CAROL LAUGHLIN BILL HUTTON Department Coordinator Department Coordinator culinaryarts@smeventcenter.com 2017 SCHEDULE OF EVENTS Tuesday, May 9 midnight Entry Forms Due Tuesday, May 30 2 8 pm Entries Received Wines & preserved Foods (NO Baked Goods & Specialty Contests entries) Wednesday, May 31 2 8 pm Entries Received Wines & Preserved Foods (NO Baked Goods & Specialty Contests entries) Thursday, June 8 7-9 am Baked Goods & Confections Entries Received Saturday, June 10 11-12 pm Clover-Stornetta Happy Cows Entries Received 2-3 pm Cheesecake Entries Received Sunday, June 11 11-12 pm Guittard Chocolate Obsession Entries Received 3-4 pm Bakers Dozen Layer Cake 4:30-5:30 pm Brownie Contest Entries Received Monday, June 12 4-5 pm Make the Recipe Sour Cream Coffee Cake Entries Received Tuesday, June 13 4-5 pm Kids & Adults Cooking Together Entries Received Wednesday, June 14 4-5 pm Vesta Biscotti Entries Received Thursday, June 15 4:30-5:30 pm Sibby s Cupcakery Cupcake Contest Entries Received Friday, June 16 4:30-5:30 pm King Arthur Flour Carrot Cake Entries Received Saturday, June 17 10-11 am Chili Contest Entries Received 1-2 pm Let s Have Fun! Entries Received 4:30-5:30 pm My Favorite Quiche Entries Received Sunday, June 18 1-2 pm Artisan-Made Sausage Contest Entries Received Monday, June 19 2-7 pm Entries Released Department Code: CA Entry Fees: $3.00 per entry NO MAXIMUM ENTRY FEE DEPARTMENT 1. All state rules and local rules apply. 2. Open to amateurs ONLY (Wine divisions are the only divisions open to professionals). An amateur is someone who cooks and shows for pleasure, rather than as a profession (those who do not test, taste or develop recipes for payment.) 3. The American system of judging is used unless otherwise noted. 4. When there is only one entry in a class, the item may be moved to another appropriate class. 5. One entry per person per class unless otherwise noted. 6. All entries must be prepared under sanitary conditions. 7. Entry must be made by the individual exhibitor in whose name it is entered. 8. All entries will be received in Expo Hall. 9. Exhibits left after the official release date are not the responsibility of the San Mateo County Fair and may be discarded. If you are unable to pick up your items, please arrange for someone to pick them up for you. Claim check or photo ID is required for pick up. 10. For entry, please use the entry form found in this booklet or the on-line entry form at www.sanmateocountyfair.com. CULINARY ARTS 27

Appearing in the Culinary Arts Department, author and bug chef David George Gordon The Bug Chef creates culinary masterpieces using ants, grasshoppers, water bugs, centipedes, scorpions and their kin. His programs are fun, educational and extremely popular with grownups and kids. During a typical cooking demo, Chef Gordon invites audience members to join him onstage to prepare and taste-test three or four dishes from his Eat-a-Bug Cookbook. June 10 and June 11 Two Shows: 2pm-3pm, and 4pm-5pm. Get there early to get a seat you won t want to miss this! The Bug Chef will be available for questions from noon to 7 pm. Master Preservers Classes Monday, June 12 from 3pm-4pm: Refrigerator Pickles Tuesday, June 13 from 3pm-4pm: Fermentation and Homemade Yogurt Thursday, June 15 from 3pm-4pm: Freezer Jams Special Awards The Culinary Arts Department would like to thank all of the various donors and sponsors. It is because of you that our fair is one of the area s greatest community assets and celebrations. Best of Show: Wine Making Award Offered: Rosette, $50 Best of Show: Preserved Foods Award Offered: Rosette, $50 Best of Show: Baked Goods & Confections Award Offered: Rosette, $50 28 CULINARY ARTS

WINE MAKING AWARDS OFFERED DIVISIONS 200-202 1 st Place $10 2 nd Place $7 3 rd Place $5 Entries received Tuesday, May 30 th 2 pm 8 pm and Wednesday, May 31 st 2 pm 8 pm in Sequoia Hall 1. Competition is open to all persons 21 years and older. 2. An amateur winemaker is a person who does not work in a winery in a wine producing capacity. 3. Wine Making is not limited to one entry per person per class. 4. For non-grape wines, type of fruit or berry used must be on label. 5. Entry consists of TWO unopened 750 ml bottles; 375 ml for Non Grape and Dessert wines is acceptable. unopened bottles will be on display for the duration of the Fair and will be returned to the competitor. 6. Lot size for Amateur Competition my not exceed 200 gallons of productions. Lot size for Professional Competition must exceed 200 gallons of production. 7. 75% of variety must be named. 8. Please specify intended drop off location when registering. 9. Wine tasting will not be available to the public. ATTENTION WINEMAKER CONTESTANTS On the back of the wine bottles, please use the following example for a label: Name: Address: Division: Name of Wine: Class: DIVISION 200- AMATEUR WHITE WINES 1. Chardonnay 2. Chenin Blanc 3. Dessert 4. Pinot Gris 5. Rose Sauvignon Blanc 6. Viognier 7. Other variety - specify DIVISION 201 AMATEUR RED WINES 1. Cabernet 2. Merlot 3. Pinot Noir 4. Cabernet Franc 5. Barbera 6. Petite Sirah 7. Syrah 8. Zinfandel 9. Cabernet Sauvignon 10. Dessert 11. One variety - specify DIVISION 202 LABELS (WINE) Submit one label on an 8 ½ x 11 sheet of paper printed to scale or affixed to a bottle. 1. Labels CULINARY ARTS 29

PRESERVED FOODS AWARDS OFFERED DIVISIONS 203-211 1 st Place $10 2 nd Place $7 3 rd Place $5 Entries received Tuesday, May 30 th 2 pm 8 pm and Wednesday, May 31 st 2 pm 8 pm in Sequoia Hall *Sponsor: Ball (Newell Brands, Inc.) www.freshpreserving.com All rules for the Preserved Foods divisions are available online at www.sanmateocountyfair.com/culinaryarts Please make sure to read and understand all rules before entering. The San Mateo County Master Preservers will be teaching three free classes during the fair. Please check the website for dates and times. Fermentation and Home Made Yogurt Freezer Jams Refrigerator Pickles Want to win a Blue Ribbon? Sign up to take the Master Preservers class So You Want to Win a Blue Ribbon This informative workshop will give you tips and tricks for winning home food preservation entries. Class will take place in April, check website for the date and time. *Newell Brands Inc. marketers of Ball and Kerr Fresh Preserving Products is proud to recognize today s fresh preserving (canning) enthusiasts. A panel of judges will select the two best entries for Fruit, Vegetable, Pickle, and Soft Spread categories. First Place entries from each category will receive: Two (2) Five-Dollar ($5) Coupons for Ball or Kerr Fresh Preserving Products and one (1) Free (up to $4 value) Coupon for Ball Pectin. Second Place entries from each category will receive: One (1) Five-Dollar ($5) Coupon for Ball or Kerr Fresh Preserving Products and one (1) Free (up to $4 value) Coupon for Ball Pectin. To qualify: Entries must be preserved in Ball Jars sealed with Ball Lids and Bands, or Ball Collection Elite Jars sealed with Collection Elite Lids and Bands, or preserved in Kerr Jars sealed with Kerr Lids and Bands. In addition, soft spread entries must be prepared using Ball Pectin: Classic, Low or No-Sugar Needed or Liquid. DIVISION 203 - FERMENTED FOODS 1. Sauerkraut 2. Pickles 3. Kimchi 4. Kombucha 5. Miso 6. Yogurt 7. Any other specify DIVISION 204 CANNED FRUITS 1. Apple sauce 2. Apricot* 3. Berries specify* 4. Cherries* 5. Peaches* 6. Pears* 7. Plums* 8. Any other specify* 30 CULINARY ARTS

DIVISION 205 CANNED VEGETABLES 1. Beets* 2. Carrots* 3. Green beans* 4. Garlic 5. Mixed vegetables - specify* 6. Peas* 7. Peppers* 8. Tomatoes* 9. Brussel Sprouts* 10. Any other specify* DIVISION 206 PICKLED FOODS AND RELISHES 1. Bread and butter* 2. Chutney 3. Corn relish 4. Cucumber dill* 5. Cucumber sweet* 6. Pickle relish 7. Pickled or spiced fruit* 8. Zucchini pickles* 9. Peppers* 10. Garlic 11. Green beans* 12. Salsa mild 13. Salsa hot 14. Brussel Sprouts* 15. Any other specify DIVISION 207 SAUCES 1. Barbeque sauce 2. Spaghetti sauce meatless 3. Spaghetti sauce with meat 4. Tomato sauce 5. Tomato catsup 6. Fruit specify DIVISION 208 JAMS 1. Apricot 2. Apricot/pineapple 3. Blackberry 4. Blueberry 5. Boysenberry 6. Cherry 7. Mixed fruit specify 8. Peach 9. Plum 10. Raspberry 11. Strawberry 12. Olallieberry 13. Any seedless specify 14. Any other specify DIVISION 209 JELLIES 1. Apple 2. Berry specify 3. Grape 4. Mint 5. Mixed fruit - specify 6. Pepper 7. Plum 8. Peach 9. Wine 10. Any other specify DIVISION 210 PRESERVES, BUTTERS, MARMALADES & CONSERVES 1. Apple butter* 2. Apricot butter* 3. Peach butter* 4. Conserves specify 5. Fruit syrup specify 6. Marmalades specify 7. Preserves specify 8. Any other specify DIVISION 211 VINEGAR One bottle required for tasting. The same bottle will be displayed throughout the Fair. Entry should be in a clear bottle. 1. Herb 2. Fruit, e.g., raspberry, peach specify CULINARY ARTS 31

AWARDS OFFERED DIVISIONS 212-224 1 st Place $10 2 nd Place $7 3 rd Place $5 BAKED GOODS & CONFECTIONS Entries received on Thursday, June 8 th from 7 am 9 am in Expo Hall. These are Closed Judging contests. Exhibitors are not permitted to observe the judging. No typed recipes are required. All rules for the Baked Goods & Confections divisions are available online at www.sanmateocountyfair.com/culinaryarts Please make sure to read and understand all rules before entering. 1 loaf or braid, 6 biscuits, 6 rolls DIVISION 212 HAND METHOD BREADS 1. Sourdough 2. Whole wheat 3. White 4. French/Baguette 5. Cheese 6. Fruit 7. Vegetable 8. Biscuit 9. Scone 10. No Knead 11. Gluten Free 12. Any other specify DIVISION 213 QUICK BREADS 1 loaf, 6 biscuits, 6 rolls, 6 muffins 1. Banana bread 2. Fruit bread 3. Coffee cake 4. Gingerbread 5. Muffins specify 6. Vegetable bread specify 7. Ethnic specify 8. Any other specify DIVISION 214 COOKIES 6 cookies on a disposable plate 1. Bar Cookie other than brownie 2. Brownie 3. Rolled Cookie/Shaped cookies 4. Dropped Cookies (any other) - specify 5. Oatmeal Cookies 6. Chocolate Chip Cookies 7. Peanut Butter Cookies 8. Sandwich Cookies 9. Ice Box 10. Coconut Macaroon 11. French Macaroon (without coconut) 12. Novice Bakers - Men Only specify 13. Heart Healthy - specify 14. California Proud - specify 15. Vegan Cookies - specify 16. Any other specify DIVISION 215 PIES Pies must be in a disposable pie tin, hand pies on a disposable plate 1. Fruit Pies specify 2. Hand Pies 3. Nut Pies 4. Specify drop quiche 5. Tart - specify 6. Heart Healthy - specify 7. California Proud - specify 8. Gluten Free Pies - specify 9. Any other specify 32 CULINARY ARTS

DIVISION 216 LAYER CAKES 2 or more layers, ½ cake on a disposable base. Filling and frosting need not be the same. 1. Chocolate Cake 2. Spice Cake 3. Yellow Cake 4. Carrot Cake 5. Heart Healthy - specify 6. Vegan Cake specify 7. Gluten Free Cake - specify 8. Any other specify ½ cake on a disposable base, frosted or unfrosted DIVISION 217 LOAF OR POUND CAKES 1. Bundt Cake 2. Pound Cake 3. Heart Healthy - specify 4. Any other specify DIVISION 218 CAKES OTHER THAN LAYER ½ cake on a disposable base, frosted or unfrosted, minimum 6 cake pops 1. Angel Food Cake 2. Flourless Cake 3. Chiffon Cake 4. Butter based 5. Oil Based 6. Torte - specify 7. Cake Pops 8. Cheesecake 9. Heart Healthy - specify 10. Any other specify DIVISION 219 ETHNIC DESSERTS ½ cake on a disposable base, frosted or unfrosted, pies must be in a disposable pie tin, 6 cookies on a disposable plate 1. Cake 2. Pie 3. Cookies 4. Any other specify DIVISION 220 AMATEUR DECORATED CAKES Sponsor: Wilton Enterprises www.wilton.com The cake will not be cut or tasted. A cake mix or synthetic form may be used. Not to exceed 14 wide, 10 high including decorations. 90% of all decorations must be edible. Bag and tip or fondant cake decorating are acceptable. Best in Division Winner will select one of the following gifts from Wilton (book selection subject to change): Pops: Sweets On A Stick Book Cupcakes! Celebrate With Fondant Book Each First Place Winner will receive one Wilton Yearbook of Cake Decorating 1. Birthday 2. Holiday specify the holiday 3. Wedding 4. Animal 5. Cupcakes CULINARY ARTS 33

DIVISION 221 CONFECTIONS 6 individual pieces on a disposable plate 1. Divinity 2. Any dipped or rolled confection 3. Fudge - chocolate 4. Fudge with nuts - chocolate 5. Fudge other than chocolate specify 6. Fudge with nuts other than chocolate - specify 7. Nut brittle 8. Toffee 9. Any other - specify DIVISION 222 COOKIE ASSORTMENT Entry includes 3 different types of cookies (6 of each variety) in a decorative open box, tray or basket not to exceed 10 x 14. Judged on display only, cookies will not be tasted. 1. Assorted Cookies specify DIVISION 223 DECORATED THEME COOKIES 3 cookies, decorated all the same or differently, on a disposable plate. Judged on decoration only, cookies will not be tasted. 1. Animal 2. Gingerbread People 3. Any other specify DIVISION 224 PUDDING & CUSTARDS 6 servings, individual or whole 1. Bread pudding - sweet 2. Bread pudding savory 3. Rice 4. Pudding specify 5. Custard - specify 6. Flan 7. Any other specify SPECIALTY CONTESTS See the Schedule of Events for entry dates and times. All entries received in Expo Hall. Participants will be contacted after entry deadline with instructions for parking and admission on day of contest. Typed recipes MUST accompany all entries unless otherwise stated. JUDGING: All sponsored contests will be judged as follows, unless otherwise noted. Entries are rated in terms of the following: Appearance Maximum 10 pts Flavor Maximum 15 pts o Portion size, general presentation o Taste o Entry should appear appetizing o Texture o Pleasing to the eye o Aroma Degree of Difficulty Maximum 5 pts Creativity & Originality Maximum 5 pts o Creative use of ingredients 34 CULINARY ARTS

DIVISION 230 HAPPY COWS: CALIFORNIA DAIRY PRODUCTS Sponsor: Clover Stornetta Farms www.cloverstornetta.com Entries received Saturday, June 10 th 11am 12pm AWARDS OFFERED DIVISION 230 1 st Place $100 Rosette 2 nd Place $50 Rosette 3 rd Place $25 Rosette Did you know that California produces more milk, butter, ice cream, and yogurt than any other state? Celebrate the Happy Cows with a dish that features California Dairy Products. 1. Competition is open to individuals 9 years or older. 2. Entry can be any dish that features one or more California Dairy Products. 3. Dairy products must be the main ingredients in the dish. 4. Quantity: Minimum of 6 servings. 1. California Dairy Products DIVISION 231 CHEESECAKE CONTEST Sponsor: San Mateo County Fair Entries received, Saturday, June 10 th 2pm 3pm AWARDS OFFERED DVISION 231 1 st Place $125 Rosette 2 nd Place $80 Rosette 3 rd Place $55 Rosette 4 th Place $45 Ribbon 5 th Place $30 Ribbon 6 th Place $10 Ribbon 1. Competition is open to adults only. 2. Quantity: 1/2 cheesecake plus one slice each presented on a single plate. A cutting/preparation area will be provided. Entrants are encouraged to bring their own cutting utensils. 1. Dessert cheesecake CULINARY ARTS 35

DIVISION 232 CHOCOLATE OBSESSION Sponsor: Guittard Chocolate Company www.guittard.com Entries received, Sunday, June 11 th 11am 12pm AWARDS OFFERED DIVISION 232 1 st Place $150 Rosette 2 nd Place $75 Rosette 3 rd Place $45 Rosette 1. CHOCOLATE OBSESSION competition is open to individuals 9 years or older. 2. Guittard Chocolate MUST be used. 3. Enter any chocolate creation using at least 10 ounces of any combination of the following Guittard Chocolate products: Guittard Baking Chips (Guittard Semi-sweet Chocolate Chips, Guittard Real Milk Chocolate Chips, Guittard Extra Dark Chocolate Chips, Guittard Fair-Trade Certified Akoma or Guittard Super Cookie Semisweet Chocolate Chips) Guittard Baking Bars (64% Cacao Semisweet Chocolate, 70% Cacao Bittersweet Chocolate or 100% Cacao Unsweetened Chocolate), Guittard Baking Wafers (31% Cacao White Chocolate, 38% Cacao Milk Chocolate, 61% Cacao Semisweet Chocolate, 72% Cacao Bittersweet Chocolate) or Guittard Cocoa (Cocoa Rouge or Grand Cacao). In addition, the following Guittard products may be used if one of the chocolate products listed above is also used in the required amount: Guittard non-chocolate; Guittard Choc-Au-Lait Vanilla Milk Chips, Guittard Butterscotch Chips or Guittard Green Mint Chips. 4. The package(s) from all Guittard product(s) used must accompany your entry. 5. Quantity: Minimum of 6 servings. 1. Chocolate Obsession DIVISION 233 BAKERS DOZEN LAYER CAKE Sponsor: Bakers Dozen www.bakersdozensf.org Entries received Sunday, June 11 th 3pm 4pm AWARDS OFFERED DIVISION 233 1 st Place $100 Rosette 2 nd Place $70 Rosette 3 rd Place $30 Rosette Bakers Dozen is a group that's passionate about baking. Members include professionals, home bakers, and just about anyone who loves baking or wants to get started. Bakers Dozen shares its collective knowledge and experience through educational and networking events. It is also committed to sharing the money realized from membership fees and payments for attending seminars with food-related and other charities. 1. Competition is open to individuals 9 years or older. 2. Entries will be a two layer filled and iced only, no decorations. 3. 8 or 9 round only. 4. All entries MUST be made from scratch, no box mixes. 5. Recipe need NOT be Original. All recipes must state adapted from the recipe by: name the author. Entries will be judged according to the following criteria: External Appearance 5 points maximum Internal Appearance or Crumb - 5 points maximum Execution - 10 points maximum Flavor 10 points maximum Icings and Toppings 10 points maximum Texture / Crumb 10 points maximum 6. Quantity: ½ cake plus one slice on a separate plate. 1. Layer Cake 36 CULINARY ARTS

DIVISION 234 BROWNIE CONTEST Sponsor: Beth Sanchez Entries received Sunday, June 11 th 4:30pm 5:30pm AWARDS OFFERED DIVISION 234 1 st Place $50 Rosette 2 nd Place $25 Rosette 3 rd Place $15 Rosette Most Creative $10 Rosette 1. The competition is open to all individuals 9 years or older. 2. Quantity: Minimum of 6 Brownies. 1. Brownie Adult 2. Brownie Youth AWARDS OFFERED DIVISION 235 1 st Place $25 Rosette 2 nd Place $15 Rosette 3 rd Place $10 Rosette 1. Sour Cream Coffee Cake DIVISION 235 MAKE THE RECIPE CONTEST Sour Cream Coffee Cake Adapted from King Arthur Flour Sponsor: Bonnie Samuelson Entries Received Monday, June 12 th 4pm 5pm King Arthur Flour Sour Cream Coffeecake Recipe CAKE: 2 cups King Arthur Unbleached All-Purpose Flour 1 cup (7 ounces) sugar 2 large eggs 1/2 cup vegetable shortening or butter 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (8 ounces) sour cream TOPPING: 1/2 cup sugar 2 teaspoons cinnamon 2 teaspoons vanilla extract 1/2 cup (2 ounces) chopped walnuts (optional) Directions In a bowl mix together cream shortening, sugar and eggs. In a separate bowl mix together flour, baking powder, baking soda and salt. Mix the dry into the wet, while alternately mixing in the sour cream. Mix together the topping in a separate bowl, tossing lightly. Grease and flour a regular-sized tube pan. Spread half the topping in the pan, then half the batter; sprinkle with the rest of the topping, and finish with the remainder of the batter. Bake the cake in a preheated 350 F oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool it for 10 to 15 minutes, then remove the cake from the pan. Place the cake right-side-up (topping up) on a plate to serve. If you make this in a 9 x 13-inch pan -- a handy, stable size for transporting to picnics or potlucks -- be aware that you'll have to spread the batter quite thinly to cover the bottom of the pan. Spoon half into the pan, using a rubber spatula to spread batter out evenly; sprinkle on half the topping; then drop the remaining batter, in spoonfuls, on top. Don't bother to try to spread it around; just sprinkle with the rest of the topping. CULINARY ARTS 37

AWARDS OFFERED DIVISION 236 1 st Place $50 Rosette 2 nd Place $25 Rosette 3 rd Place $10 Rosette DIVISION 236 KIDS AND ADULTS COOKING TOGETHER Fruit Cocktail Cake Sponsor: Bill Hutton Entries received Tuesday, June 13 th 4pm 5pm 1. Competition is open to children 6 to 17 years of age baking with an adult. 2. Please enter both the adult s name and the child s name, as well as child s age on entry form. (Child s name and age may be written in the description field of the entry.) 3. One entry per child and adult pair. 4. All entries will be judged on their own merit, not against each other. 5. Recipe need NOT be Original, but give credit to recipe Author. (No ingredient or direction substitutions) 6. Entry may be any flavor and may or may not include nuts. 7. Quantity: Minimum of 6 servings. 1. Fruit Cocktail Cake DIVISION 237 - BISCOTTI CONTEST Sponsor: Vesta www.vestarwc.com Entries received Wednesday, June 14 th 4pm 5pm AWARDS OFFERED DIVISION 237 1 st Place $30 Rosette 2 nd Place $20 Rosette 3 rd Place $10 Rosette 1. Competition is open to individuals 9 years or older. 2. Quantity: Minimum of 8 cookies. 1. Biscotti DIVISION 238 - CUPCAKE CONTEST Sponsor: Sibby's Cupcakery www.sibbyscupcakery.com Entries received Thursday, June 15 th 4:30pm 5:30pm AWARDS OFFERED DIVISION 238 1 st Place $100 Rosette 2 nd Place $75 Rosette 3 rd Place $50 Rosette Most Creative $25 Rosette 1. Competition is open to all ages. 2. Cupcake and all decorations must be edible. 3. Quantity: Minimum of 6 decorated cupcakes. 1. Decorated cupcakes 38 CULINARY ARTS

DIVISION 239 CARROT CAKE CONTEST Sponsor: King Arthur Flour www.kingarthurflour.com Entries received Friday, June 16 h 4:30pm 5:30pm AWARDS OFFERED DIVISION 239 Adults: 1 st place: $75 gift certificate to the Baker s Catalogue/ kingarthurflour.com 2 nd place: $50 gift certificate to the Baker s Catalogue/ kingarthurflour.com 3 rd place: 9 x 13 Cake and Brownie Pan All winners will receive a gorgeous King Arthur Flour Rosette 1. Competition is open to individuals 9 years or older. 2. King Arthur Flour must be used. Original Package, UPC label or receipt must be presented with entry. 3. Entries may be either sweet or savory 4. Quantity: Minimum of 6 servings. 1. Carrot Cake Adult 2. Carrot Cake - Youth DIVISION 240 CHILI Entries Received Saturday, June 17 th 10am 11am Pack up your barbeque, your favorite recipe and head on over to the fair grounds for some fun! AWARDS OFFERED DIVISION 240 1 st Place $75 Rosette 2 nd Place $50 Rosette 3 rd Place $25 Rosette 1. You must be 18 years or older to participate. 2. Must be the exhibitors own homemade recipe. 3. Chili should be in heated container. 4. Entrants should provide two quarts. 5. Check in will be at 10:00am in the Culinary Department in Expo Hall. 6. Area must be cleared of all equipment and supplies by 5:00pm. 7. NO alcoholic beverages will be allowed. 8. Must be the exhibitors own homemade recipe. 1. Beef 2. Pork 3. Poultry 4. Vegetarian 5. All other specify DIVISION 241 Let s Have Fun! FRESH SALSA Sponsor: The Strain Family Entries received Saturday, June 17 1pm - 2pm AWARDS OFFERED DIVISION 241 1 st Place $50 Rosette 2 nd Place $40 Rosette 3 rd Place $30 Rosette 4 th Place $20 Ribbon 5 th Place $10 Ribbon Honorable Mention $5 Ribbon Most Creative $30 Rosette 1. The competition is open to all individuals 9 years or older. 2. Contestants are encouraged to use only fresh ingredients. 3. Quantity: Minimum of 4 servings. 4. Entries will be judged on creativity, texture, taste and presentation. 1. Fresh Salsa CULINARY ARTS 39

DIVISION 242 MY FAVORITE QUICHE CONTEST Sponsor: The San Mateo County Fair Entries received Saturday, June 17 th 4:30pm 5:30pm AWARDS OFFERED DIVISION 242 1 st Place $40 Rosette 2 nd Place $30 Rosette 3 rd Place $20 Rosette 1. Competition is open to all individuals 9 years or older. 2. Proteins may be canned, preserved, frozen, etc. 3. Quantity: Minimum of 6 servings 1. Quiche AWARDS OFFERED DIVISION 243 1 st Place $40 Rosette 2 nd Place $30 Rosette 3 rd Place $20 Rosette 1. Quantity: Minimum of 3servings. 2. All recipes must be homemade. 3. Sausages must be fully cooked. DIVISION 243 - ARTISAN-MADE SAUSAGE CONTEST Entries received Sunday, June 18 th 1pm 2pm 1. Italian 2. Polish 3. Andouille 4. Breakfast 5. Italian 6. Bratwurst 7. Chorizo 8. All others specify PLEASE NOTE: Entry forms are accepted via drop-off, mail, fax or online at www.sanmateocountyfair.com per California State Rule II. Eligibility: Exhibitors are responsible for obtaining entry form(s) & rules from the Fair, and submitting form(s) and any required fees by the closing date as specified by Fair Management. The closing date for all entry forms (Non-livestock) is May 9, 2017. Fair Management encourages Exhibitors to enter online and not wait until the deadline. It is the Exhibitors responsibility to receive confirmation of entries submitted to the Fair. Entry forms not received by the Fair by midnight May 9, 2017, will not be accepted unless submitted as a Late Entry and submitted via mail or drop-off only, and accompanied by an additional late entry fee of $100.00. Late Entry Form(s) Deadline (Non-livestock) is May 16, 2017 at 5:00 p.m.) ALL ENTRY FORMS INCLUDING LATE ENTRY FORMS WILL NOT BE ACCEPTED AFTER MAY 16, 2017 at 5:00 p.m. No exceptions will be made by the Fair for late entries. 40 CULINARY ARTS

San Mateo County Fair HOMEBREWED CRAFT BEER & LABEL CONTEST INFORMATION AWARDS OFFERED HOMEBREW HOMEBREW LABEL Divisions 251 284 Division 250 1 st Place $250 & Rosette 1 st Place $50 & Rosette 2 nd Place $150 & Rosette 2 nd Place $15 & Rosette 3 rd Place $100 & Rosette 3 rd Place $10 & Rosette DIVISION: 250 - BEST HOMEBREW LABEL CONTEST How To Enter: Rules: Judging Criteria: Questions: Register online at www.sanmateocountyfair.com and upload your label at this time. Entry deadline May 9 th. Entry Fee is $3.00 Please note ONLY one entry per exhibitor. This division is an ONLINE ENTRY ONLY. You will enter online at www.sanmateocountyfair.com and upload your label at the end of the online entry process. Entry must be the original artwork of exhibitor and may not have been entered and placed in any other competition. Originality, Design, Relation to Fair Theme, Where Tradition Meets Innovation". The San Mateo County Fair is a family friendly event. Labels which are deemed inappropriate will be disquqlified at the discretion of fair management. Contact the Culinary Arts Department Coordinator, culinaryarts@smeventcenter.com DIVISIONS 251-284 - HOMEBREW COMPETITION Who May Enter: What You Do: Home Brewers 21 years of age and older. Brew a fabulous beer, ale or lager? Get objective feedbck from certified and experienced judges in our Beer Judge Certified Program (BJCP) sanctioned homebrew competition. Check out www.bjcp.org for details! How To Enter: 1. Register online www.sanmateocountyfair.com by Friday, March 31 st. 2. Entries are limited to four (4) entries per person. 3. Competition is limited to the first 100 entries. 4. Please enter a complete description for each entry. 5. $10.00 per entry Entry Receiving: Rules: Judging Criteria: Questions: San Mateo County Event Center on Friday April 14 th between 10:00am and 5:00pm Entrants must be 21 years of age or older 1. One entry per class (each entry consists of three 12 oz bottles in a six pack holder). Due to the inconvenience of handling, no other bottles will be accepted. NIP bottles (6oz-8oz) will be accepted in the strong ale, mead and barley wine categories. 2. Each entry must have the Bottle I.D. labels attached (see Homebrew Entry Bottle ID Forms page). 3. Bottles must be clean and labeled with entrant s I.D. labels only 4. All entries must be homemade for private noncommercial use 5. Entries become the property of the fair. NO bottles will be returned. See the BJCP web site at www.bjcp.org for judging criteria details. Contact the Home Brewed Beer Competition Coordinator, culinaryarts@smeventcenter.com CULINARY ARTS 41

HOMEBREW STYLES (BY DIVISION) Not sure what style your brew is? Check www.bjcp.org for more information! DIVISION 251 STANDARD AMERICAN BEER 1. 1A American Light Lager 2. 1B American Lager 3. 1C Cream Ale 4. 1D American Wheat Beer DIVISION 252 INTERNATIONAL LAGER 1. 2A International Pale Lager 2. 2B International Amber Lager 3. 2C International Dark Lager DIVISION 253 CZECH LAGER 1. 3A Czech Pale Lager 2. 3B Czech Premium Pale Lager 3. 3C Czech Amber Lager 4. 3D Czech Dark Lager DIVISION 254 PALE MALTY EUROPEAN LAGER 1. 4A Munich Helles 2. 4B Festbier 3. 4C Helles Bock DIVISION 255 PALE BITTER EUROPEAN BEER 1. 5A German Leichtbier 2. 5B Kölsch 3. 5C German Helles Exportbier 4. 5D German Pils DIVISION 256 AMBER MALTY EUROPEAN LAGER 1. 6A Märzen 2. 6B Rauchbier 3. 6C Dunkles Bock DIVISION 257 AMBER BITTER EUROPEAN BEER 1. 7A Vienna Lager 2. 7B Altbier 3. 7C Kellerbier DIVISION 258 DARK EUROPEAN LAGER 1. 8A Munich Dunkel 2. 8B Schwarzbier DIVISION 259 STRONG EUROPEAN BEER 1. 9A Doppelbock 2. 9B Eisbock 3. 9C Baltic Porter DIVISION 260 GERMAN WHEAT BEER 1. 10A Weissbier 2. 10B Dunkles Weissbier 3. 3. 10C Weizenbock 42 CULINARY ARTS

DIVISION 261 BRITISH BITTER 1. 11A Ordinary Bitter 2. 11B Best Bitter 3. 11C Strong Bitter DIVISION 262 PALE COMMONWEALTH BEER 1. 12A British Golden Ale 2. 12B Australian Sparkling Ale 3. 12C English IPA DIVISION 263 BROWN BRITISH BEER 1. 13A Dark Mild 2. 13B British Brown Ale 3. 13C English Porter DIVISION 264 SCOTTISH ALE 1. 14A Scottish Light 2. 14B Scottish Heavy 3. 14C Scottish Export DIVISION 265 IRISH BEER 1. 15A Irish Red Ale 2. 15B Irish Stout 3. 15C Irish Extra Stout DIVISION 266 DARK BRITISH BEER 1. 16A Sweet Stout 2. 16B Oatmeal Stout 3. 16C Tropical Stout 4. 16D Foreign Extra Stout DIVISION 267 STRONG BRITISH ALE 1. 17A British Strong Ale 2. 17B Old Ale 3. 17C Wee Heavy 4. 17D English Barleywine DIVISION 268 PALE AMERICAN ALE 1. 18A Blonde Ale 2. 18B American Pale Ale DIVISION 269 AMBER AND BROWN AMERICAN BEER 1. 19A American Amber Ale 2. 19B California Common 3. 19C American Brown Ale DIVISION 270 AMERICAN PORTER AND STOUT 1. 20A American Porter 2. 20B American Stout 3. 20C Imperial Stout DIVISION 271 IPA 1. 21A American IPA 2. 21B Specialty IPA specify IPA CULINARY ARTS 43

DIVISION 272 STRONG AMERICAN ALE 1. 22A Double IPA 2. 22B American Stron Ale 3. 22C American Barleywine 4. 22D Wheatwine DIVISION 273 EUROPEAN SOUR ALE 1. 23A Berliner Weisse 2. 23B Flanders Red Ale 3. 23C Oud Bruin 4. 23D Lambic 5. 23E Gueuze 6. 23F Fruit Lambic DIVISION 274 BELGIAN ALE 1. 24A Witbier 2. 24B Belgian Pale Ale 3. 24C Bière de Garde DIVISION 275 STRONG BELGIAN ALE 1. 25A Belgian Blonde Ale 2. 25B Saison 3. 25C Belgian Golden Strong Ale DIVISION 276 TRAPPIST ALE 1. 26A Trappist Single 2. 26B Belgian Dubbel 3. 26C Belgian Tripel 4. 26D Belgian Dark Strong Ale DIVISION 277 HISTORICAL BEER 1. Historical Beer - specify DIVISION 278 AMERICAN WILD ALE 1. 28A Brett Beer 2. 28B Mixed-Fermentation Sour Beer 3. 28C Wild Specialty Beer DIVISION 279 FRUIT BEER 1. 29A Fruit Beer 2. 29B Fruit and Spice Beer 3. 29C Specialty Fruit Beer DIVISION 280 SPICED BEER 1. 30A Spice, Herb, or Vegetable Beer 2. 30B Autumn Seasonal Beer 3. 30C Winter Seasonal Beer DIVISION 281 ALTERNATIVE FERMENTABLES BEER 1. 31A Alternative Grain Beer 2. 31B Alternative Sugar Beer 44 CULINARY ARTS

DIVISION 282 SMOKED BEER 1. 32A Classic Style Smoked Beer 2. 32B Specialty Smoked Beer DIVISION 283 WOOD BEER 1. 33A Wood-Aged Beer 2. 33B Specialty Wood-Aged Beer DIVISION 284 SPECIALTY BEER 1. 34A Clone Beer 2. 34B Mixed-Style Beer 3. 34C Experimental Beer CULINARY ARTS 45

BJCP SANCTIONED EVENT San Mateo County Fair Where Tradition Meets Innovation HOMEBREWED CRAFT BEER CONTEST 2017 Come find out if your BEER BREWING skills are fair enough to take home the top prize for the 2017 San Mateo County Fair! PAPER ENTRY FORM MUST BE POSTMARKED by Friday March 31 st Or enter online at www.sanmateocountyfair.com Mail or deliver completed application to: San Mateo County Fair, 2495 South Delaware Street, San Mateo CA 94403 $10 per Entry Fee applies/make checks payable to the San Mateo County Fair Name: Mailing Address: City: State: Zip Code: Telephone: Email: Total Number of Entries: X $10.00 per entry = Total Enclosed $ Entry # Style Name / Description (Specify Blends) Division Class Example Bohemian Pilsner 262 2 1 2 3 4 PARTICIPANT WAIVER I accept that this special contest entry is subject to the rules and regulations as published by the San Mateo County Fair Association. I agree to indemnify, defend and save harmless the State of California, San Mateo County Exposition & Fair Association, San Mateo County, its officers, directors, agents and employees from any and all claims and losses occurring or resulting to any and all persons in connection with my participation in the fair and from any and all claims occurring for resulting to any person, firm or corporation who may be injured or damaged as a result of my participation. I further declare that all statements made in connection with this entry are true. I certify that I made or produced all items listed. PLEASE SIGN: Entrant Signature Date 46 CULINARY ARTS

HOMEBREW ENTRY BOTTLE ID FORMS Attach one label with a rubber band to each bottle of beer and place in a six pack holder. San Mateo County Fair Bottle Identification Form Example Name: John Smith E-mail: jsmith@yahoo.com Phone: 650-341-0000 Style Name: _2B Bohemian Pilsner Division: 262 Class: 2 Attach one label per bottle using rubber band. San Mateo County Fair Bottle Identification Form Name: E-mail: Phone: Style Name: Division: Class: Attach one label per bottle using rubber band. San Mateo County Fair Bottle Identification Form San Mateo County Fair Bottle Identification Form Name: E-mail: Phone: Style Name: Division: Class: Attach one label per bottle using rubber band. Name: E-mail: Phone: Style Name: Division: Class: Attach one label per bottle using rubber band. CULINARY ARTS 47