Gather your friends and start cooking to support The Provenance Institute at our third annual Golden Gator Gumbo Cook-Off on Saturday, February 3rd in Windrush Park. The cook-off will be a laid back, fun day of friendly competition, good gumbo and great music.
Your entry puts you in the running for prizes in the judges’ category and people’s choice award and gets you all the gumbo tasting your tongue can handle. Teams will precook their gumbo from scratch and bring it to the park the day of the event and serve to the public and the judges.
WHAT TO BRING:
Teams are encouraged to decorate their area with a theme to attract more People’s Choice nominations and compete for the “Best Booth” prize. Teams must furnish their cooking equipment. Electricity is available. Each team will be given 1-6ft table, and 1 chair.
The Provenance Institute will provide tasting cups, tasting utensils, and napkins.
Gumbo must be pre-cooked before the event. The main ingredient of the gumbo may include meat, poultry, shellfish, alligator or deer meat. Spices and secret ingredients may be used for seasoning purposes. Please furnish a minimum of 3 gallons of gumbo. Teams are required to give out samples (approx. ¼ cup) of their gumbo as a taste to the public in the provided cups.
1. AROMA–should smell appetizing
2. CONSISTENCY– should be smooth combination meat/seafood or roux
3. COLOR–should look appetizing
4. TASTE–should taste good, pleasing to the palate
5. AFTERTASTE–should leave a pleasant taste after swallowing
PRIZES & CATEGORIES:
a) 1st & 2nd Place: Seafood Gumbo
b) 1st & 2nd Place: Non Seafood Gumbo
c) Most Creative/Daring Creations
Live judging begins at 12pm
OFFICIAL AFTER PARTY
Bring your official Golden Gator Gumbo beverage cup, and join us at Frank’s Louisiana Kitchen for the official after party beginning at 2pm.
GOLDEN GATOR GUMBO MASTER JUDGES
Frank Harris of Frank’s Louisiana Kitchen and Frank’s Pizza Napolatena
REGISTRATION HAS CLOSED.