All animals are to be brought in via the East Fair entrance.
Exhibitor numbers for Tuesday will be issued in the east end of the new non-livestock building. Exhibitors numbers for Wednesday entries, will be issued in the Cattle/Sheep/Goat tent.
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DIVISION
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TUESDAY 7/29
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WEDNESDAY 7/30
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THURSDAY 7/31
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FRIDAY 8/1
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SATURDAY 8/2
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SUNDAY 8/3
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Dairy (A)
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Entry After 3pm |
Entry 9am-6pm | Judging Clinic- 11:30am Judging immediately follows | |||
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Beef (B)
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Entry After 3pm |
Entry 9am-6pm | Judging Clinic- 1pm Judging immediately following clinic | |||
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Sheep (C)
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Entry 11am-6pm | Judging Clinic- 8:30am Judging immediately following clinic | ||||
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Swine (D)
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Entry 11am-6pm | Judging- TBA | ||||
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Poultry (E)
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Entry 10am-8pm | Judging Clinic- 8:00am Judging immediately following clinic. Open Judging immediately following 4-H Judging | ||||
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Goats (F)
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Entry 11am-6pm | Judging Clinic- 8:30am Judging immediately following clinic | ||||
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Rabbits (G)
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4-H Entry 10am-8pm Open Entry 10am-8pm | Judging Clinic-8:30am 4-H Judging Immed. following Judging Clinic Open Judging Immed. Following 4-H Judging | ||||
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Horses (H)
North Arena |
4-H Entry 8am-6pm | 4-H Novice Show- 4-H Show 9am | ||||
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Fair Halter (H-1)
South Arena |
Open Entry- Prior to event Judging 8am to Conclusion | |||||
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WSCA (H-2)
South Arena |
Entry: Prior to event Judging is not before 9am | |||||
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Fair/Hitch/Drive Draft Halter (H-3)
North Arena |
10am to Conclusion | |||||
| Pre-Registration preferred - 6pm to Conclusion | ||||||
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Arrowhead (H-5)
North Arena |
8:00am - Conclusion |
All Non-Animal entries are to be brought in via the East Fair entrance.
Exhibitor numbers, for Tuesday entries, will be issued in the New Non-Livestock Exhibit Building.
Entries
or the "Homemade Chicken noodle with vegetable Soup" contest will be
accepted on Saturday from 11am to noon in the Culinary Division.
Judging Will be held at 12:30pm on Saturday. Entrants will be admitted
FREE through the Main Gate. Anyone accompanying them will be charged
admission. Only one free admission per contest entry.
The St. Louis County Fair is
proud to present the new and ongoing contest. Culinary exhibitors will
earn points and the exhibitor with the most points will be named winner.
A plaque will be made and put on
the display in the Culinary Division during each future Fair. The name
of each year's winner will be added to the plaque to create a permanent
tribute to each winner. In addition to having their name added to the
plaque, each year's winner will receive a very special award to take
home. The
St. Louis County Fair is proud to present this new and on going
contest. Crops and Horticulture exhibitors will earn points and the
exhibitor with the most points will be named winner.
A plaque will be made and put on display in the
Crops and Horticulture Division during each future Fair. The name of
each year's winner will be added to the plaque to create a permanent
tribute to each winner. In addition to having their name added to the
plaque, each year's winner will receive a very special reward to take
home.
ANNOUNCING NEW CONTESTS
Who Will be the first?"SUPREME RULER OF THE KITCHEN" "MASTER OF THE HARVEST"
SUPREME RULER OF THE KITCHEN SCORECARD
MASTER OF THE HARVEST SCORECARD
Each different lot entered in 1 point
Each different lot entered in 1 point
Each differnt class entered in 1 point
Each differnt class entered in 1 point
White ribbon 1 point
White ribbon 1 point
Red ribbon 2 points
Red ribbon 2 points
Blue Ribbon 3 points
Blue Ribbon 3 points
Best of class 4 points
Best of class 4 points
Reserve champion 5 points
Reserve champion 5 points
Grand Champion 6 points
Grand Champion 6 points
Points may not be carried over to the following year.
Points may not be carried over to the following year.
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DIVISION
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TUEDAY 7/29
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WEDNESDAY 7/30
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Home Activities, Seniors, Nursing Home, Handicapped (K)
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Entry 10am- 7pm | Judging - 9am |
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Culinary (L)
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Entry 10am- 7pm | Judging - 9am |
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Fine Arts (M1 - M7)
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Entry 10am- 7pm | Judging - 9am |
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Agricultureal & Horticultural (N)
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Entry 10am - 7pm Judging after 7pm | |
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Flowers (O)
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Entry 10am- 7pm | Judging - 9am |
