***New for 2023: Participants must bring 2 printed, paper copies of their recipe for the judges to review during the interview portion of the competition.***
Date: Wednesday, November 29, 2023
Registration: September 1 – November 8. Register on 4-H Online
Late Registration: November 9 — 13
Jack County Fair Barn
1072 St Hwy 59
Food Show Theme:
Cooking Through the Decades… Take a trip back in time and explore different dishes that were popular in years past! Some of our most favorite recipes and dishes were made popular in a different decade than we live in today.
Take time to explore past decades dishes, flavors, or cooking techniques that you aren’t familiar with. Whether it be grandma’s famous meatloaf from the 50’s or a homemade version of a Pop tart made popular in the 90s, your tastebuds will experience a throwback trip through the decades. Dishes can be inspired from any past decade and should be recreated to be healthier, safer, and more nutritious. Seniors, keep in mind the 75 minute oven time when selecting your recipe.
Remember to keep nutrition in mind and healthy preparation methods as you select your recipe.
Contestants must be enrolled and actively participating as a 4-H member. The 4-H member must also be actively participating in a food and nutrition educational project.
Seniors – 9th-12th grade for the 2023-2024 school year
Intermediates – 6th-8th grade for the 2023-2024 school year
Juniors – 3rd-5th grade for the 2023-2024 school year
Appetizer – Traditionally an appetizer is a small dish or food that is eaten prior to the main course. When selecting recipes for this category, contestants should consider foods that are lower in fat, sodium, and calories to not ruin one’s appetite.
Main Dish – The main dish is usually the heaviest, heartiest, and most substantial dish in a meal. In a meal consisting of several courses, the main dish is served during the main course and is the featured dish of the meal. The key ingredient is usually meat or another protein food, but they may contain other foods.
Side Dishes – Side dishes are foods that are usually served along with a main dish or as accompaniments to the main course. Suggested dishes may include salads, cooked vegetables, cooked fruit, pasta or rice dishes, and/or combination vegetable dishes.
Healthy Desserts – Healthy can still mean delicious when it comes to desserts. Dishes in this category should be served at the end of the meal or for special occasions. Contestants should modify traditional recipes with healthy substitutions and consider MyPlate and Dietary Guidelines when selecting recipes for this category.
- Beef Poster Contest: The Wichita Area Cattle Women will also sponsor a Beef Poster Contest during the Food Show this year. Beef Poster entries are due at the same time as registration for Food Show. Participants do not have to be present at Food Show to enter the Beef Poster Contest.
- Exhibit: Exhibits may be entered by an individual or a group (such as a 4-H Food & Nutrition Group).
(1) Criteria. Exhibits should be related to some area of the Food and Nutrition Project. The exhibits must be card table size. Each exhibit should include a sign that lists the county name and name(s) of 4-Hers who developed the exhibit.
(2) Setup. Nothing can be attached to walls. An easel may be used behind the table to hold a sign, poster, etc. Contestants must provide their own easel. There will be 8′ tables set up in activity center. There will be no access to electricity. 4-Hers should set their exhibit up in Community Activity Center by 9:30 a.m.
(3) Presentation. The exhibits may or may not be manned by the participants.
(4) Awards. All 4-Hers setting up an exhibit will receive a certificate.
(5) Disassemble. Exhibits should remain in place until after the Awards Program. 4-Hers with exhibits DO NOT have to attend the District 3 4-H Food Show, however, they must make arrangements to get their exhibits to and from the show.
- News Writing
A 4-H’er in any age division may write a news article.
(1) Criteria. News article should promote the food and nutrition project, the food show, food safety, health or any other subject matter area of the Food and Nutrition Project. The articles should contain the 4-Hers name, county and age in the top right hand corner. They should be typed, double- spaced on standard 8½ x 11 inch white paper.
(2) Display. These articles can be displayed at the event.
- *Note* Participants are not required to participate in the District 3 4-H Food Show to take part in these special opportunities. However, registration for the District 3 4-H Food Show within 4-H Online is still required. Those participating in the Special Opportunities will select the Exhibit, News Writing and/or Beef Poster option within their 4-H Connect contest registration to receive a certificate. If only participating in special opportunities you will not be charged the registration fee.
State Food Show Rules & Guidelines:
Participants are encouraged to use the following resources as a foundation to learning nutrition, food safety, and food preparation knowledge. Participants should not solely rely on these resources but seek other credible resources to expand their knowledge and expertise.
Top 10 Things You Need to Know
Food Safety Fact Sheet
Know Your Nutrients
MyPlate Mini Poster
Preparation Principles & Function of Ingredients
Quick Ingredient Substitutions
20th Century Food Timeline
All Recipes – Convert Vintage Recipes for Modern Kitchens
Taste of Home