This year's judges represent a varied group of Philadelphia foodies and community members.
Bill Anderson - Host of "Wake up with Bill" 900AM WURD
Collin Flatt - Editor at NBC's The Feast
Anna Goldfarb - Shmitten Kitten
Brian Gralnick - Certified Kansas City BBQ Society Judge
Taylor High - Mac & Cheese
Ann Karlen - Fair Food Philly
Esther Martin - Meal Ticket at Philadelphia City Paper
Matt Ruben - Northern Liberties Neighborhood Association
Robert Weinberg - City Food Tours
There is also an award for People's Choice, so make sure to eat up and cast your vote!
Thursday, September 8, 2011
Who are the Teams?
A Full Plate's 5th Annual Rib Cook Off is this Saturday, September 10th from 11-4pm and we're very excited about this year's contestants!
Professional Teams
Beck's Cajun Cafe
George Wells
North Bowl
Blind Pig
Darling's Diner
Sonata
Khyber Pass Pub
Amateur Teams
Kimball Street
Rack Attack
Pork Sword
Mermaid BBQ
Docs of Hazzard
The Girls from Ipanema
Philly Underdogs
Baja Tacos
Don't miss the opportunity to attend this great event and eat your face off!
Professional Teams
Beck's Cajun Cafe
George Wells
North Bowl
Blind Pig
Darling's Diner
Sonata
Khyber Pass Pub
Amateur Teams
Kimball Street
Rack Attack
Pork Sword
Mermaid BBQ
Docs of Hazzard
The Girls from Ipanema
Philly Underdogs
Baja Tacos
Don't miss the opportunity to attend this great event and eat your face off!
Thursday, September 1, 2011
Deadline for Entry Septermber 3rd
September 3rd is the applicationd deadline for participation in A Full Plate's 5th Annual Rib Cook-Off. Don't wait a minute longer or you could miss out on this awesome event!
Professional and Amateur divisions of competition as well as Vegetarian and Meat-tastic categories.
Sign up now to secure your space!
For more information please contact us at info@afullplate.net or call us 215.627.4068. You can also visit our facebook page (events section) or our dedicated cook off website www.afullplateannualribcookoff.com for a registration form and full rules and regulations.
Professional and Amateur divisions of competition as well as Vegetarian and Meat-tastic categories.
Sign up now to secure your space!
For more information please contact us at info@afullplate.net or call us 215.627.4068. You can also visit our facebook page (events section) or our dedicated cook off website www.afullplateannualribcookoff.com for a registration form and full rules and regulations.
Wednesday, August 17, 2011
Time is running out...
Call for Cooks
Professional and Amateur
Vegetarian and Meat-tastic
Sign up now to secure your space!
For more information please contact us at info@afullplate.net or call us 215.627.4068. You can also visit our facebook page (events section) or our dedicated cook off website www.afullplateannualribcookoff.com for a registration form and full rules and regulations.
Professional and Amateur
Vegetarian and Meat-tastic
Sign up now to secure your space!
For more information please contact us at info@afullplate.net or call us 215.627.4068. You can also visit our facebook page (events section) or our dedicated cook off website www.afullplateannualribcookoff.com for a registration form and full rules and regulations.
Friday, July 22, 2011
Teens4Good
A portion of the proceeds from this year's event will be donated to a local charity, Teens 4 Good, which works to transform vacant lots in Philadelphia into urban gardens, empowering teens to become healthy responsible adults while improving community access to healthy food.
Wednesday, July 20, 2011
5th Annual Rib Cook Off Rules and Regulations
The A Full Plate 5th Annual Rib Cook-Off will take place at Liberty Lands in Northern Liberties on September 10th, 2011. This year the Cook-Off will include a Vegetarian Quickfire and an “Anything Goes” competition so get ready for our best Cook-Off yet. AFP is also proud to be donating a portion of the proceeds from this year’s event to a great local charity – Teens 4 Good which works with youth to transform vacant lots into urban gardens/farms, empowering them to become healthy responsible young adults while improving access to healthy food for local communities.
The following are the basic rules and regulations for this year’s competition:
Each entrant team should consist of 3 people (discounted bracelets can be purchased for additional team members.) There are three categories of competition as described below. Teams may and are strongly encouraged to enter more than one category.
• Ribs: AFP will provide each team with approximately 12 to 15 racks of pork ribs for grilling (final amount to be determined as we get closer to event.) Amateur teams may come to the Café the day before the rib cook-off to inspect and/or marinate your meat, but you may not take your meat off the premises. Professional teams can take your ribs back to your restaurant for marinating but no par-cooking is permitted. All entries must be cooked on location over a fire of wood, charcoal or gas. (Sorry, you can’t dig a pit.) Smoker type barbeques are also allowed.
• Vegetarian Quickfire: AFP will provide a variety of vegetables and pantry items to be revealed at the start of the event. We’re reaching out to the local farming community in an effort to procure the highest quality local ingredients possible. Each team will be given 2 hours to cook at least 200 2 ounce samples of whatever vegetarian dish (food or beverage) you’d like using the available ingredients. The only requirement is that the main component of the dish must be grilled.
• “Anything Goes”: The “Anything Goes” category is defined as your choice of a favorite grilled recipe. This entry can be anything but pork ribs, as long as the main component of the dish is cooked on the premises and on the grill. You must bring the ingredients you require and prepare at least 200 2 ounce samples of the food or beverage.
A panel of esteemed judges will select 1st and 2nd place for the best entrant in each category for both amateurs and professionals. A “Peoples Choice” award for the best dish of the entire competition will also be awarded.
Team Entry Fees
The entry fee per team will be:
Cook-Off Category Amateur Teams Professional Teams
Ribs (AFP provides ribs) $75 $100
Vegetarian Quickfire (AFP provides ingredients) $25 $30
“Anything Goes” (Teams provides) $10 $15
• A hand-washing station and hand sanitizer will be provided on site. Participants must comply with Health Department food handling requirements.
• Teams can bring their own grills, charcoal and/or smokers. 2’ x 5’ grills will be available for rent for an additional fee of $75 per team.
• Please let us know if you need electricity. A power source is available to power electric cooking equipment, but teams must bring extension cords and let us know ahead of time so that we locate you close to that source.
• Each team will get a 10’ x 10’ space for whatever they want to bring, e.g.: tent, display, tables, chairs, etc. AFP will have a table and 2 chairs available for rent for an additional cost of $12 per team.
• Requests for grills and tables/chairs are included in the general entry form, which must be submitted in person at the café, by mail (see address below) or via info@afullplate.net no later than September 2nd, 2011.
• Themed decoration of your area and related team costuming is strongly encouraged.
• Contestants are responsible for supplying all of their own cooking and serving utensils (cooking pots, cutting board, knife, can opener, ladles, etc..) AFP will provide sample 2 oz cups or paper serving boats and napkins along with condiments and sides.
• Each team is responsible for cleaning up their area and cooling and disposal of coals at the end of the event. AFP staff will be available for assistance and garbage cans will be provided. No items will be allowed to remain after the close of the Cook-Off.
Cook-Off Schedule
A Full Plate staff will be on site at 6 am when entrants may begin setting up their tables and cooking areas. Teams participating in the Vegetarian Quickfire or “Anything Goes” categories must be set up by 10 am. “Gates” will open to the public at 11 am. The Vegetarian Quickfire competition will begin at 11:15 am. The AFP buffet of sides and all teams can start serving at noon. Official Turn-In times for the three categories are as follows:
• Rib Turn In: 12:30-1:00 pm
• Veggie Quickfire Turn In: 1:30 – 2:00 pm
• “Anything Goes” Turn In: 2:30- 3:00 pm
Winners will be announced at 3:30 pm and the even will end (and clean up begin) at 4:00 pm.
Cook-Off Procedure
The entrance fee for the general public will be $20 for adults (people over 12) and $10 for children aged 5 to 12. Children under 5 can enter for free. With this entrance fee, guests will receive a wristband and ballot for voting for the People’s Choice prize. AFP will supply 2 oz tasting cups (and boats for the ribs) to all the cook-off teams for dispensing their dishes. Starting at 12pm the public will be able to taste the ribs, and Anything goes items along with some great AFP sides and desserts provided by the one and only Flying Monkey Patisserie. Philadelphia Brewing Company will also be on site, selling a bottomless bear cup for $15.
Cook-Off Judging
Entries must be turned in for judging during the allotted time slot for each category. All entries submitted for judging must be submitted in the container supplied by A Full Plate Café and must contain entries only, no sides or decorations. (Lettuce is the only garnish permitted). Each team must submit 3 separate portions of entry in the provided container. Entries will be scored on a scale of 1 to 10 in the areas of Taste, Tenderness and Appearance for Meat categories and in the areas of Taste, Appearance and Creativity for Non-Meat categories. This is a blind contest; the committee of judges will not know the identity of the cooking teams. If there is a tie, the lowest score will be dropped to determine the winner. Ruling of the judges is final. No contestants are allowed in the judging area before or during judging.
There will also be an overall “Peoples Choice” ballot box for people to vote for best overall dish (i.e. not category specific.) Ballots will be given to people entering the cook-off area when they pay their entry fee and receive their wristbands.
To register a team, please fill in the Official Entry Form below and for additional information contact Shannon or Liz at A Full Plate Café at info@afullplate.net or 215- 627-4068. Visit our facebook page
The following are the basic rules and regulations for this year’s competition:
Each entrant team should consist of 3 people (discounted bracelets can be purchased for additional team members.) There are three categories of competition as described below. Teams may and are strongly encouraged to enter more than one category.
• Ribs: AFP will provide each team with approximately 12 to 15 racks of pork ribs for grilling (final amount to be determined as we get closer to event.) Amateur teams may come to the Café the day before the rib cook-off to inspect and/or marinate your meat, but you may not take your meat off the premises. Professional teams can take your ribs back to your restaurant for marinating but no par-cooking is permitted. All entries must be cooked on location over a fire of wood, charcoal or gas. (Sorry, you can’t dig a pit.) Smoker type barbeques are also allowed.
• Vegetarian Quickfire: AFP will provide a variety of vegetables and pantry items to be revealed at the start of the event. We’re reaching out to the local farming community in an effort to procure the highest quality local ingredients possible. Each team will be given 2 hours to cook at least 200 2 ounce samples of whatever vegetarian dish (food or beverage) you’d like using the available ingredients. The only requirement is that the main component of the dish must be grilled.
• “Anything Goes”: The “Anything Goes” category is defined as your choice of a favorite grilled recipe. This entry can be anything but pork ribs, as long as the main component of the dish is cooked on the premises and on the grill. You must bring the ingredients you require and prepare at least 200 2 ounce samples of the food or beverage.
A panel of esteemed judges will select 1st and 2nd place for the best entrant in each category for both amateurs and professionals. A “Peoples Choice” award for the best dish of the entire competition will also be awarded.
Team Entry Fees
The entry fee per team will be:
Cook-Off Category Amateur Teams Professional Teams
Ribs (AFP provides ribs) $75 $100
Vegetarian Quickfire (AFP provides ingredients) $25 $30
“Anything Goes” (Teams provides) $10 $15
• A hand-washing station and hand sanitizer will be provided on site. Participants must comply with Health Department food handling requirements.
• Teams can bring their own grills, charcoal and/or smokers. 2’ x 5’ grills will be available for rent for an additional fee of $75 per team.
• Please let us know if you need electricity. A power source is available to power electric cooking equipment, but teams must bring extension cords and let us know ahead of time so that we locate you close to that source.
• Each team will get a 10’ x 10’ space for whatever they want to bring, e.g.: tent, display, tables, chairs, etc. AFP will have a table and 2 chairs available for rent for an additional cost of $12 per team.
• Requests for grills and tables/chairs are included in the general entry form, which must be submitted in person at the café, by mail (see address below) or via info@afullplate.net no later than September 2nd, 2011.
• Themed decoration of your area and related team costuming is strongly encouraged.
• Contestants are responsible for supplying all of their own cooking and serving utensils (cooking pots, cutting board, knife, can opener, ladles, etc..) AFP will provide sample 2 oz cups or paper serving boats and napkins along with condiments and sides.
• Each team is responsible for cleaning up their area and cooling and disposal of coals at the end of the event. AFP staff will be available for assistance and garbage cans will be provided. No items will be allowed to remain after the close of the Cook-Off.
Cook-Off Schedule
A Full Plate staff will be on site at 6 am when entrants may begin setting up their tables and cooking areas. Teams participating in the Vegetarian Quickfire or “Anything Goes” categories must be set up by 10 am. “Gates” will open to the public at 11 am. The Vegetarian Quickfire competition will begin at 11:15 am. The AFP buffet of sides and all teams can start serving at noon. Official Turn-In times for the three categories are as follows:
• Rib Turn In: 12:30-1:00 pm
• Veggie Quickfire Turn In: 1:30 – 2:00 pm
• “Anything Goes” Turn In: 2:30- 3:00 pm
Winners will be announced at 3:30 pm and the even will end (and clean up begin) at 4:00 pm.
Cook-Off Procedure
The entrance fee for the general public will be $20 for adults (people over 12) and $10 for children aged 5 to 12. Children under 5 can enter for free. With this entrance fee, guests will receive a wristband and ballot for voting for the People’s Choice prize. AFP will supply 2 oz tasting cups (and boats for the ribs) to all the cook-off teams for dispensing their dishes. Starting at 12pm the public will be able to taste the ribs, and Anything goes items along with some great AFP sides and desserts provided by the one and only Flying Monkey Patisserie. Philadelphia Brewing Company will also be on site, selling a bottomless bear cup for $15.
Cook-Off Judging
Entries must be turned in for judging during the allotted time slot for each category. All entries submitted for judging must be submitted in the container supplied by A Full Plate Café and must contain entries only, no sides or decorations. (Lettuce is the only garnish permitted). Each team must submit 3 separate portions of entry in the provided container. Entries will be scored on a scale of 1 to 10 in the areas of Taste, Tenderness and Appearance for Meat categories and in the areas of Taste, Appearance and Creativity for Non-Meat categories. This is a blind contest; the committee of judges will not know the identity of the cooking teams. If there is a tie, the lowest score will be dropped to determine the winner. Ruling of the judges is final. No contestants are allowed in the judging area before or during judging.
There will also be an overall “Peoples Choice” ballot box for people to vote for best overall dish (i.e. not category specific.) Ballots will be given to people entering the cook-off area when they pay their entry fee and receive their wristbands.
To register a team, please fill in the Official Entry Form below and for additional information contact Shannon or Liz at A Full Plate Café at info@afullplate.net or 215- 627-4068. Visit our facebook page
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