http://www.foodnetwork.com/shows/cho.../overview.html
Void in MD & ND
Enter 1X per entry period

Entry Periods: The following chart sets forth the dates for the different phases of the Promotion:
Phase Beginning Date End Date Finalist(s) Selection
Entry Period 1 10:00 a.m. ET on 2/2/2015 5:00 p.m. ET on 3/2/2015 On or about 3/30/2015
Entry Period 2 10:00 a.m. ET on 3/30/2015 5:00 p.m. ET on 4/27/2015 On or about 5/25/2015
Entry Period 3 10:00 a.m. ET on 5/26/2015 5:00 p.m. ET on 6/29/2015 On or about 7/3/2015
Final Round: Cook-Off in NYC July or August 2015


3. Submission Requirements: Submissions for the Promotion must consist of: (i) a description of how the Entrant used the required ingredients to prepare their dish; and (ii) a photo of the completed dish that incorporates the packaging of the required Sargento® product used in the recipe (collectively, the "Submissions" and each, a "Submission"). The Submission may only use the ingredients specified below for the applicable Entry Period. The photo should be in .jpg, .gif or .png format and should be no larger than three (3) megabytes.

Semi-Finalist Prize: Twenty (20) Semi-Finalists will receive the following (the "Semi-Finalist Prize"): assorted cheeses from Sargento®. Approximate retail value ("ARV") of each Semi-Finalist Prize: $75.
Finalist Trip: Each of the four (4) Finalists will receive a trip for two (2) to New York City, which includes (the "Finalist Trip"): (i) round-trip coach-class air transportation for Finalist and guest between the major U.S. commercial airport nearest Finalist's residence and New York, New York (airports determined by Sponsor in its sole discretion); (ii) three (3) days and two (2) nights hotel accommodations (as determined by Sponsor) (one double occupancy room, room rate and tax only); and (iii) round trip airport transfers to/from hotel. ARV of each Finalist Trip: $5,000
Grand Prize: The Grand Prize Winner will win the following (the "Grand Prize"): $10,000 (awarded in the form of a check). ARV of the Grand Prize: $10,000.





Required Ingredients


Entry Period 1
- Sargento® Chef Blends 6 Cheese Italian
- Boneless, skinless chicken breast
- Red bell pepper
- Greek yogurt


Entry Period 2
- Sargento® Off the Block 4 Cheese Mexican
- Boneless chicken tenders
- Couscous
- Salsa


Entry Period 3
- Sargento® Chef Blends 4 State Cheddar
- Kale
- Oyster crackers
- Bacon