Slaws, Salads, and Sides

The Eno River Farmers Market and the
Hillsborough Chamber of Commerce present the

Slaws, Salads and Sides Cook-off At Hillsborough Hog Day

Saturday, June 19
Public Market House, E. Margaret Lane
Downtown Hillsborough, 11 am to 2 pm (or until the sides run out)

The Eno River Farmers Market is pleased to invite savvy cooks from all over to determine who has the BEST recipe for a SLAW, SALAD or SIDE DISH!

Click here to download the entry form: Slaws, Salads, and Sides Entry Form

Each contestant should make at least four (4) quarts (1 gallon) of a homemade cold vegetable side dish. Each contestant will make their entry at home and bring it to the Public Market House between 8-10 am on June 19th.

Cook-off volunteers will serve the sides. No booth or other set up is required.

Cost to enter is $6. Contestants will receive $4 in Eno River Farmers Market coupons with entry.

Tasting is open to the public for $4 for four (4) samples. Additional samples can be purchased. In addition to the People’s Choice Award (chosen by the public), a panel of judges will select First and Second Place, as well as Best Use of Local Ingredients. Each winner will receive a prize and winners names will be announced in the newspaper.

Deadline for entry is June 12, 2010.
Click here to download the entry form: Slaws, Salads, and Sides Entry Form

Slaws, Salads, and Sides Contest Rules

  1. Entries are for cold, vegetable sides. Examples include, but are not limited to Cole Slaw, Potato Salad, Three Bean Salad, Broccoli Slaw.
  2. Contestants are encouraged to use as many locally grown, seasonal ingredients as possible.
  3. Cooks are to prepare and cook in as sanitary a method as possible. Remember, the public will be eating your entry.
  4. All entries are to be submitted in a square, 4 quart, disposable aluminum pan. Pans are available for registered contestants free of charge at the Eno River Farmers Market.
  5. All entries will be blind judged on the following criteria:
  • APPEARANCE—Side should look appetizing (10%)
  • TEXTURE—Side should have a pleasing combination of textures (20%)
  • TASTE—Side should taste good (50%)
  • INGREDIENTS—Side should include fresh, locally grown, seasonal ingredients (20%)
  1. Contestants will be asked to submit a list of ingredients and where those ingredients were procured. An exact recipe is not required, but may be submitted for inclusion in a Slaws, Salads, and Sides recipe booklet.
  2. Contestants will be asked to taste their own sides upon submission.
  3. After the completion of the official judging, the Slaws, Salads, and Sides Cook-off Committee will serve the sides. Contestants do not need to bring tables and will not set up booths.
  4. All sides will be kept cold and served cold.

General Rules

  1. First and Second Place winners as well as Best Use of Local Ingredients winner will be chosen by a panel of judges. The public will pick the People’s Choice winner. Results for the People’s Choice Winner will be announced in the paper following the contest.
  2. The decision of the panel of judges is final.
  3. The Slaws, Salads, and Sides Cook-off Committee reserves the right to refuse any entry.
  4. All entries must be delivered to the Public Market House between 8:30 and 10:30 am on June 19. No entries can be accepted in advance.
  5. Contestants are welcome to stay throughout the contest, but their presence is not required.

Click here to download the entry form: Slaws, Salads, and Sides Entry Form