2016 VICL Show Contest and Giveaways

Win Exciting Show Prizes & Packages!

monster-wakeboard
prana-spa-logo

CULINARY CONTEST PRIZES

First Place: Monster Wakeboard

Approximate prize value: $500

And a two-page story in ALL AT SEA magazine, along with other great prizes for winners, including gift certificate to local businesses.

Second Place: $100 Dollar Gift Certificate – Prana Spa

Each participating chef will receive a $25 gift certificate from Gourmet Gallery on the evening Wednesday 2nd November, when given their judging time.

CYBA CONTEST PRIZES

Grand Prize: CYBA’s prestigious 2016 “Save the Blue” engraved award

Runner Ups: Two runners-up will each receive a special gift.  The winning recipes will be promoted in the news media.

Culinary Contest

Join us Thursday, Nov 3rd at 5:15 pm – 6:45 pm for this years Culinary Contest!

The culinary contest will take place Thursday, November 3rd from 5:15 pm to 6:45 pm, and the winners will be announced at Pardi Gras – 7 pm. All participating yacht chefs are welcome to display their skills in hopes of winning first place!

VICL Culinary-Award
Tamarind-Spice-VICL

Tamarind Spice

CULINARY COMPETITION INSTRUCTIONS

  • Chefs to prepare, not only a dish for the 5 judges to taste, but a separate dish, normal size portion, they would serve to a charter guest; for photographing.
  • Each chef must provide six copies of their recipe or list of ingredients for their dish; handwritten or printed. One for the coordinator and one each for the five judges.
  • By 5 p.m on Wednesday 2nd November. each Yacht Chef signed up for the culinary competition will be allotted a time to bring their dish to be judged on Thursday 3rd November.
  • Chefs may chose to prepare, either an appetizer, entrée, or dessert, using the spice Tamarind. 

JUDGING CRITERIA:

  • Presentation and Serving Methods – 10 points
  • Creativity and ingredient compatibility – 15 points
  • Flavor, taste, and texture – 25 points

This year’s Culinary Contest ingredient is: Tamarind Spice

The tamarind is an evergreen tree native to Africa. The brown pods contain small seeds (about a dozen per pod) and a very tart pulp, which is used as an acid or souring agent in cooking. The pods start out green then become brown and brittle when ripe. The pods are opened to dry in the sun, and the sticky dark maroon-brown pulp and shiny seeds are scraped out, sometimes mixed with salt, and pressed into pliant bricks. Before the pulp can be used, the seeds must be strained out.

In the Virgin Islands, tamarind pulp is most often made into a drink or candy. However, in a thicker paste form, it also can be incorporated into grilling glazes, curries and barbecue sauces.

Article Source: http://stthomassource.com/content/lifestyles/food-and-wine/2003/04/06/tamarind-paste-basting-sticks-your-ribs

DEADLINE to Enter: Friday, October 28, 2016!

Culinary Registration Form

Industry Cocktail Hour Competition

Friday November 4th from 5:15 pm – 6:45 pm

Get your jiggers and your shakers ready for the return of the VICL Industry Cocktail Hour Competition! Impress the judges with your original cocktail creations using any liquor or flavored drinks.

vicl-drinks-contest

BARTENDERS COMPETITION INSTRUCTIONS

Each bartender will be asked to submit a cocktail recipe that they have modernized with either new ingredients, techniques or twists.

  1. Register below to enter the contest. DEADLINE to enter:  Friday, October 28, 2016.
  2. Create your own custom drink
  3. Serve in your choice glass.
  4. Have 4 printed copies of your recipe to share with the judges.

Taste, creativity, and presentation will be judged.

Prize giving will be held on Friday, November 4th.

DEADLINE to Enter: Friday, October 28, 2016!

Cocktail Hour Registration

CYBA Designer Water Contest

Judging Start November 3 – 5 During Show Viewing Hours

CYBA is once again sponsoring a “Designer Water Contest” at the VICL Charter Yacht Show. The purpose of the contest is to highlight the great taste of water produced on board, to show the creativity of the yacht chefs, and to demonstrate easy ways to eliminate the plastic.

cyba-contest-logo
cyba-logo

DESIGNER WATER CONTEST COMPETITION INSTRUCTIONS

It’s easy to do and fun. Think of serving all the brokers this way instead of handing them a plastic bottle. Here are a few more details:

  1. Resigister below to enter the contest. DEADLINE to enter:  Friday, October 28, 2016.
  2. Create your “Yacht Specialty Water” infused with ingredients of your choice. Water must be produced onboard your yacht.
  3.   Serve in Reusable or Recyclable containers.
  4.   Have 4 printed copies of your recipe to share with the judges.

New this year!  Judges will be identified with a Badge Ribbon.

Taste, creativity, and presentation will be judged.

Judging will be done by CYBA member Brokers who will taste your water while onboard to view your yacht.  There is no pre-set time, and the judges may be coming individually, so have your water ready.   If you need to refresh your presentation while they are onboard, that is fine.  We know you want to look your best.

Award Presentation:

The grand prize winner will receive CYBA’s prestigious 2016 “Save the Blue” engraved award.  Two runners-up will each receive a special gift.  The winning recipes will be promoted in the news media.

Prize giving will be held on Friday, November 4th

DEADLINE to Enter: Friday, October 28, 2016!

Register for CYBA Water Contest