This will be an opportunity to tour the FVTC packaging and culinary program in Appleton, WI. Our FV-IoPP group provides valuable scholarship dollars to FVTC and we will get to see their great programs, instructors and students first hand.

 

As part of their program they also host a superior culinary program and it’s all about “packaging” – our meeting social will include a fall weather Wisconsin Chili Cook-off & we have invited the culinary staff at FVTC to help judge our entries. We will hold our Chili Cook-off portion at the local Fox Valley Brewery and welcome all to this great fall social event.

 

Watch for additional details coming soon. Hope to see you there!  This is a social event, and you are absolutely welcome to bring your family, friends, and co-workers.  

 

Tour information as follows:

 

When: Thursday, October 22, 2015

 

Tour Time: begins at 12:30 PM.   

 

Where:

Fox Valley Technical College,

825 N. Bluemound Drive,

Appleton, WI 54912-2277

www.fvtc.edu

 

 

 

Enter the chili cook-off competition, or simply come to feast, network, and submit your People's Choice vote!  Contestants who bring chili will be eligible for prizes.  Appetizers will be available, and beverages can be purchased at the venue.

 

Where:

Fox River Brewing Company,

4301 W. Wisconsin Ave., Appleton, WI 54913

920-991-0000

www.foxriverbrewing.com

 

 

Event begins: 2 pm

 

Cost: $10 / person; Kids under 12 are FREE

 

 

 

Please click the paypal button below to register early.

Fall Social Event: Fox Valley Tech Tour & Chili Cook Off

Winter Social Event: Chili Cook Off Rules

1.  Chili must be cooked in advance and brought ready to serve.
2.  We do not specify or restrict ingredients for this event.  Chili may consist of any kind of meat, beans, vegetables, or combinations thereof, cooked with peppers, spices, and other ingredients.  All meats must be cooked thoroughly.
3.  Commercial chili powder is permissible, but complete commercial chili mixes are not permitted.
4.  A complete listing of ingredients must be displayed.  Quantities do not need to be included.
5.  Contestants must give their chili a name.
6.  Chili should be brought in a crock pot, or other heating device, provided by the contestant along with an extension cord or power strip. 
7.  Contestants should bring a minimum of 1 gallon of chili.
8.  Contestants must be willing to eat their own chili.
9.  Judging will be based on the following categories:  color, consistency, aroma, taste, and aftertaste (the burn!).
10.  Serving cups, spoons, napkins, etc. will be provided by the organizers. 

 

 

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