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Chefs from across PEI compete for the title of PEI Potato Seafood Chowder Champion and an automatic buy into the Milk International Chowder Championship.
2007 PEI Potato Seafood Chowder Championship Winners 2007 Competitors
THE CONTEST: Typed recipes must be supplied to the PEI International Shellfish Festival at time of registration. All Chefs & Cooks entering the competition must supply at time of registration the PEI International Shellfish Festival with a short bio of themselves for use in publicity programs, and by announcers during the competition.Registrations are limited and based on first-come; first-served. Late registrations will only be considered if space in the competition is available. THE COMPETITION: The 1st heat of the competition will take place Friday, Sep. 14, 2007 at 5:00pm and the 2nd heat taking place on Saturday, Sep. 15, 2007 at 2:00pm. THE VENUE: The PEI Potato Seafood Chowder Championship will take place in the Prince Edward Island International Shellfish Festival Main Tent located on the Historic Charlottetown Waterfront at the foot of Great George Street. THE CHOWDER: » The seafood component of the registrants chowder must contain any of the following Prince Edward Island only Shellfish and Seafood from the following list: Prince Edward Island Flounder, Trout, Haddock, Cod, Hake, Bar & Soft Shell Clams, Oysters, Cultivated Mussels, Quahogs, Lobster, Scallops, Halibut, Salmon, Rock & Snow Crab. » The registrant’s chowder must contain either Prince Edward Island Mussels and/or Oysters along with any others from the above list of seafood or shellfish from Prince Edward Island. » Chowder has to be a traditional milk or cream-based chowder and featuring Canadian Dairy Products, from canadian dairy cows. » Must include Prince Edward Island Potatoes in the recipe. » Presentation materials and/or product (i.e. garnishes, etc.) are permitted (see scoring for points on presentation). Entries must be prepared in advance using the above criteria and ready to reheat on the spot. Please come well in advance to allow enough time to reheat your chowder so it is ready for the start. A cooking surface to reheat will be supplied, as well as the cups and spoons needed for people to sample your entry will be made available. There will not be access to full kitchen facilities, but final ingredients can be added on site. Five to seven (5–7) litres of chowder for judging and sampling must be prepared. A cooking surface for re-heating and a nine (9) litre Paderno Pot will be provided. Assistants to help set-up and serve are welcome. Proper practices to ensure food safety in the preparation, storage and transportation of your chowder must be observed. ATTIRE: Competitors attire and demeanour shall be in keeping with the occasion, representing themselves, their business, their province and any sponsoring organization to the best of their ability. THE EQUIPMENT: Competitors are allowed to utilize their own equipment during preparation but all chowders must be served in a 9-litre Paderno pot and soup bowl that will be provided. JUDGES: There shall be up to five judges who will have considerable experience and/or knowledge of food preparation and service. SCORING: Each chowder will be judged on the following points and criteria: Flavour 1–20 Consistency 1–10 Appearance 1–10 Overall Appeal 1–10 Total Score 50 points THE WINNER: The scores from each judge will be tallied and the chowder with the highest total score will be announced by the Master of Ceremonies as the winner of the PEI Potato Seafood Chowder Championship on Saturday, September 15th, 2007 at 4:15pm and the winner must be in attendance to receive their award. The PEI International Shellfish Festival has the rights to publish the winning recipe in future promotions as they relate to the Festival. The winner of the PEI Potato Seafood Chowder Championship must proceed to compete in the prestigious Milk International Chowder Competition, Sunday, September 16 at 1:15pm. The Milk International Chowder Competition offers a $2000 first-prize purse plus other benefits. |
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