Name & description of what you’re preparing. Remember, small “taste” size portion. You may prepare more than one dish even if you are only requesting 1 station. Many participants offer a tasting plate with a meat and a fruit or a chicken and a dessert for example to enhance their presentation:
PLEASE INCLUDE WHETHER EACH FOOD IS:
HOT | COLD | SALAD | SOUP | OR DESERT
Information for Volunteer Coordinators
Mandatory Information for Health Department
How will the menu items you are serving be prepared off-site, prior to arrival at the event? Please describe any pre-cooking, marinating, cutting, commercial packaging, assembly, etc.
How will the ingredients for your menu items be transported to the site? I.e. frozen, in coolers or other containers, purchased locally, stored in Rotary’s refrigerated or freezer containers, etc.
Supplies & Equipment Information
Please indicate what equipment you’ll need us to provide – It’s critical that you tell us NOW so we can arrange for everything you need! We’re not always.comble to supply specialty items, though we will try our best. Your equipment team this year are Chris Reyher email@example.com (808) 683-8840 You may contact them or Jakki (512) 796-2381 firstname.lastname@example.org with any questions or changes to your equipment requests.
Please specify and we will contact you about our ability to meet this need.
Please list any other requirements, comments, or requests including location requests.
Final step! Please contact us at email@example.com to fill out the booth schematic attachment to the best of your ability and return it along with this form. The health department wants to know how chaffing dishes, coolers, cutting boards and cooking equipment will be arranged in your booth
Specially priced tickets are available for Taste of Hawaii participants. They are $55.00 each plus handling fee and GET for a total of $61.38. Tickets can be purchased only on-line. Once your application has been accepted, you will receive an email with a link to the on-line ticket purchase site. Tickets are limited to 10 per booth and 15 for any participant with two booths. Once you have purchased the tickets on-line, you will receive an email with your tickets attached. Simply print the tickets and distribute them to the attendees.
You and your staff will not need tickets to enter thru the side the morning of the event. When you know who will be manning your booth, please send Jakki a list of names and indicate in any of them are under 21 years of age. Make sure that your staff knows to have I.D. ready to show when they enter the side gate early Sunday morning so that they can be wristbanded.
Information for Off-Island Chefs
FYI Your travel coordinator again this year is Shannon Donnelly (775) 815-0422 firstname.lastname@example.org
Please list any other requirements, comments or requests below including location requests. You may also use this space to draw a schematic of your booth layout if you wish.
Thank you for your application! We have received your submission and will be in touch with you soon!