The ROWVA FCCLA will be hosting a Chili Cook-off competition on January 19, 2017 in the FCS Room. Serving time will be from 5-8 p.m. with the ROWVA Boys Basketball Hall of Fame game occurring at the same time. Each event competitor will create a roaster or large crock-pot of chili and enter into one of the following categories.
A winner from each category will be selected. Cash prizes will be awarded to the winners.
Each competitor will have a name card to advertise their business or identify the cook. This will be a wonderful opportunity to participate in a community service event while advertising to the community. We encourage professionals to wear your business logo, uniform, or create your own theme for the event.
The proceeds of this event will be used for the Second Chance Prom that ROWVA FCCLA has been planning. Your participation will guarantee the success of this program.
There are a few requirements that need to be considered for those entering the event.
All chili must be made in a Knox County inspected and certified kitchen. Those of you who are professionals in the food industry will have no trouble with that requirement. Those who are not, will need to locate a kitchen that qualifies, such as many church kitchens or you may make your chili at the school FCS room Thursday after school. The school will be open at 3:00 p.m. on Thursday for those who wish to do the latter. We will plug in the chili at noon on Friday. We would love to have you serve your chili and “sell” it to those who will be voting. If you could bring a ladle that would be great, but a few will be available.
Should you decide to make the chili the day before please be aware of proper handling and cooling of the product. This simply means to cool to 40 F within 4 hours. (If you can get the food down to 70 F within 2 hours, you can have another 4 hours to drop it the rest of the way). To do this you must break it down into smaller amounts no thicker than 4 inches deep. Another great trick is to add cold or room temperature ingredients to start the cooling process. You may set the hot food down in an ice bath and stir the contents that are cooling. Safety is our prime concern.
Should you have any further questions or concerns, please contact Sarah Neill at 309-483-6371 or by e-mail firstname.lastname@example.org.
Thanks so much for participating in the thrid ROWVA FCCLA Chili Cook-off.
ROWVA FCCLA Executive Council