SANTA CRUZ, CA – 2012-11-28 — /travelprnews.com/ — Registration is now open for the Santa Cruz Clam Chowder Cook-Off and Festival. The 32nd annual event returns to the Santa Cruz Beach Boardwalk on Saturday, February 23, 2013. Contestants registered by January 18, 2013 will receive 2 Unlimited Ride passes to the Boardwalk and 2 official event t-shirts.
All proceeds from the Santa Cruz Clam Chowder Cook-Off benefit the City of Santa Cruz Parks and Recreation Department. Last year the event attracted more than 70 entries and thousands of chowder fans, bringing in $70,000.00 for Parks and Recreation Department programs.
A panel of judges will determine the Best Manhattan and Best Boston Clam Chowders in both Individual and Professional categories. There are also awards for People’s Choice, and Most Tasted Clam Chowders. Prizes include airline tickets, cash, wall plaques, and bragging rights.
The team entry fee is $50, or $75 for cooking professionals (restaurants, caterers, and food services.) For more information, entry forms, and rules please visit www.beachboardwalk.com/clamchowder/ or call Santa Cruz Parks and Recreation 831-420-5273.
Admission to the “rain or shine” Santa Cruz Clam Chowder Cook Off & Festival on Saturday, February 23, 2013 is free. Visitors can watch chefs prepare their special chowders, and for $9.00 taste up to five different clam chowders as well as vote for the People’s Choice winner. Cooking begins at 10am, tasting starts at 1:00 p.m., and winners are announced at 4:00 p.m.
Boardwalk rides will be open from 10am to 6pm on the day of the event, weather permitting. The Casino Arcade and Neptune’s Kingdom will also be open.
About the Santa Cruz Beach Boardwalk
California’s only major seaside amusement park is admission-free and features thrill rides, restaurants, miniature golf, video game arcades, and family bowling, all located on a mile-long sandy beach. 400 Beach Street, Santa Cruz, CA 95060; 831-423-5590; beachboardwalk.com
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Editor’s Note: Photographs from last year’s event are available upon request.
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