Have you ever wondered what you’d cook if your pantry was limited to what’s found at your local food pantry? Now’s your chance to find out and make a difference! Grab a friend and join the challenge! Each team will receive a typical food pantry food bag and will have 3 hours to prepare a delicious dinner for a family of four. Sign up: https://toledooregonrotary.org/the-great-food-pantry-cook-off/ Support a team: Mail check to P.O. Box 552 Toledo, OR 97391 Meeting Information Timbers Restaurant (541) 336-5012 181 South Main Street Toledo, OR 97391 Wednesday, 07:00 AM Event Details: Date: Saturday, May 17th Team Check-In & Bag Reveal: 9:00 AM Cooking Ends / Judging Begins: 12:00 PM Public Admission: 11:00 AM Location: Former Moose Lodge 161 SE 2nd St, Toledo, OR 97391 Competition Info: All cooking will be done on-site Judging begins promptly at noon Recipes must use only what’s provided (plus standard pantry basics) Entry Fee: $100 per team Public Entry: $10 per person Includes: Tastings, Recipes, and a Drink! Rules: Rules Team Structure Each team must consist of two participants. Teams will work collaboratively to create their dish. Ingredients Each team will receive a mystery bag of food pantry ingredients. Teams may only use ingredients provided in the bag. Exception: Basic pantry staples—salt, pepper, oil, and water—will be provided to all teams. Unused Ingredients Rule: For each unused ingredient, 2 points will be deducted from the team’s final score. Cooking Equipment Teams may only use the following appliances, which will be provided on-site: Cooktop (Stove) Microwave Instant Pot All other cooking equipment or appliances are prohibited. Time Limit Teams will have 3 hours to plan, prepare, and present their dish. Dish Requirements Teams must prepare one complete dish suitable for a family of four. Dishes will be evaluated on creativity, taste, and presentation. Judging Criteria Category Points Taste 40 Creativity 30 Presentation 20 Time Management 10 Unused Ingredients-2 per unused item Safety & Cleanliness Teams must maintain a clean and safe workspace at all times. Proper food safety practices are required throughout the event.