DUTCH OVEN COOK-OFF Nevada State Parks at Spring Mountain Ranch

Spring Mountain Ranch State Park is located 15 miles west of Las Vegas, via Blue Diamond Rd., in the Red Rock Canyon National Conservation Area. The many springs in these mountains provided water for Paiute Indians and later brought mountain men and early settlers to the area. This 520 acre oasis was developed into a combination working ranch and luxurious retreat by a string of owners who have given the area a long and colorful history. Past owners of the ranch included Chester Lauck of the comedy team “Lum & Abner,” German actress Vera Krupp, and millionaire Howard Hughes.

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Saturday May 10, 2014 Dutch Oven Competition: Celebrate the 150^th Anniversary of Nevada Statehood with a Dutch oven competition that will include prizes and the winner gets to compete against other State winners

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Phone 702-875-4141

Email:  smr-interp@parks.nv.gov

Website:   http://parks.nv.gov/parks/spring-mountain-ranch-state-park/

DUTCH OVEN COOK-OFF

RULES

Eligibility:       The contest is open to individual or group cook/teams. Anyone under 16 entering individually must have a parent or guardian’s signature; teams such as Boy Scout troops will by covered by their official Boy Scout Trip Permit.

Entry Fee:      $5 for each item entered, with unlimited entries

Procedure:     Individuals and teams may enter dishes in more than one category. Entries fall under one of four main categories or one special category to celebrate Nevada’s 150^th Anniversary:

• Bread product
• Main Course (meat)
• Vegetable side-dish
• Dessert
• 150^th Anniversary Category—1860s Style Cooking all natural ingredients; no boxed/pre-made ingredients.

Entrants are responsible for providing all food and supplies needed for preparation of the entry, and for cleanup of their immediate area after cooking.  The park will provide charcoal for cooking the food.  Start prior to 12:00 p.m. on the day of the Cook-off.  It will be required for the individual or team to make a sign that tells the name of their food entry(s) and have copies of their recipe to share with the tasters. The sign should be no larger than 8-1/2” x 11”, and capable of being displayed in front of the food.  If the food is spicy-hot, or has ingredients that some people are allergic to (e.g., peanuts), please list that on the sign.

All cooking must be done in a Dutch oven, and everything cooked on-site (that is, no pre-cooked items or ingredients may be used). Entrants are responsible for keeping refrigerated items cool prior to serving or mixing into the recipe. Garnishes, if necessary, should be kept simple; they should be kept refrigerated until time to serve.

For public health reasons, pets will not be allowed to be in the area during the Cook-off; and only those preparing the food will be allowed in the cooking area. Participants should practice proper hygiene and follow sanitary procedures, for hand-washing during handling of food, and for washing cutting boards, mixing bowls and any other utensils necessary during the preparation of the recipe.  Tasting (for adjusting of seasonings) should be done only with a disposable spoon, no finger-licking.

Prizes are given for top three dishes in each category. Winning dishes are decided by a panel of judges. Event participants vote for their favorite dish, the winner receives the People’s Choice Award.

Everyone is here to have fun, and learn some new techniques and recipes!