1. The following items will be supplied for the participant by Sweet Moses Greens:
a. Greens will be washed, cut, packaged and will be ready for cooking for the participant.
b. Cornbread
c. Serving containers
2. Cook/group will provide all items required for preparation of the collard greens, ie:
a. Cooking Utensils
b. Propane or Electric Cooking Apparatus(no other cooking source or open fires will be allowed)
c. Generator if required for electrical supply.
d. Seasonings etc.
e. Tables, Tents
3. Cook can either be an individual participant or an individual cook who represents a group of individuals, a club, church or other group entity that is not a professional restaurant or cooking establishment.
4. To ensure freshness of food, all foods will be prepared at the TAILGATE PARTY location.
5. Cooking station set up will begin at 7:30 a.m. the day of the TAILGATE PARTY.
6. Cooks will have food ready for judging by 11:00 a.m. the day of the festival. If greens are not ready by the time of the judging, the entry will not be eligible for judging, however once prepared, the sale of greens will be allowed.
7. Collard Greens will be available for sale by the cook or the group represented by the cook after the judging has been completed and the winner has been announced.
8. Ticket Sales will be controlled by a designee of Cando Event Planning. Tickets will be surrendered to the vendor of choice for purchasing collard greens. All tickets will be returned to the Event Coordinator.
9. Each cook will receive $.50 per ticket returned. Portions will be sold for $1.00 per ticket.
10. Cook and group represented by the cook agree to indemnify, hold harmless and release the PARTY organizers, Sweet Moses Greens, and ESPN or any of its designees from any liability associated with the preparation of the foods or any accidents that may occur as a result of their participation or service of food in the collard green cook off.
11. Cooks agree to prepare food by guidelines established by the department of health standards and will maintain food at temperatures required by those standards to ensure the safety of the judges and the general public.
12. Clean up of the area is the responsibility of the cook and group represented. Failure to leave the area in good condition may eliminate the group/cook from participation in any future events sponsored by the event organizers or Sweet Moses Green.
13. Collard Greens entered in the cookoff will be judged by impartial judges and participants understand that the selection of the winner is purely a subjective decision based on personal taste preferences, and is in no way a reflection of preference based on the individual or group whose food is being judged.
14. Awarded Trophy will be available for next Year’s “Collard Green Cookoff” Winner