Recipe Day adds new flavor

If Stevenson food is the antithesis of home-cooking, Thursday's home-cooking night at Stevenson is a bastardization of a good thing.

"The first thing I thought is that if CDS screws it up I'm going to be pissed," first-year Jessica Marish said before the big night. Marish's mother sent in her recipe for "Mom's kitchen sink meatloaf" that debuted at Stevenson Thursday.

"I love everything that my mom makes," Marish said. "I know CDS has a problem replicating stuff."

This year marks the sixth time since 1988 that CDS has sent letters to parents soliciting their children's favorite recipes. This year they got over 150 responses that were grouped into five categories, and a lucky seven were chosen.

"A lot of parents are really proud. We ask them if we can use the recipes and some even make it into the regular CDS menu," Rebecca Berman, CDS dietician said.

Director of CDS Dave Jensen said it was often difficult to choose from all the recipes they received.

"We rate them on looks, taste, texture and cost - all the things that would cause somebody to want to eat it," Jensen said. "The recipes are for four people and we are like, 'how do we make this for 400?'" he said.

Jensen said that some of the more fragile recipes end up at his home. His personal favorites are the desserts.

"Usually the desserts are fabulous. They're hard to pick," he said.

First-year Melody Arendsee also had a family recipe selected. Her mother's "Company Cabbage" was one of her favorites growing up.

"I was the only kid in the family who liked it. The other kids wouldn't eat cabbage just on principle," Arendsee said. "Most adults like it."

The meal was1 popular with students as well. "I think it's wonderful. I really like the Ziggi with beans," first-year Anique Oliver said.

"More meals like this. I applaud gourmet innovation." first-year Raphael Martin said.

This student preferred the standard fare: "I liked the burgers and fries," first-year Ross Golowicz said.

First-year Nathan Gross said he would be interested to see how his mother's Chilaquila dish would turn-out.

"This really hasn't had too much of an impact on my life," Gross said.

He remained skeptical, though. "My mom makes it for five people, not for however many hundreds," he said.