Athens, Ga. – There’s no place like home, but on Dec. 4, the University of Georgia’s “Taste of Home” could be the next best thing for the 8,300 students who eat in the university’s dining commons.
In its 21st year, the event, hosted by University of Georgia Food Services, will showcase 127 parent-submitted recipes spread across three meals at the four campus dining commons. Food choices include baked French toast casserole for breakfast at Bolton Dining Commons, apple peanut coleslaw for lunch at Snelling Dining Commons, Mexican corn soup for dinner at The Village Summit and strawberry rhubarb pie for dessert at Oglethorpe Dining Commons.
Meal ticket prices for the event, which is open to the university community, are $7.65 for breakfast, $9.65 for lunch and $13.50 for dinner.
This event has been an annual tradition for food services since 1987 and more than 2,400 recipes have been featured in the dining commons since the event began. Each year, recipes are selected by the management and culinary teams to be featured in the four dining commons on a special day during fall semester. Each parent who submits a recipe receives two complimentary meal passes that can be used during the next campus visit. For each recipe that is selected to be featured, the parent receives a production recipe for 8,000 servings (the approximate number of students the dining halls serve on a daily basis)of their special food item and a special commemorative University of Georgia Food Services “Taste of Home” dinner plate. The very best of these recipes are incorporated into the food services meal plan menu cycle.
“The ‘Taste of Home’ special event is a unique way to allow parents to have one more impact on the lives of their students while they are away at college,” said Michael Floyd, director of food services. “This event creates a unique bond between the parent, student and the University of Georgia. It is also just another way that we say that we care about our students. And what could be more perfect than that favorite recipe from home right before finals begin on campus?”
Among this year’s honorees is Mary Cunningham whose great grandson, Alex, a freshman from Peachtree City, submitted three of her recipes. Cunningham’s sweet and sour green beans were chosen and will be served during dinner at Bolton Dining Commons.
“Alex’s great-grandmother is just fantastic. She’s one hundred years old and never forgets a thing,” said Beth Cunningham, Alex’s mom. “In fact, she told me that she learned to make this recipe in her home economics class at Sycamore High School in Wabash, Ind. in 1925.
“This is just one of our family’s favorite recipes that we associate with her. She is thrilled to be chosen and is hoping to come down from Dayton for the event, said Cunningham.
For more information, see http://www.uga.edu/foodservice/tasteofhome/.
