Selma’s Wild Game Cook-Off moves to Marina Pavilion, seeks more teams for Oct. 30 event

The Alabama Wildlife Federation’s annual Wild Game Cook-Off is returning to Selma with a new venue and a renewed call for local culinary talent. 

The event, long celebrated for its community spirit and creative wild game dishes, will take place Wednesday Oct. 30 at the Alabama Wildlife Federation Pavilion at the Selma City Marina. Gates open at 6 p.m. 

“We’ve moved it back a little later this year, hoping for cooler weather,” said Davis Henry, who heads up the Selma Cook-Off. “We’re excited to host it at the new pavilion, which was built by the AWF for events just like this. It just makes sense to center it around that space.” 

The pavilion, completed about a year ago, offers an open-air setting that organizers hope will enhance the outdoor atmosphere of the event. Henry said the change also reflects the Federation’s commitment to using facilities it helped bring to life in Selma. 

While the venue is new, the format remains the same. Teams will compete in three divisions: Fish, Fowl and Game. There will be first-, second- and third-place winners in each category. A People’s Choice Award and an overall winner will also be named. The top team will advance to the statewide cook-off held each August at AWF headquarters in Millbrook. 

As of mid-October, about nine teams had signed up, but Henry said they’re hoping to reach 15 to 20. “We never have enough cook teams,” he said. “It’s free to enter, and it’s a great way to share family recipes and support the AWF.” 

Interested participants can register online at AlabamaWildlife.org by navigating to the Cook-Offs section and selecting “Wild Game Cook-Off Teams.” For those needing help, Henry recommends contacting Emily Hancock at Hancock’s Bar-B-Que at 334-412-1766. 

Tickets are $50 and will admit two people. They’re available now at the Central Alabama Farmers Co-op and will also be sold at the gate. 

“It’s always a great event,” Henry said. “We’ve got good plans, and we’re looking forward to seeing what folks bring to the table this year.”