Event Detail
What: CANNED CUISINE COOK-OFF
Where: Litlle Ski Hill
When: November 20, 2009 to November 20, 2009
Time: 6:30 PM until 9:30 PM
Cost: $20 entry fee/$10 taster fee
Directions: West of McCall on HWY 55
Description: CANNED CUISINE COOKOFF The Payette Lakes Ski Club-nordic is hosting a fun fund raiser, Friday November 20th, 6:30pm to 9:30pm at the Little Ski Hill, that will benefit the Nordic club and the local food bank. It promises to be a fun time and an opportunity to help two organizations at once. Here are the details. You can participate in two ways:
1. You can enter the cook off Pay a $20.00 entry fee, bring a dish (rules described below), and also bring the non perishable contents of your dish to donate to the food bank.
2.Come as a taste tester this requires paying a $10.00 admission ticket (buy at the door) and three cans of food for the food bank. The admission fee gets you 10 tickets to buy tastes of food (or beer or wine), and a voting ballot. You can buy additional tickets for more tastes and more beer andwine for $1.00 each. Prizes will be awarded in three categories: appetizers, main courses, anddesserts, with a Special category of smoke jumper hors deoeuvres (see below)
Rules are as follows:
1. you may use any non perishable ingredient (that can be donated to the foodbank) such as rice, pasta, canned food, etc. expiration date must be no earlier than January 31st, 2010
2.you must use at least three canned ingredients.
3.You can use one and only one, nonperishable ingredient
4. You may use spices (that come in bottles and these must be brought to the food bank also)
5.Mixes are forbidden you can start with a mix but must add threeother ingredients that fit the above rules.
6 Smoke jumper hors d'oeuvres: this is a special category open to all and exempt from the above rules. It must, however, be mainly Spam with an eye toward ingredients available at a camp. Electricity is available at the Little Hill Lodge but not extension cords. Please plan to bring whatever you need to keep your dishes stay warm. You can enter by just showing up the 20th of November at 6pm and filling out a form but please let us know you are coming by phoning Mark Jensen, at 634-3370 during normal business hours. If you forget, come anyway, the more the merrier, but if we know you are coming we will be better prepared.
Contact Information:
Contact: Mark Jensen
Phone: 208-634-3370
