ORIGINAL RECIPES NEEDED FOR THE 33RD NATIONAL OYSTER COOK-OFF

The 33rd National Oyster Cook-Off has been scheduled for October 20, 2012 in Leonardtown, MD.

Three recipes will be selected to compete in the cook-off on Saturday in each category; Hors d'oeuvre, Soup & Stew and Main Dish. Judging will be based on originality, predominance of oysters, color and attractiveness of presentation. Cash prizes of $300, $200 and $150 will be awarded to the top three finalists in each of the categories. The grand prize winner will be selected from the first place winners of each category and will receive an additional $1,000. Awards for best presentation of dish and people's choice will also be given out.

The National Oyster Cook-off is held in conjunction with the St. Mary's County Oyster Festival and the world-famous Oyster Shucking Contest. The cook-off is sponsored by the Maryland Seafood Marketing Program, St. Mary's County Department of Economic and Community Development and the Rotary Club of St. Mary's, Lexington Park.

How To Enter

Contestants must submit one or more recipes by August 31, 2012. Please mail, fax, or email your recipe to:

MD Department of Natural Resources
C/O: Kelly Barnes – Fisheries Service B2
580 Taylor Avenue, Annapolis, MD 21401
Phone: 410-260-2406 Fax: 410-260-8279
Email: kbarnes@dnr.state.md.us

Official Rules

1. Type or print your original recipe on 8½" X 11" paper. List all ingredients and provide full instructions. Print name, address, telephone number, and email address (if applicable) on the bottom, front side of page.
2. All recipes become the property of the Oyster Cook-off. Entry constitutes permission to edit, modify, adapt, publish or otherwise use recipe without further compensation.
3. Judging is based on taste, originality, predominance of oysters, color and attractiveness of presentation.
4. Finalists are responsible for transportation to St. Mary's County, Md., to prepare recipe at Cook-off. Friday night complimentary hotel accommodation and welcoming reception available for contestants.
5. Finalists will provide all recipe ingredients, mixing and cooking utensils. Fresh oysters will be provided.
6. Fresh oysters must be the predominant part of the dish. Recipe must use a minimum of 1 pint of oysters or 1 dozen fresh oysters in the shell.
7. Contestants are limited to 1 hour prep and cooking of recipe. Recipes must be prepared double, one set-up for the judges and one for the photographers and press.
8. Nine finalists – three in each division – will be selected.
9. More detailed instructions will be sent to finalists.
10. Contest is open to everyone.