CONTACT
> CONTACT US
> FAIRBOARD

EXHIBITOR
> FAIRBOOK
> ONLINE ENTRIES
> EXHIBITOR INFORMATION

ENTERTAINMENT
> SCHEDULE OF EVENTS
> EVENT DETAILS
> MEAT ANIMAL AUCTION
> MEMORIES AT THE FAIR
> RAFFLE

FAIR AMBASSADOR
>  FAIR AMBASSADOR

RENTAL
> BOOTH RENTAL AGREEMENTS
> FAIRGROUNDS RENTAL AGREEMENT
> FAIRGROUNDS STORAGE AGREEMENT

WAYS TO SPONSOR
> SPONSORSHIPS
> AWARDS
> MEAT ANIMAL AUCTION

VOLUNTEER
> VOLUNTEER FOR THE FAIR

> MATERIALS

> QUESTION & ANSWER PAGE

REGISTER TO COMPETE:
All competitors must preregister (see official rules). Competitors aged 12-17 may only compete in the Young Chefs division. Except for the special Young Chefs, competitors must be at least 18 years of age to compete.

Divisions are:
Amateur – Classic Amateur – Classic Plus Extras
Professional – Classic Professional – Classic Plus Extras – Young Chef

All competitors must pre-register no later than August 1, 2013, and pay their entry fee of $10 per category for Amateurs and Professionals; $5 for Young Chefs. Adult competitors may enter either one or both of the categories in their division. Registration is non-refundable and each contestant must register for each category by calling 608-735-4379 or emailing [email protected] by the August 1 deadline.

RULES
The Competitor
• An "amateur" competitor is a person, age 18 or older, who engages in cooking as a past-time rather than as a profession.
• A "professional" competitor is a person, age 18 or older, who engages in cooking as part of their profession OR an expert with specialized knowledge in culinary arts and in which one is practicing professionally.
• A Young Chef competitor is a person, age 12-17, who engages in cooking as a past-time rather than as a profession

Competitor Rules
All competitors must attend a mandatory meeting at 5:45 p.m. on Wednesday August 7, 2013, to sign-in, obtain their hat and apron (provided by the fair) entry grilling station number, review rules and sanitary guidelines, complete required paperwork, and have their ingredients inspected and approved.

The fair will provide the following:

• Hand Sanitizer
• Hat
• Apron
• Disposable Gloves
• Safe Food Handling Information Sheet
• Paper Towels
• Rules Sheet

Each competitor must bring the following items to the competition for their own preparation, cooking, and serving:
• Spatula or Turner
• Cutting Board
• Knife
• Electric skillet, toaster oven, table top grill, etc
• Ingredients needed to make a minimum of four sandwiches for each sandwich category entered (two for judging and be prepared to make two more in case of a tie)
• Appropriate coolers and supply storage containers to hold ingredients in a sanitary manner

Onsite, competitors will be assigned a numbered grilling station. The fair will provide a table upon which to cook and hold supplies and an electrical source. Sanitizing station will be available to competitors to sanitize their cooking equipment before, during, and after they compete. Each competitor will bring any and all supplies and ingredients necessary to make their sandwiches. This includes bread, butter, and Wisconsin/Iowa cheese at the very minimum (see Sandwich Categories and Definitions below for more details on what is allowed for each category). Note: all perishable items must be stored in a cooler with ice and stored at safe temperatures below 45 degrees F. All foodstuffs must be stored off the ground at least 6 inches. Coolers and supply storage units should each be labeled with competitor's name.

All competitors must wear grilling hats, aprons, and sanitary gloves either provided in the competitor's kit or each competitor may bring their own hats, aprons, and sanitary gloves. When handling foodstuffs, all competitors will wear sanitary, disposable gloves.

Each competitor must prepare two regular-sized grilled cheese sandwiches for judging purposes. The competitor will decide which sandwich is cut up for the judges to sample and which sandwich will remain whole and judged for presentation.

All grilling will be done in separate 15-minute time frames. You may prepare additional ingredients in advance of the competition (e.g. sauté onions and mushrooms, prepare compote, compound butter, etc.). The competitor will grill two sandwiches at the same time during the competition. One sandwich will be cut into quarters and presented to the judges to sample and judge. The second sandwich will be kept whole and displayed for the judges to determine points on presentation. Afterwards, the whole sandwich will be cut in half by event staff and displayed to the spectators along with a description of the sandwich's contents. In the event of a tie, a competitor may be required to repeat the grilling of the sandwich again so additional ingredients should be brought. When the cooking heat begins, competitors will be given the command to start with "Spatulas Up!", The heat will end with the command "Spatulas Down!"

Competitors are required to check-in from 5:30 to 5:45 pm. and attend the mandatory competitors' meeting at 5:45 pm. At that time, competitors will be assigned a cooking time and a numbered cooking station at which to grill. Competitors will be responsible for storing their own supplies, coolers, and containers in a safe, sanitary manner while on site. When a competitor's designated time is called, they will have 5 minutes to gather their supplies and report to their designated cooking station and get ready to compete.

JUDGING RULES
• There will be 4 judges for each category.
• Each sandwich entry will able to score a maximum of 40 points per judge for a total of 160 points possible. The sandwich with the highest points awarded by the judges will be declared the winner of that category. In case of a tie, a cook-off will be held.
• Scoring:
   > Presentation (how does the sandwich look?): up to 10 points
   > Taste (how does the sandwich taste?): up to 20 points
   > Style (is this sandwich special?): up to 10 points

SANDWICH CATEGORIES
Definitions:
• Bread: any leavened or unleavened, flour-based and baked item that is considered to be "bread" (e.g., pita, whole-wheat, sandwich thins, etc.).
• "Butter": a sandwich grilling aid that includes, butter, margarine, plain or flavored oils, etc. are permitted, especially in certain categories. However, only real butter may be used in the "classic" category.
• Cheese: must be made in Wisconsin or Iowa and from an animal source. (Note: processed cheese is prohibited and will result in disqualification.)

Categories:
• Classic: any type of bread, real Wisconsin or Iowa butter, and only one kind of real Wisconsin or Iowa cheese. No additional ingredients.
• Classic Plus Extras: a savory (as opposed to sweet) sandwich with any type of bread, "butter," and real Wisconsin or Iowa cheese (multiple cheeses accepted) plus unlimited additional ingredients. However, the interior ingredients must be at least 60% cheese.
• Youth (age 12-17): Amateur-Young Chef competitors may prepare either the Classic or Classic Plus Extras
Prizes

The top three scores for each category will be declared first, second and third place winners for each Professional, Amateur, and Young Chef division. Winners will receive a trophy and cash prize (minimum of 100% pay back of entry fees). A "Best of Show" will be awarded by the judges for the most outstanding grilled cheese sandwich. Each competitor will receive a participant ribbon.

Grill Cheese Experience contest has been adpoted from The Grilled Cheese Wisconsin