About the 2017 Chili Cook-Off
The Hartsville Farmers Market Cook-Off is a festival sponsored by Main Street Hartsville. The Hartsville Farmers Market Cook-Off features local restaurant and amateur chefs showcasing their culinary talents and competing against each other for the title of “Best Chili”. All proceeds are used to produce and promote the Cook-Off.
Free to enter!
To participate, a completed application is due by Friday, November 10, 2017 at 5:00 P.M.
Details about the event, rules, and regulations follow. Please read this information thoroughly and be sure to understand the food safety requirements before applying to participate.
An online application is available below the information section.
The event will take place at the Hartsville Farmers Market at 100 East Carolina Avenue in downtown Hartsville on Saturday, November 11, 2017.
Dates and Times
|Event||Sat Nov 11 2017|
|Competitor Check-In||10 A.M.|
|Competition||11 A.M. – 2 P.M.**|
All restaurant booths must remain totally intact and operational until the Cook-Off closes.
All restaurants must comply with DHEC rules, regulations, and requirements for the Cook-Off. Because electrical hook-ups are limited in the park, it is recommended to keep your product warm by using an outdoor gas or propane cooking burner, a camp stove and/or possibly a crock pot. A DHEC representative will be on-site for inspection.
Participants are required to supply: their own tent and table, signage and/or table decorations, table covering, probe thermometer, hand washing station, disposable towels and disposable food-handling gloves, warmers and serving utensils. Participants must also provide a ground cover (plastic cloth) in their serving area. Participants will have on-hand: a list of ingredients (for allergy information if people ask) and fire extinguishers. Participants will be required to bring their own extension cord, should they require electricity.
(See “What to Bring” below)
Their is no entry fee! It’s free to enter. Competitors may offer more than one entry.
If you wish to sell larger portions for-profit, you may supply your own containers and do so.
The Cook-Off is a great way to market your restaurant or organization. We encourage you to pass out coupons, brochures, or anything that markets your business. Banners or signs can be hung on your tent or table to identify your restaurant or organization. We want participants to enjoy your entry and to visit your restaurant (or support your organization) in the future.
How It Works
Community participants will be able to buy 50-cent raffle tickets, sold at the information tent by Main Street Hartsville staff, and sold in 20-ticket-for-$10 increments at first, and 50-cent tickets thereafter. Main Street Volunteers will be able to accept cash, check, or credit cards. This will avoid any cross-contamination for food handling and money handling. Voting Ballots will be cast at the Voting Table in a central location.
Because this Event was originally designed as an outreach to our restaurant community to increase revenue for them during a traditionally slow month, at the end of the Cook-Off, contestants can turn in their tickets to be reimbursed for their efforts, or they can offer to donate their tickets as a donation back to our community to be split equally between the Hartsville Interfaith Ministries Food Bank and Carolina’s Kids Hunger Busters.
The winner’s prize is a Main Street Hartsville Gift Certificate for $50. However, if more than 10 competitors sign up, the prize will go up to $75! So, make sure to encourage your friends to join in!
Main Street Hartsville will supply paper plates and napkins. They will be distributed to you on the morning of the Cook-Off.
Suggested retail pricing for additional containers:
32 ounce $8.00 (16 tickets)
Entrants will earn reimbursement for their tickets at the closing of the Event, (plus possible bragging rights!)
Outdoor Cooking must meet the DHEC “Requirements for Outdoor Cooking and Serving of Food” standards.
The following is an important excerpt from the DHEC standards regarding the use of propane:
If using propane gas, you must have at least one (1) approved and certified fire extinguisher for every two cooking stations, while maintaining a three (3) foot clearance for any and all combustible and ignition sources. Cooking stations shall be no closer than ten feet from any buildings means of entrance/exit.
What to Bring
Main Street Hartsville will supply the following:
- Paper Plates
Competitors’ Check List:
Each competitor will need to supply the following items for their booth:
- Table Covering
- Disposable Gloves
- Disposable Towels
- Hand Sanitizer
- Hand-wash Station or Bottled Water Dispenser Jug
- Serving Utensils
- Food Safety Probe Thermometer
- Ticket Receptacle (fishbowl or covered box that tasters can drop tickets into)
- Banner or Signage with Name of Competitor
- Printed List of Ingredients without measurements (for allergy precautions)
- Propane/Heat Source
- Extension cord should you require electricity-LIMITED
- Cooking pots and/or utensils must remain OFF the ground