Participants will be judged throughout The Event. There will be one award given at the end of the conclusion of the evening in the following category:“GOLDEN PILON FOOD AWARD” This award is given to the top Participant who has met this category’s criteria. Each space will be subject to adjudication to be considered for the award. Participants will be automatically disqualified if standards are not met.
1. Tent presentation and table display in accordance with the theme of the event.
2. Food presentation and display in accordance with the theme of the event.
3. The 3 senses test – ‐ See It! Smell It! Taste It!
4. Staff appearance.
5. Attendee interaction and customer service skills.
6. Overall professional character and work ethic.
Competing vendors and participants are encouraged to “decorate” and/or “theme” their event space. “Campaigning for votes” during the event is also allowed. All Participants and vendors are also allowed to promote their business (s) and/or chef(s) by distributing promotional materials, collateral, coupons, special offers, and takeaways.
Top South Florida food editors, food bloggers, famous South Florida foodies, celebrities and City officials will be selected to sit on the Taste of Haiti judging panel, and will be asked to score each Participant on the following criteria:
A Popular vote from the public will also count towards your overall score.
Overall Appeal
Appearance & Presentation
Flavor Profile: Best Representation of a dish from Haiti.
Best Traditional Dish representing a specific region of Haiti
Best Creative Dish using Haitian Base Flavors
Additional points will be awarded to each Participant for the following: Exceptional space Décor and/or
branding
NORTH: Cashews, peanuts, sesame, coconut – •Guinea Fowl/Chicken with cashews • Fish in creole sauce with
cashews, served with boiled plantains, djondjon rice or rice and beans • Cassave
NIPPES: Known for fish, breadfruit, millet (Pitimi) – • Breadfruit bread, breadfruitcake, Breadfruit croquettes
ARTIBONITE: Known for Lalo (cooked with meat, fish or crab) – • Poulet Artibonitienne (chicken cooked with djondjon sauce and okra) – • Pitimi Chandel (Millet) with pigeon peas and avocado • Poisson Gros Sel
WEST: Known for • Pisket (small fish) in coconut sauce • Fried fish balls • Rice and Kidney Beans in coconut milk • Marinade, Chicktaille, Petit pate • Soupe Giromond • Accra
SOUTH: • Tomtom, Tablette noix, Gele Goyave • Corn Meal/Rice with Pumkin • Breadfruit with Hareng
COUNTRYWIDE: • GRIOT, RIZ NATIONAL, RIZ DJONDJON, Stewed Conch • Tchaka • Ragou with Pigs feet • Bega • Vegetable Stew • Chicken with Chesnut • Breadfruit Gratinee • Stewed Goat • Oxtail Stew • Haitian Goat Soup • Sweet Patotoe Bread (Pain Patate)
MAY 13TH 2017
11am – 1pm: Vendor Sign-In & Setup
2pm: Event Begins -Vendor Photos. TOH Photographer will come by take your photo
3pm – 5pm: Demo Cooking and Activities
5pm – 6pm: Chefs Cook-Off
6pm: Entertainment
10pm – 11pm: Breakdown / Cleanup
*Note: this schedule is tentative and subject to change.
