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Cindy Bounds’ entry selected winner in UGA’s 19th annual Taste of Home contest The University of Georgia held its 19th annual Taste of Home contest featuring parents’ submission of students’ all-time favorite foods and a Washington-Wilkes family’s recipe was one of the winning dishes. Cindy Russell Bounds, a graduate of the University of Georgia, submitted Shrimp and Macaroni Salad, a favorite dish of her daughter Bonnie who is a UGA freshman. Out of 1,000 entries, the Bounds salad made the cut and was served along with around 120 other winning dishes at breakfast, lunch, and dinner on December 6 at the Village Summit and Bolton, Oglethorpe, and Snelling Dining Commons. The Bounds entrée was served for lunch and dinner at the Oglethorpe Dining Commons. Bounds (Cindy) also received a commemorative plate and a converted recipe that will serve 8,000 people – about the number of students who participate in UGA’s meal plan. “It was amazing to see that little recipe converted to now requiring 86 lbs. of pasta, over three gallons of lemon juice, 461 lbs. of shrimp, and 1,230 boiled eggs,” Bounds commented when receiving UGA’s measurements to feed the students. “Taste of Home is UGA’s food services’ most popular event,” said Mike Floyd, director of food services. “I hear more comments from students’ parents on this event than anything else,” he said, adding that extended family members will often travel great distances to make the dinner. “There’s such appreciation that they’re being recognized.” Cindy and Bonnie met with Floyd at the event and were also featured on UGA Food Services’ website as winners of the 2006 contest. Each year, food services’ chefs, managers and nutritionists sift through the recipes, categorizing them by dish and building possible menus. “There are always great recipes every year, and there are always recipes each year that get incorporated into our standard menu,” said Floyd. Such dishes as éclair squares and poppy seed chicken have come into regular rotation after debuting at Taste of Home. The event’s popularity is due to more than just a great meal, Floyd said. It’s about family connections. “It’s a way for the family to share something very personal,” he said. “When you think about it, dining is a very personal connection people share. Sometimes parents will write comments (on the recipes), and we’ll get ‘this is a family tradition we do every Christmas’ or ‘this was passed down by my grandmother.’ It’s connecting and allows students to make a contribution to the University of Georgia.” Floyd understands the power of those family-food connections. His own “taste of home” is the memory of growing up under the influence of his mother’s homemade strawberry candies and his grandmother’s well-known sweet rolls, apple turnovers, and biscuits made fresh daily.
“Our memories of the recipes are of the taste, but also of the love of that person preparing something special for you,” he said.
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