2017 Red Brick Harvest Festival and Chili Competition & Feed in Downtown Augusta. Festival starts at 11:00AM after the Arts Council free movie at 10AM.
Trick or Treating on the downtown sidewalks . Kids Activities begin at 11am with pumpkin decoration and a costume contest.

To register, you will need to complete the form listed below and submit it either online or by mail.
Payment can be submitted online using PayPal by clicking the link below. If you perfer to pay by mail, submit a check and a paper registration to:
Downtown Augusta, Inc.
618 State Street
Downtown Augusta, KS 67010

Chili Competition Entry Fee


1. Public Sampling:
Teams are required to cook a minimum of three (3) gallons of chili, but we encourage you to cook more. Chili must be prepared in advance and appropriately warmed downtown. Please only fill the tasting kit cups, which are 3oz in size and clean bowls. Only those participants that have purchased a wrist band may sample the chili and vote for the People’s Choice award. Each tasting kit will include beans for public voting.
2. Booths & Equipment
Booth spaces are approximately 10ft. Contestants will be responsible for supplying serving utensils, warmers, tables and chairs, trash bags, paper towels electrical cords etc. Booth locations will be on paved surface; therefore, no pegs or stakes will be permitted to support a gazebo tent or booth decorations. Any support needed must be concrete blocks, sand bags, water jugs, etc. supplied by the contestant. No extra tables or chairs will be available the day of event.
3. Health Department Requirements
• All foods must come from a licensed and inspected source. No wild game allowed. Ingredients, along with “Hot, Medium or Mild” must be displayed. Booths will be inspected, after set up is complete, prior to start of event.
• Each booth must have a sanitizer bucket for wiping rags and for cleaning surfaces or disinfecting wipes. Bleach water may be used by mixing 1 capful (1 teaspoon) bleach per gallon of water.
• Smoking, eating and drinking are not allowed in the serving areas. Items used in preparation should be stored off of the ground and should be protected from contamination during use and storage.
• Potentially hazardous foods (e.g. meat, poultry, seafood, salsa, cut tomatoes and lettuce, egg and dairy products, cooked vegetables including beans) must be held at temperatures above 135 degrees F for serving. Equipment to maintain product temperature is mandatory. A metal stem thermometer should be used to monitor food temperatures. Cooks may be asked to destroy foods not meeting temperature standards.
• Bare hand contact with ready-to-eat-food is prohibited. Food that is cooked or does not need to be cooked must be handled with utensils, deli paper, or disposable gloves.
• Hair must be restrained with hats or ponytails in the serving areas.
4. Set Up & Tear Down
We encourage contestants to begin setting up booths any time after 10:00 a.m. No cars or trucks (except those which are an integral part of the booth decorations) will be allowed in the booth area after 10:30 a.m. After that time, contestants will have to carry in all materials by hand. TEAMS WILL NOT BE ALLOWED TO CHECK IN AFTER 10:30 A.M. AND YOU WILL NOT BE ALLOWED TO COMPETE. These rules will be strictly enforced as barricades will be placed at 10:30 a.m.
Please do NOT dismantle your booths until 1:00 p.m. Each team is responsible for leaving its area CLEAN at end of day. Trashy spaces and early departures will work against you and future participation in the Cook-off.

Downtown August Inc. is thanking you, in advance, for entering the Cook Off Competition and hope you have a fun time participating in the event!