Best In BEEF - Beef Cook-Off Contest

BEST IN BEEF PANIOLO COOK-OFF CONTEST

Saturday, September 21, 2024 | 1pm-4pm

Kalani Schutte Waimea District Park (Cook-Off Tent)

67-1315 Ala ‘Ohi’a Road Kamuela, HI 96743

Entries must be received no later than Wednesday Sept 18, 2024.

Contestant Rules:

AFIOH will provide you with 6lb ground beef for Chili, 10lb Stew Meat for Stew, and the first 6 entries for AKE will get a liver! Sorry Pipi Kaula is on your own, unless you can make it with Stew Meat!

Beef Pick-Up Reminders:

Thursday September 19, 2024 | Kuhio Hale 6pm

*Hawaiian Homes Hall Waimea | 64-756 Mamalahoa Hwy | Kamuela, HI 96743*

For whatever reason you cannot make the pick-up time, please call or email to coordinate alternatives.

Please take a moment to review the schedule and guidelines schedule:

Saturday, September 21, 2024 1pm-4pm

Kalani Schutte Waimea District Park (Cook-Off Tent)

67-1315 Ala ‘Ohi’a Road Kamuela, HI 96743

**Contestant Check-In and Table Set-up**

• Contestant will need to bring their own 6ft table (only 6ft tables allowed, no exceptions)
• Contestants can bring up to 2 - 6ft tables. One table for your presentation, one table behind you for prep.
• Stew, Chili, Pipikaula and Secret      Paniolo Delicacies will be collected for judging at 12:00pm - before opening to public tasters at 1pm.
• You must have your table set and beef cook-off plated in the taste cups by 1:00pm, before doors open
• Tent Open to public tasting: 1:00pm
• Best In Beef Cook-Off Demonstration on stage
• Best in Beef Tasting for Public
• Award Announcements - 3:30pm
• PAU

Contest Guidelines:

The first 40 registered contestants will receive 6 lbs of BEEF for use in your recipe. The pick-up time will be on Thursday, September 19, 2024 6pm at Kuhio Hale (Hawaiian Homes Hall) in Waimea. Participants may also elect to provide their own beef, if preferred, but will need to tell us beforehand, so we can plan accordingly.

1. Entry fee $40 per entry (per recipe entered). This fee includes one Aloha Festivals Island of Hawaii Medallion. Payment must be received with the recipe and entry form. Contestants may enter as many times as they choose. However, a separate entry fee and form must accompany each recipe.

2. There are no divisions. Amateurs and professionals are encouraged to enter and will be put together in the same division. Let your beef speak for itself! Beat out the chef or let the chef show you how it’s done!

3. Main contestants must be at least 18 years of age. Assistants can be of any age.

4. Entries must be received no later than Wednesday Sept 18, 2024.

5. Illegible entries will be disqualified. Aloha Festivals Island of Hawaii are not responsible for lost, illegible, incomplete, misaddressed, postage due (if mailing), or otherwise misdirected entries or transactions that are processed late or incorrectly.

6. Hawaii residency is not required. Subject to applicable Federal, State, and Local laws and regulations.

7. This is a Best in Beef Contest; therefore beef products must be used in each entry. Must be a part of the cow. No vegan or vegetarian substitutes will be allowed. This is not the competition for non-beef lovers.

8. We encourage you to be creative.

9. Have Fun!

10. Recipes must be submitted in one of the following categories:

🐄 ____ Best Beef Stew

🐄 ____ Best Chili

🐄 ____ Best Pipikaula

🐄 ____ Secret Paniolo Delicacies (Ake, MountOyst, Tongue, Hooves, Tripe, Tail, Face, Ear, whateva you like, however you like!)

Stew : Any dish that's prepared by stewing—A method of cooking by which food is barely covered with liquid and simmered slowly for a long period of time in a tightly covered pot. Stewing not only tenderizes tough pieces of meat but also allows the flavors of the ingredients to blend. Stew is not limited by ingredients, though it must contain a beef item.  This categories is not limited to a tomato base. Curry, shoyu, luau or any other style of sauce is welcomed in this category.

Chili: Chili refers to the chili powder used to season it. Standard chili made in its simplest form is ground beef, tomato sauce of some kind, kidney beans, and chili powder. Chili powder normally contains red (cayenne) pepper, cumin, garlic powder and oregano. Ground beef must be the base of the chili dish. You are welcome to add any other meat products that are require for your recipes. This categories is not limited to a tomato base. Curry, shoyu, or any other style of sauce is welcomed in this category, including goulash types of chili.

Pipikaula: Pipikaula is a Hawaiian dish. It translates to "beef rope." It is made from beef that is salted and then semi-dried. It's made from either bone-in short rib or flank steak. This is a beef jerky, smoked beef, dried beef category, all these entries will be accepted.

Secret Paniolo Delicacies: Our favorite! This category includes: mountain oysters, cow tongue, tripe, liver, marrow, oxtail (cow tail) etc.. If you stew it, Chili it, or smoke/dry it, then it will be placed in those respected categories. This category is for Paniolo Delicacies that can hold its own as a dish, you decide how to prepare it.

*If for some reason your dish does not fit into any of the categories provided, then there must be at least 3 or more entries that will allow for a new category to be made or if there is 3 or more entries of the same dish then a catergory will be made to put them in their own. 

11. Recipes must be written in English, Hawaiian or Pidgin Creole. We need to know what is in the contents of your recipe, not so much the measurements. We must receive your recipe by Wednesday September 18, 2024 . We will be preparing ingredient cards for the judges and would like to complete them before Saturday.

12. No recipe changes will be allowed once the recipe has been submitted.

13. Entries will be judged according to:

--Appearance- is the Stew, Chili, Pipikaula, or Secret Paniolo Delicacies aesthetically appealing and appetizing?

--Taste- is the Stew, Chili, Pipikaula or Secret Paniolo Delicacies pleasing to the taste buds and has an appropriate balance of flavors?

--Texture- how does the consistency and mouth feel?

--Creativity- are the flavor combinations and Stew, Chili, Pipikaula or Secret Paniolo Delicacies ingredients used and presented well?

--Overall-All Presentation

14. BONUS CATEGORY (People’s Choice Award): Contestants are encouraged to be creative in the presentation display of their table decor, presentation vessel, etc. Contestants will need to provided their own 6ft table to display their entry. Presentation decor should have relevance to your Stew, Chili, Pipikaula or Secret Paniolo Delicacies dish. Each table will be judged individually, regardless if you have more than one entry on the same table.

15. 6 lb pounds or more of prepared Stew, Chili, Pipikaula, Secret Paniolo Delicacies (depending) must be brought to the contest. The AFIOH Committee will provide the standard 2oz. sample cup. We encourage you to be creative in your own presentation.

16. Contestants will be permitted to set up their table/presentation from 7am-12:00pm and must be ready to serve judges at 12pm and serve public by 1pm.

17. Check-in at the entrance of the Beef Cook-Off Tent from 7am. AFIOH will provided one (1) AFIOH Medallion and two (2) AFIOH Beef Cook-Off Contestant 

Badge. The badge must be worn at all times and will serve as your official ID into the tent.

18. One person is permitted to enter with the contestant as the kōkua (assistant), but will be required to purchase an AFIOH medallion on their own. The medallion will be available for purchase at the door for $10 upon check in.

19. Contestants will not able to cook on site , please bring your entries prepared and hot ready to plate and serve.

20. Contestants are allowed to bring: a chafing dish with a sterno, small butane burner or propane burner unit to keep food hot. If you bring anyone of these you must have a FIRE EXTINGUSHER.

21. Candles, torches, sternos, butane burners, and any other flame-producing devices are considered “open flame devices.” Open flame devices carry with them the risk of unintentional fire and serious consequences when not used appropriately. Therefore, any use of open-flame devices must have a fire-retardant barrier to contain any open flame. This is required.

22. The AFIOH will not provide you linens, please bring your own as it is part of your decor.

23. Table must be set-up and Stew, Chili or Pipikaula, delicacies plated in the tasting cups by 1pm. AFIOH will supply each entry with seventy-five (75) 2oz. taste cups. We encourage you to be creative with your dish sampling- feel free to use your own plating if you wish.

24. Contestants are responsible for replenishing their dish displays during the public tasting segment.

25. You are required to have someone at your table at all times. You are not allowed to break down before the event is over at 4pm.

26. Contestants are responsible for maintaining the cleanliness of your space, free of debris at all times, and dispose of all trash before you leave.

27. PARKING: There will be parking for contestants, please checking in with the AFIOH Control Booth. Parking may be limited, get there earlier. 

We look forward to seeing you!