DEPARTMENT BB - FOOD COOKED WITH HONEY
ENTRY INFORMATION
• See general rules on page 7-9. • The Carolina Classic Fair Management, Employees, Department Workers, and Volunteers will take every precaution to protect exhibits but will not be held responsible for any loss, breakage or damage to any article or exhibits. • All entries must be brought in good condition. • THE DECISION OF THE JUDGES WILL BE FINAL. Who can enter? Residents of North Carolina and the following adjacent counties in Virginia: Carroll, Patrick, and Grayson. Where should I go to drop off my exhibits? Enter Gate 12, off 27th street near Goodwill. Where will my exhibits be displayed during the Fair? Agriculture Building (Building A) see the map on page 12. How much honey does it need to be in my recipe? All recipes need to have at least ¼ cup of honey as one of the main sweetening ingredients. What does my entry need to be on? Breads, rolls, muffins, cookies, and candy must be placed on a Styrofoam or paper plate and then placed in plastic zip lock bag with entry tag attached to plate and extending outside of the bag. Cakes must be placed on a 6” x 10” cardboard and placed in a clear plastic bag with the entry tag attached to plate and extending outside of bag. Do I need to bring my recipe with my entry? Yes, please type your recipe on a 8 ½” x 11” sheet of white paper, using only one side listing all ingredients and preparation steps. What if my items start to deteriorate during the Fair? The Fair reserves the right to remove and discard exhibits that are deteriorating. May I mail in my exhibit? No, all exhibits need to be brought in on the scheduled drop-off date. How many exhibits can be entered in each class? One entry, per person, per class. When will my tags be mailed out? All tags will not be mailed out until after September 1 . What will happen if I do not pick up my item on the scheduled date? You can pick up your ribbon(s) in the Fair office 14 days after the last day of the Fair. The items will be disposed of at the discretion of Fair Management.
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