GENERAL RULES

The Arkansas Italian Food and Wine Festival Spaghetti Sauce Cooking Contest will be held at the Penick Boys and Girls Club grounds where other activities such as Bocce Tournament, Soccer Tournament, Arts & Crafts, live Entertainment and other events will also be taking place.

There will be two (2) divisions for competition.  The Professional Division will feature prepared in advance sauce/sauces offsite and delivered for judging on Saturday morning.  The Amateur Division is open to any team who will cook on-site (prep work acceptable before arrival – i.e. pre-chopped ingredients, measured additions, etc.)

CONTESTANTS MAY NOT SELL FOOD, DRINKS, T-SHIRTS, ETC.

NO vehicular movement will be allowed within the contest area at any time during the Festival. We will have our transportation to help you. There will be one entrance and exit. You will have to be patient with others and us and we will help each team accordingly. Teams are not allowed to have golf carts or any other vehicles on the park grounds. Any vehicles of teams (members or friends) parked in non-designated parking areas will be cause for disqualification of that team. If allowed on field, you must unload vehicles immediately and park elsewhere.

The Team Captain will be held responsible for the conduct of his team and guests. Under NO circumstances are alcoholic beverages to be distributed (given away or sold) to the general public by the contestants. The Arkansas Italian Food and Wine Festival Committee requests and requires that good taste be used with your conduct as well as your spaghetti sauce.

Each contestant must comply with all applicable rules and regulations of the Pulaski County and City of Little Rock Health Departments as well as any other rules and regulations set forth by the Arkansas Italian Food and Wine Festival.

The Committee is not responsible for tents or other equipment left unattended either before, during or after the contest, even though there will be security guards at the park. Please secure items before leaving the park.

 

LOGISTICS

All contestants must adhere to all electrical, fire, and other codes, including the city, county, state or federal codes.

  • Each contestant must have a Fire Extinguisher of a 2A, 40BC rating. Please check & make sure they are charged. All tarps and tents must be fire retardant with a certification.
  • The Festival will supply a propane tank and stand.
  • There are specific guidelines for hanging lights, decorations, etc. We will have all specifications in writing for you at meeting. Please read carefully all specifications in Rule #24 below.

Electrical Wiring for Cooking Teams

Each of the following rules is in place to ensure a safe Italian Festival

  1. There is no guarantee of electrical outlets, please bring portable energy if you wish to use electrical appliances. Extension cords will not be supplied, but must be securely installed to prevent damage or injury. Attach to the structures – tent legs, etc.
  2. Please put duct tape on all extension cords with your team number on them close to the plug.
  3. Teams should bring all extension cords for their use during the festival.
  4. Easements must be kept clear of anything except power cables at all times. Do NOT put your Portable Toilet, boxes, etc. in this area.
  5. Easements are off limits to everyone except festival personnel.

 

Amateur Division

 

Amateur Division set-up begins on Saturday morning at 8:00AM. Each contestant must check-in at Judges Tent. At the time of check-in, you will verify contestant numbers and cooking area assignments.

  1. Meat must be at 40 degrees or less before cooking. Please ensure this rule is followed or you will be disqualified from the competition and your fees will not be refunded. Judges will come to your tent to test temperatures prior to cooking your sauce.
  2. After cooking, the meat gravies must be maintained at 140 degrees or above in a covered container. Hats and gloves must be worn by the Cook and all food handling Assistants.
  3. Cleanliness of the Cook, Assistants, and contestant area is required.
  4. No live animals are allowed in the cooking area at any time! This is grounds for disqualification.
  5. Each contestant must cook enough sauce to give out samples to all five (5) judges. If you run out of spaghetti sauce before the judging is completed, you will be disqualified.

 

 

Professional Division

 

Professional Division teams must have entries delivered to the judges’ tent by 11:45 a.m. on Saturday morning.

  1. After cooking, the meat gravies must be maintained at 140 degrees or above in a covered container. The Cook and all food-handling Assistants must wear hats and gloves.
  2. Each contestant must cook enough spaghetti sauce to give out samples to all five (5) judges. If you run out of spaghetti sauce before the judging is completed, you will be disqualified.

JUDGING

Each contestant competing shall supply ALL of his own meat, cooking ingredients, individual cooking devices (portable electric or propane stoves), utensils, preparation tables, etc. The only thing that is provided to the contestants is a regulation cooking area, propane tank and stand.   

Each contestant may have as many Assistants as necessary. During the contest judging, only the Chief Cook and five (5) Assistants will be allowed in the cooking area. Any Cook or Assistant that handles food in any way must comply with all cleanliness rules as defined below.

Judging of the spaghetti sauce entries will involve two procedures:

  1. For the Professional Division, a group of five (5) judges inside the Judges’ Hospitality Tent will judge spaghetti sauce from one (1) 32 oz. container, identified by a coded number for each team and delivered by 11:45 a.m.
  2. For the Amateur Division, a group of five (5) judges inside the Judges’ Hospitality Tent will judge spaghetti sauce from one (1) 32 oz. container, identified by a coded number for each team and delivered by 12:30 p.m.

Sauce will be judged on the following criteria:

AROMA                                 SMELL                       OVERALL TASTE

TEXTURE                              SPICYNESS

PRIZES AND AWARDS

Trophies will be awarded to 1st, 2nd and 3rd place teams for the Professional Division along with bragging rights as the Best Sauce in the Rock.

Cash prizes will be awarded to 1st, 2nd and 3rd place teams for the Amateur Division.

Decisions of the Sauce Cooking Contest Chairmen and Judges are FINAL.

Be sure to read and keep the rules and regulations for the Arkansas Italian Food and Wine Festival Sauce Cooking Contest.

Copies of the rules and regulations are available online or by requesting via email sicilianscot.arfestival@gmail.com.

COMPETITION FEES

Amateur Division  –  $50.00 Entry Fee

You must bring your own tent, table and chairs.

The selection committee reserves the right to reject any application. If your application is not accepted, your fees will be refunded by mail. If your application is accepted and you participate as a contestant.  No refunds of the Entry Fees will be made once you have been accepted into the contest whether you appear or not.

Applications submitted are not a guaranteed entrance into the contest. There is space for twenty (20) contestants only. Applications will be accepted online only at:

https://www.cognitoforms.com/SequenceEvents1/SauceCompetition

 

Professional Division – NO ENTRY FEE

 

CLEAN UP

It is the responsibility of each contestant to see that the contest area is kept clean and that the area is cleaned and all equipment removed from site by 2 pm Saturday following the contest. Any space left in disarray or with loose or bundled trash and garbage will disqualify the team from future participation and\or result in forfeiture of the clean-up deposit.

Please NOTE – bring your own plastic trash bags to use throughout festival.

The Arkansas Italian Food and Wine Festival Committee reserves the right to make additional regulations as the situation warrants. 

If you have any questions or need to make arrangements, please call Scot Davis at:

(870) 219-8300 or email sicilianscot.arfestival@gmail.com