Friday, October 23, 2020

The Bayou Pigeon Heritage Association Fall Fest Seafood / Wild Beast Cook Off.

 Calling  all  Cajun  Cooks

The Big Cajun Cooks Are On The Prowl



Bayou  Pigeon  Heritage  Association  Pavilion.
39315 La Highway 75, Bayou Pigeon, Louisiana 70764-9629

Registration / Eligibility

Open to general public.

 A completed  / signed registration form and category  selection is required for a complete registration.

Entry fee - $25
Each team must have a  designated  team captain. 

Teams may have  up to 4members, at least one team member must be 21 years or older.


All entries must be prepared in as sanitary a manner as possible. All applicable local health codes  and guidelines  apply.

There are two categories:

Wild Beast

$250 to 1 st place in each category 

1 st place prize  = $250 +  trophy spoon  & hats  for each member, 2nd place  trophy spoon & hats , 3 rd  place trophy  spoon  & hats.

The cooking can begin as early as you need to. The Pavilion  grounds  will be open  at 6:00 AM.
If entry needed  earlier  the team must notify  one of the cook-off chair persons of the requirement  for approval.

Upon  entry each team must  stop by  the registration  table to pick up team cooking  area  assignment / location and BPHA provided items.

Preparation of ingredients  can be  done offsite, i.e.., including roux  and  stock. All the  actual cooking must be  done  on the  site. Each team must bring their own cooking burner / cook top, prep table and utensils. Each team shall prepare  at least  50 – 8 ounce servings  available  for sale to public (3 gallons). 

The BPHA  will supply rice  and / or pasta unless the team wants to prepare their own. 

All entries  for judging must be  done at 11:00 AM.  

Team captains  are responsible  for bringing 3 samples  to designated judging area. 

The awards ceremony taking place immediately  afterwards. 

A score of 0 -100 will be given  for each entrée.

The criteria used for judging (100 points possible) will include:

- Appearance of food 30 pts max)
- Taste of food (70 pts max)

The winner from each category will be announced and presented their respective ribbons and prize money. 

There  will be a judge’s meeting prior to the judging  to review / explain judging criteria with the judges.  

Judge’s  will not be identified publicly before the  event. Participants are welcomed to attend judges meeting, but not required to attend. 

Judges decisions are final.

Samples / Dishes shall be  available  for sale to public  by 11 am.

Price per bowl / plate to be determined by BPHA  the day of  event

All proceeds go to the  Bayou  Pigeon Heritage  Association 

Food  service  standards in this Covid 19 pandemic:

All team members  shall wear face masks  and  gloves 
Each team shall have a  cooking thermometer to ensure that all foods are cooked to the appropriate internal temperature.
Cooking surfaces  in the  cooking  area shall cleaned and sanitized in accordance with standard  sanitary procedures using alcohol-based sanitizer as  appropriate.
Hand  Washing

After sneezing, coughing, or using a handkerchief or tissue
After smoking, eating, drinking, or chewing gum or tobacco
After handling raw meats, poultry, or fish
After any clean up activity such as sweeping, mopping, or wiping counters
After touching dirty dishes, equipment, or utensils
After handling trash
After handling money 
After using the toilet

Use warm running water, soap, and dry hands after using toilet / restroom.
In the  cooking  area,  if  running water sink / lavatory  is not  available use  an  
alcohol   based sanitizer for hand washing and paper towels to dry hands. 
Do not use product preparation area sinks for hand washing. 
Restrict  unauthorized  people   in each team  cooking  area, no children under the  age of 12 in the  cooking  area, practice  social  distancing.
No eating food, drinks, gum, cigarettes,  in the immediate  cooking areas.

Safety / Fire prevention:

Each team suggested to have their  own readily available and visible working fire extinguisher.
Minimum suggested is 5lb. ABC. 

However, the BPHA  will have  several 5lb. ABC. Extinguisher posted in the area.

BPHA Wild Beast Cook Off Registration  Form:

Team Name:_____________________ Sponsor/s:_________________________________________
Team Leader  and / or Head  Cook:______________________   
Teams  can include up to 4 members :
__________________________________      ______________________________________
__________________________________      ______________________________________  
Team Mailing  Address:   City:_______________________ State:______   Zip:__________________
Phone/s:  Land  Line ________________________  Cell   ____________________________
Email: _______________________________
Category:   Seafood __________________
         Wild Beast _______________
I have read and understand the rules of Bayou  Pigeon Heritage association  wild beast  cookoff and  will abide by such rules and give permission to be filmed and photographed at the event for promotional use.

Signature: ________________________________________Date: _____________

Entry  Fee :  $25     Note:  Be prepared to pay  fee upon  arrival on the day of the  event. 

Entry option  1:   Print form, complete  the  form,  and  mail  via USPS  to:

Bayou  Pigeon Heritage   Association 
P.O. Box 1087
Plaquemine, LA. 70764

Entry option  2: Print the  form,  complete  the  form, take a picture of  completed  form, with your  smart phone text  to Chris D. -  225 776 4122, Chachie – 225 776 2686 or Joe  Richard - 225 268 3278, Chris  S 225 776 3816

Entry  Option 3: Call one  of the chairpersons  above  and notify one the  chairpersons  that you / team fully intend to enter  the  contest and  brief description of team and category. Bring the  completed  form and present  the completed  form upon  arrival  at  site on or before  7:30  AM.

Cook Off  Contest  Judges  Scorecard

Team  Name: _______________________________________________
Entrée: ____________________________________________________
Recipe  Available: _________

Seafood ______________________
Wild beast ____________________

Primary Ingredients: __________________________________________

Appearance & Texture:  Max  score  30 points

Explanatory note:  Appearance of food determines the acceptance or rejection of the food before it is tasted. Texture is the way food feels to the touch and the mouth. Score of 30 means no defects.

Examples of what to judge  

pleasing eye appeal
appetizing color 
is the garnish attractive?

Flavor / Taste:  Max. score 70 points

Explanatory note: Flavor is a composite term embracing taste, smell, and mouth feel.

Fried Fish  / Seafood /  Boiled Seafood - should not be mushy, watery, dried out, or scorched

Seafood / Stews  & Smothered wild game - Substandard stews are floury or watery. The meat is often tough, stringy, and skimpy.

Herbs and Spices: Seasonings are designed to bring out and enhance the good, not overpowering

Taste,  on the other hand  is limited in scope to what your taste buds can detect

Examples of taste: 
Sweet; exactly right / too sweet
Sour; exactly right  or not  applicable
Salty; exactly right /  too salty
Bitter; exactly right  or not applicable

Appendix A:

Judges’  Comments or explanation  for Score:

Guideline lines  for point scoring.

Appearance  and Texture 

30 = Excellent No defect 
20 = Slight  defect in one of the  categories
20  =  Fair in all categories 
10 = Average in  all  Categories
5 = Below  average in one or more categories

Flavor & Taste 

70 = Excellent, exactly right in all appropriate categories 
60  = Good in all appropriate categories
50  = Fair in all appropriate categories
40  =  Average in all  appropriate categories
25  = Below  average in appropriate  categories

For more information Contact  Chris  Daigle  225 776 4211  or  Chachie 225 776 2686 

Monday, October 19, 2020

Bayou Pigeon Heritage Association _ Strategic Plan

 Bayou  Pigeon  Heritage  Association   News

Several people  have  asked  recently,  hey what do ya'll  have going on  at the old  church.  I  see a  lot of activity going on there but don't know much  about it.

This means  people  are  starting to take   note of our  activity  at Heritage  complex.

This is all  part of our strategic plan.  To support the mission of the  Bayou  Pigeon  Heritage  Association ...

(  )

The  Association  has  developed  a four part strategic plan. 

1. Historical / Cultural  / Folklife Preservation of the facilities and Bayou  Pigeon documents and pictures creating a  sense of Bayou Pigeon Cajun  identity.

2. Keep up the facilities  to ensure we can provide support  For Parish Civil Defense / Disaster Resilience   Of  Community

3. Renovate  /  Maintain  Prayer Room  to  Our  Lady  Queen of Peace in the old Chapel room in the  corner of  old church for a small number of participants. 

4. Co-operatively Organizing And Supporting Events And Activities To Meet The Needs Of The  Community. Fostering  Community Participation, Unity  and Community  Economic Well Being

The  activity you have  been  seeing has been  cleanup  for getting the facility ready  for these  events. that are part of Element # 4 of our strategy. It  all started  by in Dec. 2019, with the reintroduction of The  Bayou  Pigeon  Christmas  Parade.  Ms. Chasity Easley organized that  last Christmas and  we plan to make it  an  annual event.

Ms. Kristen  Settoon organized a kids  movie night.

Mr. Chris  Settoon organized two  garage  sale type  events and with 'to go' dinners  for  sale.

Our  effort  continues   this month with this Halloween event , ie., 'Boo on the Bayou'  event.  

Ms . Sandy Carbo has  privately sponsored this  event  for the last few years at her restaurant.  It has become  quite popular and attracted a large crowd.

She has graciously offered to let the  Heritage Association pick up  and hold the event in the hopes of making it  an  annual Halloween  event.

We will  have more tables  and treats  at the event this year.  I think we have more than a  dozen tables.  All  are donated  and  free of charge to the kids of the  community.

Feel free to share the advertisement / flyer to your Facebook  pages.

Shrimp  Stew Sale

We  currently have quarts of Shrimp Stew,  heat and  serve pre prepared,  available  for pick up from Carbo's Restaurant, $15 per  quart.  Carbo's Restaurant Recipe.

You can order by calling / contacting Bayou  Pigeon  Association, Patty  Phillips, Marla  Berthelot, Sandy Carbo, Cindy Vaughn, Cliff  LeGrange , Chris Daigle, Randy  LaPrairie.

COD when you pick up at  Carbo's restaurant.  

You can pay on line  from our  web  site via  credit card if you prefer.  Follow the  steps below:

November  Event - A Wild Beast Cookoff  - Mini Fair

In November  we have a  major  event,  "A wild beast cookoff  and  a mini  old time  Bayou Pigeon fair. I use the term mini because  we don't know  what the  Covid  19  rules will be  at that time.  The  governor is to make an  announcement on  new Covid 19  rules on Nov. 9.  We will  follow the  rules / guidelines.

Instructions  / rules  for wild beast cook-off  will be posted this  week  for all to see.

Our  Association is picking up momentum.  These events are bringing in unique visitors who will inject new revenue into the economy and revitalize  Bayou  Pigeon. 

Visit our  website  for more information about the  Bayou  pigeon  Heritage  association.

With our mission statement clearly  identified  /defined,   our  strategic plan  provides the road map  on how to fulfill  it.

Please  consider joining our  association.

For the team...

Chris Daigle  and  Cliff ( Chachie)  LeGrange