The DAY of competition will be announced by the Uprising Committee.

1. Teams will prepare a medieval feast sufficient to feed 12-15 people based upon the recipes in the The Forme of Cury by Samuel Pegge.

2. Competition shall be between teams of 2-7 people. Up to 5 cooks who can handle the food and 2 scullery members who don’t handle food but do dishes, fetch, carry, tend the fire, etc.

3. Feast must contain at least a soup, a main dish, a vegetable or fruit dish, and a sweet dish.

4. There is no maximum number of dishes, however, each dish should allow at least 12-15 “taste” sized servings. (Make enough so the tasters can taste!)

5. All dishes must be prepared on site on the day of the event. Any exceptions must be approved by the competition staff and will only be allowed for ingredients that require more than one day for completion
(example – vinegars, spiced wines, etc).
No pre-prepared complete dishes will be allowed.

6. There will be a box of unidentified ingredients given to the teams on the day of the event. All items in the box must be identified and used in some way in the dishes.

7. All teams must pre-register with the Iron Chef Steward prior to June 1, 2012 and pay a $10 entry fee.

8. Teams must arrange for their own cooking sites.

9. Teams must check in with HE Casamira the evening before the competition to confirm participation and decide on the starting time each team will receive their box of food.
The first team will receive their box of ingredients and the chosen recipe at the time designated the previous evening. Judging time is 6 hours after their food box is received. The next team will receive their box of food 45 minutes later, etc.

10. The Iron Chef Steward will choose a single recipe from The Forme of Cury cookbook that all teams must prepare and serve.

11. Teams are responsible for providing or arranging for all cooking and serving items. This may include plates, utensils and drinking vessels for the 3 judges and one place setting for each of the other teams to sample from.

12. Teams are responsible for the cleanliness of their kitchen, both during and after the competition.

13. Each team must bring their meal to the designated Pavilion with their completed feast at their assigned time for judging.

14. Teams will have 6 hours to cook their feast.

15. Three gentles will judge the feasts in the following areas:
- Recipes chosen
- Redactions
- Authenticity/Continuity
- Complexity
- Presentation & Palatability
- Judges overall impression

16. Judges may visit cooking sites throughout the day.

17. Teams are judged in the order they received their ingredients.

18. Competing team members will be allowed to taste their own and other teams entries along with the judges and paying members of the Populace Tasting Committee.

19. The following awards will be announced and prizes awarded:
- Medieval Iron Chef 2012 Team
- Best Over All Dish as chosen by the judges
- Taster’s Choice (Not the coffee), as chosen by the Tasters.
- Best chosen recipe decided by the judges.

20. The winning team will be presented with the Medieval Iron Chef Banner, which they may display for the following year and return to be presented at the next Medieval Iron Chef Tournament.

21. Teams are encouraged to choose appropriate team names, wear something to identify their team, and/or do anything else that adds to the enjoyment of the event.

22. Teams are expected to follow MODERN food handling guidelines so as not to poison the judges or tasting populace!

Teams can supply the following ingredients and use unlimited quantities:
Salt, pepper, cinnamon, eggs, wine, ale, verjuice, milk, cream, flour, and olive oil.