December 16, 2011
Emory Dining has created a way for students to bring a little piece of home to campus with its second annual "Recipes from Home" challenge. The winning recipes are collected in a digital cookbook.
The parents of Emory's freshmen class were invited to submit their student's favorite recipe to be entered into the contest. In all, over 60 recipes were proposed and 15 were selected to be sampled in the main student dining hall, Dining at Dobbs.
"Recipes from Home" winners were selected by students who voted for the top recipes in the Best Entrée, Best Dessert and Best Sandwich or Side categories. Three honorable mentions were also selected in each group.
This year's blue ribbon entrée recipe was Lemon Chicken; Korean-style chicken received honorable mention. The winning dessert was Fricker's Peanut Butter Fudge; Sizzling Brownies got honorable mention. Tomato, corn and avocado salad was the top-rated side dish; Grandma Esther's Noodle Koogle collected honorable mention.
"The contest is one way Emory helps to bring a little bit of home to campus," says Patty Ziegenhorn, executive director for food services. "We hope to continue this signature event in the coming years and make it one of our time-honored traditions."
The winning recipes were revealed during the Parent's Weekend picnic. Three first place winners received an Emory Dining chef coat and the three honorable mention winners received an Emory Dining apron.