Get out your best chili recipe and register* your team for the 2014 Chili shoot-Out brought to you by Budweiser! Ferrellgas will provide each team with a certificate for a free 20-pound grill tank fill. *REGISTER EARLY-COOKING LOCATIONS WILL BE ASSIGNED. ENTRY DEADLINE: The first teams will be accepted or application received by September 19, 2014. Trophies will be awarded for 1st, 2nd, and 3rd place Best Tasting Chili and 1st, 2nd, and 3rd place Showmanship. See next page for Rules and Application! Visit station websites for additional information. 2014 Budweiser Chili Shoot-Out ___ Table Number (Must come into station for this selection) ___ No Preference (Can mail in application for this selection) Cooks Registration Form: Team Name:_______________________________________ Team Captain:______________________________________ Address:___________________________________________ City:_________________ State:________ Zip:_____________ Home Phone:__________________________ How many years have you cooked at the Shoot-Out?_________ E-mail address____________________________________ Team Members: Name:__________________________ Phone______________________________ Name:__________________________ Phone______________________________ Name:__________________________ Phone______________________________ Please mail your $60 check (made out to Townsquare) along with this registration form and the Health Department Application to: Townsquare Media – Chili Shoot-Out 3901 Brendenwood Rd Rockford, IL 61107 815-399-2233 (Your $60 fee includes the Health Dept. Fee and Townsquare Entry Fee) Deadline for Entries is September 19th or when we receive 50 Applications A team member is required to sign a participation waiver the day of the event 2014 Budweiser Chili Shoot-Out ___ Table Number (Must come into station for this selection) ___ No Preference (Can mail in application for this selection) Cooks Registration Form: Team Name:_______________________________________ Team Captain:______________________________________ Address:___________________________________________ City:_________________ State:________ Zip:_____________ Home Phone:__________________________ How many years have you cooked at the Shoot-Out?_________ E-mail address____________________________________ Team Members: Name:__________________________ Phone______________________________ Name:__________________________ Phone______________________________ Name:__________________________ Phone______________________________ Please mail your $60 check (made out to Townsquare) along with this registration form and the Health Department Application to: Townsquare Media – Chili Shoot-Out 3901 Brendenwood Rd Rockford, IL 61107 815-399-2233 (Your $60 fee includes the Health Dept. Fee and Townsquare Entry Fee) Deadline for Entries is September 19th or when we receive 50 Applications A team member is required to sign a participation waiver the day of the event Official rules for the WROK/97ZOK/Q98.5/96.7 The Eagle Chili Shoot-Out 2014 Aviators Stadium General This year’s Chili Shoot-Out will be held on Saturday, October 4th at Aviators Stadium. Contestants should arrive at the chili tent between 8am-8:30am on the day of the event to set up their equipment and decorate their cooking areas if they choose. The actual cooking begins at 9am or when you are approved by the Health Department. The head cook will be required to check in at the “Check in Table”, enter via the parking lot, north side, in between concession and VIP area starting at 9am. Health Department check approximately at 9am. Contestants are responsible for providing their own fire extinguisher, cooking utensils, and their own non-electrical cooking device (not charcoal). Townsquare Media will provide one eight foot table. If a team would like seating, they must provide their own chairs. We will also provide tasting cups and spoons for the public. Water for cooking and cleaning will be provided on the grounds, however, contestants must bring three (3) pails - one with clear water for hand washing; one with bleach for hand rinsing; one with bleach (non-scented)(one cap full per gallon) water for storage of wiping cloths and soap. Water should be changed as often as possible. Pop up tents with 3 sides are also needed. Please keep in mind that this event is meant to be a fun day. Please respect the sponsors and officials commitment to the event. Budweiser has been promised exclusive signage at the Chili Shoot-Out, any other beer signs present will be taken down and could cause immediate disqualification. Cooks may not give out samples of alcohol to the judges or patrons. Thank you for your support of WROK/97ZOK/Q98.5/96.7 The Eagle CHILI Each cooking team must cook a minimum of Five (5) gallons of chili. No ingredient may be pre-cooked or treated in any way prior to the commencement of the official cook-off. The only exceptions are canned tomatoes, tomato sauce, peppers, pepper sauce, and beverages. In compliance with state Department of Health rules, these items may not be home-canned. Any meat used in the preparation of the chili must be kept in an iced cooler until cooking time. All other items should be kept off the ground, either on top of your table or on top of your cooler. DEPARTMENT OF HEALTH REGULATIONS There is a rule on meat products imposed by the Department of Health that ALL chili cookers must observe......Combination meats (two meats combines, ie sausage) MUST have the USDA seal of inspection of the Illinois Department of Agriculture Inspection seal. If you have purchased a side of beef and had it processed at the store and are using the meat in your chili, you must have a certificate of inspection for the State of Illinois. You must save your receipts and wrappers for the Health Department to inspect. If you buy your meat outside the state of Illinois, you must have a USDA Certificate of Inspection seal on the meat wrapper. Single ingredient meat and poultry products (ground beef, chopped sirloin etc.) are acceptable from any of our local supermarkets. Potentially hazardous food must be maintained at temperatures below 41F or above 140F(cookers must provide a metal stemmed thermometer). Hair restraints must be used by all cooks and no smoking is allowed in cooking area. JUDGING At 2:30pm please bring your sample for the judges to the check-in table. Contestants should make sure that the number on the bottom of their judge’s cup corresponds to their number on their table and please do not write on this cup. At 3:00pm you can give samples to the public, please do not give samples to the public before this time. Decisions of the judges are final. Trophies will be awarded for 1st, 2nd, and 3rd Best Chili and for 1st, 2nd, and 3rd place Showmanship. Should you have any questions on these rules, please call Jan Thorpe or Stephanie O’Neill at (815)3992233. If your question is in regards to the Department of Health Regulations call them at (815)962-5092. FOR OFFICE USE ONLY Date Rec’d:__________________ Amt. Rec’d: _________________ Check/Cash:________________ Receipt: ____________________ Permit #:____________________ Late fees applied ____________ WINNEBAGO COUNTY HEALTH DEPARTMENT Mail to: P.O. Box 4009, Rockford, IL 61110-0509 PH: (815) 720-4100 APPLICATION FOR: TEMPORARY FOOD OR BEVERAGE PERMIT - FEE: $75.00 Multiple booths under one roof –fee $50.00 each. Valid for no more than (two) 2 weeks at a specified location. INSTRUCTIONS: Fill out application in its entirety and return same to the WCHD together with the fee of $75.00 (2) two weeks prior to the event. Multiple booths under one roof pay a fee of $50.00 each. Make check payable to the WCHD. NAME OF ESTABLISHMENT/BOOTH: ______________________________________________________ OPERATOR IN CHARGE OF THE BOOTH: (Daytime) ADDRESS: PHONE: _____________________ CITY: E-MAIL: ________________________________________ STATE: ___ ZIP: _________ FAX: ______________________________ FESTIVAL NAME:_______________________________________________________________________ FESTIVAL HELD AT/ADDRESS: ___________________________________________________________ FESTIVAL ORGANIZER’S NAME: __________________________________ PHONE: ____________________ ADDRESS: CITY: E-MAIL: ___________________________________________ STATE: __ ZIP: _________ FAX: ____________________________ FOOD MENU: WHERE WILL FOOD BE PREPARED? Date To Open: Prep Begins: TYPE OF BOOTH WATER SUPPLY SEWAGE DISPOSAL AM PM TENT SELF CONTAINED SELF CONTAINED Serving Begins: AM PM TRAILER MUNICIPAL MUNICIPAL OTHER OTHER OTHER Date To Close: A festival or individual fee will be charged for all festivals to individual food facilities regardless of non-for-profit tax supported status or holder(s) of current Winnebago County Food Permit (s). Applicant hereby states he/she is familiar with the provisions of the Health Ordinance of Winnebago County, Illinois, and that he/she will operate this establishment in compliance with said provisions at all times. Operator Signature County Sanitarian 11/13 TEMPORARY FOOD VENDOR PLANNING SHEET PROPOSED MENU ITEMS No menu additions without prior approval from this department. Approved: _________________ Denied: ___________________ Date: ______________________ SOURCES OF FOOD PRODUCTS Sketch how you anticipate setting up your booth in the space below.