Feb. 2, 2002 – Everybody has a favorite home-made food dish. Sometimes it's prepared by a family member, sometimes by a friend — and sometimes by the person you see in the mirror.
Often, the recipes for such taste treats are close held; but that doesn't mean the food itself can't be shared with the wider world.
The annual University of the Virgin Islands "Afternoon on the Green" event is a good example of that kind of thinking — with a good cause behind it, as well. With this year's event coming up March 17, the organizers are soliciting new contributors — while also anticipating the return of those who've taken part before.
"Afternoon on the Green" has three food components — the international smorgasbord set-up open to the public to pick and choose, judging in eight categories, and publication of recipes in a souvenir cookbook.
Those who offer a dish for eating don't have to offer it for judging, too, and whether you choose to make your ingredients public is up to you. But anyone who would like to see her/his recipe published for posterity needs to get it to UVI's Office of Institutional Advancement soon, as the cookbook will be going to press well ahead of the event. Call 693-1040 for details.
Each year's "Afternoon on the Green" has a theme. For this one, it's "UVI at 40 … Celebrating the Red, White and Blue." According to a press release, that's for a dual tribute to the university's 40th anniversary and to "the men and women whose lives are dedicated to keeping America safe."
Red pea soup would fit in just fine. So would a whitefish entree. And fresh-baked blueberry pie. But there's no restriction on foods — in fact, the "Green" spread is famed for its international flavor.
For the competition, judging categories are main dish/meats/poultry, seafood, soups, side dishes, vegetables/casseroles, breads, pastries/sweets and native drinks.
The Sunday afternoon event will take place under tents set up on the Herman E. Moore Golf Course on UVI's St. Thomas campus. In addition to food and drink it will feature music by the Sea Breeze Band and games for children.
Funds raised will go for student scholarships and University-related needs. Monetary contributions will be accepted, and they are tax-deductible. Those who contribute before the cookbook publication deadline will be acknowledge therein, unless they prefer otherwise. The categories of giving are Platinum, $5,000 or more; Gold, $2,500 to $4,999; Bronze, $250 to $999; Patron, $100 to $249; and Friend, $25 to $99.
In addition to volunteer cooks, volunteer food servers are needed. Individuals with health cards "are particularly sought after," the release states. Those wishing to offer their services or desiring further information also are asked to call 693-1040.
