The sixth annual Quesoff, a celebration of all things melted cheese, will take place at The Mohawk (912 Red River) on Saturday, August 20th. Around thirty vendors of all shapes and sizes - restaurants, top chefs, home-cooks, neighbors, brother, sisters will all go head to head in four categories - Meaty, Spicy, Veggie and Wild Card. A Best in Show will also be awarded to the overall top queso as decided by the esteemed panel of judges. Doors will open at 2pm and bags of chips will be available for $5. This year, Quesoff will be presented by the Central Texas Food Bank - entry will be free with a donation of two canned goods per person. Anyone can enter their Queso dish to participate and there is no fee. Folks can email firstname.lastname@example.org to sign up and include which category they'd like to participate in. Entries in multiple categories are allowed as well.This year's esteemed panel of judges will be comprised of: Abby Johnston, Assistant Editor, TexasMonthly.com | Addie Broyles, Food Writer, Austin American-Statesman | Jay Russell, Chief Creative Officer, GSD&M | John Antonelli, Owner, Antonelli's Cheese Shop | Joshua Bingaman, Founder & CEO, Helm BootsReturning to participate this year will be former champs The Cream Team, Cheesus and The Strange Goo; along with restaurants who have enjoyed past glory such as Frank and Mighty Bird. Other restaurants in the mix this year include VERTS Mediterranean Grill, Kesos Taco House, Micklethwait Craft Meats, Pelon's Tex-Mex, Trudy's, Jack Allen's Kitchen, Salt & Time, Serrano's, Posse East, Taco Cabana and The Flying Saucer. (As of August 8th). Around 30 total participants will compete in total. Also making their debut is Twang, a family owned and operated manufacturer of premium flavored salts, sugars, and seasonings.