIC TOMATOES

Judges:

Leslie Harlib, San Rafael, Food Writer, Cookbook Author &

Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma

Eligibility Open to all amateur adult California bakers

Entry Limit



2. Any recipe including one or more types of tomatoes may be used.

4. Bring approximately one quart of sauce.

5. Bring quantities listed below. You may be creative with your presentation.

Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%

Division

22

Terrific Tomatoes

Class

1 Appetizers, Hot or Cold – (bring enough to serve 12 people)

2 Salads – Any recipe using tomatoes (bring enough to serve 6 people)

3 Soup, Hot or Cold – Any recipe using tomatoes (being approximately two quarts) American System of Judging – Awards Offered per Class

Special Award for Best Use of Additional Products produced in Marin and/or Sonoma Counties (Meat, Fruit, Vegetables, Jam, Olive Oil, Dairy Products, etc.)

(Please list on recipe.) $50 & Special Rosette Ribbon sponsored by Agricultural Institute of Marin, The Bay Area’s Farmers Markets

2014 Best of Show Winner – Pasta Sauce – Victor Contini, San Rafael Agricultural Institute of Marin Award – Ann Reppun, San Rafael Best of Show – $50 &Special Rosette Ribbon

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Best of Show – $50 & Special Rosette Ribbon

New! Special Adult Culinary Contest

“I DON’T DO KNOW BEANS!”

Judges: Leslie Harlib, San Rafael, Food Writer, Cookbook Author &

Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma Timeline & Rules

Eligibility Open to all amateur adult California chefs

Entry Limit



2. Any recipe may be using one or more type of beans may be used.

4. Bring enough to serve 8 people.

5. You may be creative with your presentation.

Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%

Division

23

Beans!

Class

1 Bean based Appetizers (Bean Purees, Dips, Hummus, etc.)

2 Bean Salads

3 Bean Soups (bring approximately two quarts)

4 Bean Entrees (Baked Beans, Refried Beans, Cowboy Beans, etc.) American System of Judging – Awards Offered per Class

4th Place – $8 & Ribbon  5th Place – $5 & Ribbon

Special Award for Best Use of Additional Products produced in Marin and/or Sonoma Counties (Meat, Fruit, Vegetables, Olive Oil, Dairy Products, etc.)

(Please list on recipe.) $50 & Special Rosette Ribbon sponsored by Agricultural Institute of Marin, The Bay Area’s Farmers Markets

2014 Best of Show Winner – Champion Chili – Kristi Corda, Novato Agricultural Institute of Marin Award – Leslie Myers, Novato

(11)

Best of Show – $50 & Special Rosette Ribbon

New! Special Adult Culinary Contest

INTERNATIONAL DESSERTS

Judges:

Leslie Harlib, San Rafael, Food Writer, Cookbook Author & Restaurant Critic

Marinscope Newspaper Group

Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma Timeline & Rules

Eligibility  Open to all amateur California chefs

Entry Forms Due On or before Thursday, May 14, 5 pm, Fair Office

Entry Limit



One Entry per Exhibitor per Clas

Exhibits Received Saturday, July 4, 3:30 pm, Blue Ribbon Stage, Exhibit Hall

Judging Saturday, July 4, 4 pm, Blue Ribbon Stage

2. Any recipe may be used. Enter your family favorite or a specialty dessert that represents your heritage. Please bring a copy of recipe for judging. Recipe may be used for publication.

3. Please bring enough dessert to serve at least eight people. (One whole cake or eight pastries, etc.) You may be creative with your presentation.

Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%

5. Contestant will receive a special admission or a combined parking/admission credential. 6. Please label your entry with name and phone number on bottom of container.

Division

24

International Desserts

Class

1 International Desserts, Any recipe

4th Place – $8 & Ribbon  5th Place – $5 & Ribbon

2014 Best of Show Winner – As American As Apple Pie Niki Fong, Mill Valley

2014 Best of Show Winner – Greatest Pies in the USA Best Sweet Pie plus Best Savory Pie & Margie Goodman Awards in memory of Ann Niman

(12)

Special Adult Culinary Contest

THE GREATEST PIES IN THE USA

Judges:

Leslie Harlib, San Rafael, Food Writer, Cookbook Author & Restaurant Critic

Marinscope Newspaper Group

Timeline & Rules

Entry Limit



Exhibits Received Saturday, July 4, 5 pm, Blue Ribbon Stage, Exhibit Hall

Judging Saturday, July 4, 5:30 pm, Blue Ribbon Stage

2. Any recipe may be used. Bring a copy of your recipe for judging. Your recipe may

be used for publication.

3. Bring entire pie. You may be creative with presentation.

Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%

5. Contestant will receive a special admission or a combined parking/admission credential. 6. Please label your entry with name and phone number on bottom of container.

Division

25

Greatest Pies in the USA

Class 1 Apple Pie – any recipe, any type, any crust – two crust, lattice, crumb, etc.

2 Fruit Pie – Cherry, Lemon, Peach, Mixed Fruit, etc. – any type, any crust

3 Cream or Custard Pies – Chess, Banana, Coconut, Chocolate, etc.

4 Tarts & Galettes – any sweet type, Fruit, Chocolate, Lemon, etc.

5 Any other Sweet Pies – Pecan, Peanut Butter, Nut, Sweet Potato, etc.

6 Savory Pies, Galettes, Tarts – Any type – Vegetable, Mushroom, Mincemeat, Chicken Pot Pie, Salmon, etc.

American System of Judging – Awards Offered per Class

BEST OF SHOW SWEET ENTRY & BEST OF SHOW SAVORY ENTRY

$50 Each & Special Rosette Ribbons courtesy of ~

Margie Goodman, Novato, In Memory of Her Mother

Ann Niman

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Best of Show – $50 &Special Rosette Ribbon

Special Adult Culinary Contest

EVERYTHING’S BETTER WITH BACON

Judges:

Amanda Diaz, Catering Chef, Ramekins Cooking School, Sonoma

Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma Susan Pruett, Class Kitchen Manager, Ramekins Cooking School, Sonoma

Entry Limit



Exhibits Received Sunday, July 5, 12:30 pm, Blue Ribbon Stage, Exhibit Hall

Judging Sunday, July 5, 1 pm, Blue Ribbon Stage

2. Your recipe must include bacon. Bring a copy of your recipe. Recipe may be used for publication.

3. Bring enough to serve eight people. You may be creative with your presentation.

4. A microwave will be available for re-heating entry.

Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%

Division

26

Everything’s Better with Bacon!

Class

1 Appetizers containing Bacon, Hot or Cold

2 Entrées containing Bacon, Hot or Cold

3 Desserts containing bacon, Hot or Cold

Special Award for Best Use of Additional Products produced in Marin and/or Sonoma Counties (Meat, Fruit, Vegetables, Jam, Olive Oil, Dairy Products, etc.)

(Please list on recipe.) $50 & Special Rosette Ribbon sponsored by Agricultural Institute of Marin, The Bay Area’s Farmers Markets

2014 Best of Show Winner – Bacon – Nicole Casartelli, Nicasio School 2014 Agricultural Institute of Marin Award – Leslie Myers, Novato

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Best of Show – $50 &Special Rosette Ribbon

Special Adult Culinary Contest

F I N G E R L I C K I N ’ C H I C K E N

Judges: Leslie Harlib, San Rafael, Food Writer, Cookbook Author &

Restaurant Critic, Marinscope Newspaper Group

Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma Ted Rowe, Award Winning Chef & Owner,

Mulberry Street Pizzeria & Restaurant, San Rafael

Susan Pruett, Class Kitchen Manager, Ramekins Cooking School, Sonoma Timeline & Rules

Eligibility Open to all amateur adult California chefs

Entry Limit



2. Any recipe using chicken may be used -- barbecued, sautéed, fried, roasted, etc. Bring a copy of your recipe for judging. Recipe may be used for publication.

3. Bring enough to serve eight people. You may be creative with your presentation.

4. A microwave will be available for re-heating entry.

Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%

Division

27

Finger Lickin’ Chicken

Class

1 Chicken, Appetizer

2 Chicken, Entrée

3 Chicken, Classic Fried, (serve cold)

4 Chicken, Barbequed

Special Award for Best Use of Additional Products produced in Marin and/or Sonoma Counties (Meat, Fruit, Vegetables, Jam, Olive Oil, Dairy Products, etc.)

(Please list on recipe.) $50 & Special Rosette Ribbon sponsored by Agricultural Institute of Marin, The Bay Area’s Farmers Markets

2014 Best of Show Winner – Remarkable Ribs – Michael Fasano, Novato 2014 Agricultural Institute of Marin Award – John O’Neill, San Rafael

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Best of Show – $50 &Special Rosette Ribbon

Best of Show Dessert – $50 & Special Rosette Ribbon

Special Adult & Junior Culinary Contest

R E C E T A S L A T I N A S

Judges:

Amanda Diaz, Catering Chef, Ramekins Cooking School, Sonoma

Lawrence Lavagetto, Kitchen Assistant, Ramekins Cooking School, Sonoma

Susan Pruett, Class Kitchen Manager, Ramekins Cooking School, Sonoma

Eligibility  Open to all amateur California chefs, 9 through adult

Entry Forms Due  On or before Thursday, May 14, 5 pm, Fair Office

Entry Limit



3. Marin County Fair will provide a microwave oven, if you need to reheat entry.

4. Bring a serving dish. You may be creative.

5. The judging will take place in front of fairgoers at the Blue Ribbon Stage in the Exhibit Hall.

Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%.

Division

28

Recetas Latinas

Class

1 Burritos, (4), any recipe

2 Chili Rellenos, (4), any recipe

3 Enchiladas, (6), any recipe

4 Tamales, (6), any recipe

5 Mole, any recipe using Mole

6 Desserts, Flan, (6), any recipe

7 Desserts, Fruit, (6), any recipe

8 Any Low Fat Latino Recipe American System of Judging – Awards Offered per Class

2014 Best of Show Winners – Recetas Latinas

Overall Best of Show & Best Low Fat Recipe – Jesse Estrada, San Anselmo Best Dessert – Mirna Garza, Novato

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Best of Show Adult – $25 & Special Rosette Ribbon Best of Show Junior – $25 &Special Rosette Ribbon Special Adult & Junior Dairy Foods Contest

CALIFORNIA CHEESECAKE

Judges:

Lori Bowling, Kitchen Assistant, Ramekins Cooking School, Sonoma Greg Maier, Head Pastry Chef, Whole Foods, Novato

Charlene Small, Culinary Assistant, Ramekins Cooking School, Sonoma Timeline & Rules

Entry Limit One Entry per Exhibitor per Clas

Contest Check-in Saturday, July 4,11:30 am, Blue Ribbon Stage, Exhibit Hall

Judging Saturday, July 4, 12 Noon, Blue Ribbon Stage

1. Open to residents of California.

2. Any cheesecake recipe may be used. The cake may be made with or without topping, depending on the class. Bring one whole cheesecake.

Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%.

Division

29

California Cheesecake

Class

1 One Whole Cheesecake, plain (no topping), made by an adult, 19 years & older

2 One Whole Cheesecake, flavored with or without topping, made by an adult, 19 years & older

3 One Whole Cheesecake, using at least one cheese produced in Marin County (list cheese(s) in recipe), made by an adult or youth, 9 years & older

4 One Whole Cheesecake, any kind - plain or flavored, with or without topping, made by a youth, 5 through 18 years old

American System of Judging – Awards Offered per Class

*First Place Cheesecake made with Marin County produced Cheeses(s)sponsored by Marin Agricultural Land Trust – $50

2014 Best of Show Winner Cheesecakes – Adult – Christopher Karl – San Rafael MALT Award – Karen Grant, San Rafael

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New! Special Adult & Junior Dairy Foods Contest

CALIFORNIA POUND CAKE

Judges:

Lori Bowling, Kitchen Assistant, Ramekins Cooking School, Sonoma Greg Maier, Head Pastry Chef, Whole Foods, Novato

Entry Limit One entry per Exhibitor

Contest Check-in Saturday, July 4,12:30 pm, Blue Ribbon Stage, Exhibit Hall

2. Any pound cake recipe may be used, but butter produced in California must be one of the ingredients.

4. Bring one pound cake.

Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%.

Division

30

California Pound Cake

Class

1 One pound cake, any recipe, made by an adult or junior (5 years & over)

2 One low fat pound cake, made by an adult or junior (5 years & over) American System of Judging – Awards Offered per Class

Best of Show – $25 plus Special Rosette Ribbon sponsored by the

North Bay Dairy Women

2014 Best of Show Winner California Butter Cookies and North Bay Dairy Women Award – Ronald Dingwall – Mill Valley

(18)

Best of Show Adult – Special Rosette Ribbon New! Special Adult & Junior Dairy Foods Contest

BAKING WITH YOGURT

Judges:

Lori Bowling, Kitchen Assistant, Ramekins Cooking School, Sonoma Greg Maier, Head Pastry Chef, Whole Foods, Novato

Entry Limit One Entry per Exhibitor

Contest Check-in Saturday, July 4,12:30 pm, Blue Ribbon Stage, Exhibit Hall

2. Any recipe using yogurt produced in California may be used. (Cakes, breads, parfaits, puddings, pies, panna cotta, cookies, etc.)

3. Bring a copy of your recipe for judging. Recipe may be used for publication. 4. Bring one whole cake or bread, eight muffins, or twelve cookies, etc.

5. Contestant will receive a special admission or a combined parking/admission credential. 6. The judging will take place in front of fairgoers at the Blue Ribbon Stage. Judging: Recipe and Taste - 90%  Presentation and Appearance - 10%.

Division

31

Baking with Yogurt

Class

1 Any Dessert made with Yogurt, made by an adult, 19 years & older

2 Any Dessert made with Yogurt, made by a youth, 5 through 18 years

3 Any Dessert made with Low Fat Yogurt made by an adult or youth American System of Judging – Awards Offered per Class

4th Place – $10 & Ribbon  5th Place – $5 & Ribbon  Honorable Mentions – Ribbon

Special Prizes for First Place Winners for all Dairy Foods Contests

sponsored by

McClelland’s Dairy,

Petaluma One Pound

McClelland’s Dairy European Style

Organic Artisan Butter

plus a McClelland’s Dairy Farm Tour

2014 Best of Show Winner Baking With California Low Fat Dairy Products Ann Reppun – San Rafael

(19)

Best of Show Adult – Special Rosette Ribbon Special Adult & Junior Dairy Foods Contest

CALIFORNIA ICE CREAM BROWNIE SUNDAE CONTEST

Judges: Lisa Lavagetto, Instructor, Ramekins Cooking School, Sonoma John Slater Ben & Jerry’s Scoop Shop, Greenbrae & San Francisco District 3 Dairy Princesses

Timeline & Rules

Entry Limit One entry per Family or Team

Entry Fee $20 per Team – Entry Fee includes Fair Admission.

Entry Fee (and optional parking fee) must accompany Entry Form.

Contest Check-in  Friday, July 3, 6:30 pm, Blue Ribbon Stage, Exhibit Hall

2. Each team to consist of two family members or friends, ages 5 through adult.

3. Team will be issued two special admission credentials or one admission credential and one combined parking/admission credential.

4. Vanilla ice cream & whipped cream will be provided by Clover Stornetta Farms.

5. Sundaes should be any variety of a classic sundae – a homemade brownie topped by two or three scoops of ice cream, and any combination of toppings.

6. Dishes, bowls, ice cream scoops, and all other supplies and ingredients are to be brought by the contestants.

7. All ingredients are to be California produced products – (nuts, cherries, jams, fruits, syrups, edible flowers, etc.). Bring a list of your ingredients and containers of California products used. Be creative!

8. Ten minutes will be allowed for the completion of your sundae.

9. SCORECARD for BROWNIE SUNDAES

Presentation & Creativity - 50%  Variety of Ingredients - 50%

Division

32

California Brownie Sundae

Class 1 Brownie Sundae, made by a team of two family members or friends American System of Judging – Awards Offered per Class

4th Place – $20 & Ribbon  5th Place – $10 & Ribbon  Honorable Mentions – Ribbon

Special Award for Best Use of Products (Fruit, Jams, Olive Oil, Dairy Products, Vegetables, etc.) produced in Sonoma or Marin Counties

(Must List on Recipe) – $25.00 & Special Rosette Ribbon

2014 Best of Show Winners – Ryder Ishikawa Family, San Rafael Best Use of Marin Products – Willow Buscaglia, Rancho Elementary School

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If you are a person with a disability and require an accommodation to

participate in a County program, service or activity, requests for

accommodations may be made by calling 4381 (Voice),

415-473-3232 (TDD/TTY), at least four work days in advance of the event. Copies of

documents are available in alternative formats, upon request.