HELD AT
SATURDAY, JUNE 12TH 2021 | 11:30AM – 4PM
READ IN FULL, BEFORE YOU REGISTER – you may register as an individual, group, business or organization (we have a goal of 16 entries, with room for 20)
#1 – salads must be produced in a licensed kitchen
Unsure about how to access a licensed kitchen? You can work with a local restaurant or bar, reach out to a local church or soup kitchen, or perhaps your local VFW, Elks or Moose lodge. These are just some locations that may be able to offer use of a licensed kitchen.
#2 – salads must be transported and stored in coolers, holding appropriate food handling temperatures
Unsure about the safety regulations? These guidelines are available to you *view or print here.
#3 – salads should be made with the intention to serve cold
#4 – each Contestant must name a local organization of choice to benefit from their cold salad entry
#5 – an entry fee of $30.00 is due at the time of registration, 100% of entry fees will be split between the benefiting organizations of the top three cold salads (to be judged by 30 guests pre-selected at random)
#6 – Contestants will be required to confirm participation by picking up materials from Rockwell’s Highway 7 during normal business hours the Monday thru Thursday before the event. Materials to be picked up: 30 count, 8 ounce souffle cups with lids. Make sure your cooler stays to temp and has space for containers. The 30 count is for judging only. At your own cost, you will want to decide how to sell individual servings (food grade container with lid required) and at what price. The funds you collect to be donated to the local organization you selected.
DAY OF COOK-OFF – failing to follow terms and conditions will lead to disqualification
Contestants must arrive to check in and setup between 10AM and 11AM, event start time for public entry is 11:30AM. Contestants are asked to stay for the full duration of the event (until 4PM). 6ZERO7 Events to provide printed surveys for judging and disposable tasting spoons so patrons may sample before purchasing.
Contestants must bring their own furnishings but space may not exceed one 10x10 canopy. Coolers, tables, chairs. Electric will not be provided.
Contestants must display the signage provided during check in, this will include details of your entry (which are gathered on your registration form).
Top 3 cold salads, determined by judge surveying will win the Contestant an award and the benefiting organization a cash donation. Cash donations to be determined by # of entries and event sponsorship turnout.
Rockwell’s Highway 7 reserves the right to remove any contestants or salad entries that have not or are not following Chenango County Health Department regulations or RH7 safety guidelines set in place.
#1 – salads must be produced in a licensed kitchen
Unsure about how to access a licensed kitchen? You can work with a local restaurant or bar, reach out to a local church or soup kitchen, or perhaps your local VFW, Elks or Moose lodge. These are just some locations that may be able to offer use of a licensed kitchen.
#2 – salads must be transported and stored in coolers, holding appropriate food handling temperatures
Unsure about the safety regulations? These guidelines are available to you *view or print here.
#3 – salads should be made with the intention to serve cold
#4 – each Contestant must name a local organization of choice to benefit from their cold salad entry
#5 – an entry fee of $30.00 is due at the time of registration, 100% of entry fees will be split between the benefiting organizations of the top three cold salads (to be judged by 30 guests pre-selected at random)
#6 – Contestants will be required to confirm participation by picking up materials from Rockwell’s Highway 7 during normal business hours the Monday thru Thursday before the event. Materials to be picked up: 30 count, 8 ounce souffle cups with lids. Make sure your cooler stays to temp and has space for containers. The 30 count is for judging only. At your own cost, you will want to decide how to sell individual servings (food grade container with lid required) and at what price. The funds you collect to be donated to the local organization you selected.
DAY OF COOK-OFF – failing to follow terms and conditions will lead to disqualification
Contestants must arrive to check in and setup between 10AM and 11AM, event start time for public entry is 11:30AM. Contestants are asked to stay for the full duration of the event (until 4PM). 6ZERO7 Events to provide printed surveys for judging and disposable tasting spoons so patrons may sample before purchasing.
Contestants must bring their own furnishings but space may not exceed one 10x10 canopy. Coolers, tables, chairs. Electric will not be provided.
Contestants must display the signage provided during check in, this will include details of your entry (which are gathered on your registration form).
Top 3 cold salads, determined by judge surveying will win the Contestant an award and the benefiting organization a cash donation. Cash donations to be determined by # of entries and event sponsorship turnout.
Rockwell’s Highway 7 reserves the right to remove any contestants or salad entries that have not or are not following Chenango County Health Department regulations or RH7 safety guidelines set in place.
NOTE: IF YOU'D PREFER NOT TO PAY/REGISTER ONLINE, YOU MAY PRINT & MAIL THE REGISTRATION FORM BELOW USING THE PRINT BUTTON AT THE BOTTOM OF THE FORM
BE SURE TO INCLUDE YOUR $30.00 REGISTRATION FEE IN THE FORM OF CHECK OR MONEY ORDER
BE SURE TO INCLUDE YOUR $30.00 REGISTRATION FEE IN THE FORM OF CHECK OR MONEY ORDER
IN-PERSON GUIDELINES
* NO FOOT TRAFFIC IN RESTRICTED AREAS
* LEAVE NO TRACE ~ LEAVE NO TRASH
* RESPECT SAFETY GUIDELINES AND OTHER HUMANS
* READ AND COMPLY WITH ALL SIGNAGE POSTED
PANDEMIC MEANS...
* Stay home if you are feeling sick.
* Cover your nose and mouth with a face covering.
* Adhere to physical distancing instructions. Maintain 6’ of social distance with anyone outside your immediate family/household. Wear face covering when this is not possible.
* Follow appropriate respiratory hygiene and cough etiquette.
* Limit to no more than 1 household/customer per 10x10 vending space at a time.
* Report symptoms of or exposure to COVID-19 to our local DOH.
KEYS TO AN EXCEPTIONAL EXPERIENCE...
* Masks are required per NYS. If someone does not have a mask on, we will assume it is for medical reasons.
* Use hand sanitizer upon entry and between handling purchases.
* Allow vendors to handle merchandise until sale is finalized.
* Limit cash exchange by offering to use credit/debit/online pay options.
* Follow one way traffic flow as directed in the designated vendor area.
* NO FOOT TRAFFIC IN RESTRICTED AREAS
* LEAVE NO TRACE ~ LEAVE NO TRASH
* RESPECT SAFETY GUIDELINES AND OTHER HUMANS
* READ AND COMPLY WITH ALL SIGNAGE POSTED
PANDEMIC MEANS...
* Stay home if you are feeling sick.
* Cover your nose and mouth with a face covering.
* Adhere to physical distancing instructions. Maintain 6’ of social distance with anyone outside your immediate family/household. Wear face covering when this is not possible.
* Follow appropriate respiratory hygiene and cough etiquette.
* Limit to no more than 1 household/customer per 10x10 vending space at a time.
* Report symptoms of or exposure to COVID-19 to our local DOH.
KEYS TO AN EXCEPTIONAL EXPERIENCE...
* Masks are required per NYS. If someone does not have a mask on, we will assume it is for medical reasons.
* Use hand sanitizer upon entry and between handling purchases.
* Allow vendors to handle merchandise until sale is finalized.
* Limit cash exchange by offering to use credit/debit/online pay options.
* Follow one way traffic flow as directed in the designated vendor area.