Saturday, April 6, 2019 - Vandebilt Catholic High School

Saturday, April 6, 2019
           @ Vandebilt Catholic High School
                           Enter off MLK

               Open to the public 12:30 pm
          Judging and serving begins @ 3:00 pm
      $15 crawfish & water/soft drinks band       $15 beer band
            (Come hungry – it’s all you can eat and drink!)

           $200 per team                      Set up 10:00 am
(4 beer bands, 4 crawfish bands, media & banner recognition included)

               Featuring music by Back Root
 Entry Forms are available on the Terrier Club page of Vandebiltcatholic.org
          and in the front office of Vandebilt Catholic High School

VANDEBILT CATHOLIC TERRIER CLUB

                        Date of Cook-off: Saturday, April 6, 2019
                             @ Vandebilt Catholic High School
                                           Set Up 10:00 am
                               Open to the Public @ 12:30 pm
                                   Judging begins @ 3:00 pm

       4 Person Team / $200 per team (Your Team Name to be approved by 3-30-19 by TC)
       Crawfish, 4 beer bands, 4 crawfish bands, media & banner recognition included
       Team Locations will be given to teams that Pay & Register Early!
       Priority Team Locations are assigned by the Event Organizers

       Team is required to bring 2 sacks of crawfish (approx #75) of your choice

        TERRIER CLUB WILL SUPPLY THE SERVING CONTAINERS & WATER-YOU SUPPLY THE REST.
                         YOU MAY BRING YOUR POTS FILLED IF YOU WANT.

REGISTRATION:

Team Name: _________________________________________________________
Team Captain

Name:____________________________________________Phone:________________Email____________________________

Other team members

Name:____________________________________________Phone:_________________Email____________________________

Name:____________________________________________Phone:_________________Email____________________________

Name:____________________________________________Phone:_________________Email____________________________

       Check here if you can boil 2 extra sacks for the crowd. (crawfish will be provided for this)

                       Make Check Payable to: Terrier Club and mail to or drop off at
                   VANDEBILT CATHOLIC 209 SOUTH HOLLYWOOD ROAD | HOUMA, LA 70360

Team Registration Deadline: 3-30-19
Please Note: TC will accept registrations after 3-22-19 but the cost increases by $100 per team until 3-30-19.
After 3-30-19 no additional teams can register for the event.

         You are not a confirmed participant until your fee is received and a
                          confirmation email is sent to you

CRAWFISH COOK-OFF
GENERAL INFORMATION
      Saturday, April 6, 2019

      Vandebilt Campus

      No rain date or refund for cancellation due to weather.

Teams will be judged in the following categories:
   Best Crawfish – Awarded by Judges
   People’s Choice – Awarded by Spectators

FEES
Vandebilt will provide your (“Team”) with the following:
    Four (4) Bracelets
    Serving Containers

RULES AND REGULATIONS
1. Team Members/Badges: Will be permitted a maximum of eight (4) cooks/assistants in their
cooking area. Each team receives four (4) bracelets at check-in time. Up to four (4) extra badges
may be purchased for $25 each. Only those with official bracelets will be allowed in the cooking
area (behind the table) and to participate in team activities. Each team member must sign The
Vandebilt Cookoff Waiver and Release Form (attached) in order to participate.

2. Check-in and Set up: Team Check-in will begin at 10:00 a.m to12:00 P.M. Teams will be permitted
to set up their equipment, decorations and other items any time after checking in.

3. Assigned Team Tents: Each team will be provided a space of approximately 13’ x 13’ for their
cooking area. Spaces will be assigned and teams will receive their space numbers at the Judges’
Tent at check-in (noon).

4. Decorations are encouraged. Be creative; however, all teams are instructed to respect the
spectators/visitors with tasteful decorations.

5. Glass: Please be aware glass bottles are prohibited.

6. Crawfish Cooking: Actual cooking period will be three (3) hours, if needed. Water will be
available to teams at approximately 11:00 to12:30 p.m. Teams must supply 2 sacks of crawfish,
stoves, pots, utensils, thermometer, ingredients, tables including a serving table and any material
for booths or special instructions.

7. Crawfish Entry: Each team must cook a minimum of one (80) pound of boiled crawfish for the
cook-off.

8. Awards: The decision of the Judges is final and will be announced on stage at 5 p.m. Three places
will be awarded. In addition, a People’s Choice with be awarded/judged by the patrons. The head
cook of the Judges’ Choice winning team will have the option to be a judge in 2019.

9. Voting: Members of Cook-Off teams are prohibited from voting for the People’s Choice Award. If
caught doing so, the team will be disqualified.

10. Clean Up: Teams are responsible for removing their own boxes, trash and refuse from
designated cooking area and leaving their preparation area/parking area as found by 8 p.m.

TERMS OF AGREEMENT

2019 Crawfish Cook-Off Saturday, April 27,

2019 RULES

PLEASE READ IN ITS ENTIRETY.
These rules must be understood and followed by all participants. The
Vandebilt Crawfish Cookoff reserves the right to amend these rules
without notice.

1) The Cook-Off is open to amateurs and professionals, but there will
be no division of these categories in judging.

2) A total of 30 teams will be accepted for the competition. Entry is
based on a first-paid, first entered basis.

3) The entry fee is $200.00 per team (non-refundable, and payable
with entry form).
Make checks payable to Terrier Club.
Drop off or mail entry form and fee to: Terrier Club Crawfish CookOff,
Attn: Doug Hamilton, 209 South Hollywood Rd, Houma, LA 70360.
The entry fee includes: space for each team, serving plates for the
People’s tasting, dipping sauce and cold drinks.

4) Teams must furnish their own (2 sacks) crawfish, tables, cooking
utensils, ice, equipment, tent (if desired) and decorations for their
booth.

5) Each team may consist of up to four (4) members.

6) Team guests may be permitted into the Cook-Off area throughout
the day provided they purchase guest wristbands ahead of time. You
can do this on the separate team guest form, attached. Guest
wristbands are $25. Children under 5 are free but must be
accompanied by a wrist banded adult.

7) Teams will be allowed to set up beginning at 10:00 am on Saturday,
April 6th. Vehicles will be allowed in the circle for unloading but must
be moved into the general parking lot by 11:30 am, booth locations
will be assigned to teams on a first come, first serve basis on the
morning of April 6th beginning at 10:00 am.

8) Teams are encouraged to bring crawfish cleaned and ready to boil.
Also, to save time, teams are encouraged to pre-fill boiling pots with
water.

9) The competition area will be roped off. Team members and team
guests must wear a wristband for entry.

The public will purchase wristbands outside the competition area the
day of the event and receive sample plate from each team to sample
their recipe, and then cast their vote on the people’s choice award.

10) Teams may purchase their crawfish from an outside vendor of
their choice or from TC/Tillou’s on- site that morning at market rate.
To purchase on-site, you must indicate that intention on the
application form. A minimum of 2 40# (80-pound) sacks must be
cooked for the competition. You are free to cook more if you would
like. Teams may be requested to cook as many as 2 additional sacks
for patrons.

11) Teams are allowed to add corn, potatoes, and other lagniappe for
cooking, and for serving to the public and the judges.

12) The judges’ scoring will be based on the crawfish only –
appearance, firmness/ease of peeling, and taste.
Scoring is on a scale of 1-10, but is weighted as follows: Appearance of
crawfish (.25); Firmness/Ease of Peeling (1.3); Taste (2.45).

13) Teams are responsible for maintaining clean and safe boiling and
serving areas. Propane tanks must be in good working order and
within code. Team PA systems, loudspeakers, or other audio
equipment capable of broadcasting speech are not permitted. Music
players are permitted, but must be managed in compliance with cook-
off officials’ instructions.

14) Contestants may bring coolers with alcoholic beverages for their
team’s consumption only (ages 21 and older). Coolers will be allowed
in the boiling area only. When the competition is over, coolers must
be returned to team members’ vehicles.

15) Teams will be randomly assigned a time for their plate to be
judged and must have their plate to the designated spot at that time
or face disqualification. Any issues with meeting the assigned time
must be brought to the attention of the Cook-Off Manager prior to
the assigned time. All decisions of the judges are final.

16) Judging will begin at a time determined by the Cook-Off manager
on the day of the competition based on the number of teams entered.
The last pot of crawfish should be done at 3:30pm.

17) There will be prizes awarded in two categories (Judges’ and
People's Choice). Judges 1st, 2nd, 3rd and People’s Choice.

19) Terrier Club will make a standard sign identifying the team name,
but teams may also display banners at their booth identifying their

team or sponsors. Getting a corporate sponsor is a great way to offset
some costs and provide valuable exposure for the sponsor.

20) Teams may put sponsor materials out on the tables or at their
booth for the public to view Teams may NOT sell any items to the
public.

Verification

I,__________________________________________, team captain
for_________________________________________ verify that I have
read the rules and procedures for the 2019 Crawfish Cook-Off and
agree to abide by them.

Signature______________________ Date__________

2019 Crawfish Cook-Off Saturday, April 6th, 2019 TEAM ENTRY FORM

TEAM NAME:

TEAM SPONSOR(S) if applicable:

TEAM CAPTAIN’S NAME:

PHONE: EMAIL:

MAILING ADDRESS:

REGISTRATION
TEAM NAME: ________________________________________________________________
Team Members
Team captain: ______________________________________
Email: _____________________________________________ Phone: ___________________
Member 2: _________________________________________ Phone: ___________________
Member 3: _________________________________________ Phone: ___________________
Member 4: _________________________________________ Phone: ___________________
Additional Badges: $25/person
Member 5: _________________________________________ Phone: ___________________
Member 6: _________________________________________ Phone: ___________________
Member 7: _________________________________________ Phone: ___________________
Member 8: _________________________________________ Phone: ___________________
Please indicate if you have a boiling trailer. Size_____________________________________________

Please submit your completed entry form and fee by Friday, March 29, 2019. Tent spaces will be assigned on a
first-come basis and the space and number of teams is limited. The entry fee of includes: a 13’ x 13’ tent space,
serving containers, and four (4) badges. Additional badges can be purchased for $25 each with a maximum of eight
(8) people in each tent. Teams may begin setting up at 10 a.m. A bracelet is required by any person behind the
cooking table. The first round of Crawfish Cook-Off samples needs to be ready by 2:30 p.m. Teams will be given
their assigned times to have their samples ready the day of the event. Teams will be on hand to serve sample size
entrees of the entries.
Please return completed entry forms via mail, email or fax:

Attn:
Email:
Fax:
Upon receipt of your completed Entry Form and fee, you will be assigned a Team Slot. Spaces are filled on a first-
come basis.