Gather your friends and family get cooking to support The Provenance Institute and Holy Angels at our fourth annual Golden Gator Gumbo Cook-Off on Saturday, March 2nd in Windrush Park. We’re joining forces with our friends at the Louisiana Food Prize for a gumbo cook-off that will kick off what’s sure to be a fun-filled family-friendly day of competition, live music, and great gumbo, culminating with the official Krewe De Provenance parade!
HOW TO ENTER:
Submit your team name, team captain information and gumbo type below along with a $20 registration fee. Teams will serve tastes of their gumbo to ticket holders and judges for cash prizes, golden gators and most importantly, bragging rights!
CATEGORIES & FABULOUS PRIZES:
BEST SEAFOOD GUMBO – Trophy plus $200
BEST NON-SEAFOOD GUMBO – Trophy plus $200
GUTSIEST GUMBO (aka most creative or daring) – Trophy plus $100
PEOPLE’S CHOICE – Trophy plus free entry into Volunteers for Youth Justice’s Gumbo Gladiators Competition
BEST BOOTH – Trophy plus a gift basket
All winners will be invited to march or ride in the Krewe de Provenance Mardi Gras Parade
WHAT WE PROVIDE:
Each team will be provided the following:
-One 6-foot table and one chair
-Tasting cups, tasting utensils, and napkins
-Electricity is available on a first come, first served basis (Please let us know your needs when signing up, and we will do our best to accommodate)
-Voting receptacle to collect tokens for the People’s Choice Award
WHAT TO BRING:
Each team will provide a minimum of 3 gallons of gumbo. Gumbo must be pre-cooked from scratch before the event and may include meat, poultry, shellfish, alligator or deer meat (or no meat at all). No mixes or pre-made rouxs, but spices and secret ingredients may be used for seasoning purposes. Teams will give out samples (about 1/4 cup) of their gumbo as a taste to the ticket holders int he provided cups. Each team is responsible for providing their own rice.
Teams must furnish their own serving equipment as well as any equipment needed to keep their gumbo warm
Teams are encouraged to decorate their area or come in costume to compete for the “Best Booth” prize. Items to consider bringing: pop-up tents (up to 10’x10′), signage, tablecloths, and other decor. Because we will have a live band performing, please refrain from bringing stereos. If you are unsure about a particular item, please contact email@example.com for approval.
1. AROMA – should smell appetizing
2. APPEARANCE – color, consistency, the ratio of ingredients; should look appetizing
3. FLAVOR – should taste good with a pleasing finish on the palate
4. REPRESENTATIVE OF GUMBO CATEGORY – a good example of gumbo of that category
SCHEDULE OF EVENTS:
9:00am – Team check-in begins and teams can begin setting up their stations
10:15am – All teams in place and ready to serve
10:30am – Festivities start with live judging of Gumbo Reaux at the judge’s table. Food vendors and bars ready to serve. Professor Porkchop and the Dirty Dishes takes the stage. Tickets to Gumbo Reaux available for purchase. ($5.00 ticket provides general admission to sample any and all gumbos until they run out as well as one voting token for the People’s Choice Award; entry for children six and under is free)
11:00am – Gumbo Reaux opens to ticket holders for tasting
12:15pm – People’s Choice voting closes. Parade lines up and staging begins on Bridgewater Avenue
12:45pm – Golden Gator Awards Ceremony
1:00pm – Krewe de Provenance Mardi Gras Parade rolls
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 1:30pm.
GOLDEN GATOR GUMBO MASTER JUDGES:
Each team will have up to 5 minutes to present their gumbo to the judges for tasting. Who will this year’s local chef and celebrity judges be? Come and find out!
Sign up here: