Siege Cook-off 2008 Rules

1. The contest will be limited to 5 teams. The first five teams to apply will participate. A "Stand-by" team list is set to fill out the five teams should any of the teams fail to show up to pay and receive the victuals at the appointed time and location. The minimum team size is three. There is no maximum team size. The maximum size of your team will be determined by how many can work comfortably in your kitchen.
2. Teams will report to the Calafia Baronial encampment at 5PM on Friday, 23 May 2008, to pick up their provisions, and pay their entrance fee. They are to present (appropriate to the scenario provided) their prepared meals 24 hours later in the Open Ramada. Each team will be provided a separate table to present their meal on.
3. Teams must complete and present the associated paperwork with their meal to have their entry judged. Associated paperwork is:
   1. A roster showing the names of all members of the team.
   2. The team's list identifying the ingredients provided to them.
   3. The team's listing of dishes presented, with ingredient list by dish. Extra credit given for providing a complete recipe used to prepare each dish. Extra-extra credit given if a documented period recipe is used in preparation or used for inspiration. Extra extra extra credit given if period methods (replica spits/pots/pans utensils) are used in meal preparation.
4. Teams are to prepare a feast of at least 5 dishes and no more than 7 dishes. Each dish is to serve two people only, using only the ingredients provided and water. The use of electric appliances or utensils is not allowed. The use of liquid fuel or LP gas stoves is permitted.

Siege Cook-off 2008 Judging

Judging will be on a "blind" basis. There will be no discussion amongst the Judges during the judging. Teams will be visited by only one judge at a table at one time. Each team will be judged on:

1. Required associated paperwork presented.
   1. A roster showing the names of all members of the team. (5 points)
   2. The team's list identifying the ingredients provided to them. (5 points)
   3. The team's listing of dishes presented, with ingredient list by dish. (5 points)
2. Presentation of the meal. to include:
   1. Table layout. (10 points)
   2. Decorations and overall visual appeal. (10 points)
   3. Appropriateness to the scenario provided. (5 points)
3. Most use of the ingredients provided. (5 points)
4. Individual dish presentation to include:(25 points each dish)
   1. Visual appeal. (5 points)
   2. Aromatic appeal. (5 points)
   3. Taste. (10 points)
   4. Texture. (5 points)
5. Bonus Points to include:
   1. Extra credit given for providing a complete recipe used to prepare each dish. (5 points)
   2. Extra-extra credit given if a documented period recipe is used in preparation or used for inspiration. (5 points)
   3. Extra extra extra credit given if period methods (replica spits/pots/pans utensils) are used in meal preparation and presentation (5 points)
6. The minimum number of dishes that must be prepared is 5. No more than 7 dishes will be judged per team.

Prizes will be awarded in the following categories:

1. Best individual dish.
2. Best use of ingredients.
3. Best Team Overall.
4. Team identifying most ingredients correctly.

Return to main Siege Cook-Off page

	Since 1996, Historic Enterprises has been dedicated to bringing an unparalleled collection of the highest quality reproduction items to historic sites and historical enthusiasts worldwide. With wares ranging from armor to pottery, clothing, leather, horn and woodware, cutlery and more, our goal is to be the "one-stop shop" for all your reenactment needs.
	Founded in 1978, Bob's Red Mill Natural Foods is a distinctive stone grinding miller of whole grain natural foods. They offer the widest selection of natural, organic and gluten free flours, cereals, mixes and baking aids. Over 400 products are marketed in natural food and grocery stores. To view the Bob's Red Mill product line, meet the people, see the whole grain store, bakery, cooking school and restaurant, and tour the plant visit www.bobsredmill.com.
	Trader Joe's travels the world in search of interesting, unique, great-tasting foods and beverages. They buy direct from the producer whenever possible and then strip away all the fancy stuff and focus on the important things like natural ingredients and inspiring flavors.
	At Old Town Spice Merchants, we carry the freshest products available. Our spices come directly from the importers' warehouses located across the U.S. We carry over 100 individual spices & dried-herbs in stock, as well as access to dozens more, through our network of suppliers. The concept behind our store has never wavered; offer the freshest spices & herbs available. We also have your health in mind as all of our blends are hand mixed from our own recipes; we never use artificial additives, fillers, or preservatives. Pleas visit Anthony Delbono and his staff at 41925 5th Street, Temecula, CA 92590. Or call them at 951-587-2223.
	For six decades, Henry's Farmers Markets has been devoted to serving the communities in which it does business by supporting local growers and suppliers, partnering with nonprofit organizations and promoting sustainability. It has been named the "Best Health Food Store" by readers of the San Diego Union-Tribune and the "Best Place to Buy Produce" by readers of the Orange County Register. The Henry's family includes 28 stores in San Diego, Orange, Riverside, San Bernardino and Los Angeles Counties.
	"You've got to give the customer the merchandise they want, at a price they can afford, complete with lots of tender, loving care." - Joe Albertson. His care and vision also reach into the communities served by Albertsons stores through its generous support of local programs and services. In 2004 alone, Albertsons provided nearly $82 million in cash and in-kind donations with support focused on hunger relief, education and the development of youth, and health and nutrition.