ANNUAL CHOWDER COMPETITION

• • 2014 BC SHELLFISH AND SEAFOOD FESTIVAL

    Supported in part by Vancouver Aquarium Oceanwise Chowder Chowdown
    

    June 21, 2014, Comox by the Sea Shellfish and Seafood Celebration,

    12:00 – 5:00 pm, Filberg Lodge, Comox, B.C.
    
    

    The 2014 BC Shellfish and Seafood Festival will take place at Filberg Lodge in Comox on June, 21, 2014 as part of the Comox by the Sea Shellfish and Seafood Industry Celebration. The annual Chowder Challenge is open to all Comox Valley chefs and cooks who provide food service in their place of business, including restaurants and accommodation providers.

    All participating businesses will be extensively marketed as part of the BC Shellfish and Seafood Festival multi-media campaign. Winner receives recognition as the Best Chowder in the Comox Valley, use of the BC Shellfish Festival logo on menu, plus Grand Prize!
    Prizes

    Chowder Challenge Winner of the 2014 BC Shellfish and Seafood Festival
    

    1st Place – Round trip transportation and accommodation to compete in the Vancouver Aquarium Oceanwise Chowder Chowdown, November 19, Vancouver.

    2nd Place – Web ad on DiscoverComoxValley.com
    Valued at $600

    3rd Place – Web listing on DiscoverComoxValley.com
    Valued at $250

  • Registration Requirements:
  • Must hold a Red Seal Certification or equivalent or be actively working as a Chef or Sous Chef
  • Must be 18 years or older

                Competition Rules

  • The competition is half-hour long plus public serving time
  • Chowder must contain any combination of BC oysters, BC clams and/or BC mussels
  • The seafood component of the registrant’s chowder may contain any of the following BC shellfish and seafood: cod, prawns, clams, oysters, mussels, scallops, halibut, salmon, crab and sablefish.
  • Participants are encouraged to source as many ingredients within the Comox Valley as possible
  • Competitor attire and demeanor shall be in keeping with the occasion, representing themselves, their business, their province and any sponsoring organization to the best of their ability
  • Competitors are permitted to utilize their own equipment during preparation, but all chowders must be served in an 8-10L stainless steel pot
  • Chowder’s will be heated, plated and garnished on premises. A single burner stove and serving bowls will be provided
  • The decisions of the judges shall be final.
  • Contestants are responsible for cleaning up their cooking areas

                What is Provided

  • A cooking surface to reheat your chowder.
  • A soup bowl to serve the judges.
  • Sample cups for spectators
  • For out of town chefs, a kitchen to cook chowder prior to event will be secured.

                 Judging – Best Chowder of the BC Shellfish Festival

  • Chowder will be judged on flavor, consistency, appearance and overall appeal.

• • Judges Include

  Nathan Fong, Global TV BC New Saturday Chefs

  Quang Dang, Executive Chef, West Restaurant

  Aaron Rail, Executive Chef

• Cinda Cavich, Food Columnist, Boulevard Magazine

Competition Rules

• The competition is half-hour long plus public serving time
• Chowder must contain any combination of BC oysters, BC clams and/or BC mussels

• The seafood component of the registrant’s chowder may contain any of the following BC shellfish and seafood: cod, prawns, clams, oysters, mussels, scallops, halibut, salmon, crab and sablefish.
• Participants are encouraged to source as many ingredients within the Comox Valley as possible

• Competitor attire and demeanor shall be in keeping with the occasion, representing themselves, their business, their province and any sponsoring organization to the best of their ability

• Competitors are permitted to utilize their own equipment during preparation, but all chowders must be served in an 8-10L stainless steel pot

• Chowder’s will be heated, plated and garnished on premises. A single burner stove and serving bowls will be provided

• The decisions of the judges shall be final.

• Contestants are responsible for cleaning up their cooking areas

 

What is Provided

• A cooking surface to reheat your chowder.
• A soup bowl to serve the judges.
• Sample cups for spectators
• For out of town chefs, a kitchen to cook chowder prior to event will be secured.

 

Judging – Best Chowder of the BC Shellfish Festival

• Chowder will be judged on flavor, consistency, appearance and overall appeal.

Judges Include

Nathan Fong, Global TV BC New Saturday Chefs

Quang Dang, Executive Chef, West Restaurant

Aaron Rail, Executive Chef

Cinda Chavich, Food Columnist, Boulevard Magazine

 

• Each contestant will receive a judging cup prior to the judging period. It will be the responsibility of the head chef to deliver the chowder to the judging area. Remember to save 16 oz of chowder for final round of judging in the case of a tie.
• Best Chowder award is determined by the scores from each judge. The scores from each judge will be tallied and the chowder with the highest total score will be announced shortly after the competition ends. Winner must be in attendance to receive award.

Registration

• Contestant must supply recipe before Competition. The BC Shellfish Festival reserves the right to use the winning recipe in future festival promotional activities.

Registration must be received by May 23, 2014.