Join us for the 46th Annual Irish Stew Cook-Off, a long-standing Murphysboro St. Patrick’s Day tradition!

The Irish Stew Cook-Off will be held rain or shine!

Teams will compete for cash prizes and the Championship Belt. The winner will be determined by the combined scores of Blind Judging and On-Site Judging.

Team Requirements
Entry Fee: $50 per team
Maximum of 4 participants per team
Each team will be assigned an “Ambassador” who will: Act as liaison to judges and event staff; Serve as drink runner; Serve as timekeeper.

Setup & Timeline
Setup begins at 8:30 AM
All teams must be fully set up and vehicles removed by 9:30 AM
Blind Judging begins at 2:00 PM
On-Site Judging begins at 2:30 PM

Cooking Rules
Irish stew must be prepared entirely on site
Garnishes and other accoutrements may be prepared at home
Marinating of meat is permitted
Pairings (whiskey, beer, bread, etc.) are allowed for On-Site Judges only
Blind Judging (2:00 PM)

Teams will provide: Five (5) judges 4–6 oz. of stew per judge (Styrofoam containers will be provided).
Scoring Criteria: Smell/Aroma, Taste (x2), Texture, Authenticity, Overall, Impression
On-Site Judging (2:30 PM)

Teams will provide: Four (4) judges 6–10 oz. of stew per judge Stew served in container of your choosing.
Place setting decoration is encouraged (not required)
Scoring Criteria: Presentation (x3), Smell/Aroma, Taste (x2), Texture, Authenticity, Overall Impression

Awards: 1st Place - Cold Hard Cash; FREE entry to the cook-off next year, and their team name on the championship belt!
2nd Place - Cash!
Best Decorated Tent - Gift basket valued up to $50
All teams will receive individual scorecards from both Blind and On-Site Judges.

What Teams Must Bring - Participants are responsible for bringing:

Tent (preferably with sidewalls)
Tables and chairs
All ingredients
Pots and pans
Cooking method (gas or electric)
25’ 20-amp extension cord (if electricity is needed)
Presentation decorations
Utensils, bowls, and accoutrements for On-Site Judging
Any additional decorations