PICNIC HONEY SHOW

HOST: Alabama Beekeepers Association (hereinafter ABA)
CHAIRPERSON: Marilynn Parker 2nparker@bellsouth.net Phone:770-949-6640
ENTRY FEE: None
ARRIVAL TIME: May 5, 2018; Between 9:30 AM till 10:30 AM,
LOCATION: Lanark in Millbrook @ ABA PICNIC
JUDGING: May 5, 2018, Beginning at 10:45 PM RELEASE TIME: All entries will remain in the show area for public viewing after the judging. All entries will remain on display until 1:00 PM. Exhibitors may pick up their entries after picnic on Sat JUDGES: Lynne Kelton, Brutz English
SECRETARY: Marilynn Parker

General Rules of the Honey Show:

  1. The honey show is open to any ABA member who wishes to enter one or more exhibits, except as otherwise specifically provided for herein. The competition is not open to individuals serving as judges, stewards, or show secretaries, nor to the spouses, children, parents, or siblings of said individuals.
  2. Entries must be received between 9:30 AM and 10:30 AM on Saturday, May 5th 2018. No entries will be accepted after this deadline.
  3. Each Exhibitor must sign an affidavit stating that each entry he or she submits was produced by the Exhibitor in conformity with the rules set forth herein.
  4. Each Exhibitor may make only one entry per class. Duplication (same product) of entries by families is also prohibited.
  5. All exhibits must be produced by the exhibitor.
  6. Once exhibits have been accepted into the competition by the Show Secretary, they may not be altered in any way.
  7. After submitting entries to the Show Secretary, exhibitors may not enter the area where the exhibits have been placed.
  8. The Secretary, Stewards or Judges are the only persons who may enter the honey judging area.
  9. Judges will enter the honey show area after the close of exhibitor acceptance. This is to ensure as close to a blind judging as possible.

SHOW CLASSES

Class 1: Honey Cake (open recipe)

The Exhibitor may submit one example of a cake baked by the Exhibitor. An entry consists of one (1) standard size cake, or two (2) cupcakes. Cakes may be, but are not required to be, iced or glazed. The recipe for the entry must include honey produced by the Exhibitor. Entries are to be presented on a cardboard base, in a standard white cardboard cake box. All entries will be tasted. Judges evaluate entries on the following: appearance, uniformity, moistness, texture, aroma, flavor, influence of honey on the finished product, and originality.

*A 3" x 5" white card with a description of the item and the recipe (including all ingredients & procedure) must accompany each entry. No name should appear on the card.

Class 2: Honey Breads:

The Exhibitor may submit one example of a bread baked by the Exhibitor. An entry consists of one (1) standard size loaf, or two (2) rolls, biscuits, muffins, or mini-loaves. The recipe for the entry must include honey produced by the Exhibitor. Entries are to be presented on a plain white paper plate, enclosed in a zip-top bag. All entries will be tasted. Judges evaluate entries on the following: appearance, uniformity, moistness, texture, aroma, flavor, influence of honey on the finished product, and originality.

*A 3" x 5" white card with a description of the item and the recipe (including all ingredients & procedure) must accompany each entry. No name should appear on the card.

*In the event an exhibit in this class is too large to fit in a commonly available zip-top bag, the exhibitor may submit his/her entry in some other appropriate, resalable container.

Class 3: Honey Confections

A confection is any pastry, pie, tart, petit four, candy, chocolate, or other sweet food or delicacy, not otherwise encompassed in another class in this show. The Exhibitor may submit one example of a confection prepared by the Exhibitor. An entry consists of two (2) to six (6) servings. The recipe for the entry must include honey produced by the Exhibitor. Entries are to be presented on a plain white paper plate, enclosed in a zip-top bag. All entries will be tasted. Judges evaluate entries on the following: appearance, uniformity, moistness, texture, aroma, flavor, influence of honey on the finished product, and originality.

*A 3" x 5" white card with a description of the item and the recipe (including all ingredients & procedure) must accompany each entry. No name should appear on the card.

END Of FILE

New file 4/14/2018 last update 4/30/2018