Atlanta, GA.,– We are proud to announce shorty’s Second Annual Pizza Design Pro-Am. You are invited to submit a favorite pizza recipe for a chance to win a $1,000 cash prize. The winning pizza will also be added to the menu at shorty’s, alongside the 2008 Winner, the “B.B. King”, which features shaved bbq pork tenderloin, goat cheese, cilantro, and is finished with a “CZR” salad. The event is open to professional chefs and amateur cooks alike – anyone and everyone can enter as many times as they would like, as long as they ante up the $1 entry fee.
The competition begins in early September and will end at midnight on October 31st, 2009. The finals/judging will take place on Sunday, November 15th at 2 PM at shorty’s in Tucker, Georgia. Ten pizzas will be selected as FINALISTS and these will be announced via shorty’s monthly eblast newsletter during the first week of November, 2009.
Entry forms may be picked up at either restaurant and all entries must be submitted with the entry fee paid in cash. In keeping with shorty’s rock n’ roll theme, designers must pick an appropriate name for their creation. The Judges reserve the right to rename the winning pizza if it is deemed to have a name that lacks “credibility.” Bootlegging awesome recipes from other pizza joints is encouraged and will be tolerated. Recipes will be evaluated by a panel of three judges based upon the following five criteria: Name, Originality, Appearance, Taste, and Food Cost. The Judges’ decisions will be final. Come by, win the money, and show us “what you got.”
SHORTY’S PIZZA DESIGN PRO-AM 2009
ENTRY FORM
Thanks for considering entering this competition. We hope you will submit your favorite pizza recipe to help us add a new signature pizza to our menu. One Thousand Dollars in cold hard cash (unmarked bills) will be paid to the designer of the winning pizza – good luck and give it your best shot.
RULES:
1. ANYONE CAN ENTER AS MANY TIMES AS THEY WOULD LIKE
2. EACH ENTRY COSTS $1
3. THE JUDGES’ DECISIONS ARE FINAL
4. BOOTLEGGING RECIPES FROM OTHER PIZZA JOINTS IS OK
5. PIZZA “NAME” MUST HAVE CREDIBILITY
6. WRITE NEATLY SO WE CAN COMPREHEND YOUR INTENTIONS
7. MAXIMUM NUMBER OF TOPPINGS IS FIVE
8. COMPETITION ENDS 10/31/09 AT MIDNIGHT
9. TEN FINALISTS WILL BE ANNOUNCED BEFORE 11/08/09
10. JUDGING/AWARDS WILL TAKE PLACE SUNDAY 11/15/09 @ 2 PM
11. JUDGING CRITERIA: NAME, ORIGINALITY, APPEARANCE, TASTE, AND FOOD COST
PIZZA NAME (CREDIBILITY IS IMPORTANT):
_________________________________________________________________
YOUR NAME:_____________________________ DATE_____/______/______
E MAIL ADDRESS: ________________________________________________
(TO RECEIVE SHORTY’S MONTHLY E-BLAST NEWSLETTER TO GET INFORMATION ON ANY DEVELOPMENTS IN THE CONTEST – YOU MAY UNSUBSCRIBE AT ANY TIME. WE WILL NOT DISTRIBUTE OR USE YOUR EMAIL ADDRESS FOR ANY OTHER PURPOSE)
( ) I AM ALREADY ON YOUR SILLY E-MAIL LIST
( ) I DON’T WANT TO BE ON YOUR SILLY E-MAIL LIST, KEEP MY PRIZE
( ) CALL ME AT THIS NUMBER IF I WIN ____________________________
BASE: (WHITE, RED, PESTO, BBQ SAUCE ETC.)
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PIZZA CHEESE: YES NO (CIRCLE ONE)
_____________________________________________
PIZZA TOPPINGS (MAXIMUM OF FIVE):
1. ______________________________________________________________
2. ______________________________________________________________
3. ______________________________________________________________
4. ______________________________________________________________
5. ______________________________________________________________
SPECIAL INSTRUCTIONS:
______________________________________________
______________________________________________
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NOTE: WHILE ALL INGREDIENTS ARE “FAIR GAME”, COMMON SENSE SHOULD DICTATE THAT PIZZAS COMPRISED OF EXOTIC INGREDIENTS LIKE TRUFFLES AND LOBSTER AND SEA URCHIN AND BELUGA CAVIAR ETC. ETC. ETC. WILL BE A TOUGH SELL AT SHORTY’S AND THOSE CREATIONS WILL PROBABLY NOT ADVANCE TO THE FINALS
DON’T GET TOO SASSY WITH YOUR DESIGN BECAUSE WE ARE GOING TO HAVE TO MAKE A LOT OF THESE PIZZAS
SHORTY’S HALL OF FAME PIZZAS
THE 2008 $1000 PIZZA CHALLENGE WINNER
B. B. KING
shaved bbq pork tenderloin, cilantro, goat cheese, “CZR” salad on top
RHAVI SHANKAR
a white “no cheese” pie with curry oil, roasted vegetables, cilantro-mint chutney
JOHN LEE HOOKER
bbq chicken with roasted onions and jalapenos, finished with coleslaw
SID VICIOUS
black forest ham, salami, sausage, pepperoni and ground beef
JACK WHITE
a white pie with herbed chicken breast, pesto and goat cheese
THE THIN WHITE DUKE
a white pie with shorty’s sausage, roasted tomatoes, roasted onions and cilantro (AKA BOWIE)
ELVIS
shorty’s classic Margherita pie with double fresh white anchovies
G. LOVE
straight up philly cheese steak pizza with special sauce on the side
SNOOP DOGG
salami, banana peppers and feta chizzle
JOHNNY WINTER
a white “BLT” with bacon, arugula and roasted tomato
CHRISSIE HYNDE
a white pizza with roasted eggplant, red peppers, onions and garlic, seasoned ricotta
JANIS JOPLIN
a white pie with sliced apple, gorgonzola, walnuts and bacon, served with a honey bear
BIGGIE SMALLS
soprasetta, roasted garlic, roasted onions, arugula and prosciutto
(east coast style yo)
TINA TURNER
roasted onions, fresh onions, gorgonzola, goat cheese, toasted walnuts
WU TANG CLAN
buffalo chicken with gorgonzola, celery, ranch dressing
WEIRD AL YANKOVICH
bootlegged pizza: red sauce, pesto, pineappple, feta, black forest ham
THE ARTIST FORMERLY KNOWN AS PRINCE
ground beef, cheddar cheese, fresh onions and pickles, yes pickles
VAN “THE MAN” MORRISON
potato, broccoli, bacon, cheddar cheese, scallions, sour cream on the side
FRANKIE VALLI &
THE ” QUATTRO STAGIONI”
artichokes (spring), olives (summer), mushrooms (fall), ham (winter)
(I’M) RICK JAMES ……
sausage, walnuts, roasted onions, mushrooms and brocolli
JETHRO TULL
a white pie with roasted red peppers, black olives, fried capers, arugula,
and smoked salmon
~THIS PIZZA IS IN REHAB~
~AND IS NOT EXPECTED TO GO ON TOUR THIS SUMMER~
MORE GREAT PIZZAS COMING SOON TO A SHORTY’S STAGE NEAR YOU
3701 Lawrenceville Hwy., Tucker, GA. 30084 (770) 414-6999
2884 B North Druid Hills Road, Atlanta, GA. 30329 (404) 315-6262
