March 14th, 2020 
12:30 PM - 5PM
$5 to taste all the chili
$30 to enter a chili team
$50 in gift certificates to enter a restaurant chili team

MUSIC SCHEDULE

12:30 - 1:15- Sofia Lee Davis
1:30 - 2:30- Shaun Foti Music
3:00 - 5:00 - Joe Hall and  the Gang

Picture
New solid steel trophies starting in 2015
Event Schedule & Information

The Old Town Tucker Merchants Association and The Local No. 7 host the ninth annual Tucker Chili Cook-Off on Saturday, March 14th, 2020. The event  runs from 12:30 - 5:00 PM with all of the festivities taking place on Main Street. Proceeds from the event are shared with Friends of Tucker Parks. The mission of Friends of Tucker Parks is to preserve, protect and improve all of the parks located within the city of Tucker, GA. We assist with planning, coordinate volunteers, generate funding, and aid in the formation of “Friends” groups for each park. More information can be found here.

This is a great opportunity for people of all ages to celebrate our newly renovated downtown area and check out some of the new businesses, as well as raise money for charity.

Your $5 entry gets you access to taste all the chili  prepared by event contestants and gives you one vote to help award the coveted People’s Choice prize. Soft drinks and water will be available for purchase from OTTMA, while adult beverages will be on offer, courtesy of The Local 7.

For more information or to find out how you can take part in the event, please send an e-mail to jameywilson@gmail.com or call Jamey @ 404-556-7666.

THE RULES:

  • One pint (16 oz.) of chili is required to submit for judging.
  • A minimum of (5 gallons for individuals/teams and 10 gallons for restaurants) of chili must be prepared for distribution to the public. We recommend 7-10 gallons for individuals. Remember! THE MORE CHILI YOU COOK, THE MORE SAMPLES YOU SERVE, THE MORE VOTES YOU GET!
  • The chili prepared for judges should be the same served to the public or risk disqualification.



GENERAL COOKING INFO:

  • Chili needs to be prepared at home. No cooking on site.
  • Participants must furnish their own heating sources and utensils.
  • A heating source can be a traditional propane camp stove, Coleman fuel or chafing dish. This competition involves sampling by judges and event attendees, please be aware that each team's liability is based on ingredients cooked in your chili. Teams preparing and serving harmful ingredients will be held liable.
  • Food entries must be submitted in the containers provided at registration to the judging tent. Volunteers will come by each booth for pick up between 1:00 and 2:00.



BOOTH RULES:

  • Each booth is a 12' x 12' (approx.) plot of land - we provide nothing more than the space.
  • You may set up your booth Saturday (March 14th) between 9am and 12pm, after you have completed on site check-in.
  • At the close of the event, all booth equipment must be removed from the site. Break down of your booth may begin at any time, but no vehicles are allowed in or out of the event site until 5:00 p.m. on Saturday.
  • Booths do not have running water or electricity.
  • Under no circumstances are food, drink, or novelties to be sold to the public. If there is an interest in becoming an official sponsor of the event, please e-mail us.

FINAL ON SITE REGISTRATION:

A representative from your team will need to check-in at final registration Saturday at the intersection of Main Street and 1st Avenue. It is recommended that check-in and booth set up are completed as early as possible. Please enter from the Lavista end of Main Street. The street will be blocked with the stage at the intersection of Main Street and Railroad Ave.

Final Registration Hours of Operation:
Saturday, March 14th; 9:00 a.m. - 12:00 p.m.

At final registration you will receive (per booth):

  • Confirmation of your booth space assignment.
  • 1,000 one oz. sample cups 
  • Your containers to submit to judging
For those participants that did not preregister, we will be taking applications at final registration. Please bring a completed registration form and cash payment. Remaining booths spaces will be on a first come first serve basis.

This event is sponsored by