**PLEASE FOLLOW A FEW IMPORTANT RULES**

1. ABALONE CHECK-IN ARRANGMENTS: (Your booth # at check-in will not be the same as your booth # for the contest)
• ABALONE REGISTRATION: Make sure all abalone have been checked in by the abalone committee before you begin preparation of your recipe.
• FRIDAY CHECK-IN:
• You may check in your tagged abalone to one of the committee members on Friday, October 8, at Noyo Harbor and then begin the preparation of your recipe at that time if you choose.
• You will leave your abalone there at the site under the direction of the committee, and reclaim them again Saturday morning.
• SATURDAY CHECK-IN: Cooks who do not register their abalone on Friday, may do so on Saturday beginning at 7 am.
• FISH & GAME REGULATIONS: You must follow all Fish & Game regulations pertaining to legal take and possession of abalone.
   
2. NAME OF RECIPE: Cooks must provide MAPA with the name of your recipe in advance, either by calling 707.937.4700, or emailing to mapa@mendoparks.org. We don't need the recipe, just the name.
    
3. COOK BOOTH:
• COOK SITE SIZE: 10’ x 15’
• CANOPY & TARP: You should have a canopy with drop-down sides and a tarp covering the ground to meet health code. 10’ x 10’ canopy should be sufficient. We hope for the best weather for this event, but there’s always the possibility of wind or rain, so you may want to bring plenty of secure tie-downs, just in case.
• VEHICLES: NO vehicles allowed in your site.
• RAFFLES/ SALES FROM YOUR BOOTH ARE NOT ALLOWED.
• SERVING UTENSILS:
• You need to provide your own serving utensils
• If you are serving soup or chowder, please provide your own tasting cups
• MAPA will provide the judges (public) with plates, forks and napkins.
• TABLES: You’ll need a minimum of one table to lay out your food and equipment; two tables would be better. You will be cooking, and serving, so plan for your needs.
• ELECTRICITY: There is limited electricity at Noyo Harbor
• WATER: Bring whatever water you will need with you. The only water supply at Noyo Harbor is two outdoor faucets.
• DEPOSIT REFUND: Please leave your site clean when you leave to qualify for the free entry fee. OR, you may donate the fee to MAPA to help with our educational programs.
• # OF HELPERS: One person is needed in your booth for every three abalone.
• ANIMALS: NO dogs or other animals are allowed in your cook site because of health code.
• PREPARATION OF ABALONE:
• ABALONE CLEANING: MAPA will provide two abalone cleaning stations. Please dispose of all remains appropriately.
• HEALTH RULES: You must follow the California State Rules for food handling.
• QUANTITY TO PREPARE:
• # OF SAMPLES:
• Cooks need to prepare at least 200 tasting samples. (Appetizer size)
• To relieve the burden for cooks, we will not be asking you to provide samples to volunteers.
• # OF ABALONE:
• 6 to 8 abalone are sufficient for most cooks
• 12 abalone per booth are the maximum allowed. If your popular recipe runs out, and you have already prepared your 12 abalone, you cannot prepare any additional abalone that would put your booth over the 12 total limit..
   
4. JUDGING:
• TIME: Judging will start at noon and end at 3 pm.
• PUNCH CARDS PRESENTED TO YOU BY THE JUDGES:
• Cooks and judges will be divided into 3 color-coded sections.   
• First, second, and third place winners will be named in each section.
• Each judge must present a punch card to receive a sample.  Most cooks have a helper to punch the cards for them. People who don’t have punch card can’t vote, so you are not helping yourself if you give away tastes.
• Punch cards must be the same color as the color assigned to your booth, and the card must have your same assigned cook number on it that you will punch to verify that they have tasted at your booth.
• PRIZE WINNER SELECTIONS:
• GRAND PRIZE AWARD JUDGES:
• The three Grand Prizes will be selected by a Master Chef Judging Panel selected by the abalone committee  The purpose is to make the judging as fair as possible.
• PEOPLE’S CHOICE AWARDS:
• The general public who have purchased judging tickets will vote for the winners of the remaining prizes that will be awarded to the cooks.
   
5. DIVING SAFETY
• MAPA urges all divers to STAY SAFE!
• Follow smart diving practices.
• Do not dive in unsafe conditions or rough waters