Vermont Maple Festival - Maple Exhibit Hall Contests

In the cooking contests there can be multiple entries per class per family, but only one entry per class per cook.

Violation of this rule section may result in disqualification of all the contestant’s entries.

Judging: All entries will be judged by a team of judges on Thursday

Maple Crispy Popsicles

evening, April 24 beginning at 5 p.m. No one is permitted in the judging area during judging (except for the judges and their assistants). All contest rules must be followed exactly and decisions of the judges are final. Contestants will be notified of the reason for any disqualification by the contest chair. Only pure Vermont maple syrup may be used in the preparation of any entry.

Vermont Maple Christmas Cake

Awards:

Adult: In the adult cooking contest all entries judged to be excellent will receive a Blue Ribbon and $10. In addition, Awards of Merit will be made in each class, and recipients will be presented a rosette and $15.00. These winners will compete for the title “Vermont’s Best Maple Cook.” This winner overall winner will receive a sash, engraved trophy, and will have the honor of being presented in the 2008 Festival parade. Presentations are made at the Festival Banquet on Saturday evening.

Youth: In the youth cooking category, all entries judged to be excellent

I Drank It Right Down Vermont Maple Sweet and Sour Salad Dressing

will receive a Blue Ribbon and $10.00. One Award of Merit will be made, and that recipient will be presented a rosette and $15.00. The Award of Merit winner shall be notified on Friday, April 25. Adult and Youth Award of Merit winners attend the Vermont Maple Festival Awards Banquet at 6:00 p.m. on Saturday, April 26. One ticket is provided for each Award of Merit winner; additional tickets are available. Please refer to the Maple Awards Banquet page of this website for further information. Adult and Youth cooking class winners must be in attendance at the Vermont Maple Awards Banquet to be eligible for the title of Vermont’s Best Maple Cook and Vermont’s Best Youth Cook..

Maple Cooking Contests

All rules of the Contest must be followed.

Vermont Maple Pecan Pie

Class and Product

1C. Cakes

2C. Pies/Other Desserts

3C. Pickles, Preserves, Sauces
and Dressings

4C. Breads

5YC. Youth (ages 14 & under)

Cooking Contest Questions???

Call Kaye Mehaffey 527-0289 (evenings)

Additional Cooking Contest Rules:

Each dish entered must contain a significant amount of Pure Vermont maple (syrup, sugar or cream). The use of other Vermont products is encouraged. No artificial flavorings shall be used.
Products must be made from “scratch” - no mixes or prepared foods classified as “convenience foods.”
Entries become the property of the Festival and no containers or products will be returned to the entrant.
Products, with ribbons, will remain on display at the Exhibit Hall for the remainder of the Festival. Unauthorized removal of products from the display area will result in future ineligibility.
Cakes, pies, and breads should be delivered uncut. If the entry is created in individual servings/pieces, at least 3 samples must be provided, neatly arranged on a serving dish. Garnishing is encouraged.
A clearly written, accurate recipe must accompany each entry. Recipes become the property of the Vermont Maple Festival and may be published.
Foods must not require refrigeration or heating prior to judging. Perishable products would be unsafe to eat after 2 hours at room temperature and therefore cannot be entered in this contest.
Contest entrants must be residents of Vermont.
Scoring will be based on the following criteria:

Appearance	(10 pts)
Flavor	(10 pts)
Texture	(10 pts)
Uniformity of size/shape	(10 pts)
Conformity to contest rules (including neatness of recipe)	(10 pts)
Presentation	(10 pts)
Prominence of maple	(20 pts)
Overall quality of product	(20 pts)
Total	100 pts

Getting your entries to St. Albans and the 2008 edition of the Vermont Maple Festival Cooking Contest:

Entries can be delivered to the Festival Exhibit Hall (BFA Cafeteria, (off of Fairfield Street in St. Albans) on Thursday, April 24 from 1 to 5 p.m. only.

Entries can be delivered to the following UVM Extension offices UVM Extension office no later than Wednesday, April 23^rd:

            Middlebury
            Rutland
            Morrisville
            Newport
            St. Johnsbury
            South Burlington
            St. Albans
            Berlin

            Other delivery places:
            White River Junction: FSAS Agency Office, 28    Farm Vu Drive
            Westfield: Couture’s Maple Shop, Route 100

            Please note: there will be no pickup in Brattleboro this year.

Entries may also be shipped by mail or UPS to the Vermont Maple Festival, c/o UVM Extension, 278 South Main Street, St. Albans, VT 05478 to arrive no later than noon on Thursday, April 24.

Entry Tags: Tags must be completed by the contestant before leaving the entry. Entry Tags will be available at each pick up point and the Maple Festival Exhibit Hall. Entry tags must be completed by the exhibitor and the correct contest class noted. The festival assumes no responsibility for error by exhibitors. All entries become the property of the Festival and no containers or products can be returned to the exhibitor.

Cooperative Insurance Company is sponsor of the Exhibit Hall Cooking Contest