South Africans in Colorado- Events

Program for the weekend

The times and detail may change

Friday, August 27
Arrive, sign in, set up, light the braai, open a beer and start visiting!

Saturday, August 28th
Morning

*Bicycle ride (8am)
*Bring and breakfast together at the lakeside lapa (9am -?)
*Variety of games - Touch rugby, Group cricket, Corn toss etc. (10am - 12pm)

Afternoon

*Kids watermelon eating competition (12pm)
*Potjiekos competition starts 12pm
*Minute to win it games
*Pool party

Evening

*Best Campsite Judging
*Potjie (various categories), bread & dessert judging
*"Welcome" gathering - eat all potjies together for supper
*Price giving
*Sokkie/Dance (7pm)

Sunday, August 29th

*Breakfast together in lakeside lapa
*Church service at HQ given by one of our fellow South Africans (8:30am- 9am)
*Kids scavenger hunt
*Braai, early lunch

Put out the braai, finish the last beer, pack up, say goodbye to your friends and head back home!

South African goodies will be for sale.

See you at the Colorado Dixie Indaba in 2011!

Potjie Competition Rules

These are the competition rules for the upcoming Colorado Dixie Indaba 2010:

General Rules:

All contestants must register at the campground Hall by 11am on the day of the event. There will be sign-up sheets placed at the lakeside lapa for the potjie categories. Entrants to sign up using first and last names (so we can find you!), team names are optional.
Unfortunately late arrivals will be disqualified.
Competition is open to everyone.
Participants must provide their own ingredients for the potjie.
Participants must also bring all their own equipment that is needed to execute the potjie.
Participants must observe safety and hygiene practices when preparing and cooking food.
A Maximum of 5 hours are allocated to the preparation and cooking of the potjie dish.
Judging starts at 5pm and the prize winners will be anounced at 6pm. Judges decision will be final - NO BRIBES will be accepted! (free drinks and tasting are allowed)
One person table setting must be prepared to present your dish including any side dishes to compliment your potjie.
Competition pots are for the Potjie Group consumption only, tasting and sharing with others at their own discretion.
Each entrant must clean their own area, leaving it in the same condition as found.
the floating Trophy remains the property of the club. The holder will keep it in good condition until the competition of the following year.
The time schedule will be displayed at the lakeside lapa and in the Colorado Dixie Indaba program, which will be available at the campsite office.

Cooksite Competition Judging Criteria

The cookside judges will be visiting all the camp/cook sites during the afternoon while the potjies are being prepared.
The judges will be scoring the cook sites on the general spirit in the camp, hospitality, originality, effort put in to prepare the cook site area and general impressions.

Potjie Competition Rules

All the categories must be prepared from scratch on the day of the competition.
All entries must be cooked in a traditional cast iron Dutch oven or Potjie.
Potjies can be cooked over wood, coals or gas burners. However no cooking over electric stove top ranges or ovens will be allowed.
The available competition categories include bread, desert or main category.
The main category entry can be made from any ingredient like, lamb, beef, pork etc.
All categories will be judged on the following criteria: Colour, Aroma, Taste, Texture & Presentation (See explanation below)

Your potjie dish will receive a score from 1-5 on the above criteria.
1=Poor
2=Satisfactory
3=Good
4=Very Good
5=Excellent

Any updates or changes to the rules will be posted here.

Please take note that there will not be Potjie food for non-competitors to sample. If you're not making a potjie, you'll have to arrange for your own meal

Evaluation criteria for the potjie dish:

Aroma
Overall flavour
Distinctive aromas (spices, meats,vegetables)
Pleasant or pungent flavour
Distinctive mingled flavors or burning smells
Odorless

Colour
Natural colour
Distinctive colour of ingredients
Varied colour, full of intrest, attractive, appealing, interesting or lacking character, dull or pale

Texture
Feel or appearance of food, interpretation of meats & vegetables and detail
Still in shape, cooked to perfection or overcooked, undercooked
Watery/runny or too dry

Taste
Aromatic or pungent savoring
Interesting or piquant quality, slight flavour or suggestion
Specified flavour or lacking flavour
Amount of spices used - appetizing or bitter, spoiled, bland

South African goodies will be for sale.

	Program for the weekend The times and detail may change Friday, August 27 Arrive, sign in, set up, light the braai, open a beer and start visiting! Saturday, August 28th Morning Bicycle ride (8am) Bring and breakfast together at the lakeside lapa (9am -?) Variety of games - Touch rugby, Group cricket, Corn toss etc. (10am - 12pm) Afternoon Kids watermelon eating competition (12pm) Potjiekos competition starts 12pm Minute to win it games Pool party Evening Best Campsite Judging Potjie (various categories), bread & dessert judging "Welcome" gathering - eat all potjies together for supper Price giving Sokkie/Dance (7pm) Sunday, August 29th Breakfast together in lakeside lapa Church service at HQ given by one of our fellow South Africans (8:30am- 9am) Kids scavenger hunt Braai, early lunch Put out the braai, finish the last beer, pack up, say goodbye to your friends and head back home! South African goodies will be for sale. See you at the Colorado Dixie Indaba in 2011! Potjie Competition Rules These are the competition rules for the upcoming Colorado Dixie Indaba 2010: General Rules: All contestants must register at the campground Hall by 11am on the day of the event. There will be sign-up sheets placed at the lakeside lapa for the potjie categories. Entrants to sign up using first and last names (so we can find you!), team names are optional. Unfortunately late arrivals will be disqualified. Competition is open to everyone. Participants must provide their own ingredients for the potjie. Participants must also bring all their own equipment that is needed to execute the potjie. Participants must observe safety and hygiene practices when preparing and cooking food. A Maximum of 5 hours are allocated to the preparation and cooking of the potjie dish. Judging starts at 5pm and the prize winners will be anounced at 6pm. Judges decision will be final - NO BRIBES will be accepted! (free drinks and tasting are allowed) One person table setting must be prepared to present your dish including any side dishes to compliment your potjie. Competition pots are for the Potjie Group consumption only, tasting and sharing with others at their own discretion. Each entrant must clean their own area, leaving it in the same condition as found. the floating Trophy remains the property of the club. The holder will keep it in good condition until the competition of the following year. The time schedule will be displayed at the lakeside lapa and in the Colorado Dixie Indaba program, which will be available at the campsite office. Cooksite Competition Judging Criteria The cookside judges will be visiting all the camp/cook sites during the afternoon while the potjies are being prepared. The judges will be scoring the cook sites on the general spirit in the camp, hospitality, originality, effort put in to prepare the cook site area and general impressions. Potjie Competition Rules All the categories must be prepared from scratch on the day of the competition. All entries must be cooked in a traditional cast iron Dutch oven or Potjie. Potjies can be cooked over wood, coals or gas burners. However no cooking over electric stove top ranges or ovens will be allowed. The available competition categories include bread, desert or main category. The main category entry can be made from any ingredient like, lamb, beef, pork etc. All categories will be judged on the following criteria: Colour, Aroma, Taste, Texture & Presentation (See explanation below) Your potjie dish will receive a score from 1-5 on the above criteria. 1=Poor 2=Satisfactory 3=Good 4=Very Good 5=Excellent Any updates or changes to the rules will be posted here. Please take note that there will not be Potjie food for non-competitors to sample. If you're not making a potjie, you'll have to arrange for your own meal Evaluation criteria for the potjie dish: Aroma Overall flavour Distinctive aromas (spices, meats,vegetables) Pleasant or pungent flavour Distinctive mingled flavors or burning smells Odorless Colour Natural colour Distinctive colour of ingredients Varied colour, full of intrest, attractive, appealing, interesting or lacking character, dull or pale Texture Feel or appearance of food, interpretation of meats & vegetables and detail Still in shape, cooked to perfection or overcooked, undercooked Watery/runny or too dry Taste Aromatic or pungent savoring Interesting or piquant quality, slight flavour or suggestion Specified flavour or lacking flavour Amount of spices used - appetizing or bitter, spoiled, bland South African goodies will be for sale.