Spring Culinary Arts Contest
Contest is scheduled Wednesday, March 22, 2023
Dish drop off 10am
A station will be set up to inspect all ice chests for ice and to make sure all dishes are cold. After inspection 4-H members are to go to the registration tables in the hall to register their dish/dishes.
All rules will be strictly enforced. If you have a question, call the 4-H Office before preparing a dish.
Be sure your recipe is written correctly. The recipe should include the following parts:
4-H’ers must prepare a dish which contains a minimum of two pounds of bone-in-meat, one pound of deboned meat, or 12 ounces of processed poultry. Contestants MUST identify the meat product used in the recipe. The divisions are:
4-H’ers must prepare a dish which contains a minimum of one cup of seafood. Seafood must be listed on the Louisiana Seafood List (a copy can be obtained from the 4-H Office.) Seafood must be fresh, frozen, pasteurized, or dried. Surimi, an artificial crab made from fish can NOT be used. NO RAW SEAFOOD will be allowed in the final product. You can have a second type of seafood but not more than 1/2 the amount of the primary seafood. The divisions are:
4-H’ers must prepare a dish which contains a minimum of four eggs. (4 egg whites, 4 yolks, or 4 whole eggs.) NO RAW EGGS will be allowed in the final product. The divisions are:
2. Main Dish/Salad
Join us for a fun relaxing Saturday, April 29th 7:30am-Noon at the Idlewild Lake for fishing.
Feel free to bring your own tackle and baits, but we will also have extras.
Lunch will be provided.
Parent/Guardian must accompany member. This is open for all 4-H'ers grades K-12th.
You may find registration forms on our website and turn them in to Ms. Kayla by
Monday, April 3, 2023.
These forms are also being sent home with all 4-H'ers at the March meetings.
The LSU AgCenter and the LSU College of Agriculture