MARI-LYN HARRIS BILL HUTTON Department Coordinator Department Coordinator culinaryarts@smeventcenter.com 2016 SCHEDULE OF EVENTS Tuesday, May 10 midnight Entry Forms Due Tuesday, May 31 2 8 pm Entries Received Wines & preserved Foods (NO Baked Goods & Specialty Contests entries) Wednesday, June 1 2 8 pm Entries Received Wines & Preserved Foods (NO Baked Goods & Specialty Contests entries) Thursday, June 9 7-9 am Baked Goods & Confections Entries Received Saturday, June 11 12-1 pm Clover-Stornetta Happy Cows Entries Received 3-4 pm Cheesecake Entries Received Sunday, June 12 12-1 pm Guittard Chocolate Obsession Entries Received 3-4 pm Bakers Dozen Layer Cake 4:30-5:30 pm Brownie Contest Entries Received Monday, June 13 4-5 pm Make the Recipe Marshmallow Entries Received Tuesday, June 14 1-2 pm Best BBQ Sauce Entries Received 4-5 pm Kids & Adults Cooking Together Entries Received Wednesday, June 15 4-5 pm Vesta Biscotti Entries Received Thursday, June 16 3:30-4:30 pm Chefs Warehouse Cookie Decorating Contest Check in 4:30-5:30 pm Sibby s Cupcakery Cupcake Contest Entries Received Friday, June 17 4:30-5:30 pm King Arthur Flour Lemon Bar Entries Received Saturday, June 18 1-2 pm Let s Have Fun! Entries Received 4:30-5:30 pm My Favorite Quiche Entries Received **Please refer to division 263 for Mixology information Monday, June 20 2-7 pm ALL Remaining Entries Released Department Code: CA Entry Fees: $2.00 per entry NO MAXIMUM ENTRY FEE The Culinary Arts Department would like to welcome Chef Landry Chef Landry has served his spicy Cajun fare to senators and congressman, movie stars and music luminaries, royalty and presidents. Chef Landry will be hosting his cooking shows three times a day in the Culinary Arts Department. Saturday, June 11 and Sunday June 12 at 12pm, 3pm and 6:30pm Monday June 13 through Friday, June 17 at 1pm, 3 pm and 6:30pm Saturday, June 18 and Sunday, June 19 at 12pm, 3pm and 6:30pm 27 CULINARY ARTS

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. 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 CULINARY ARTS 28

WINE MAKING AWARDS OFFERED DIVISIONS 200-201 & 204 Gold $10 Silver $7 Bronze $5 AWARDS OFFERED DIVISIONS 202-203 Gold $250 Silver $150 Bronze $100 Entries received Tuesday, May 31st 2 pm 8 pm and Wednesday, June 1 st 2 pm 8 pm in Expo 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 one unopened 750 ml bottle; 375 ml for Non Grape and Dessert wines is acceptable. Opened bottles will be on display for the duration of the Fair. Bottles will not 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. Rose 3. Sauvignon Blanc 4. Other variety - specify DIVISION 201 AMATEUR RED WINES 1. Cabernet 2. Merlot 3. Pinot Noir 4. One variety of a blend - specify DIVISION 202 PROFESSIONAL WHITE WINES 1. Chardonnay 2. Rose 3. Sauvignon Blanc 4. Other variety - specify DIVISION 203 PROFESSIONAL RED WINES 1. Cabernet 2. Merlot 3. Pinot Noir 4. One variety of a blend - specify DIVISION 204 LABELS (WINE) Submit one label on an 8 ½ x 11 sheet of paper printed to scale or affixed to a bottle. 1. Labels 29 CULINARY ARTS

PRESERVED FOODS AWARDS OFFERED DIVISIONS 210-219 1 st Place $10 2 nd Place $7 3 rd Place $5 Entries received Tuesday, May 31st 2 pm 8 pm and Wednesday, June 1st 2 pm 8 pm in Expo Hall. *Sponsor: Ball (Jarden Home Brands) www.freshpreserving.com 1. All entries in these Divisions must be home prepared and canned or packaged by the exhibitor within one (1) year of the opening date of the fair. 2. Preserved Foods Entries: Preserved Food entries consist of one jar for tasting and display the duration of the Fair. 3. Preserved Foods Entries are not limited to one entry per class. 4. All entries must be in sealed jars with new screw bands. No paraffin seals. 5. Preserved Food Labels: All Preserved Food entries MUST be labeled. Labels must be placed securely on the bottom for all jars or side of zip lock bags for dried food entries. Food Preservation labels must include the following information: Name: Exhibitor s Name Label Example: Product: Product Name Date: Method: Date of preservation Canning method used in preservation Division : Class: Division Class The canning method used in preservation may be listed as follows: EXAMPLE If the Water Bath Method is used list as A or, if the Pressure Canner Method is used list as B. Vinegar, Oil and Dehydrated Food bottle labels need name, product, division and class only. 6. Entries without label information will be disqualified. 7. Canning Methods: All preserved food entries must be processed using one of the two canning methods listed below. A. Water Bath Method: Acidic foods, which include most fruits (excluding figs), may be processed using the Water Bath Method of processing. This includes soft spreads, jams and jellies. Tomatoes, figs and some fruits are considered borderline low-acid foods. These foods should be made more acidic by adding lemon juice, citric acid or vinegar as appropriate for the type of food. B. Pressure Canner Method: Low acidic foods, which include vegetables, must be processed using the Pressure Canner Method. Tomatoes, figs and low-acid fruits may also be processed by the Pressure Canner Method. 8. Preserved Food Seals: All jars must be sealed with two piece vacuum seals specifically made for canning jars. Seals must consist of two pieces (metal screw ring band and metal lid.) Entries will be disqualified if both the band and lid are not on the jar. Ring band should unscrew easily. 9. Decorative lid coverings are discouraged. 10. Headspace: The following headspace must be utilized: 1/4 inch headspace: Jams, jellies, preserves, conserves, butters, and curds. ½ inch headspace: Fruits, tomatoes, sauerkraut, pickles, relishes, sauces, juices and marmalades. 11. Inverting Jars: Inverting of canning jars (turning upside down) after canning is not recommended. Inverting may cause separation of product and reduce the effectiveness of the seal. 12. Preserved Food Definitions: 13. Chutney: May consist of watermelon, cantaloupe, raisins, currents, orange peel, walnuts, sugar, salt, spices and white vinegar. Variations of chutney include tomato-apple and tomato-pear chutney and any other fruit combination. Pepper-Onion Relish: Mainly chopped onions, sweet red and green peppers, with sugar, vinegar and salt added. Tomato Relish: Chopped green tomatoes and peppers and onion, dry mustard, celery seed, vinegar and salad oil. Preserves: Whole fruit or uniform pieces of fruit cooked slowly so the pieces retain their shape and do not turn to pulp. Jams: A preserve that is cooked until it is pulp. Butters: Strained. Marmalades: Fruits that have jellying properties, containing slices, small pieces, or peel of the fruit in the jelly. Jelly part should be clear. Conserve: Similar to marmalade, but with nuts and raisins. Mixed fruit is used. 14. **ALSO REVIEW**: DEPARTMENT RULES *Jarden Home Brands 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. CULINARY ARTS 30

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 210 CANNED FRUITS 1. Apple sauce 2. Apricot* 3. Berries specify* 4. Cherries* 5. Peaches* 6. Pears* 7. Plums* 8. Any other specify* DIVISION 211 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 212 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 213 SAUCES 1. Barbeque sauce 2. Spaghetti sauce meatless 3. Spaghetti sauce with meat 4. Tomato sauce 5. Tomato catsup 6. Fruit specify DIVISION 214 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 215 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 31 CULINARY ARTS

DIVISION 216 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 217 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 Submit 6 pieces in a self-sealing zip-lock type bag DIVISION 218 DEHYDRATED FOODS 1. Fruits 2. Fruit leather 3. Herbs 4. Jerky specify the type of meat 5. Vegetable DIVISION 219 FLAVORED EXTRA VIRGIN OLIVE OILS One bottle required for tasting. The same bottle will be displayed throughout the Fair. Entry should be in a clear bottle. Base olive oils need not be homemade; however, flavorings should be added by exhibitor. 1. Herb 2. Citrus 3. Any other specify BAKED GOODS & CONFECTIONS AWARDS OFFERED DIVISIONS 220-234 1 st Place $10 2 nd Place $7 3 rd Place $5 Entries received on Thursday, June 9 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. BAKED GOODS & CONFECTION 1. Homemade: Unless otherwise noted, baked goods entries in the Culinary Arts competitive programs must be completely homemade. The San Mateo County Fair defines homemade food entries as entries completely home prepared. Entries must be baked in a standard home-type (noncommercial) oven. Made from Scratch: The San Mateo County Fair defines made from scratch recipes as preparing an entry without the use of commercially prepared cake mixes, bread mixes, frosting mixes, pudding mixes, topping mixes, etc. Entries must be made with basic ingredients without the use or commercially prepared mixes or products which either replace basic ingredients or are intended as the end result (e.g. cake mix replacing flour, sugar, flavoring etc. used to bake a cake or a commercially prepared crust used in place of basic ingredients to make a crust.) When a commercially prepared product such as marshmallow cream, sweetened condensed milk, yogurt, flavored syrups or gelatin, etc. are used in a recipe and is not intended as the end result, they are considered ingredients instead of prepared product. For example, when pudding is entered as a pudding or used as a filling it must be made from scratch pudding. A commercially prepared pudding mix however, may be used as an ingredient in a recipe in which the end result is not pudding or filling. When preparing an entry using fruit or fruit products (such as whole fruit, jams or jellies, etc.) fresh or frozen is preferred, however, commercially processed fruits or fruit products may be used unless otherwise stated. 2. Perishables: For food safety reasons all perishables must be kept under refrigeration prior to delivery. 3. Novice Bakers - Men Only Entries prepared by Men that have not placed or won previously at the San Mateo County Fair. 4. California Proud - Baked goods consiting mainly of California gown, produced or farmed items. 5. See each division for entry quantity. 6. **ALSO REVIEW**: DEPARTMENT RULES CULINARY ARTS 32

DIVISION 220 HAND METHOD BREADS 1 loaf or braid, 6 biscuits, 6 rolls 1. Sourdough 2. Whole wheat 3. White 4. French/Baguette 5. Cheese 6. Fruit 7. Vegetable 8. Biscuit 9. Scone 10. Any other specify DIVISION 221 BREAD MACHINE 1 loaf 1. White 2. Whole wheat 3. Any other specify DIVISION 222 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 223 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 224 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 DIVISION 225 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 33 CULINARY ARTS

½ cake on a disposable base, frosted or unfrosted DIVISION 226 LOAF OR POUND CAKES 1. Bundt Cake 2. Pound Cake 3. Heart Healthy - specify 4. Any other specify DIVISION 227 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 228 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 229 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 DIVISION 230 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 CULINARY ARTS 34

DIVISION 231 GINGERBREAD HOUSES All gingerbread houses must be displayed on a piece of cardboard covered with foil and not to exceed 10 x 14. 1. Gingerbread house DIVISION 232 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 233 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 234 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 OPEN JUDGING 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. 1. Please see additional rules for each contest. All rules must be followed. No exceptions to the sponsors' rules. 2. ALL entries received must be accompanied with two typed recipes on one side of an 8-1/2" X 11" sheet of paper. Please put your name, address, email address and phone number on one recipe sheet only. All ingredients with measurements are to be listed at the beginning of the recipe, followed by complete instructions for preparation. Include pan size, baking time, and temperature, etc. as appropriate to the recipe, unless otherwise specified. 3. Recipes become the property of the San Mateo County Fair and the contest sponsor. 4. Entry must be the original recipe/creation of exhibitor and may not have been entered and won in any other competition unless otherwise stated. An original recipe is one that has not been previously published. Recipe Copywrites pertain to the written instructions/directions of any given recipe, therefore the competitor entering Specialty Contests at the San Mateo County Fair must write their own directions or instructions for the recipes in which they are submitting as "Original". 5. Use fresh fruits and vegetables only, unless otherwise stated. 6. Entry may not include any prepackaged mixes (e.g.: cake, frosting, pudding, or topping mixes). 7. All garnish and decorations MUST be edible. 8. Entries arriving after receiving time will not be accepted. 9. Winning entries will be displayed at the fair as long as appearance permits, unless otherwise stated. 10. Judging will commence immediately following entry receiving time. 11. **ALSO REVIEW**: BAKED GOODS & CONFECTION RULES 12. **ALSO REVIEW**: DEPARTMENT RULES 35 CULINARY ARTS

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 DIVISION 246 HAPPY COWS: CALIFORNIA DAIRY PRODUCTS Sponsor: Clover Stornetta Farms www.cloverstornetta.com Entries received Saturday, June 11 th 12pm 1pm AWARDS OFFERED DIVISION 246 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 248 CHEESECAKE CONTEST Sponsor: "Friends of Judy" Entries received, Saturday, June 11 th 3pm 4pm AWARDS OFFERED DVISION 248 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 36

DIVISION 249 CHOCOLATE OBSESSION Sponsor: Guittard Chocolate Company www.guittard.com Entries received, Sunday, June 12 th 12pm 1pm AWARDS OFFERED DIVISION 249 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 250 BAKERS DOZEN LAYER CAKE Sponsor: Bakers Dozen www.bakersdozensf.org Entries received Sunday, June 12 th 3pm 4pm AWARDS OFFERED DIVISION 250 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 37 CULINARY ARTS

DIVISION 251 BROWNIE CONTEST Sponsor: Beth Sanchez Entries received Sunday, June 12 th 4:30pm 5:30pm AWARDS OFFERED DIVISION 251 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 252 1 st Place $25 Rosette 2 nd Place $15 Rosette 3 rd Place $10 Rosette 1. Competition is open to individuals 9 years or older. 2. No typed recipe required. 3. Entries are judged on Appearance, Flavor and Texture. 4. Quantity: 6 Marshmallows. Ingredients: 3 packages (1/4-ounce each) unflavored gelatin 1 cup (8 ounces) cool water, divided 1 1/2 cups (10 1/2 ounces) granulated sugar 1 cup (11 ounces) corn syrup 1/8 teaspoon salt DIVISION 252 MAKE THE RECIPE CONTEST Homemade Marshmallows Adapted from King Arthur Flour Sponsor: Bonnie Samuelson Entries Received Monday, June 13 th 4pm 5pm 1 tablespoon (1/2 ounce) vanilla extract - crushed peppermint candies, peppermint oil, or espresso powder, all optional, confectioners' sugar, to sprinkle on top Directions: Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Combine the sugar, corn syrup, salt, and ½ cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves. Raise the heat to high and cook, without stirring, until the syrup reaches 240 F on a candy thermometer. Remove from the heat. With mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters). The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95 F. Add vanilla towards the end of the mixing time. This is also the time to add a few drops of peppermint oil, if desired, instead of vanilla extract. Or try 1/2 teaspoon espresso powder for a coffee-flavored treat. To use the crushed peppermint candies, which will tint the marshmallow pink and add flavor, stir the candies into the marshmallow mixture, leaving some swirls of plain white. Spread the marshmallow mixture into a greased 9" x 13" pan (glass or ceramic is best). Use your wet hands to smooth and flatten the marshmallows. Sprinkle confectioners' sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Yield: about 100 1" squares. 1. Marshmallows CULINARY ARTS 38

DIVISION 253 BEST BBQ SAUCE Entries received Tuesday, June 14 h 1pm 2pm AWARDS OFFERED DIVISION 253 1 st Place $30 Rosette 2 nd Place $20 Rosette 3 rd Place $10 Rosette 1. Create your own BBQ sauce recipe and name it. 2. You must submit at least 1 cup of BBQ sauce. 3. Recipe must be homemade. 1. Best BBQ Sauce AWARDS OFFERED DIVISION 254 1 st Place $50 Rosette 2 nd Place $25 Rosette 3 rd Place $10 Rosette DIVISION 254 KIDS AND ADULTS COOKING TOGETHER Surprise Me Fudge Sponsor: Bill Hutton Entries received Tuesday, June 14 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. Fudge DIVISION 255 - BISCOTTI CONTEST Sponsor: Vesta www.vestarwc.com Entries received Wednesday, June 15 th 4pm 5pm AWARDS OFFERED DIVISION 255 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 39 CULINARY ARTS

DIVISION 256 - COOKIE DECORATING CONTEST Sponsor: Chefs Warehouse Contest check in Thursday, June 16 th 3:30pm 4:30pm AWARDS OFFERED DIVISION 256 1 st Place $20 Rosette 2 nd Place $15 Rosette 3 rd Place $10 Rosette Most Creative $10 Rosette 2. Competition is open to all individuals 5 years or older. 3. Cookie and icing will be provided along with pastry bags and tips. 4. Contestant will have 30 minutes to decorate their cookie. 5. Cookies will be judged on Composition, Use of colors, and Neatness. 6. No typed recipe required. 1. Decorated cookie Adult 2. Decorated cookie Youth (5 12) 3. Decorated cookie Youth (13 18) DIVISION 257 - CUPCAKE CONTEST Sponsor: Sibby's Cupcakery www.sibbyscupcakery.com Entries received Thursday, June 16 th 4:30pm 5:30pm AWARDS OFFERED DIVISION 257 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 DIVISION 258 LEMON BAR COOKIES CONTEST Sponsor: King Arthur Flour www.kingarthurflour.com Entries received Friday, June 17 h 4:30pm 5:30pm AWARDS OFFERED DIVISION 259 All winners will receive a gorgeous King Arthur Flour Rosette 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 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. Lemon Bar Cookie Adult 2. Lemon Bar Cookies - Youth CULINARY ARTS 40

DIVISION 259 BBQ CONTEST Entries Received Saturday, June 18 th 10am Pack up your barbeque, your favorite recipe and head on over to the fair grounds for some fun! AWARDS OFFERED DIVISION 259 1 st Place $100 Rosette 2 nd Place $75 Rosette 3 rd Place $50 Rosette 1. Bring your own barbeque equipment, shade, table and chairs. You will have a 10 x 10 area located between Expo Hall and Fiesta Hall to set up in. 2. Competition is limited to the first 10 entries. 3. No electrical outlets, gas or charcoal will be supplied. 4. You must be 18 years or older to participate. 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. 9. BBQ entries must be done and turned in by 3:30pm. 10. Judging will begin promptly at 4:00pm. 1. Beef 2. Pork 3. Poultry AWARDS OFFERED DIVISION 260 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 DIVISION 260 Let s Have Fun! MY FAVORITE STUFF ZUCCHINI Sponsor: The Strain Family Entries received Saturday, June 18 1pm - 2pm 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. 5. All entries will be returned immediately following judging. 1. Stuff Zucchini 41 CULINARY ARTS

DIVISION 261 MY FAVORITE QUICHE CONTEST Sponsor: The O Dell Family Entries received Saturday, June 18 th 4:30pm 5:30pm AWARDS OFFERED DIVISION 261 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 262 1 st Place $40 Rosette 2 nd Place $30 Rosette 3 rd Place $20 Rosette DIVISION 262 HOMEMADE TAMALE CONTEST Entries received Sunday, June 19 th 1pm 2pm 1. Quantity: Minimum of 6 servings. 2. All recipes must be homemade. 1. Sweet Tamale 2. Savory Tamale CULINARY ARTS 42

DIVISION 263 MIXOLOGY Saturday, June 11 and Sunday, June 12 and Friday, June 17 Saturday, June 18 and Sunday, June 19. All classes start promptly at 5:00 p.m. Take part in a highly interactive session where you and your friends will learn how to think about and prepare classic and modern cocktails while you taste history in a glass. Utilize a blend of core bartending tools, multitasking skills, creativity, and apply elements of science. AWARDS OFFERED DIVISION 263 1 st Place Rosette 2 nd Place Rosette 3 rd Place Rosette Cost of Entry: $25 Includes two free entry tickets (valued at $24.00), drink making supplies, a master mixologist who will walk you through the history of alcohol and current cocktail trends, while teaching you the fundamentals. You will prepare two cocktails per class, and we will pair the best snacks and Hors d Oeuvres with your creations 1. Time: Approximately one hour 2. Must be 21 and over to participate; one person per entry 3. Entries limited to first nine per class 4. Enter online at www.sanmateocountyfair.com 5. Must bring a government issued photo I.D. 6. Go directly to the Culinary Department in Expo Hall 7. No refunds issued and entries are non-transferrable 1. Mixology Class Saturday, June 11 2. Mixology Class Sunday, June 12 3. Mixology Class Friday, June 17 4. Mixology Class Saturday, June 18 5. Mixology Class Sunday, June 19 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 10, 2016. 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 10, 2016, 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 17, 2016 at 5:00 p.m.) ALL ENTRY FORMS INCLUDING LATE ENTRY FORMS WILL NOT BE ACCEPTED AFTER MAY 17, 2016 at 5:00 p.m. No exceptions will be made by the Fair for late entries. 43 CULINARY ARTS

San Mateo County Fair HOMEBREWED CRAFT BEER & LABEL CONTEST INFORMATION AWARDS OFFERED HOMEBREW HOMEBREW LABEL Divisions 271 293 Division 270 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: 270 - 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 10 th. Entry Fee is $2.00 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 271-293 - HOMEBREW COMPETITION Who May Enter: What You Do: How To Enter: Entry Receiving: Rules: Judging Criteria: Questions: 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! 1. Register online www.sanmateocountyfair.com by Friday, April 1st 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 San Mateo County Event Center on Friday April 15 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, smcfbeer@smeventcenter.com CULINARY ARTS 44

HOMEBREW STYLES (BY DIVISION) Not sure what style your brew is? Check www.bjcp.org for more information! DIVISION 271 LIGHT LAGER 1. 1A Amber American Lager 2. 1B Standard American Lager 3. 1C Premium American Lager 4. 1D Munich Helles 5. 1E Dotmunder Export DIVISION 272 PILSNER 1. 2A German Pilsner (Pils) 2. 2B Bohemian Pilsner 3. 2C Classic American Pilsner DIVISION 273 EUROPEAN AMBER LAGER 1. 3A Vienna Lager 2. 3B Oktoberfest/ Märzen DIVISION 274 DARK LAGER 1. 4A Dark American Lager 2. 4B Munich Dunkel 3. 4C Schwarzbier DIVISION 275 BOCK 1. 5A Mailbock/Helles Bock 2. 5B Traditional Bock 3. 5C Doppeldock 4. 5D Eisbock DIVISION 276 LIGHT HYBRID BEER 1. 6A Cream Ale 2. 6B Blonde Ale 3. 6C Kölsch 4. 6D American Wheat or Rye Beer DIVISION 277 AMBER HYBRID BEER 1. 7A North German Altbier 2. 7B California Common Beer 3. 7C Düsseldorf Altbier DIVISION 278 ENGLISH PALE ALE 1. 8A Standard/Ordinary Bitter 2. 8B Special/Best/Premium Bitter 3. 8C Extra Special/Strong Bitter (English Pale Ale) DIVISION 279 SCOTTISH AND IRISH ALE 1. 9A Scottish Light 60/- 2. 9B Scottish Heavy 70/- 3. 9C Scottish Export 80/- 4. 9D Irish Red Ale 5. 9E Strong Scotch Ale 1. 10A American Pale Ale 2. 10B American Amber Ale DIVISION 280 AMERICAN ALE 45 CULINARY ARTS 3. 3. 10C American Brown Ale

DIVISION 281 ENGLISH BROWN ALE 1. 11A Mild 2. 11B Southern English Brown Ale 3. 11C Northern English Brown Ale DIVISION 282 PORTER 1. 12A Brown Porter 2. 12B Robust Porter 3. 12C Baltic Porter DIVISION 283 STOUT 1. 13A Dry Stout 2. 13B Sweet Stout 3. 13C Oatmeal Stout 4. 13D Foreign Extra Stout 5. 13E American Stout 6. 13F Russian Imperial Stout DIVISION 284 INDIA PALE ALE (IPA) 1. 14A English IPA 2. 14B American IPA 3. 14C Imperial IPA DIVISION 285 GERMAN WHEAT AND RYE BEER 1. 15A Weizen/Weissbier 2. 15B Dunkelweizen 3. 15C Weizenbock 4. 15D Roggenbier (German Rye Beer) DIVISION 286 BELGIAN AND FRENCH ALE 1. 16A Witbier 2. 16B Belgian Pale Ale 3. 16C Saison 4. 16D Bière de Garde 5. 16E Belgian Specialty Ale DIVISION 287 SOUR ALE 1. 17A Berline Weisse 2. 17B Flanders Red Ale 3. 17C Flanders Brown Ale/Oud Bruin 4. 17D Straight (Unblended) Lambic 5. 17E Gueuze 6. 17F Fruit Lambic DIVISION 288 BELGIAN STRONG ALE 1. 18A Belgian Blonde Ale 2. 18B Belgian Dubbel 3. 18C Belgian Triple 4. 18D Belgian Golden Strong Ale 5. 18E Belgian Dark Strong Ale DIVISION 289 STRONG ALE 1. 19A Old Ale 2. 19B English Barleywine 3. 19C American Barleywine DIVISION 290 FRUIT BEER 1. 20 Fruit Beer - Specify CULINARY ARTS 46

DIVISION 291 SPICE/HERB/VEGETABLE BEER 1. 21A Spice, Herb or Vegetable 2. 21B Christmas/Winter Specialty Spice Beer DIVISION 292 SMOKE-FLAVORED & WOOD AGED 1. 22A Classic Rauchbier 2. 22B other Smoked Beer 3. 22C Wood-Aged Beer DIVISION 293 SPECIALTY BEER 1. 23 Specialty Beer - Specify 47 CULINARY ARTS

BJCP SANCTIONED EVENT San Mateo County Fair Where Tradition Meets Innovation HOMEBREWED CRAFT BEER CONTEST 2016 Come find out if your BEER BREWING skills are fair enough to take home the top prize for the 2016 San Mateo County Fair! PAPER ENTRY FORM MUST BE POSTMARKED by Friday April 1 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 CULINARY ARTS 48

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. 49 CULINARY ARTS