Q: How do I enter the contest?

A: Click on the Submit a Recipe tab, enter your original recipe and all required fields and hit submit.

Q: Can you explain the different categories in detail?

A:

• Appetizer/Sides/Entertaining: If your recipe falls into one of these three areas then it is eligible for this category. Some recipes will be eligible for multiple categories, but please only enter your recipe once. The internal panel of judges will change your category if necessary.
• Main Dish: Any recipe featuring bacon as a prominent item within the recipe breakfast, brunch, lunch or dinner.
• Ready Bacon^®: Your recipe must include Sugardale Ready Bacon^®. Sugardale raw bacon recipes are ineligible for this category.

Q: How can I get ideas for making a prize-winning bacon dish?

A: Read culinary magazines, watch cooking shows and experiment with new and old recipes. Maybe you’re already making a prize-winning dish! We suggest visiting the product section of this website to familiarize yourself with the different varieties and flavors of Sugardale bacon. Our contest rules stipulate that you may use any Sugardale bacon listed on the website within your recipe. Sugardale also produces a variety of hams, hot dogs, deli meats and pepperoni items that may also be incorporated into your recipe.

Other helpful tips:

• Have fun & be creative!
• Review the rules carefully and adhere to them.
• Double-check your recipe before you hit submit to make sure you’ve included everything.

Q: Where is The Great Sugardale Bac-On! held?

A: The Bac-On! will be held in conjunction at the Ohio State Fair in Columbus, Ohio on July 30, 2011. The competition begins at 10am on the Main Street Stage with rounds of competitions taking place throughout the day. A more detailed timeline will be posted at a later date.

Q: How are the finalists selected?

A: After entering your recipe in the Ready Bacon^®, Appetizers/Sides/Entertaining, or Main Dish category during the entry period (April 18, 2011-June 19, 2011), your recipe will be evaluated in three judging rounds. Please note that judges have the right to re-assign recipes to categories that they deem more appropriate.

In a preliminary round of judging, a food economist will evaluate the recipe based on the following criteria.

• Creativity
• Clarity of recipe and ease of preparation
• Perceived appetite appeal of the finished recipe

After the recipes have been evaluated on these criteria, semi-finalists in each category will be contacted. If you are notified as a Great Sugardale Bac-On semi-finalist, your recipe will then be re-evaluated based on the following criteria.

• First Impression
• Taste
• Overall Impression
• Originality
• Presentation

After this round of judging, the finalists will be contacted. There will be three (3) finalists in each category. The final round of judging will take place on site at the Ohio State Fair. The event-day judges will evaluate your prepared recipe based on the same criterion as used in the last round. All decisions made by the various judging panels are final and binding.

• First Impression
• Taste
• Overall Impression
• Originality
• Presentation

Q: I’m a finalist! What do I need to bring with me?

A: Congratulations! A detailed list of what you are responsible for bringing will be sent to you. In general, finalists are responsible for bringing everything they need to prepare their recipe with the exception of the range and oven. This includes ingredients, pots and pans, utensils, pot holders, plates for serving to the judges etc. Sugardale will provide the bacon; the rest is up to the finalist. Please bring enough ingredients to make the recipe twice.

Q: I want to attend the Ohio State Fair and watch the Great Sugardale Bac-On! how can I purchase tickets?

A: Ticket information for the Ohio State Fair can be found on their website at http://www.ohiostatefair.com. You will need to purchase a ticket to the Ohio State Fair in order to watch the Great Sugardale Bac-On!