Who better to give you insight into what goes down at the Scovie Award judging than someone who’s judged them all? Enter Larry Greenly, who has judged every single Scovie competition since the beginning.
“It’s like a gathering of wildebeest arriving for their annual migration, pawing the ground and excited about the experience that lies ahead. On the first Monday of October, 50 to 80 Scovie Award judges converge upon the County Line BBQ, a barbecue restaurant in the shadow of the Sandia Mountains on the edge of Albuquerque. Some are old-timers. Some are newbies. All love the heat of capsaicin.
“By 10 a.m., the parking lot is full, the tasting room is packed, and a half-dozen tables are surrounded by excited foodies. The Scovie judges, who are chefs, restaurant owners, food critics, and other culinary whizzes, are handing out business cards to each other and making small talk. Standing near each table is an assistant who will announce each category and pass around samples of this year’s entries.” Read the rest of Larry’s post here.
We are inviting you to compete in the 2022 Scovie Awards Competition and are now accepting Early Bird Entries. If you enter now, you can save $10 per entry. To check out all the categories and plan your entries, go here.
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