News Date: 
Wednesday, December 6, 2006

Source: The Red and Black

By BROOKS BECKER

Published , December 06, 2006, 06:00:01 AM EDT

Salliann Graniero’s mamma’s meatloaf is so good, it will be served at Snelling Dining Hall as part of the 19th annual Taste of Home Event, to be held Wednesday at all campus dining halls.

“Yo mamma’s meatloaf,” invented by Graniero’s mother, Linda Graniero, is one of 123 recipes that a panel of University chefs and dining hall managers chose to serve at this year’s event.

“We try to pick recipes that students will like,” said Chef Dale Anderson, who works at Snelling. “We know our students love meatloaf.”

Snelling Dining Hall, Oglethorpe Dining Commons, Bolton Dining Hall and the Village Summit will serve recipes submitted by parents at all three meals of the day.

Director of University Food Services J. Michael Floyd said the event gives students a special treat during finals week and parents a sense of involvement in their children’s lives on campus.

“It’s a way to make a connection with parents and to make students feel that the University is their second home,” Floyd said. “It’s also a way to constantly add new recipes into our menu structure.”

D’arcy Duncan, a freshman from Suwanee, is excited about trying the pasta salad recipe her parents submitted because it is one of her favorites from home.

“I could eat pasta salad all the time and be perfectly content,” Duncan said.

“My parents asked me what I missed the most and submitted that one. Everyone in my family loves to cook, so this contest was a big deal.”

Many parents take the competition seriously because they are vying for the decorative plate Food Services gives as an award.

At freshman orientation each year, Floyd challenges parents to win four plates — one for each year their child is a student at the University.

“I submitted at least three recipes, heart in hand, hoping that one would be picked,” said Debra Kessler, the mother of University freshman Julie Kessler. “I wanted that plate!”

Winning recipes are entered into a computerized food system that converts recipes for four or eight into recipes for 8,000.

Parents are sent a copy of the recipe so they can point out any mistakes before the big day.

“This recipe will come in handy if I want to serve 8,000 slices of poppyseed cake using 8 pounds, 3 oz. of poppyseed,” Kessler said.

According to Floyd, this year’s contest was the most competitive in the 19-year history of the event.

More than 1,000 recipes were submitted, compared to 600 to 800 in a typical year.