Show Features

• Individual Competition Carving: 11-2 P.M.
  
• Judging Begins 2:00 P.M.
  
• 3 Hour Time Limit which is Strictly Enforced
  
  JUDGING CRITERIA Judging is based on 100 Total points.
  
  1. Technical Skill (40 Points) Utilization of ice, detail, precision and structural technique
  2. Design & Composition (20 points) Form & symmetry- Are component pats proportional to each other?
  3. Creativity & Originality (20 points) Is the sculpture original or a novel choice of topic and theme?
  
  

Calling all bartenders!

CT Spirits Mix Master Competition . . .
Let's see who is the best in the County . . . then let's see who's the best in the State of Connecticut!!!
The winner from each County will compete together at the CTRL Show for the title of "CT Spirits Mix Master Champion" 

Sponsored by Clear Channel.    

Interested in participating?  Contact marketing@ctrlshow.com.

If you would like to compete in the CT Pizza Championship please submit your recipe to
jswanson@ctrlshow.com or fax to 800-680-4524. The top recipes will be chosen.

Only two contestants per business > will be allowed to enter. You must be 18 years of age and be able to provide documentation.   You must be able to obtain a U.S. or other valid Passport. You must be employed at a pizzeria, or have pizza on your menu at the time of competition. Competitor must bring own dough, sauce, cheese and toppings for 2, 14-inch pizzas. On site refrigeration will be provided. (Contestants will have access to dough making equipment if necessary.) Oven testing will start 40 minutes prior to first competition. Bring extra ingredients if you want to prove the ovens. Dough trays and peels will be provided; competitor should bring any other needed tools. The choice of pizza ingredients is strictly up to the discretion of the competitors. There is no requirement that this pizza is on any existing menu but part of the judging criteria is that it be commercially viable. Bring your best pie. You must prepare and cook pizza in competition area. Competitors will make 2 pizzas. They will decide which of the two will go to judges. The second will be given to audience for sampling. Competitors must agree to judge criteria prior to competition. At the pre-competition briefing contestants must sign publicity waivers and rule agreement waiver. All contestants will be assigned numbers and a drawing will determine order. Judges will be sequestered before drawing takes place. Contestants will remove finished pizza from oven and place either on a wooden peel with nothing else. At this time PMQ will take photos of chef with pizza, then the pizza will be taken to an area to have photos taken of the pizza itself. The pizza will then be taken by a runner to the judging area. Here the runner will read the description and recipe of the pizza. The runner will then cut the pizza and allow each judge to choose a slice (piece).

The judges will grade the pizza,  then the score sheets picked up, tallied, and held by head judge.  The tables will then be cleared. Contestants will give permission for PMQ to use photos and statements in any future media without obligation. Pizza will be judged on  Pizza Appearance - 30 Points Crust - Baked correctly, shape, thickness, seasoning, pastry style, too thin to hold ingredients, correct for pizza Crust – Overall -  Impressiveness & Visual Appeal Pizza Taste - 50 Points Crust Flavor, texture (soggy, dry), aroma, oil content Sauce - Flavor, spice level, salt level, thick, thin amount of sauce, appropriate use of product, color Toppings - Do the flavors compliment each other? Bland, strong, appetizing, correct preparation Pizza Viability - 20 Points Practical to make commercially

The first place winner of the CT Pizza Championship will earn a contestant slot and an all expense paid trip to The American  Pizza Championship held at the Orlando Pizza Show in March, 2009. The winner of that event will  earn a slot on the U.S. Pizza Team with an  all expense paid trip to the World Pizza Championship. The winner  must represent the U.S. Pizza Team in Italy.