Well, it's been almost a month since we held the 2019 BCC. And I must say, it was a pleasure hosting it this year. We had a total of 4 teams of chefs and a dozen or so judges. The fare was very internationally represented. We had a great turnout and plan on doing this again next year.
We held the competition at an undisclosed location that was not revealed until a day before the event. We chose Ranger Creek Airstrip off of Highway 410, near Mount Rainier National Park. Our teams of chefs and judges started to arrive Friday evening, but the majority descended upon the competition grounds on mid-day Saturday.
Just so no one got lost, we displayed our banner at the event site.
The weather was true Northwest sketch. We had a basic mixture of rain, sun and wind. But all in all, it was fairly tame. Carrie and I set up the welcome tent with contestant's name tags with lanyards and tent cards with their presentation displayed.
The judges were also provided name tags and lanyards so that our new folks could put faces with names. The judges were also provided a complete menu with the cooking team's names and a scoring cards. As shown above.
Winners were competing for custom bamboo cutting boards with the competition logo and date on it along with the placement and NWOL logo.
A big shout out to Burley Industries of Boise, Idaho for donating the custom made First Place cutting board. Also, West Coast Laser Design for providing the second and third place cutting boards along with the laser engraving on all the boards.
Rain cover was necessary and a big thank you to all that brought rain shelter.
Anastasia Davidoff, Gabe Engler and Jamie Engler started their prep work for their meal coming all the way from Russia! Anastasia looks very excited to start the cooking process.
Gabe, Anastasia and Jamie start the ball rolling to get their meal complete in time for judging.
The Davidoff-Engler Team attempt to sway the judges with a dose of White Russian shots!
More 2019 NWOL BCC story to come!!