Lamb Cook-Off
Cook-Off Results
First Place Jack and Gina Simmons - Big Shot BBQ

Saturday, October 6, 2018

9:00 a.m. Mandatory Contestants Orientation Meeting

10:00 a.m. Prep & Cook

2:50 p.m. to 4:00 p.m. Contest

Cook-Off Entry Form

 
 
2017 Cook-Off Winners
1st: Steve Dornback/Smokin Ewe
2nd: Luke Detar / DBC
3rd: Jack Simmons

 

Rules and Regulations

General
  • The Lambtown Festival Cooking Contest is open to all U.S residents over the age of 18.

  • Contestants must abide by Lambtown Festival Rules and Regulations and by the State of California Health and Safety rules (page 3 of this application).

  • Cancellation policy: a 48 hour notice is required if you will not be able to attend the Cook-Off.

Chef
  • THIS YEAR’S FEATURED CUT IS GROUND LAMB! Superior Farms has offered to provide the meat to contestants.

  • Contestants must be ready for preparation and cooking no later than 10:00 a.m.

  • Entries must be prepared on-site and created from scratch during the day of the event.

  • Contestants must use locally grown fresh (raw & untreated) sealed packaging lamb whole, part or parts; or ground.

  • It is strongly encouraged to use fresh, local and natural ingredients inspired by our region.

  • All entries must make 4 to 8 servings of lamb.

  • Contestants must be ready to serve no later than 2:50 p.m.

  • Mandatory chef meeting at 9:00 a.m. at cook-off area.

 

Judging
  • Entries will be judged on appearance, aroma, texture, and taste.

  • Cash prizes awarded to 1st, 2nd, 3rd, and 4th place will be announced at the event.

  • Taxes on prizes are the responsibility of the winners.

  • The Judges’ rulings are final.

  • Judging begins promptly at 3:00 p.m. and ends at 4:00 p.m.

  • Winners will be announced at the Garden Stage after tallying of judges’ score cards.

 

Restrictions
  • Volunteers of the Lambtown Festival or immediate family members of Lambtown Festival volunteers are not eligible to participate.

  • CONTESTANTS MAY NOT BRING ANY ALCOHOLIC BEVERAGE ONTO THE FAIR GROUNDS. DOING SO WILL RESULT IN DISQUALIFICATION, LOSS OF SECURITY DEPOSIT AND REMOVAL FROM THE FAIRGROUNDS. VIOLATIONS ENDANGER THE FAIR'S OWN ABILITY TO HAVE ALCOHOL SERVED ON THE GROUNDS, AND WILL NOT BE TOLERATED.

 

California Department of Health and Food Safety BOOTH REQUIREMENTS
  • Probe thermometer with a temperature range of 0º F – 220º F for measuring food temperature.

  • Necessary equipment and supplies to maintain proper food holding temperatures (45º F or less for cold foods, 135º F or above for hot foods)

  • Two / three compartment warewashing sink is accessible with warm soapy water and sanitizer at proper concentration. OR temporary warewashing station is set up inside food booth with three 5 gallon containers filled with (1) warm soapy water, (2) rinse water, (3) sanitizer at proper concentration at each booth

  • Food booths that handle/serve unpackaged food shall have an owner or Person in Charge (PIC) who can demonstrate adequate knowledge of food safety principles pertinent to their operation.

  • Permit holder requires food employees to report illnesses as required.

  • Dishwashing soap and sanitizer (e.g., household bleach or quaternary ammonium) at each booth.

  • Adequate warm (at least 100°F) water, hand soap, and paper towels for hand washing at each booth.

  • Smooth, easily cleanable and nonabsorbent food preparation surfaces (e.g., stainless steel tables, commercial cutting boards) at each booth.

  • Bucket with sanitizing solution for cleaning cloths and/or sponges at each booth.

  • Clean aprons or outer garments for employees of booths.

  • Hair nets or hats to confine hair for employees of booths.

  • Tongs and/or disposable plastic gloves for food handling at each booth.

  • Booths are entirely enclosed with four complete sides and a top (using plywood, canvas, plastic or fine mesh fly screen).

  • Business name, permittee name, city, state and zip code posted on each booth.

  • Cleanable floor surfaces (tarp or other cleanable material) in each booth.

  • Booths have tight-fitting closures and closable pass through windows / food service openings.

  • Pass-through window at rear or side of booth if barbecue facilities are part of operation.

  • Outside grills and barbeques shall be separated by ropes to prevent contamination of food and injury to the public.

  • Check with the local Fire Department for requirements regarding fire extinguishers, fire retardant materials, location of cooking equipment, etc.

  • Weights to hold booths in place in high winds (if necessary).

 

NOTE: This list is not inclusive of all the necessary equipment and requirements. Please refer to the Temporary Food Facility Operating Requirements of the Solano County Resource Management Department (AKA Health Department).

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