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Thursday, July 30, 2026, 5:30 p.m.
4-H Exhibit Building-Knox County Fairgrounds, Bloomfield
Call the Extension Office at 402-288-5611 or email knox-county@unl.edu
to register by July 28
The 4-H Food Revue Contest is open to all 4-H members ages 5 -18 on December 31 of the current year. Participants need not be enrolled in a specific project to exhibit.
Why Participate in the Food Revue Contest? It is a fun way to learn how to:
- Properly set a table
- Plan nutritious meals
- Express originality and creativity in choosing a theme
- Express knowledge of food, nutrition, and food safety
Contest Divisions: The contest is divided into four age divisions: Clover Kids (ages 5-7), Novice (ages 8-10), Junior (ages 11-13), and Senior (ages 14 and over).
How to Participate:
- First, pick a Theme for your display (holiday, birthday, anniversary, season, family dinner, etc).
- Second, plan a Menu to go along with your theme. Put your menu for the meal featuring the food item on an 8 ½" x 11" poster. The menu should be well balanced nutritionally. Try to include a variety in color, shape, texture, temperature, and method of preparation in your meal.
- Third, select and prepare a Food from your menu to go along with your display theme. Bring the whole dish or one serving for the judge plus the recipe on an 8 ½ " x 11" poster.
- Fourth, plan a Table Setting for the menu you have selected. Bring along a table setting for 1 person. Include table covering appropriate for the occasion (i.e. tablecloth, placemats), centerpiece (appropriate with the theme), dishes, glassware, silverware, napkins, etc.
- Resources to help you prepare for the contest are available from the Extension Office or at https://go.unl.edu/knoxcountyprefaircontests.
Judging & Interview: During the judging, you present your table setting and food to the judge. Each contestant will be interviewed by the judge. The judge may taste your food.
Food Revue and Cook-Off Dishes must be different dishes.
Participants are encouraged to display their table at the fair. The table must be set up during entry day on Wednesday from 4-8 p.m. and may be taken down on Sunday during release of exhibits.
Public Sample Line (Optional Opportunity) - If your recipe lends itself to be shared, we encourage you to participate in the Public Sample Line following the contest. Contestants share sample-sized portions of their food for others to taste and answer questions about their exhibit. Please think about how you will serve your samples, small plates and napkins will be provided for those tasting!