Location:

Community Beer Co.
3110 Commonwealth Dr.,
Dallas, TX 75247

Date: Friday, August 7th 2-9pm

Texas Beef Council Protein: Flat Iron Steak

Community Beer Options: 

Mosaic IPA, West Coast Mosaic IPA, Mosaic PALE ALE, Honey Citrus Blonde
Texas Lager, Recreational Grade Haze

Theme & Requirements
All competitors must prepare a dish featuring Flat Iron Steak as the primary protein. Each dish must incorporate or complement community beer flavors (used as an ingredient or thoughtfully paired).
The goal is to highlight creativity, technique, and flavor balance while showcasing local culinary identity.

Tasting Plate Requirement
Each team is required to produce 100 tasting plates. Plates should be consistent in presentation, portion size, and quality. All tasting plates must be prepared and ready for service within the designated competition time.

Provided & Allowed Ingredients
Required Ingredient: Flat Iron Steak (Texas Beef Council will provide at Load In).
Beer Component: Competitors must use or pair with selected Community Beer flavors. (available at grocery stores for recipe prep)
Additional ingredients are allowed unless they constitute more than 50% of the dish or are prepared off-site.
Teams are encouraged to highlight regional or seasonal ingredients.

Equipment
Teams must supply their own smallwares, cooking/cooling system and specialty equipment. Shared or provided equipment must be used responsibly and cleaned after use. If a shared cooking source is available, teams will be notified.

1 (one) pop up 10x10 tent space allowed per team. Electricity must be requested in advance.

Preparation, Sanitation & Safety
Teams may bring pre-measured ingredients; however, major preparation must occur on-site. All food must be prepared in a safe, sanitary manner following local health regulations. Teams must provide own sanitation, facility kitchen is not available. Proper food handling, storage, and cooking temperatures are mandatory. Gloves, proper attire, and clean workstations are required at all times. Any team found violating health or safety standards will be disqualified.

Judging Criteria
Dishes may be evaluated based on criteria such as:

Taste & Flavor Balance (40%)
Creativity & Use of Beer (20%)
Presentation (15%)
Execution & Technique (15%)
Consistency Across 100 Plates (10%)

Judging & Awards
A panel of culinary professionals and/or community judges will evaluate entries. Celebrity judge: Chef Tiffany Derry
Awards may include: Best Overall Dish, Best Use of Beer/Best Use of Steak, Best Presentation

General Rules
Professional conduct is expected at all times. Teams must remain within their designated space. Any disputes will be resolved by TCA BOD, whose decisions are final. This should be a fun, creative and entertaining kick off to our 2026 State Conference.

Load in starts at 1pm, Tasting plates ready at 5pm, Judging at 6pm, Event ends 9pm, clean up and load out complete by 10pm.