St John Rotary’s Flavors 2016
Welcome to Rotary’s Flavors 2016. This year you will have the opportunity to enter a dish in any of three categories, and a fourth one for a special drink. Consider this the chance to promote your signature dish or drink to a wide spectrum of folks who enjoy great food. We have made changes this year to speed up the judging process and insure that all entrants have a fair chance (since we are collecting at the start, you won’t have run out of some really great, popular dish). These are some guidelines for your entry.
All entries (except Mixology) must be on the provided 7” plastic plates.
We will collect two samples for judging between 5 and 6 pm. No entry will be accepted after 6 pm.
The dish submitted for judging must be the same as you will be offering to the public. If not, you will be disqualified.
Each entry must come with a “menu card” – a menu style description of the offering without any hint as to which entrant prepared it. All entries will be provided a number by the Judging Committee and will be anonymous to the judges.
Be precise with your description and if you call it a mousse, be sure it really is; the judges will notice if it is not and score accordingly.
The judges will consider taste, originality, and presentation. We know you are limited in presentation by the 7” plastic plate, but so is everyone else. Be creative within that constraint.
Each category will be scored by at least two judges. Their decisions are final.
Mixology submissions must be in the same cup/glass/container as offered to the public and please, don’t try to get the judges soused!
Our judges are chefs and professional food service persons from St Thomas and elsewhere. They have volunteered their services for this event. We expect judging to be complete by 6:30 and the winners will be announced shortly afterwards. You may have the opportunity to debrief the judges during the evening. Contact the Judging Committee to schedule a meeting.
If you have questions or comments, please submit them to the Judging Committee by email to BJ Harris.