Saturday May 30TH - Chef Competition
Napa v. Sonoma ThrowDown!

Napa Chefs   |   Sonoma Chefs   |   The Judges   |   Rules

Napa Winery Partners | Sonoma Winery Partners

1. All entries must consist of the boneless leg of lamb provided by the American Lamb Board. Other cuts cannot be used in the entry. Use of any other cut
   will result in disqualification.
2. Each Chef participating in the “ThrowDown!” will receive 4-5 boneless legs estimated at 25 – 30 pounds of boneless leg of lamb.
3. One (1) presentation plate and six (6) tasting portions must be presented to judges at official judging time, determined by draw prior to competition. The winemaker will provide the chef with a bottle of the selected wine for the final pairing.
4. You are free to use your own presentation plate. The presentation plate should be prepared as if it were being served as an entrée in your restaurant or food establishment.
5. It is not necessary to provide side dishes with the presentation plate. Any supplies used in the preparation of your dish will be reimbursed up to $25.00. Please submit any receipts to the Chair of the Carneros Heritage Fest on the day of the competition.
6. PLEASE PROVIDE A NAME FOR YOUR DISH WITH THE PRESENTATION PLATTER.
7. The presentation plate will not be cut and served. Judging will be based on both the presentation and the tasting portions.
8. You dish should be prepped in your own kitchen and finished at the site of the Carneros Heritage Fest, 24520 Ramal Road, Sonoma, CA 95476. Each chef will be provided with a one-burner stove fueled by propane to finish the dish at the site. There will be one table for each chef on which to prepare the final dish.
9. Cambros will be provided to keep the dish warm if required.
10. Tasting portions of your dish should be cut into 1-2 ounce portions and be available for sampling among the public attending the Carneros Heritage Fest following the presentation of your dish to the judges.
11. Judging begins at 1:00 p.m. and concludes no later than 3: 00 p.m. Entries will be presented in ten (10) minute increments.
12. You will be assigned a food runner who will take your entry to the judging tent. Chefs or any other representatives of the restaurant or winery for whom the invited chef works are NOT allowed to take plates back to the judges.
13. Official times are recorded and coincide with the chef’s draw time in order to identify each entry. Competing chefs are given a grace period of 5 minutes after their draw time to present their presentation plate and tasting portions to their food runner or risk being disqualified.
14. Judges should have no contact or influence prior to the judging with chefs, competitors, winemakers, associates or the general public. Any coercion will result in disqualification. Entries will be judged blind, identified only by the name of the dish.
15. Results will be tallied by competition officials, not judges.
16. Results will be announced following the Judging.
17. Entries are judged on Taste (15 points), Originality (10 points) and Presentation (5 points).

In case of a TIE, there will be a blind ballot vote. See attached application.

Napa Chefs   |   Sonoma Chefs   |   The Judges   |   Rules

Napa Winery Partners | Sonoma Winery Partners