FM Best Concepts [1]
At Trail's End, a Feast

At Trail's End, a Feast

WINNER: UNIVERSITY OF GEORGIA

ENTRY: TRAILSIDE TASTE ALONG THE APPALACHIAN

THE BIG IDEA: With the famous Appalachian Trail terminating only about 80 miles from UGA's Athens campus, a theme meal celebrating the Trail is a natural. However, what sets this event apart is the meticulous preparation, the painstaking detail and the flawless execution. Not easy when you have to prepare for 8,200 meal plan customers.

Held concurrently in four campus dining commons last February 29th, it featured a menu incorporating special dishes from the inns and cafes that dot the Trail from Georgia to Maine as well as examples of “campfire cuisine.”

The event was designed to be educational, with informational materials and member of the Georgia Appalachian Trail Club available to answer questions about hiking the trail. Also on hand was the Georgia Outdoor Recreation Program with information about upcoming outdoor trips and a local camping equipment retailer (Half Moon Outfitters) with displays and demos.

UNIVERSITY OF GEORGIA

As for the food, the menu included unusual trail concoctions like “spambalaya” and Limas With Ramps

PROJECT TEAM MEMBERS:

Adam Rainville
assistant manager, Appalachian Trail hiker and concept originator

Paul Oesterle
chef, menu support

Stacia Fink
assistant manager for décor

Anthony Howell, Jessica Fox, Art DiFrancesco
assistant managers

Janet Rawlings
manager

Jeanne Fry
director

J. Michael Floyd
executive director