GENERAL EVENT DETAILS:

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1 GENERAL EVENT DETAILS: DATE: 5/25/2017 TIME: 6:30-10:30pm LOCATION: 3715 Chestnut Place, River North Festival Grounds, Denver, CO :30 VIP ENTERS 7:00 FIRST TASTING 7:30-10:30 GENERAL ADMISSION DIRECTIONS TO SITE: 1 FROM I-25 (North or South): I-70 East exit 275 B (Washington Street) Take Washington Street South, Washington Street Turns into 38th street, Right on Chestnut Place. FROM Downtown: Broadway to Brighton Blvd. Left on 38th street. Left on Chestnut Place. VENDOR PARKING IS LOCATED BEHIND IRONTON AT 3615 DELGANY STREET FOLLOW SIGNS We encourage all restaurants to carpool as there is limited parking in the lot and around the site. ARKINS CT 31ST ST SOUTH PLATTE RIVER 3 CHESTNUT ST 35TH ST GLOBEVILLE LANDING PARK VENDOR PARKING 3615 DELGANY ST DELGANY ST 38TH AVE BRIGHTON BLVD 2 BLAKE ST WALNUT ST 1 Denver Coliseum 2 38th/Blake Station 3 Event Address: 3715 Chestnut Place PATRON PARKING: THERE IS LIMITED STREET PARKING. WE DO NOT RECOMMEND DRIVING. PLEASE ENCOURAGE PATRONS TO TAKE ALTERNATE TRANSPORTATION. PATRON PARKING LOT IS A MILE FROM THE EVENT SITE. WE WILL PROVIDE BUSSING TO SITE FROM PARKING LOT. Patron Parking at 3325 Denargo Street Coming from I25 South or South: Take exit for Park Ave East, Left on Delgany St, Delgany turns into Denargo. Parking lot will be on Left.

2 LOAD IN/SET UP: LOAD IN TIMES: 9am - 4pm Wednesday // 8am 3pm Thursday THE SITE WILL BE LOCKED AND GUARDED WITH OVERNIGHT SECURITY. LOAD IN LOCATION: Festival site 3715 Chestnut Pl LOAD IN DETAILS: There are two ramps at either end Park cars on Chestnut Place. PLEASE BRING OWN DOLLYS TO UNLOAD CARS AND TAKE EQUIPMENT TO YOUR BOOTH. BOOTH LOCATION: TBD Onsite Staff will be there to show you your booth ALL BOOTHS MUST BE SET UP AND READY TO GO BY 5PM THURSDAY LOAD OUT: YOU MAY LOAD OUT NIGHT OF AFTER EVENT. THE SITE WILL BE LOCKED AND GUARDED WITH OVERNIGHT SECURITY. YOU ARE ALSO WELCOME TO LOAD OUT FRIDAY MORNING STARTING AT 8AM UNTIL NOON. ADDITIONAL INFO: visit for more details CHICKEN FIGHT! IS RAIN OR SHINE! RESTURANTS: Your designated area will include one (1) 8 foot table and one (1) 6 foot table with linen SPIRITS: Your designated area will include two (2) 6 foot tables with linen IF YOU NEED ELECTRICITY PLEASE LET US KNOW BY THURSDAY, MAY 18TH RESTAURANT CONTACT: Matt Bodo mbodo@diningout.com EVENT PRODUCERS: Chris Chassen chrischassen@aol.com Shannon Chassen shannonchassen@gmail.com Jeff Suskin jeffsuskin@diningout.com

3 HEALTH CODE: HAND WASHING STATION PROVIDED FOR ALL RESTAURANTS YOU MUST BRING: Test Strips & Hand Sanitizer PLEASE PROVIDE ANYTHING YOU NEED TO SERVE SAMPLES: napkins, plates, utensils, heating equipment YOU WILL BE USING PROPANE SO YOU MUST BRING A FIRE EXTINGUISHER WITH A MINIMUM U.L. RATING OF 3A40BC HAVE YOUR ISSUED TEMPORARY FOOD SERVICE PERMIT ON HAND AT YOUR BOOTH AT ALL TIMES *** THE PUBLIC HEATH DEPARTMENT WILL BE INSPECTING THE EVENT SO BE SURE TO FOLLOW ALL GUIDELINES! YOU WILL BE RESPONSIBLE FOR ANY FINES FOR NOT FOLLOWING PROTOCOL! (MORE HEALTH DEPT INFO ON FOLLOWING PAGES) EQUIPMENT LIST: (MORE DETAILS ARE INCLUDED IN YOUR 72 HOUR FLIGHT PLAN ) A GOOD EQUIPMENT LIST THAT YOU WILL NEED INCLUDE THE FOLLOWING: Oil for your fryer and a container to drain it into for disposal Cold storage containers Sanitation supplies (gloves, soap, fresh water, towels, sanitizer, test strips, cleaning solution, cleaning pads,) Towels, hot pads and aprons Tongs, strainers, hotel pans, resting racks, and sheet pans Containers for sauces, garnishes, liquids and breading Foil and Plastic wrap Mixing bowls Presentation platters or trays Decorations for your presentation area Heat Lamp and extension cords Thermometers & Timers

4 72 HOUR FLIGHT PLAN: In this section of the Chicken Fight FAQ we are going to outline a 72 hour plan of action before the event starts. Breaking this time period of organization down into 4 categories. 1.) Preparation (start hours before the event) 2.) Storage & Transportation (36-24 hours before the event) 3.) Set up & Equipment layout (Day of the event) 4.) Final Production & Service (Just before start time of the event) PREPARATION: Preparing for 1,500 individual bites is a daunting task. In the high volume festival environment mise en place is a crucial mentality to have. The final result should be a well-choreographed showing of execution. Proper preparation will reduce overall stress, help maintain a short production time, and contribute to the fun factor of an off-site event. Remember these events are about showcasing your skills as a chef and restaurant operator. See below for a sample preparation flow of food. Receiving: Upon receiving your chicken check it for quality and accuracy against your order sheet. Fabrication: Depending on the size and cut of chicken you ordered some fabrication might be required. Portioning, cleaning, and de-boning must be done off-site of the event. Pre-seasoning: Once the chicken has been processed is should be cured, brined, or whatever else is needed according to your proprietary recipe. Par cooking: This is a critical step in ensuring event service goes as smoothly as possible. On average a properly tempered large sized chicken wing or 4oz boneless portion takes 7-10 minutes to cook. This timing is not a good fit for the high volume festival environment. When properly done par cooking will not affect the end product quality. Pre-Breading: Some of the best chicken in the southeast is double breaded. Pre-breading in a commercial kitchen is both more sanitary and allows for an easier execution at event time. When using this technique make sure to touch up the breading before frying. STORAGE & TRANSPORTATION: Chicken can be a highly hazardous food item to transport off-site. Correct storage and transportation guidelines must be followed to prevent food-borne illnesses. The best method to transport large quantities of raw or partially cooked chicken is in a sealed hot/cold box most commonly referred in the catering world as a Cambro or Cam carrier. Cambro is actually a company name but leads the industry in this type of cooler. Other options from other manufacturers might be available. These boxes are specifically designed to hold common kitchen equipment like hotel pans and sheet trays.

5 72 HOUR FLIGHT PLAN CONT D: Many of these catering boxes also have specifically designed ice packs that maintain a cold environment. These ice packs and boxes are typically available for rent at local event supply outfits or for purchase at most restaurant equipment supply stores. These boxes also stack on top of each other and interlock. When using a hot/cold box it is good practice to refrigerate the box at least 24hrs ahead of time by placing it in a walk-in refrigerator or freezer. This aids in maintaining a cool environment for food products. Ice packs should also be given a deep freeze of at lease 24hrs. Standard coolers can also be used. (Make sure they will hold your product at the proper temperature and keep your product safe.) During transportation to the event ensure that all of your containers have been secured and properly wrapped. During events like these the practice of cater-wrapping is commonly used. Cater wrapping is the use and overuse of plastic wrap. Cater-wrapping involves wrapping the entire hotel pan or container holding your food product in plastic wrap from top to bottom. This will keep your food product from spilling out of the container during transportation. Use a knife to cut off the wrap on location to get to your product. Unwrapping it will take way to much effort and time. SET-UP & EQUIPMENT LAYOUT: After preparing and transporting your product to the event you will need to set up your equipment and prep area. You will also need to set up a presentation table and sanitation station. Note: See the health department guidelines link provided at the end of this document. The equipment that is being provided for you will be: 1.) 45 pound propane fryer and fuel 2.) 2 serving tables and linens 3.) 10 x10 Tent and space 4.) Ice 5.) Electricity (limited) You will most likely need to bring a few smaller prep tables with you. Use the larger table and linens provided for your presentation table. A good equipment list that you will need would include the following: q Cold storage containers q Extra prep tables q Sanitation supplies (gloves, towels, sanitizer, test strips) q Oil for your fryer and a container to drain it into for disposal q Towels, hot pads and aprons q Tongs, strainers, hotel pans, resting racks, and sheet pans q Containers for sauces, garnishes, liquids and breading q Extra garbage cans and bags q Foil and Plastic wrap q Mixing bowls q Presentation platters or trays q Decorations for your presentation area q Heat Lamp and extension cords q Thermometers & Timers q Small disposable tasting cups (for cocktails) q Small disposable plates q Napkins

6 72 HOUR FLIGHT PLAN CONT D: We suggest setting up your area with a flow pattern in mind. This would include: Flow Pa(ern Cold Storage Staging/ Tempering/ Breading Pre-Fry Container Fryer Fryer Drain Pan Hot Holding Hot Holding Sauce & Seasoning Garnish Plate & PresentaAon An example of this set up method and flow pattern would be as follows: Setup Plan Propane Electric Cold Storage Staging/Breading waste waste Fryer Sanita$on Hot Holding Area waste Presenta$on Pla$ng Depending on your production process you should make your product flow through your tent/prep area to the presentation table to be consumed by your customers.

7 72 HOUR FLIGHT PLAN CONT D: FINAL PRODUCTION & SERVICE: After getting all of your product and equipment on site set up your stations. At this time, test run all of your equipment to make sure it works properly. Fill your fryer with grease and fire it up. Make sure it works and maintains correct temperature. You should already have selected a grease temperature that works for your product. This should be predetermined at your restaurant. However it would be smart to bring a thermometer to temp your grease on site. Temp your grease in both locations (restaurant and festival) to make sure it is exact because some fryer thermostats can be a little off. This will also help you figure out how long it takes for your fryer to return to temperature after frying large batches of chicken. TEMPERING YOUR PRODUCT: Frying chicken from a cold (40 F) temp will take longer. Removing batches of wrapped, protected product from cold storage to a table next to your fryer for a short period of time (within health department guidelines) will allow it to warm up and fry faster. Also look into filling out the form (Time As A Public Health Control Application) this can be found at: If this process is done correctly and safely it can drastically reduce your cooking time. You can also use this tempering time to touch up your pre-breaded portions of chicken. A little extra seasoned dredge at this time will ensure an evenly coated and crispy product. After your grease is at the proper pre-determined temperature test fry some of your portions. Make sure you time how long it takes for your chicken to reach perfect doneness. (Using a calibrated thermometer to check your chicken for proper doneness 165 F internal temperature.) This will allow you to set a timer for the perfect cook time. Using a timer will help you know far you have to stay ahead of cooking to keep your presentation table full of ready product. USE OF A HOT HOLDING AREA: There are a few pieces of equipment and methods that will help you keep you chicken hot and crispy. Set up a hot holding area directly next to you fryer. From this location you can add your custom finish to your chicken. HEAT LAMPS: You will be provided with electricity so by renting or purchasing a simple heat lamp for your holding area you can keep dry direct heat on your fried chicken or wings until it is ready to finish with sauces or garnishes.

8 72 HOUR FLIGHT PLAN CONT D: CVAP MACHINES: Another option would be to purchase or rent a CVAP machine. These were designed originally by Kentucky Fried Chicken to keep and hold fried chicken at a perfect crispiness. These machines use a combination of dry heat and steam to achieve this holding method. These machines can be expensive and would require a specific electrical requirement as well as a water source. If this is something you might want to use research and request the proper electricity and water source. You will be able to duplicate this by using a simple electric hotbox or warmer and water bath. Some trial runs might be necessary before attempting this method. PRESENTATION: Decorating your presentation table is a great way to represent your restaurant s theme and décor. It is always a good idea to bring printed menus and business cards to display. This is an opportunity to attain new customers and have them leave with something to remind them where they can go find that delicious chicken again is a good idea. Your food will be the focus and if you take the time to enhance your presentation platters with garnishes that emphasize your theme it will help get your creative idea across. Making sure your product looks appetizing. It will make sure people notice your food. Flavor is everything but it is important to remember we also eat with our eyes! Last but not least, have fun! With proper planning and execution this event will be smooth and painless. You will have time to engage your customers and talk about your restaurant. Events like The Chicken Fight and Top Taco help you attain life long customers. Have fun and may the best chicken win the fight! HERE ARE SOME HELPFUL LINKS: Retail%20Food%20Establishment%20Guide%20Current% pdf

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