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Attentions Lodge Stewards & fellow Brother Masons
The following rules should be adhered to by all cooks and assistants as it
relates to ingredients.
True chili is defined as any kind of meat, or combination of meats, Cooked with
chili peppers, tomatoes, Onions, various other spices, and ingredients with the
exception of pastas, rice, or other fillers. Exceptions: Beans may be added as
this adds to taste (canned and/or pre-cooked)
Each lodge can prepare Chili in any of the three Categories; Mild, Medium or
Death by Chili. The chili contest will be held at a future date (September) in
Keyport NJ. A specific date can be talked about at the District 17 Association
meeting in February.
The winning chili willl be entered into Keyports Chili contest which is held in
October 2008. The Judges for the contest are not in place yet, but will be
shortly.
Trophy's will be awarded for; Best Mild Chili, Best Medium Chili Best Death by
Chili (HOT).
Please list your ingredients so it can be re-created later and for those who
suffers from food allergies so they may know ahead of time, before they consume
the chili.
Announcements for when the chili is going to be served should be in each
individuals lodges trestle board, so members from other lodges may attend.
Further details to follow. Let the cooking begin. Any Questions or problems
please E-Mail me.
Any Masters that have their committee in place, please have the chairman from
each committee contact me so we can sure up further details or adjust the above.
Worshipful Master
Joseph W. Pezzano
Caesarea Lodge # 64
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