for Bräts and Brew contest
Plans are going ahead for the 2009 Bräts and Brew sausage tasting competition. It will be held Saturday, November 14th 6:00 pm at Cottonwood Community Hall. There will also be competitions for salads/sidedishes and desserts. If there is interest, there will be a commercial division for the sausage. Tickets and entry forms are available at Prairie Community Library or any board member. They are also available at Riener’s Grocery, Archie’s Cleaners, B and A Performance Auto, Sonnen Meats, The Hangout and Hoene Hardware. Get your tickets early as there is a limited number. Rules for the competition are as follows:
1. Competition will be held at Cottonwood Community Hall on Saturday, November 14th.
2. Enter one or more categories: Best Sausage, Best Beer, Best Side Dish/Salad, Best Dessert, and Best Commercial Sausage. Limit one entry per category per person.
3. All sauerkraut and German bread will be provided by the Prairie Community Library Board and will not be judged.
4. Entry must be homemade, except for commercial sausage entries. Everyone is encouraged to make German food, but it is not a requirement.
5. Each entry should be in sufficient quantity to provide a taste for up to 200 people. Suggested minimum taste sizes are as follows:
A. Sausage taste equals a ½ inch piece
B. Beer taste equals 1 ounce
C. Side dish/salad taste equals 1 tablespoon
D. Dessert taste equals 1 tablespoon
6.Competitors must preregister by taking a completed form to the Prairie Community Library in Cottonwood or by mailing to Laurine Nightingale, 156 Airport Road, Cottonwood, ID 83522.
7. Entries in certain categories may have to be limited so register early. Registration is free; however, all entrants must purchase tickets to the event.
8. Entrants must bring 5” x 7” card, or similar, stating name of their food/beer and category entered.
9. Prizes will be awarded for 1st place in each category.
10. For more information, contact Donna Wassmuth at 962-3561, Laurine Nightingale at 962-8691, Cindy Wilson at 962-7725, or Ed McMillion at 962-7396.