1st ANNUAL COOK-OFF November 8, 2025

Location: Galveston Bay Brewing

902 Marina Bay Dr, Clear Lake Shores, TX 77565

More information contact: 832-722-8809; yachtygras1@gmail.com or www.yachtygras.com

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RULES AND GUIDELINES:

Set up starts at 8:00am; open to the public at 11:00am to 5:00pm

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Gumbo Must:

1. ALL gumbo must be cooked onsite.

2. Roux can be started off site but MUST be completed and added day of event.

3. Chicken can be pre-cooked (or smoked) as long as it is separate and will be added later in the cooking process.

4. Please furnish your own water for cooking.

5. ALL other ingredients must be added onsite and in raw form, but may be cut ahead of time and subject to inspection upon check in.

6. Your team may begin cooking AFTER the Head Cook has reported to the Gumbo Coordination table and received your gumbo judging containers, and public tasting cups and spoons.

7. Cook at least 3 gallons of gumbo for both judging and public tasting.

8. No rice, crackers or potato salad to be served with judging cups, only gumbo.  You are welcome to add it to public tastings.

9. Must comply with ALL Galveston County Health District – Temporary Food Establishment Compliance Requirements. These regulations will be posted on-site day of event as well as our permit for everyone. www.gchd.org

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What is needed / provided / not furnished for each team:

1. NEEDED for each team: propane cooker & fuel, fire extinguisher, cooking pots, serving utensils, tent, table, chairs, cooking safety gloves, hand sanitizer, water for set up & clean up at your tent, ice chest and ice for your ingredients, and decorations for best decorated tent.  *Tents must be weighted down and cannot be enclosed  **No trailers or RV’s allowed.

2. PROVIDED from Yachty Gras and Galveston Bay Brewing: trash bags and cans water station for hand cleaning, 1 roll of paper towels at each tent, 3 judging containers, small tasting cups and spoons for public tasting.

3. NO ground fires.  Electricity will not be provided.

4. PLEASE keep your booth clean and hands washed as you are serving samples to the public.

5. Head Cook and teams are responsible at the end to throw their provided trash bags in the bins on sight, and leaving site clean at the end of the event.

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Judging Rules:

1. Turn in your gumbo at the judging booth at 3:00pm in the 3 containers provided to you at check in.  Each container will have your booth number on them.

2. The judging will be done as a blind judging with local officials. 

3. You will be judged on the following:

1. Appearance / Color / Smell – should look & smell appetizing

2. Flavor - (seasoning / tenderness)

3. Consistency – should be smooth combination of meat / seafood or roux.

4. Overall / Aftertaste - should leave a pleasant taste after swallowing.

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1. Winner will be announced by 4:30pm.

2. Prizes to be given out are:

1. 1st place prize $300 + Trophy

2. 2nd place prize $100 + Prize

3. 3rd place prize $75 + Prize

4. Overall Décor of your booth – Prize

 

Team Requirements:

1. Head Cook is responsible for the conduct of their team as well as staying in compliance with cook-off rules.

2. Head Cook is responsible for ensuring that the booth area is kept clean, trash is removed and put in dumpster or trash container, and area left clean after event is over.

3. Head Cook is responsible for following the TABC laws that NO one under the age of 21 years of age is to consume alcoholic beverages. You must comply with all State liquor laws.  The Galveston Bay Brewing has a full bar inside and ID could be asked for.

4. ALL vehicles will need to be moved off sight by 10:30am – location to follow (close by).

 

Other Information:

1. THIS IS A FAMILY EVENT! OUR GOAL IS FOR EVERYONE TO HAVE A GREAT TIME!

2. THIS IS A 501 (C) 3 non profit fundraiser for the Yachty Gras Foundation who gives back to the community. 

3. A silent auction will be present, and winners will be announced at time of awards.

4. The attached entry form must be completed and returned no later than NOVEMBER 1, 2025

 

For more information or any questions please contact Shanna Thiem at 832-722-8809 or yachtygras1@gmail.com.  If you know someone interested in the vendor market also taking place that day, please contact Alisa Krajnik at  281-726-7422, alisastar67@yahoo.com

 

Important Times:

8:00am - you can start check in and set up (Head Cook MUST check in before set up)

11:00 am – open to public

11:00 am – tickets will be sold for tasting to public. Teams need to have gumbo ready for public by noon.  

3:00pm – 3 containers to be turned into judges station

4:30pm – winners will be announced for gumbo and silent auction

5:00pm – break down can begin.  PLEASE BE PATIENT and DRIVER FRIENDLY AS YOU BREAKDOWN