April 22, 23 and 24th 2016
Good Luck! 50th annual Vermont Maple Festival.
Do you have cooking contest questions? Call Kaye Mehaffey 802-527-0289 (evenings).
Rules and Entry Procedures
This can earn you some special awards! Get out your favorite recipes, whip up your tastiest maple foods, and prepare to enter the contests at the 50th Annual Vermont Maple Festival.
All entries will be judged by a team of judges on Thursday evening, Thursday evening, April 21st, 2016 beginning at 5 p.m. No one is permitted in the judging area during judging (except for the judges and their assistants). All contest rules must be followed exactly and decisions of the judges are final. Contestants will be notified of the reason for any disqualification by the contest chair. Only pure Vermont maple syrup may be used in the preparation of any entry.
In the adult cooking contest all entries judged to be excellent will receive a Blue Ribbon and $10. In addition, Awards of Merit will be made in each class, and recipients will be presented a rosette and $15.00. These winners will compete for the title “Vermont’s Best Maple Cook.” The overall winner will receive a sash, engraved plaque, and have the honor of being presented in the 2016 Festival parade. Presentations are made at the Vermont Maple Barbeque on Saturday evening.
In the youth cooking category, all entries judged to be excellent will receive a Blue Ribbon and $10.00. One Award of Merit will be made, and that recipient will be presented a rosette and $15.00. The overall winner will receive the title of "Vermont's Best Maple Youth Cook", receive a sash, an engraved plaque, and have the honor of being presented in the 2016 Festival parade. Presentations are made at the Vermont Maple Barbeque on Saturday evening.
Award of Merit
Winners shall be notified on Friday, April 22nd 2016.
Additional Award Information
Adult and Youth Award of Merit winners attend the Vermont Maple Barbeque at 6:00 p.m. on Saturday, April 23rd 2016. One ticket is provided for each Award of Merit winner; additional tickets are available. Adult and Youth cooking class winners must be in attendance at the Vermont Maple Barbeque to be eligible for the title of Vermont’s Best Maple Cook and Vermont’s Best Youth Cook.
Getting your entries to St. Albans and the 2016 edition of the Vermont Maple Festival Cooking Contest:
Entries can be delivered to the Festival Exhibit Hall, BFA Cafeteria, (off of Fairfield Street in St. Albans) on Thursday, April 21, 2016 from 1:00 to 5:00 PM only.
Tags must be completed by the contestant before leaving the entry. Entry Tags will be available at each pick up point and the Maple Festival Exhibit Hall. Entry tags must be completed by the exhibitor and the correct contest class noted. The festival assumes no responsibility for error by exhibitors.
All entries become the property of the Festival and no containers or products can be returned to the exhibitor.
All rules of the Contest must be followed.
Class and Product
• 1C. Cakes
• 2C. Pies/Other Desserts
• 3C. Pickles, Preserves, Sauces & Dressings
• 4C. Breads
• 5C. Maple, For the Health of It
• 6YC. Youth (ages 14 & under)
Additional Cooking Contest Rules:
•Contest entrants must be residents of Vermont
•Pictures/descriptions of products entered in the Vermont Maple Festival Cooking Contest must not be posted on social media until the judging is complete and results are made available at midnight on Thursday, April 21st.
•Products should be registered in the name of the home cook who is presenting the entry. No business cards or other promotional items will be displayed. There should be no name visible on the printed recipe.
•A recipe which wins its class may not be entered in future VT Maple Festival Cooking contests.
• Each dish entered must contain a significant amount of Pure Vermont maple (syrup, sugar or cream). The use of other Vermont products is encouraged. No artificial flavorings shall be used.
• Products must be made from “scratch” - no mixes or prepared foods classified as “convenience foods.”
• Entries become the property of the Festival and no containers or products will be returned to the entrant.
• Products, with ribbons, will remain on display at the Exhibit Hall for the remainder of the Festival. Unauthorized removal of products from the display area will result in future ineligibility.
• Cakes, pies, and breads should be delivered uncut. If the entry is created in individual servings/pieces, at least 3 samples must be provided, neatly arranged on a serving dish. Garnishing is encouraged.
• A clearly written, accurate recipe must accompany each entry. Recipes become the property of the Vermont Maple Festival and may be published.
• Foods must not require heating or refrigeration while awaiting judging. Highly perishable products, which would be unsafe to eat, after 2 hours at room temperature, should not be entered in this contest.
Contest entrants must be residents of Vermont.
Scoring will be based on the following criteria:
• Appearance (10 pts)
• Flavor (10 pts)
• Texture (10 pts)
• Uniformity of size/shape (10 pts)
• Conformity to contest rules (including neatness of recipe) (10 pts)
• Presentation (10 pts)
• Prominence of maple (20 pts)
• Overall quality of product (20 pts)
• Total: 100 pts
"Maple for the Health of It." To enter a product you must follow all other contest rules. In addition you must state a nutritional goal, (low fat/cholesterol, gluten free, antioxidant rich, high fiber, low sodium, etc.) for each product entered. Support the stated nutritional goal with the ingredients used in the recipe. A clear effort to omit or substitute for the targeted ingredients (fat, gluten, salt, etc.) must be in evidence. A product which is naturally free of these targeted ingredients is not an appropriate submission. For example, Maple Applesauce is not eligible as a low fat entry because there is no expectation that applesauce would contain fat. A Maple Cookie, however, which used applesauce to replace the fat ordinarily found in a cookie, would be an acceptable entry. The enriching ingredients that are used to achieve the stated nutritional goal of enhancing the fiber content, adding antioxidants, etc. must be clearly indicated. Submit along with the entry and recipe, a brief paragraph showing the adjustments which have been made to qualify the recipe for this healthy category.
Cakes - Keeli Garceau
Pies, Other Desserts - Marianne Dubie
Pickles - Jamie Rushford
Breads - Jamie Rushford
Maple for the Health of it - Sue Southwick
Youth - Marianna Merritt
Best Youth Cook - Marianna Merritt
VT Best Maple Cook - Keeli Garceau
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