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2009 Professional Food Competition

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					                                        Sonoma County Harvest Fair Presents

              2009 Professional Food Competition
                                      All Entries Close: Friday, August 7, 5:00 p.m.
                               Exhibits Received & Judging: Please consult specific section
                                               Entry Fee: $2.00 per entry
                                   Judging Coordinator: Anne Vercelli, Healdsburg

RULES FOR JUDGING                                                   FAIR WEEKEND
♦  Only food prepared and produced by a Sonoma County based         ♦  All food exhibitors are invited to offer 2-ounce tasting-
licensed business is eligible for entry. Entrants must work from    samples of their award winning products and market their
a coded kitchen according to Sonoma County Health Dept.             business to more than 12,000 wine and food enthusiasts
regulations.                                                        throughout the three-day Harvest Fair in the wine pavilion.
♦ Exhibitors may only enter items that are intended to be           ♦ To help you, the SRJC Culinary Program will offer each
marketed and sold by their businesses.                              business that will serve, two volunteers who are specifically
♦ Exhibitors should strive to prepare entries beforehand and        trained in food preparation, food safety, and customer service.
then deliver to judging site. Please, put your name on your         Participants will be compensated $1.00 for each ticket
dishes.                                                             collected. You may participate all three days or one or two days
♦ Each entry must be arranged on a separate plate.                  (in advance).
♦ Exhibitors may not view the judging. Food will be judged          ♦ Exhibitors must be ready to serve the public 30 minutes prior
both on taste and presentation of entry.                            to the Tasting Area opening which is as follows: Friday noon to
♦ The food will be judged on the Danish system of judging           2:30 pm and 4:30 p.m. to 7:00 p.m., Saturday and Sunday
with Gold, Silver, and Bronze awarded to the winners in each        12:30 p.m. to 5:00 p.m. To take advantage of this unique
class. Best of Show winners are picked from the Gold winners.       marketing opportunity, please complete the Harvest Fair
♦ Awards will be presented at the Awards Night Reception,           Sampling Registration Sheet (green) in your Pro Wine Food
September 26, in Grace Pavilion, Sonoma County Fairgrounds.         Competition Packet.
Each Food Exhibitor will receive a minimum of two
complimentary badges for serving personnel (excluding Gift          RULES FOR AWARDS NIGHT
Packs & Baskets and Wine List Exhibitors). Additional tickets
may be purchased for $65.00 each.                                   ♦  It will be the responsibility of the Exhibitors entering to
♦ Wine List and Gift Basket exhibitors will receive two (2)         supply personnel to serve their foods and to answer questions at
tickets to the fair (good Oct. 2, 3 or 4). Baskets will be on       the Awards Night Reception. (Personnel must be 21 years old
display in the Garden Building during the fair. Wine List will      or older.)
be on display in Showcase Café during the fair.                     ♦ All Food Exhibitors MUST serve at Awards Night.
♦ Results will be mailed to exhibitors prior to Awards Night.       ♦ Items prepared for serving must be in bite size "tastes."
Staff will not be available to give results over the phone.         ♦ It will be the responsibility of the Exhibitor to serve a
♦ Awards (Gold, Silver, Bronze) are specific to the year the        minimum of 120 tastes of each item entered at Awards Night.
product/entry earned them and must be publicized/marketed           Do not preplate food.
appropriately.                                                      ♦ Additional food items (over the 120 each required) may be
♦ Please refer to appropriate sections for specific rules if any.   ordered for Awards Night. Ordering will be done after
♦ Exhibitor Orientation meeting: Join Anne Vercelli for an          completion of judging.
informative class on tips for preparing your entry for              ♦ Exhibitors may arrive anytime after 5:30 p.m. to set up.
competition Wednesday August 26                                     Exhibitors must have their display completed and food covered
                                                                    when doors open.
                                                                    ♦ Please notify office as to special requirements (extra tables,
                                                                    electrical, personnel, etc.)
EXHIBITOR ORIENTATION MEETING:                                      ♦ Awards for Gift Packs & Baskets and Wine List Exhibitors
                                                                    will be announced at the annual Awards Night Reception. Each
Join Anne Vercelli for an informative class on tips for
                                                                    Exhibitor will be guaranteed the ability to purchase two(2)
preparing your entries for competition.
                                                                    tickets presale at $65.00 each.
Wednesday, August 26 2:00 p.m. – Board Room Sonoma
County Fairgrounds Administration Building, 1350 Bennett            THE HARVEST FAIR WILL PROVIDE
Valley Road, Santa Rosa 95402                                       THE FOLLOWING:
                                                                    1. Business Sign indicating name of Exhibitor
                                                                    2. Serving Station (8 foot table)
                                                                    3. White Tablecloth on station top
                                                                    4. Water Pitcher
                                                                    5. Napkins
                                                                    (Buffet plates are provided to patrons at door with admission)
                                                                    .
                             Sonoma County Harvest Fair Presents Professional Food Competition

                                                             SECTIONS & CLASSES
APPETIZERS/HORS D’OEUVRES/
SIDE DISH                                                                                                       BREAD & MORNING PASTRIES
EXHIBITS RECEIVED: Monday, August 31, by appointment,                                                           EXHIBITS RECEIVED: Thursday, August 27, 8:00 to 9:30 a.m.,
Showcase Cafe, Sonoma County Fairgrounds                                                                        Garden Building, Sonoma County Fairgrounds
JUDGING: Monday, August 31, noon.                                                                               JUDGING: Thursday, August 27, 10:30 a.m.
PICK UP DISHES: Wed., September 2, 10:00 - 12:00 noon
                     Medals Offered per Class                                                                                     Awards Offered per Class
                      Gold Silver Bronze                                                                                Gold Medals Silver Rosettes Bronze Rosettes
RULES: Entries can be prepared before hand and delivered to                                                     RULES: Each bakery may enter as many items as you like. This
judging site. Finishing touches may be completed at the judging                                                 applies to any of the classes offered. The numbers listed after the section
site if necessary (to include proper plate presentation & garnish                                               name refer to the quantities needed for each item entered.
of dish).                                                                                                       ♦    All entries must be delivered in bags with Section and Class
An appetizer/hor d’oeuvre refers to an individual bite-size                                                          clearly marked.
piece. A side dish refers to the first course of a meal or a small                                              ♦    Dough must be made on bakery premises
savory dish. It should stimulate and excite the palate, not satiate
                                                                                                                SECTION 11 - SWEET FRENCH
the palate.                                                                                                     SECTION 12 - SOUR FRENCH
SECTION 2 - HOT (To serve 12)                                                                                   (1 loaf or baguette; 3 rolls)
SECTION 3 - COLD (To serve 12)                                                                                  Class
              Dominant ingredient shall determine class.
Class
                                                                                                                1.        Loaf, any shape, 1 to 1 1/2 pounds
1. Pork                         7. Starch (polenta, rice, etc.)                                                 2.        Rolls, up to 4 oz.
2. Beef                         8. Bread specialty                                                              3.        Baguette, 8 to 16 oz. or 18" or more in length
3. Lamb                         9. Vegetable                                                                    4.        Country Style or Rustic (ciabatta, pugliese, other wet-dough,
                                                                                                                          large-holed bread)
4. Poultry (chicken or turkey) 10. Any other
5. Any Other Meat              11. Cheese                                                                       SECTION 13 - SPECIALTY BREADS (1 loaf)
6. Seafood                                                                                                      Note: Whole Grain is defined as 50% or more whole wheat or other grain
SECTION 4 - SOUP (not to exceed 12 oz., 3 (4oz) servings)                                                       Class
Class                                                                                                           1.        Whole Grain or Multi-grain loaf-pan style
1. Hot                                                                                                          2.        Whole Grain or Multi-grain hearth style
2. Cold                                                                                                         3.        Flavored loaf-pan style (fruit, cheese, seed, herb or spice)
SECTION 5 – CHEESE COURSE                                                                                       4.        Flavored hearth style (fruit, cheese, seed, herb or spice)
(individual pieces to serve 12)                                                                                 5.        Focaccia (any size, flavor or shape)
1.       All entries (please describe)                                                                          6.        Flatbread
                                                                                                                7.        Any other
Yearly Awards: ......................................................Sponsors
Best of Show Appetizer..................................Sonoma County Harvest Fair                              SECTION 14 – MORNING PASTRIES (3 each)
        2008 Best of Show – Grapevine Catering, Guerneville                                                     Class
Sweepstakes Appetizer Exhibitor ...................Sonoma County Harvest Fair                                   1.        Bagel
        2008 Sweepstakes – A La Heart Catering, Santa Rosa                                                      2.        Non-filled Croissant
Best Use of Cheese....................................by Sonoma County Harvest Fair                             3.        Filled Croissant
Best Use of Beef................................. by Sonoma Marin Cattlemen's Assn.                             4.        Danish
Best Use of Poultry....................................by Sonoma County Harvest Fair
Best Use of Seafood ..................................by Sonoma County Harvest Fair
                                                                                                                5.        Scones
Best Use of Vegetables.................................................by Imwalle Gardens                       6.        Any other Morning Pastry
Best Use of Sonoma County Wine ............................ by Saralee's Vineyard
Best Use of Lamb .............................by CK Lamb & Grandma’s Vineyard                                   SECTION 15 – MUFFINS (3 each)
                                                                                                                Class
Best Use of Goat..................................by Barlas Boer Goats, Nancy Barlas
Best Use of Olive Oil ........................................................by Roger Praplin                  1.   Bran                                2. Fruit Based
Best Use of Pork........................................by Sonoma County Harvest Fair                           3.   Vegetable Based                     4. Non-Fat / Reduced Fat
              SCORECARD FOR PROFESSIONAL APPETIZERS                                                             5.   Any other Muffin
          Appearance of individual piece .................................................... 40%
          Flavor/Taste................................................................................... 40%   YEARLY AWARDS:                                                          SPONSORS
          Originality of overall presentation................................................ 20%               Best of Show Professional French Bread ................Don & Nina Arrabit
          TOTAL                          .............................................................. 100%         2008 Best of Show – Costeaux French Bakery, Healdsburg
► Best of Show Appetizer will be selected from all Gold medal winners in every
                                                                                                                Best of Show Professional Specialty Bread.................Harvest Fair
section.
► Sweepstakes Appetizer Exhibitor will be selected from those entered in the                                         2008 Best of Show – Costeaux French Bakery, Healdsburg
Individual Appetizer (sections 2 and 3) only.
Sweepstakes will be awarded based on total number of points accumulated for top                                                   SCORECARD FOR JUDGING BREADS
five items entered (minimum of 5 entries must be exhibited), and calculated as                                            ASPECT.................................................................... 50%
follows: Gold-5 points; Silver-3 points; Bronze-1 point. A bonus of 1 point will                                           Bloom, Crust, Dome, Crumb
be awarded when an entry has obtained a gold by unanimous decision of                                                     FLAVOR and TEXTURE ........................................ 50%
judges (double gold). Ties will be broken in the following manner: The exhibitor                                           Taste, Appropriately soft or chewy mouth feel, Aroma
with the most double gold awards will be the winner. If no double golds are                                               TOTAL .............................................................. 100%
awarded, the exhibitor with the most golds will be the winner.
                             Sonoma County Harvest Fair Presents Professional Food Competition

                                                                 SECTIONS & CLASSES
CAKES & PASTRIES                                                                                                     DELICATESSEN & SAUCES
EXHIBITS RECEIVED: Tuesday, August 25, 10:00 a.m. to 12:00                                                           EXHIBITS RECEIVED: Wednesday, September 2, 10:00 a.m.
noon in the Garden Building, Sonoma County Fairgrounds                                                               to 12:00 noon, Showcase Cafe, Sonoma County Fairgrounds
JUDGING: Tuesday, August 25, 1:00 p.m.                                                                               JUDGING: Wednesday, September 2, 1:00 p.m.
                     Awards Offered per Class                                                                                                       Medals Offered per Class
           Gold Medals Silver Rosettes Bronze Rosettes                                                                                              Gold Silver Bronze
RULES: For all entries in Professional Decorated Cakes,
dummies should be used on the bottom layers to avoid waste.                                                          RULES:
Cake will be tasted on top layer only. Please list flavor of filling                                                 Sauces may be either bottled or fresh. Each entry must be
                                                                                                                     arranged on a separate plate
used.
                                                                                                                     All Deli Items must be delivered in disposable containers.
All cakes must be on disposable under liners.
SECTION 21 - DECORATED CAKES                                                                                         SECTION 31 - DELICATESSEN (to serve 4)
Single layer or tiered; please specify flavor of filling                                                             List predominant ingredients on entry form
Class                                                                                                                Class
1.   Wedding Cakes                                                                                                   1.   Cheese                                              8. Grain based
2.   Cupcake                                                                                                         2.   Meat                                                9. Salad, Pasta
3.   Other Decorated Cakes (please describe on entry form)                                                           3.   Vegetable                                          10. Salad, Meat based
                                                                                                                     4.   Seafood                                            11. Salad, Seafood based
SECTION 22 - CAKES (minimum 4" whole item)                                                                           5.   Combination                                        12. Salad, any other
Class                                                                                                                6.   Salad, Fruit
1.    Cheesecake                                                                                                     7.   Salad, Vegetable
2.    Torte
3.    Chocolate                                                                                                      SECTION 32 - SAUCES One Bottle/Container (not to exceed
4.    Any other (please describe)                                                                                    12 oz.) Note: No vehicle to which sauce is applied may accompany entry. Fair
                                                                                                                     will provide appropriate accompaniment.
SECTION 23 - PASTRIES (minimum 4" whole item)                                                                        Class
Class                                                                                                                1.   Salad Dressing                                      9.       Salsa, bottled, hot
1.   Tart                                                                                                            2.   Mustard                                            10.       BBQ Sauce, mild
2.   Pie                                                                                                             3.   Pasta Sauce, mild                                  11.       BBQ Sauce, spicy
3.   Any other (please describe)                                                                                     4.   Pasta Sauce, spicy                                 12.       Any Other (please identify)
                                                                                                                     5.   Pesto Sauce                                        13.       Fruit Based Sauce
                                                                                                                     6.   Salsa, Fresh, mild                                 14.       Jam, Jelly, Preserves
YEARLY AWARDS:                                                                  SPONSOR                              7.   Salsa, Fresh, hot                                  15.       Chocolate Sauce
Best of Show Decorated Cake .................... Sonoma County Harvest Fair
                                                                                                                     8.   Salsa, bottled, mild
           2008 Best of Show – Pasteles Fiesta, Santa Rosa
Best of Show Cake / Pastry ............................... .. The Quince Family
                                                                                                                     SECTION 33 – ANY OTHER BOTTLED
            2008 Best of Show – Oliver’s Market, Cotati
                                                                                                                     TOPPING
                                                                                                                     List predominant ingredients on entry form
                     SCORECARD FOR DECORATED CAKES                                                                   Class
         Overall Appearance....................................................................... . 50%             1. All Entries (please describe)
              Neatness................................................................10%
              Proportion/Balance.................................................5%
              Color Harmony.......................................................5%                                 YEARLY AWARD:                                                                SPONSOR
              Consistency of Pattern............................................5%                                   Best of Show Delicatessen ....................Sonoma County Harvest Fair
              Artistic Quality .....................................................25%                                     2008 Best of Show – Korbel Deli & Market, Guerneville
         Flavor............................................................................................. . 25%   Best of Pork in Charcuterie ................... ..... ..... ........ Sonoma Direct
         Texture........................................................................................... . 25%
         TOTAL .......................................................................................... 100%
                   SCORECARD FOR CAKES AND PASTRIES                                                                                           SCORECARD for DELI & SAUCES
         APPEARANCE............................................................................. . 30%                          Originality & presentation........................................ 30%
         TEXTURE..................................................................................... . 35%                     Appearance ............................................................... 30%
         FLAVOR ....................................................................................... 35%                     Flavor ........................................................................ 30%
         TOTAL .......................................................................................... 100%                  Texture ...................................................................... 10%
                                                                                                                                TOTAL ................................................................... 100%
                         Sonoma County Harvest Fair Presents Professional Food Competition

                                                    SECTIONS & CLASSES
DESSERTS                                                                                        THEMED GIFT PACKS OR BASKETS
                                                                                                EXHIBITS RECEIVED: Monday, September 28, 11:00 a.m.
EXHIBITS RECEIVED: Friday, August 28, 2:00 to 3:30 p.m.,
                                                                                                to 1:00 p.m. Garden Building, Sonoma County Fairgrounds
Showcase Cafe, Sonoma County Fairgrounds
                                                                                                JUDGING: Monday, September 28, 3:00 p.m. – Showcase
JUDGING: Friday, August 28, 4:30 p.m.
                                                                                                DISPLAYED: Garden Building
PICK UP DISHES: Monday, August 31, 10:00 a.m. to 12:00
                                                                                                EXHIBITS RELEASED: Sunday, October 4, 7:10 to 9:00
noon * Any unclaimed dishes will be donated to a local charity.
                                                                                                p.m. Garden Building
                            Medals Offered per Class                                                               Awards Offered per Class
                            Gold Silver Bronze                                                          Gold Medals Silver Rosettes Bronze Rosettes

RULES: Each entry must be arranged on a separate plate                                          RULES: All food products and contents must be produced,
                                                                                                processed, or packaged in Sonoma County, and so stated on the label if
SECTION 41 – INDIVIDUAL DESSERT (submit 4)                                                      applicable, ie. mustards, jams, wines, salamis, honey, breads, etc. (No
Class                                                                                           imported items.) Non-food basket's contents must not contain any food
1.    Chocolate                                                                                 products of any kind and need not be produced in Sonoma County.
2.    Fruit                                                                                     Raffia, tissue paper, wood shavings, cardboard, etc. may be used to
3.    Pastry (napoleon, eclair, pate a' choux, etc), (please identify)                          support contents. NO PERISHABLE ITEMS. This includes any
4.    Any other (mousse, pot de crème, frozen, etc), (please identify)                          perishable meats, cheeses, fruits, vegetables, living plant material, etc.
                                                                                                Entry Clerks will check to insure “dummies” are used at time of
                                                                                                receiving (bread can be used if it is sealed to prevent spoiling). Gift
SECTION 42 - CANDY (submit 4)                                                                   baskets must be covered in plastic. All gift packs entered must be
Class
                                                                                                designed to be readily available to the general public. In-store pricing
1.    Truffles                                                                                  for same & comparable items must be consistent with price categories
2.    Molded                                                                                    entered. Any entry deemed by management to be a display piece rather
3.    Any other (please identify)                                                               than a gift pack will be disqualified at time of entry. Gift packs and
                                                                                                baskets will be on display in Garden building only.
SECTION 43 - COOKIES (submit 4)
Class                                                                                           SECTION 71 - FOOD GIFT PACK/BASKET
1.    Biscotti                                                                                  (Suitable for hand delivery, not packed for mailing)
                                                                                                Class
2.    Molded/pressed
                                                                                                1.   Basket Container, retail under $60.00
3.    Rolled & cut
                                                                                                2.   Basket Container, retail $60.00 & over
4.    Drop
                                                                                                3.   Cardboard Container, retail under $60.00
5.    Brownies
                                                                                                4.   Cardboard Container, retail $60.00 & over
6.    Any other (please identify)
                                                                                                5.   Metal Container, retail under $60.00
                                                                                                6.   Metal Container, retail $60.00 & over
YEARLY AWARDS:                                                 SPONSOR                          7.   Wood Container, retail under $60.00
Best Use of Local Products .......................................American AgCredit             8.   Wood Container, retail $60.00 & over
Best of Show Dessert.......................................Pat DeBernardi, Petaluma             9.   Any other container, please describe on entry form
                2008 Best of Show – Pacific Markets
Sweepstakes Dessert Exhibitor...................Sonoma County Harvest Fair                      SECTION 72 - SELF PRODUCED SONOMA
     2008 Sweepstakes Winner – Laloos Goat’s Milk Ice Cream                                     CO. GIFT PACK / BASKET
                                                                                                Class
                                                                                                1.   100% Self Produced Gift Pack ready for gift giving. All
           SCORECARD FOR JUDGING INDIVIDUAL DESSERTS                                                 items must be self produced by Exhibitor and bear the
                  Appearance of individual piece......................... 20%                        label of the producer-exhibitor. May be food or non-food.
                  Originality of combination of food ................... 20%
                  Flavor................................................................. 20%   SECTION 73 - NON-FOOD GIFT PACK /
                  Originality of overall presentation .................... 20%                  BASKET (Note: No food/plant products of any kind).
                  Texture............................................................... 10%    Class
                  Use of Sonoma County Products ...................... 10%                      1.   Bath Products
                  Total................................................................. 100%
             SCORECARD FOR JUDGING CANDY & COOKIES                                              2.   Kitchen Products
                  Appearance ........................................................ 30%       3.   Special Occasion
                  Flavor................................................................. 30%   4.   Any other (please describe on entry form)
                  Texture............................................................... 20%
                  Originality.......................................................... 20%     YEARLY AWARD:                                                                    SPONSOR
                  Total................................................................. 100%   Best of Show Gift Pack / Basket ..............Jacqueline & Caterina Balletto
► Best of Show Dessert will be selected from all Gold medal winners in every                           2008 Best of Show – Red Castle Associates, Santa Rosa
section.
► Sweepstakes Dessert Exhibitor will be selected from those entered in the                                          SCORECARD FOR JUDGING GIFT PACKS
Individual Dessert (section 41) only.                                                                     Variety & Representation of Products ....................................... 35%
                                                                                                          Decoration & Arrangement ........................................................ 10%
                                                                                                          Creative Expression.................................................................... 45%
                                                                                                          Overall Eye Appeal .................................................................... 10%
                                                                                                          TOTAL         ........................................................................... 100%
                       Sonoma County Harvest Fair Presents Professional Food Competition

                                                 SECTIONS & CLASSES
OLIVE OIL                                                                                 WINE LIST COMPETITION
EXHIBITS RECEIVED: Tuesday, May 12, 8:00 a.m. to 5:00                                     EXHIBITS RECEIVED: An entry consists of a wine list and
p.m., Administration Office, Sonoma County Fairgrounds                                    menu. Both items are to be delivered on or before Monday,
JUDGING: Tuesday, May 19, 11:00 a.m., Director’s Room                                     August 17, by 5:00 p.m. No faxes will be accepted.
SUBMIT: 2 bottles or containers per entry                                                 JUDGING: Monday, August 24, 11:00 a.m. Director’s Room
                                                                                          DISPLAYED: Showcase Café
                          Medals Offered per Class                                        EXHIBITS RELEASED: Monday through Friday, October 5
                          Gold Silver Bronze                                              through 9, 9:00 a.m. to 5:00 p.m., Administration Building
                                                                                          (Fair will not be responsible for wine lists not picked up during
RULES: Oil entered must be California grown and custom                                    this time. They will be discarded after Friday, October 9)
blended by Sonoma County processor to be eligible. You may
pick up any unopened bottles on Thursday, May 21 from 8:00                                                          Medals Offered per Class
a.m. to 5:00 p.m. in the Administration Building.                                                                   Gold Silver Bronze
Mono cultivar entry must contain 100% of the named cultivar.
                                                                                          RULES: ELIGIBILITY: Sonoma County restaurants only,
SECTION 51 - SONOMA COUNTY GROWN                                                          which consistently offer a selection of wines on a wine list. This
SECTION 52 - CALIFORNIA GROWN                                                             list may be any printed or written item from a card to a bound
  1. Arbequina                 8. Sevillano                                               leather book.
  2. Arbequina Blends          9. Frantoio                                                Wine lists submitted must be the same as wine lists in
  3. Mission                  10. Leccino                                                 commercial use in the restaurants on the closing date of the
  4. Mission Blends           11. Pendolino                                               competition. Lists submitted which are found not to be in
  5. Manzanillo               12. Other Mono Cultivar                                     current use may be disqualified.
  6. Manzanillo Blends        13. Other Blends                                            Wine lists may be submitted in one of the three categories only.
  7. Picholine
SECTION 53 – CALIFORNIA GROWN                                                             SECTION 91 - WINE LIST COMPETITION
FLAVORED                                                                                  Class
  1. Citrus – state flavor                                                                1.   CASUAL/FAMILY STYLE. Dining is casual; meals are
                                                                                               inexpensive, averaging approximately $15 per person or less for an
  2. Herb – state flavor                                                                       entree.
  3. Any other – state flavor                                                             2.   SPECIALTY/DINNER HOUSE. More emphasis on service;
YEARLY AWARDS:                       SPONSOR                                                   meals a bit more expensive, averaging between $16 and $24 per person
Best of Show Olive Oil.................................................DaVero Olive Oil        for an entree.
  2008 Best of Show – Gloria Ferrer Caves & Vineyards, Sonoma                             3.   GOURMET/FINE DINING. Emphasis on the dining experience.
         2009 Best of Show– Deergnaw Olive Oil, Healdsburg                                     Meals average more than $25 per person for an entree.

VINEGAR                                                                                   YEARLY AWARD:                                                       SPONSOR
                                                                                          Best of Show Wine List ............................ Sonoma County Harvest Fair.
EXHIBITS RECEIVED: Wednesday, September 2, 10:00 a.m.                                             2008 Best of Show – Carneros Bistro & Wine Bar
to 12:00 noon, Showcase Cafe, Sonoma County Fairgrounds                                    Best Sonoma County Wine List (list must consist of at least 75% Sonoma County
                                                                                          Wines).......................................Sonoma County Wine Grape Commission
JUDGING: Wednesday, September 2, 1:00 p.m., Showcase
SUBMIT: 2 bottles or containers per entry                                                                2008 Best Sonoma County Wine List –
                   Medals Offered per Class                                                               Village Inn & Restaurant, Monte Rio
                   Gold Silver Bronze
                                                                                                                SCORECARD FOR JUDGING
                                                                                                       Appearance.................................................. 10%
RULES: Vinegar entered must be custom made by processor to
                                                                                                       Concordance of Selected Wines
be eligible. Grapes must have been grown in California. You                                            with Food Menu .......................................... 10%
may pick up any unopened bottles on Monday, October 5 from                                             Pricing ......................................................... 10%
8:00 a.m. to 5:00 p.m. in Administration Building.                                                     Wine by the Glass Selection/Pricing ........... 20%
                                                                                                       Selection of Wines Overall.......................... 25%
SECTION 66 - VINEGAR (not to exceed 12 oz.)                                                            Representation of S.C. Wines...................... 25%
1. Fruit                                                                                               TOTAL...................................................... 100%
2. Cider
3. Wine
4. Herb
5. Balsamic
6. Any Other Vinegar (please describe)

    YEARLY AWARD:                                          SPONSOR
Best of Show Vinegar.................................Sonoma County Harvest Fair
      2008 Best of Show – Terra Sonoma Food Co. Geyserville
                                        Sonoma County Harvest Fair Presents

                              Professional Food Judges



                               2009 Professional Food Judges:


APPETIZERS/HOR D’OEUVRES/SIDE DISH                           DELICATESSEN & SAUCES, VINEGAR
Ms. Toni Echols, Chef, Healdsburg                            Joe Costanzo, Chef, Ferrari-Carano Winery, Healdsburg
Steve Garner, KSRO Good Food Hour Host, Santa Rosa           Jeff Durkin, Regional Director, Larkspur Landing, Walnut Creek
Ms. Randi Kauppi, Owner, Oui Catering, Windsor               Steve Hartz, Culinary Consultant, Santa Rosa
Michael Matson, Owner, Vintage Valley Catering, Healdsburg   Bob Hurley, Chef, Hurley’s Restaurant, Yountville
Jim May, Chef, Santa Rosa                                    Matt Lowe, Chef, Fulton
Christene Piccin, Chef, Santa Rosa                           Mark Mazzaferro, Restaurant Reviewer, American Canyon
Patti Robarts, Patti and Friends Catering, Cloverdale        Leslie Michaels, Food Buyer, Hop Kiln Winery, Healdsburg
Jeff Young, Chef, Alexander Valley Vineyards, Healdsburg     Cal Uchida, Chef, Healdsburg
John Vrattos, Culinary Consultant, Santa Rosa                Tim Vallery, Owner, Peloton Catering, Healdsburg

BREAD                                                        MORNING PASTERY
Michael Hirschberg, Chef, Santa Rosa                         Maureen Davison, Pastry Chef, Geyserville
Robert Jorin, Director of Baking CIA, St. Helena             Maria deCorpo, Chef, Santa Rosa
Michel Suas, San Francisco Baking Institute, San Francisco   Shelly Kaldunski, Chef, Santa Rosa

CAKES                                                        OLIVE OIL
Doug Cavaliere, Pastry Chef, Santa Rosa                      Certified Olive Oil Tasters
Cathy Jorin, Pastry Chef, Santa Rosa                         Alexandra Devarenne, Petaluma
Shelly Kaldunski, Pastry Chef, Santa Rosa                    Arden Kramer, Sonoma
                                                             Nancy Lilly, Sonoma
DESSERTS
Anthony Bonviso, Gotta Havit Desserts, San Rafael            WINE LISTS
Ron Misasi, Bakery Consultant, Santa Rosa                    Kristi Mohar, Pacific Market Wine Buyer, Santa Rosa
Jane Phillips, Pastry Chef, Charcuterie, Healdsburg          Pooch Pucilowski, Wine Instructor, Fair Oaks
Mairin Rossi, Pastry Chef, Healdsburg                        Bo Simons, SC Wine Librarian, Healdsburg
Will Seppi, Costeaux Bakery, Healdsburg
Jean Yves-Charon, Galaxy Desserts, Richmond

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Damy Tamburrino, Simi Winery, Healdsburg
Sandra Traverso, Traverso’s Food & Wine, Santa Rosa
Wendy Steiner, Merchandise Consultant, Santa Rosa

				
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