REGISTRATION FEE(S)

Open Catfish Cook-Off Entry Fee: $100/Team
Extra Team Member Fee: $10/Extra Member (after 4)
Best Southern Delta Dessert: $30/Entry
Best Burger on the Coast: $30/Entry
Best Macaroni and Cheese: $30/Entry
Best Cole Slaw: $30/Entry

Open Catfish Cook-Off Entry Fee

$100.00

Best Burger on the Coast

$30.00

Extra Team Member

$10.00

Best Macaroni and Cheese

$30.00

Best Southern Delta Dessert

$30.00

Best Coleslaw

$30.00

Register for the South Mississippi Black Water Catfish Cook-Off!

We want to know who can cook the best Delta Catfish dish in South Mississippi! If you got what it takes to do it? Bring it on! Complete this form and return it along with your registration fee NO later than April 19th, 2025.

Date: April 26th, 2025, 12-5 PM
Location: Fort Maurepas on the Ocean Springs Beach Front
4 individuals per team - 10x10 Space
You can choose to FRY, BLACKEN, BAKE, SAUTE, SMOKE, STEAM, or GRILL your DELTA CATFISH. Interested in showing off in the “Anything But Division?” Submit your best dessert, burger, macaroni and cheese and/or coleslaw!
Dishes will be judged by top-notch professional chefs, food critics, restaurateurs, and seasoned culinary instructors. And don’t you worry — there’ll be cash prizes and shiny trophies up for grabs at this good ol’ fashioned cook-off!

REGISTRATION FORM

Team Name

Team Captain

Phone

(###)

###

####

Email

Address

Address 1

Address 2

City

State/Province

Zip/Postal Code

Country

Team Members

List all Team Member Names

Payment Info

Payment for the total entry fee must be received with application no later than April 19th, 2024. Applications submitted are not guaranteed entrance. South Mississippi Black Water Catfish Cook-Off reserves the right to reject any application after spaces are full. If your application is not accepted, your money will be refunded. However, no refunds will be made once you have been accepted into the contest. Limited space is available, so apply early to secure your admittance.

Media Info

Any photos taken at the event become property of the South Mississippi Black Water Catfish Cook-Off and may be use for promotional purposes. For any additional information or questions contact Demetrio (Chef D) Marquez, Competition Exec Chef, at Chefd@bellsouth.net or 228-424-5661 or Sarah Qarqish , Director of Mary C. O'Keefe Cultural Arts Center, at sqarqish@oceanspring-ms.gov.

Rules & Regulations Acceptance

I agree to abide by all the rules and regulations of South Mississippi Black Water Catfish Cook-Off and understand that their decision are final.

Setup & Removal

Set-up hours are between 7:00am-10:00am the day of the event. Removal should be completed by 6:00pm the same day.

Important Information

Standard Area: 10x10 space will be sectioned off for your team, if you need additional space, this must be made in advance. You will be responsible for your own electricity. No large generators. Teams must provide a sampling of their entries for the public between the hours of 11:00am and 3:00pm. Teams must provide a 10’x10’ tent and table for public sampling. Paper products will be provided for the public sampling. Chafing dishes are recommended to keep food warm. Judging will begin at 12:00pm, and results will be announced at 5:00pm. Wristbands will be provided for all registered team members up to 4 per team. Additional member will be $10.00 per person. Any legal fuel or energy source may be used to include wood, butane, propane or electric. Each team is responsible for keeping their contest area clean, no ashes or oil to be left at site. Trash cans and bags will be provided during event. We ask that gloves are to be used during preparation and serving of food during this contest.

Rules

1. Judging will be based on catfish that will be cooked on the premises. 2. Each team will be given fresh Delta Catfish filets. 6 filets portions will be cooked for the judges. 3. Turn-in will start from 12:00PM -1:00PM and will be assigned in time windows. 4. You will be handed a number box to put your Catfish in. You can decorate it! 5. You will be told where to take your blind box at the designated area for judging.

Judging

1. There will be a panel of 5 professional unbiased Chefs and Restaurateurs. 2. Judging will only know the entries by the team number to ensure blind judging results. 3. Each entry will be judge on 4 key evaluations criteria Execution, Presentation , Taste and Uniqueness.