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Deadline for Peach Cook-off entries is Wednesday

Published 2:53pm Monday, June 16, 2014

The deadline for submissions in the 2014 Peach Festival Cook-off is 4 p.m. Wednesday.

The annual Cook-off will be held at 10 a.m. Saturday at the Thorsby First Baptist Church fellowship hall.

Entries will be split into two divisions, the Adult Division (for those 20 and older) and the Youth Division (those ages 9-19).

How-to: Chilton County native, Culinard student and entrepreneur Gaisha Williams will present a demonstration at the Peach Cook-off on Saturday.
How-to: Chilton County native, Culinard student and entrepreneur Gaisha Williams will present a demonstration at the Peach Cook-off on Saturday.

First- ($50), second- ($35) and third-place ($25) prizes will be awarded for each division.

A food demonstration will be presented during the judging portion of the program.

Gaisha Williams, a student at Culinard, the Culinary Institute of Virginia College in Birmingham, will present the demonstration. The proprietor of Soulfully Good Catering LLC, Williams specializes in cakes and home cooking but enjoys working with all foods.

Williams is a native of Chilton County and will finish her studies this fall.

Residents are welcome to attend the demonstration, even if they don’t enter a dish in the cook-off. Seating is limited, so call 280-6268 to reserve a seat.

Attendees will also have an opportunity to sample the dishes.

To enter the cook-off, call 280-6268 for an entry form and guidelines.

Guidelines for entries include:

•Dishes must contain fresh Chilton County peaches.

•Only one entry per person.

•The recipe need not be original.

•Judging will be based on using fresh, quality peaches (10 points); appearance (20 points); taste (60 points) and creativity (10 points). Dishes can be displayed in participants’ container of choice.

•Dishes must be registered and on the table ready for judging at 10 a.m. Saturday.

•Winner must be present to win.

•Preregistration is required.

•Recipes using raw eggs will be disqualified. If a recipe calls for raw eggs, cooked custard can be made, or pasteurized egg products may be substituted.

•Dish entered in the contest must be made available for participants and attendees to taste at the conclusion of the event.

•Participants are invited to serve samples of their dishes to guests during the sampling portion of the program.

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