The Creole Collab A Cajun Cook-off

Who:: Any individuals seeking Cajun Cuisine, Creole Cuisine, Louisiana-Style Cooking, Gumbos, Po Boys, Etoufees, and Etc. Current Sponsors & Community Partners on the roster include Dubby Energy Drink, The Mobile Phone Doctor, District Barbers of Tampa, Penny Savers Weekly News, and Total Home Solutions. Our Sponsors include : Dubby Energy Drink, The Mobile Phone Doctor, and Total Home Solutions. Our Community Partners include : Penny Savers Weekly News, Vibes Custom Airbrush, and District Barbers of Tampa.

What:: A cookoff all about Gumbo, Po Boys, and CHEF’S SPECIALTY. Best Gumbo Cookoff from 12pm-1pm, Best Po Boy Cookoff 1PM-2PM, and Chef’s Specialty Dish from 2PM-3PM. Other dishes may be added to the line-up. Enjoy all kinds of creole/cajun dishes and listen to some music from local performers, guitarists, and musicians!

Registration 11am-12pm

Best Gumbo Cookoff from 12pm-1pm,

Best Po Boy Cookoff 1PM-2PM,

Chef’s Specialty Dish from 2PM-3PM

When:: November 19th 2023 11am-4pm

Registration 11am-12pm

Best Gumbo Cookoff from 12pm-1pm,

Best Po Boy Cookoff 1PM-2PM,

Chef’s Specialty Dish from 2PM-3PM

Where:: 8985 Lake Dr. New Port Richey FL a.k.a. Moon Lake Park

How:: INFORMATION BELOW

For any additional information just call us or email us.

Registration from 11am-12pm

Best Gumbo Cookoff from 12pm-1pm,

Best Po Boy Cookoff 1PM-2PM,

and Chef’s Specialty Dish from 2PM-3PM

1. Team Registration: From 11am-12pm Each team should consist of a BRAND.

2. Dish Categories: Gumbo Cook-off, Po'boy Cook-off, and Chef’s Specialty Cook-off. Each team can choose to compete in one or more categories.

3. Ingredient Guidelines: Creativity appreciated, but you are judged on authenticity.

4. Cooking Time: PLEASE bring food already cooked and heated. THERE IS NO ELECTRICITY AT THIS PARK. FINAL JUDGEMENT IS AT 3PM, teams must present their dishes FROM 12PM-3PM. This ensures a fair and consistent competition.

5. Judging Panel: We have assembled a panel of judges who have expertise in Cajun cuisine or culinary arts. Ideally, we have included individuals with knowledge of Cajun flavors and traditional cooking techniques.

6. Judging Criteria: Judging criteria, which includes taste, presentation, authenticity, and creativity. 1-10 point system for each criterion. Example 8/10 for taste and 10/10 for presentation. A maximum of 40 points can be awarded.

7. Presentation and Tasting: Once the cooking time is over, each BRAND presents their dishes to the judges for tasting and evaluation. BRANDS should provide sample portions of their dishes for the judges to taste and evaluate.

8. Winner Selection: The judges evaluate each dish based on the established criteria and assign scores of points. We calculate the scores to determine the winners in each dish category. In addition, we have an overall winner based on the highest cumulative score across all categories.

9. Awards and Recognition: We announce the winners in each category and present them with appropriate prizes. We recognize the overall winner as the "Creole Collab Cajun Cook-off Champion."

10. Audience Choice: To involve the attendees, we include an "Audience Choice" award. We allow event participants to taste the dishes and vote for their favorite Cajun dish. This adds an interactive element and engages the attendees.

11. TURKEY GIVEAWAY:: One of our sponsors, TOTAL HOME SOLUTIONS , has decided to include a “CAJUN TURKEY GIVEAWAY” in addition to The Creole Collab Cajun Cook-off. All you have to do is show—up and complete the simple 5-step conversation they have including a simple follow on social media & a Google Review.

*HOW TO KEEP FOOD HOT

WITHOUT ELECTRICITY*

Heating up food in a park without electricity can be a bit challenging, but here are some ways you can accomplish it:

1. Thermal Insulated Containers: Use thermal insulated containers or thermoses to keep hot food warm. These containers are designed to maintain the temperature of food for an extended period. Transfer your hot food into the containers before heading to the park, and it should stay warm for a few hours.

2. Portable Stoves: Consider using portable stoves that operate on small propane canisters or butane cartridges. These stoves are compact, portable, and provide a flame for cooking or heating food. Ensure you follow safety guidelines and place the stove on a stable surface away from flammable materials.

3. Charcoal or Gas Grills: If the park allows grilling, charcoal or gas grills can be used to heat up food. Grill the food directly on the grates or use aluminum foil to create makeshift pans for reheating. Make sure to follow park regulations regarding open flames and grilling.

4. Campfire or Fire Pit: ABSOLUTELY NO OPEN FIRES ALLOWED OR NO STERNO CANS. PLEASE AGAIN NO OPEN FIRES.

5. Pre-cooked Food: Prepare food in advance and bring it to the park already heated. Cook the food at home, ensure it's thoroughly heated, and use insulated containers to keep it warm until it's time to eat at the park.

6. Insulated Food Warmers: Invest in insulated food warmers or hot bags designed to retain heat. These containers are equipped with insulation material to keep food warm for several hours. Place your heated food inside the warmer or hot bag to maintain its temperature.

7. Hot Water Bath: If you have access to hot water you can use it to heat up pre-cooked food. Place the food in a sealed container or bag, and submerge it in the hot water bath. Stir occasionally until the desired temperature is reached.

Remember to pack appropriate utensils, serving dishes, and food storage containers to ensure a safe and enjoyable experience. Be mindful of park regulations and guidelines regarding open flames, waste disposal, and food handling practices.

Prioritize food safety by ensuring that perishable foods are stored in a cooler with ice packs until you're ready to heat them. Always follow proper food handling and hygiene practices to prevent any risk of contamination or foodborne illnesses.