At 5:30 PM, we’ll be starting the judging of your wonderful chili dishes!   All dishes should be delivered to the Lower Level before 5:30.

Grange Program will continue upstairs, as we drool with the odors of the cooking contest from downstairs.   Here are some details

• There are 2 divisions:  with meat, and without meat.  The latter may be made with meat substitutes.  Please label which division yours should be judged in, but do not put your name on the label!

• No chili made from a pre-packaged or canned chili is eligible.   No pre-packaged chili spice mixes are eligible either–we want truly home-made dishes to be entered.

• All entries should be accompanied by a written copy of the recipe, with the name of the cook, in an envelope so that our judges will not be distracted from their very objective decision making!

• We hope you will make plenty, so that potluck attendees will be able to sample the entries!

• Grange members and non-members are welcome to submit entries.

• Cooking contest judging criteria established by the State Grange include:

  • Flavor:  40 points
  • Appearance:  20 points
  • Texture:  20 points
  • Easy preparation:  20 points

• The entries that get the highest awards from the judges will receive a certificate suitable for framing, and possibly a small prize, as well as bragging rights, of course.

• Anyone is welcome to bring your chili to State Grange Family Camp at the Grange Center in Brookfield in July (date TBD) to be judged for State recognition, as well as entering our local contest!