Youth of all ages are invited to make a food item using this year’s theme – cherries! They can choose from one of the following categories to enter: Appetizer, Soup, Salad, Entrée, Dessert, Challenge Dish (Cream Cheese, Graham Crackers, Chocolate). Youth are then divided into different ages groups: Grades K-2 (Cloverbuds), Grades 3-5, Grades 6-8 and Grades 9-13. They will also set one place setting to include a recipe card for the item made. They can also bring a photograph and/or a centerpiece as additional entries.
When: Wednesday, June 17, 2026
Where: Stayer Center at Marian University, 75 South National Ave
Schedule:
5:00 – 6:00 pm check-in and set up
6:00 – 7:30 pm Judging and Awards
7:30 – Taste of Fond du Lac 4-H
Rules:
- DO NOT bring Food Revue entries to the fair.
- Any member can make one food entry, one photography entry, and one centerpiece entry in the Foods Revue.
- Open to ALL youth in our community and 4-H members enrolled in any project.
- Foods Revue displays shall consist of the food(s), the recipe on a 3”x 5” or 4” x 6” card, a place setting, a placemat or tablecloth, and a centerpiece.
- Each participant is expected to answer questions pertaining to the project work.
- Participants may use 4-H project books, favorite family recipes, or recipes from other sources.
- Garnishes are acceptable and encouraged for all entries.
- Cloverbuds will receive ribbons; all others will receive premiums and ribbons. Premiums will be on your fair checks that are distributed after the fair. Additional prizes may be also presented as determined by the Foods Revue Committee. Remember to enter this item when you do your online fair entry.
- All entries must follow the 2026 theme and contain Cherry in the recipe.
- All participants are asked to bring at least 25 sample-size portions of their recipe to serve during the Taste of Fond du Lac 4-H portion of the evening. Covers will be available if participants want to take samples home.