Judging:

Entries will be judged on presentation (20%), creativity/originality of recipe (20%), and taste (60%). We will provide fresh, warm rice if you want to use it as an accompaniment for your dish. Just let us know by Friday, December 13 that you'll be needing it (so we can have enough prepared).

How much to make:

In order to have enough to feed the judges and attendees:

For Level II we recommend preparing servings for 8-10.
For Level I we recommend preparing servings for 12-15 (many people, lots of sampling).

Of course, if you want to prepare more of anything, the hungry hoards will happily descend.

Prizes:

There are prizes for each level and for Best of Show which is by popular vote. We've already picked up the prizes... and we liked some of them enough to get some for ourselves as well, so you know they're worth the effort.

How it will work:

1. All food must be prepared in advance. There will be a grill available on a first-come, first-served basis (and the cooking the flank steaks will trump competition requests).
2. When you arrive with your entry, we will photograph it so we can capture its presentation before the hungry guests descend upon it.
3. At around 8-ish the official portion of the event will commence. Chairman Kaga, with the help of his translator, will introduce the judges and each level of competition.
4. Public tasting by the judges and private voting will be completed for all levels by 9:30pm.
5. Guests will be voting all evening on the Best of Show.
6. At 10pm all votes will be announced and prizes awarded. Chairman Kaga will breath a sigh of relief.

Guest Food Allergies/Sensitivities: So far the only problems we are aware of are with nuts (except cashews)(added 12/04), dairy products (lactose), and coconut (added 11/30). We will keep this list up to date as guests email us with their limitations.

Whether competing or not, please try to email us with the name(s) and ingredients of your dishes so we can have menu cards ready and thus avoid any food allergy complications.