Wharf Fest Chowder Competition 2019
FISHERMAN’S WHARF RESTAURANT INFORMATION & APPLICATION
Please fill out the form below by September 16, 2019. This is a hard deadline.
Once the application is complete, it will be automatically emailed to FWCBD Deputy Director, Laura Schaefer. Laura will follow up with additional information about the competition, and the required health & safety paperwork.
The Fisherman’s Wharf Community Benefit District is proud to present the 7th Annual Wharf Fest, in support of the Fisherman’s Wharf Homeless Outreach Program. Wharf Fest 2019 is taking place on Saturday, October 19, 2019 from 12:00 p.m. to 8:00 p.m. The festival is a free celebration that showcases Fisherman’s Wharf, San Francisco’s historic waterfront district. Festival goers will enjoy a Chowder Competition, beer and wine tasting, a concert (new for 2019), free street fair, and activities.
Find more info at WharfFest.com
There is NO FEE to participate in the Chowder Competition, but registration is mandatory. The Chowder Competition will take place from 12:00 p.m. – 3:00 p.m. and only Fisherman’s Wharf district restaurants are allowed to participate.
You will be required to cook your chowder at the event (pre-dicing and preparation is allowed).
Two awards are given out, a People’s Choice Award and a Judges' Choice Award. The official judging will take place from 12:00 p.m. - 12:30 p.m. A minimum of 15 gallons of chowder per restaurant will be needed for the judges and the public who purchase sampling tickets. You may create a special chowder not served at your restaurant, however, we will need to create a disclaimer for you.
Only Wharf Fest ticket holders with a wristband and a ticket with your restaurant’s name on it get chowder samples.
Chowder Sales from 12:00 p.m. to 8 p.m.: You are welcome to sell bowls of chowder until 8:00 p.m. If you plan to sell chowder, you will need to increase the amount you make, over 15 gallons, to ensure that there is enough chowder for our guests who paid for sampling tickets. Additional staffing may be required if you anticipate a large volume of chowder bowl sales. A list of restaurants selling chowder will be provided, therefore, restaurants are required to make a firm commitment at this time if they plan to sell chowder.
For additional questions please contact:
Laura Schaefer, FWCBD Deputy Director, at firstname.lastname@example.org, 415-673-3530