We are pleased to announce The Seventh Annual Frederick Sister Cities Association Chocolate Gala & Competition at the Lynfield Event Complex. This event supports the FSCA and Frederick County communities through promoting the culture of other countries. You are cordially invited to enter this professionally judged competition in any or all of the following categories. Please be prepared to provide taste samples for the attendees (500-600).

1. Chocolate Cakes and Tortes
2. Chocolate Confections, Cookies, and Brownies
3. Other Chocolate Edibles, Sauces, and Beverages
4. Chocolate Mousses
5. Chocolate Showpiece

Prizes and plaques will be awarded to one winner in each of the above categories. In addition, awards will be given for "The Best of Show" and "The People's Choice". All winners will be featured in local media coverage of the event as well as post-event press releases.

Those who register by November 30, 2007 will be featured in pre-event publicity. Press releases will be sent to the various media throughout the Frederick, Hagerstown, Baltimore and Washington/Virginia metropolitan areas. A 1/3-page courtesy ad for your establishment will be placed in the event brochure. Therefore, please provide us with a business card or camera ready ad for the ad space allowed. You will also receive two free tickets to use as you wish! Tickets for viewing and tasting will be sold to the public for $35.00 per person.

To enter this professionally judged competition, please complete the enclosed Entry Form after you read and understand the Competition Requirements. Only a limited number of entrants can be accommodated so get your entries in early. Please include a check for $250 payable to Frederick Sister Cities Association, Inc. with your Entry Form. This check will be returned to you once your display area is complete. Checks from "no-shows" will be deposited to the FSCA account. Please refer your questions to Ronnie Osterman at 301-682-6174 or email address: ronosterman@adelphia.net.

The evening will include special musical entertainment and a silent auction. It will be great fun for everyone and we look forward to having you join us.


2008 COMPETITION REQUIREMENTS COMPETITION CATEGORIES

Chocolate Cakes and Tortes
Chocolate Confections, Cookies, and Brownies
Other Chocolate Edibles, Sauces, and Beverages
Chocolate Mousses
Chocolate Showpiece
Salty dishes/sauces with chocolate


THE FOLLOWING REQUIREMENTS APPLY TO ALL ENTRIES:

All entries in all categories must have chocolate as the dominant ingredient, flavor, or medium of display.

CULINARY ARTS & HOSPITALITY INSTITUTE @ FCC APRENTICE PROGRAM:

The FCC Culinary Arts & Hospitality Institute is offering students from the Baking Class to work as apprentice with your organization to assist you in the preparation for the Gala event. If you want to take advantage of this offer for free labor, please refer to letter from FCC attached with needed information.

THE JUDGING CRITERION AND SCORING WILL BE AS FOLLOWS:

JUDGING CRITERION:

1. Visual Appearance
2. Taste, Flavor, Aroma
3. Originality
4. Difficulty of Technique

SCORING:

Categories will score slightly different with more points awarded for emphasis on certain categories for a total of 50 points. Expect that there will be approximately 3-5 professional-chef judges. Please provide five (5) plate presentations for judges to inspect and taste. Plates and napkins will be provided.

A “Best of Show” prize will be determined by the highest overall point total. All competition entries will be included in the “Best of Show” tally. All entries will be judged by the same number of judges in their respective competition.

All ties will be broken by the highest number of top scores in each category, then the next highest scores, etc., until the tie is broken. If there is still a tie, the Head Judge will break the tie by actually judging each entry again.

Judges and entrants are not to engage in direct conversation prior to or during judging. Contestants will have a chance to talk to the judges after all judging is completed. Scoring packets will be made available to all contestants as soon as scoring is completed. There will be no changes in scores even if you find a mistake in your judging packet once scoring has been completed.

Team entries are allowed; however, there is one award per entry. Please designate the person to receive the award on behalf of the team.

The use of non-edible ingredients and materials for support is not allowed. Judges may use a needle to pierce the chocolate to verify any use of support materials.

The use of wires in the Showpiece is not allowed.

The use of manufactured chocolate cups or decorations is not allowed. Allowed: The use of non-edible display materials to decorate your presentation space.

You may enter as many categories as you want, as many times as you want, but deadlines must be followed to guarantee adequate table space. The earliest entries received will get priority for space.

Each entrant will be assigned a table location with two tables: 1) ~30"x96" for your display and 2) ~18"x72" for food service requirements (listed below). Both tables will be covered and skirted. You will be informed of your table location upon arrival at the location. We encourage you to staff your display with two (2) staff members per category up to a maximum of six (6), including the owner/manager to represent your business. Tables must be staffed when the actual Chocolate Gala opens at 6:00 p.m. through 9:00 p.m.


FOOD SERVICE REQUIREMENTS:

Please note: electrical requirements will be handled on a first come first serve basis.

1. You are to be as self-sufficient as possible.
2. Your area must be kept in a sanitary manner.
3. All foods must come from approved sources.
4. Foods not prepared on site must come from an approved food service facility. No home-made foods allowed.
5. Potentially hazardous foods must be maintained at proper temperatures: 45°F or cooler, 140°F or higher (ice may be used in lieu of mechanical refrigeration if properly drained).
6. A metal stem type thermometer, graduated in 2° intervals, must be provided.
7. Conveniently located hand-washing facilities with soap and paper towels must be provided (portable sink/wash basin acceptable).
8. Provide approved method for on-site cleaning of multi-use utensils and equipment (three portable basins to wash, rinse and sanitize utensils are acceptable or portable three-compartment sink). Provide a sanitizing solution of at least 50 ppm available chlorine or equivalent (50 ppm chlorine solution = 1 ½ teaspoons bleach per gallon of water).
9. All food handlers must wear clean outer garments, and effective hair restraints; and must keep their hands clean. No expectoration or use of tobacco is permitted.

As part of the ticket price, Chocolate Gala attendees will be able to taste small samples of each entry. It is a requirement that you provide 500-600 bite-size pieces of each entry as samples. You may make petite fours or sheet cakes or any other sampling of your recipe. Plates and napkins will be provided. It may be more convenient to have samples in paper pastry/dessert cups ready to serve. Please bring utensils for cutting and serving samples. This does not apply to display pieces and pieces you don't want sampled.

Entrants are responsible for providing all props and accessories used and presented at the competition.

Setup and breakdown, including transport into and out of the Lynfield Event Complex, will be the entrants’ responsibility.

Please decorate your table before the Chocolate Gala opens to the public. Your decorations may include advertisement items, brochures, business cards, etc. You may do any type of advertisement as part of your entry. Table decorations are allowed during judging. We ask that all participants are set up (see schedule below) and ready to serve when the doors open at 6:00 p.m.


SCHEDULE OF EVENTS:

The Lynfield Event Complex will be closed at 2:00 p.m. to everyone except the judges, Chocolate Gala staff, and vendor setup staff. Gala staff will welcome you and escort you to your area.

Judging will begin at 4:00 p.m.; the event opens to the public at 6:00 p.m.

Presentation of awards will take place at 7:30 p.m.


PLEASE NOTE THAT YOU WILL FORFEIT ANY PRIZES THAT MAY BE AWARDED THIS YEAR AND BE DISQUALIFIED FROM NEXT YEAR'S COMPETITION FOR NOT FULFILLING THE COMPETITION REQUIREMENTS AS WELL AS THE FOOD SERVICE REQUIREMENTS.


For more information, please contact Ronnie Osterman at 301-682-6174 or email address: ronosterman@adelphia.net .

Download:

• Chef's Invitation LTR
• Chef's Competition Requirements
• Chef's Entry Form 2008

The award winning Chefs for the 2008 Chocolate Gala benefit event are as follows:

• Chocolate Cakes and Tortes: Canapes
• Chocolate Confections, Cookies and Brownies: Clustered Spires Pastry Shop
• Other Chocolate Edibles, Sauces, and Beverages: The Restaurant at Patowmack Farm
• Chocolate Mousses: Fine Gastronomy
• Chocolate Showpiece: Zoe’s Chocolate Company
• Best of Show: The Restaurant at Patowmack Farm
• People’s Choice Awards – Best Table Decoration: Canapes
• People’s Choice Awrds – Best Chocolate Edible: Canapes