GUMBO TEAMS MUST:
1. A. Have no less than seven (7) gallons
of gumbo and appropriate amount of rice available for attendee
B. Present one twelve (12) ounce sample for
C. Be willing to taste your own Gumbo.
2. Agree that only proteins, vegetables,
and stock/broth may be prepped
in advance. Roux and the gumbo product must be cooked on
site. No boxed mixes or commercially prepared roux products
3. Agree that the Head Cook is responsible for the conduct of
their team members and compliance with the rules and regulations
herein set forth (four $10.00 passes will be included in entry
4. Agree that the Head Cook will be responsible for ensuring the
booth area is kept clean and the teams are responsible for their
5. Agree that failure to follow the rules will be grounds for
AROMA – should smell appetizing
CONSISTENCY – should be smooth combination
meat/seafood or roux
COLOR – should look appetizing
TASTE – should taste good, pleasing to the
AFTERTASTE – should leave a pleasant taste
WHAT TO BRING:
Propane stove and fuel or a generator (no electricity will be
available) cooking pots, serving utensils, tables, chairs and
water for preparation and clean-up. Serving cups and spoons will
be supplied by the cook off committee.
YOU MAY NOT offer food items other than gumbo
and rice to festival attendees.
YOU MAY NOT sell any items at the festival.
YOU MAY give away recipes and novelty items to
promote your business or organization.
April 21, 2018; 2:00 pm – 6:00 pm; Team set-up begins at 8:00am;
open to public at 2:00 pm; turn in sample at 3:00 pm, Prizes
awarded at 5:30 pm. Entry deadline: April 1, 2018.
Hill Wheatley Plaza, 629 Central Avenue, Downtown Hot Springs
For more information please contact
Bert Clevenger, Spa City Blues
This event produced by:
Spa City Blues Society
PO Box 4270
Hot Springs, AR 71914