All contestants are responsible for their own grills, charcoal, propane, cooking utensils, ingredients, sample serving dishes & utensils for public tasting, display dishes for the In addition to all cooking utensils, tablecloth and coolers that are needed to participate.
The Oyster Festival Committee will supply 6 sacks of oysters to each team for the cook-off competition. Teams will be responsible to purchase additional sacks needed on site. All teams must serve from 11AM until 4PM. NO EARLY BREAKDOWNS
Teams can load in on Friday, March 18th from 3 PM – 5 PM (all teams). Official start time for the cook- off is 11 AM – 4 PM, Saturday March 19, 2022
All teams are required to be on site by 9 am. on Saturday, March 19th for meeting. Teams are required to be set up and “ready to serve” by 11 AM.
All judging is final.
All teams are required to cook & serve oysters from 11AM – 4PM for public tasting. NO EARLY BREAKDOWNS
All contestants are to be in compliance with all health department regulations. Teams must provide the correct storage and storage containers for the oysters including preparatory items plus all serving items (plates, forks, napkins, etc.).
Each team will display a “consumption of raw seafood” notice at their These will be supplied by The Oyster Cook-Off and Festival Committee.
There will be no outside beverages brought into The Oyster Cook-Off.
Each team must provide their own 10×10 tent.
$500 fee will be charged if any early breakdown occurs.