Celebrate cultural cuisine with the second annual International Flavors Culinary Contest

BLACKSBURG, Va., Feb. 23, 2007—Help Student Programs and Owens Food Court celebrate International Week by submitting your favorite international-themed entrée recipe into the 2007 International Flavors Culinary Contest. Students, faculty, and staff are all invited to enter. Executive Chef John Scherer will choose five winning entries to be served during lunch hours in Owens Food Court April 16-20.

Entrants whose recipes are served in Owens Food Court will have the opportunity to prepare their creations in the kitchen with Chef Scherer and will receive a certificate and a Royal Caribbean International Cookbook. A panel of judges will taste the recipes each day and select a grand prize winner based on appearance, flavor, and authenticity. The grand prize winner will receive a Trudeau Cassia Spice Carousel.

Entries will be accepted online beginning February 26. All submissions are due by 5:00 p.m. March 26. Recipes must serve a minimum of six people, and entries must include ingredients and preparation instructions. Background information, serving, and accompaniment suggestions are also encouraged.

“This contest is a chance to participate in International Week in a unique way and a way to bring authentic international flavors to a large group of people who might have never tried some of these items otherwise,” said Owens Food Court manager Darlene Conrad. “It also affords us the opportunity to test new recipes for our menus.”

Last year’s grand prize winning recipe, Jamaican Jerk Pork, and one of the other finalists, Brown Stew Chicken, were added to Owens’ regular menu rotation at Bistro Internationale and the Carvery.

Contact flavors@vt.edu with any questions or for more information.

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