Get your gingerbread creation ready for the 18th annual competition!

Savannah Harbor’s 18th Annual Gingerbread Competition Registration Now Open

  The Westin Savannah Harbor Golf Resort & Spa and Savannah Harbor Foundation are pleased to announce that registration for Savannah Harbor’s 18th Annual Gingerbread Competition is now open to the public.

This celebrated annual culinary design competition includes adult, teen, youth and student divisions, and is open for anyone to participate by registering at Cash prizes of up to $1000 are awarded to the top three competitors in each category in addition to the acclaim provided to gingerbread champions.

Over 30,000 visitors made the pilgrimage to Hutchinson Island annually to enjoy the holiday festivities at Savannah Harbor. This year, Savannah Harbor welcomes three new celebrity judges to include Food Network’s Ron Ben Israel, TLC’s Wayne Steinkopf, and Extreme Cake Challenge’s Dianna Tornow. All entries will be on display beginning Saturday, November 24th as we kick off the holidays with the grand reveal and the annual Boat Parade of Lights.

Judging will take place Saturday, November 17, 2018 with an Awards Ceremony held at 4:30pm. Judges will be evaluating entries based on the following criteria:

  • Overall Appearance & Appeal
  • Originality & Creativity
  • Difficulty
  • Precision and Neatness
  • Consistency of theme (Theme should be competitor’s own and consistent throughout the entry. There is no overall theme for the competition.)

In addition to the Gingerbread Competition and display, the 2018 Savannah Harbor Holiday Series at the Westin also includes events like the Thanksgiving Brunch, Breakfasts with Santa, Enchanted Princess Party, Holiday Equinox Concert supporting the Empty Stocking Fund, Holiday Spa nights, Holiday Golf Tournaments, Christmas Brunch, and a New Year’s Eve celebration.

To reserve your spot in the gingerbread competition or to get more information, competitors can email

2018 Gingerbread Instructions & Entry Form can be downloaded at

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