2008 GILR0Y GARLIC FESTIVAL RECIPE CONTEST AND COOK-OFF RULES

1. Recipes for the 2008 Great Gilroy Garlic Festival Recipe Contest and Cook-Off must be original and specify at least six cloves of fresh garlic, or the equivalent packaged form (3 teaspoons minced or chopped). Recipes must serve six (6) and take less than two hours preparation time. The recipe contest encourages the use of garlic as a key ingredient and fresh ingredients where appropriate.

2. Contestants may enter as many recipes as they wish, one entry per envelope or Internet transmission. Each entry must be typewritten, or hand-printed legibly, in recipe format. Recipe format lists ingredients in order of use with amount/quantity, followed by step-by-step method of preparation. The contestant name, address and telephone number must be included with each recipe submission.

3. Professional chefs, cooks, food stylists and other food specialists are prohibited from entering this contest. Previous Gilroy Garlic Festival Cook-off Contest winners (first, second and third place) are ineligible to enter for three years (e.g. the winners of the 2007 Cook-Off are not eligible to enter until the call for recipes for the 2011 Cook-Off). Contest is open to U.S. and Canada residents only, twenty-one (21) years of age or older. Void wherever prohibited, taxed or restricted by state or local law.

4. Recipes must be mailed, or transmitted via the Internet, to Gilroy Garlic Festival Association, Inc., 2008 Great Garlic Recipe Contest and Cook-Off, PO Box 2311, Gilroy, CA 95021-2311, and postmarked no later than May 5, 2008. The internet address is clove@gilroygarlicfestival.com . All recipes submitted as entries become the property of the Gilroy Garlic Festival Association, Inc. By entering the contest, all participants consent to the commercial use of their name, picture, likeness and recipe for advertising and publicity purposes without further compensation.

5. Food professionals will consider qualifying entries. These food professionals select the eight finalists. Notification and details of Cook-Off participation will be made to the eight finalists prior to June 16, 2008. A certification of recipe originality will be required from each finalist. Finalists must participate personally in the Cook-Off to be eligible for the cash prizes.

6. Finalists provide the ingredients necessary for their recipes (with the exception of garlic which the festival provides), as well as all required cooking utensils (stoves, sinks and refrigerators will be provided).

7. On July 26, 2008, dishes prepared by the finalists on the festival Cook-Off Stage, will be judged by a panel of five individuals -- food experts and celebrities. Selection of the five judges is at the sole discretion of the Garlic Festival Cook-Off Committee. The basis for judging will be ease of preparation, flavor, texture, creativity, appearance and use of garlic. The decision of the judging panel is final and binding.

8.On stage participation during the cook-off is limited to the contestants and volunteer helpers provided by the Gilroy Garlic Festival. Family and friends of the contestants are not permitted on-stage during the cook-off.

9. Prizes at the Great Gilroy Garlic Festival Recipe Contest are offered only to those finalists who participate in the Cook-Off on July 26, 2008. The prizes are: $1,000 for first place; $750 for second place; $500 for third place; and, $100 for each of the other five finalists. All taxes are the sole responsibility of the winners.

10. Hotel accommodations for the nights of July 25 and 26, 2008, are provided at festival expense. Finalists are expected to make their own travel arrangements to Gilroy, California. If appropriate, air travel will be reimbursed at coach class fare and rental car at mid-size or smaller rate for maximum of two days. Any other arrangements will be at the discretion of the Garlic Festival.