UWI Fete 2015, one of the biggest fund-raising events on the entertainment calendar, takes place on January 18 on the grounds of the university principal on the St Augustine campus.
Organisers of the event known to be sticklers for punctuality, say that gates will be opened promptly at noon, with brunch served until 2 pm. This will be followed by a sumptious and delectable lunch from 2 pm–6 pm.
The brainchild of Professor Max Richards, then principal of the Campus, started in 1990 and has been hailed as "the first public all-inclusive Carnival fete." Contribution to the fete 25 years ago was an admission fee of $100. Patrons were greeted with the welcome drink of Brandy Alexander, socialised with colleagues and feted on the tennis court to the music of one band and one DJ.
UWI Fete prides itself on its eclectic, international menu and huge spread of local gastronomic delights. With the passage of time its menu has been expanded to include gluten-free, vegetarian and lactose-free dishes. For the non-drinkers, bartenders will serve special non-alcoholic cocktails, with an edge.
Organisers claim that the UWI Fete is the cornerstone of the UWI Development and Endowment Fund. The Fund also organises the UWI Golf Challenge which is held on September 24 each year.
UWI Fete and the UWI Golf Challenge provide the funds necessary to grant bursaries to deserving students. Over the past 23 years more than 3,000 bursaries have been awarded by the fund. In 2010, to celebrate 20 years of awarding bursaries principally earned through the UWI Fete, the fund distributed 200 bursaries valued at $1 million.
Regarded by many as the the most prestigious Carnival all-inclusive fete there is, UWI Fete has spared no effort by having only premium artistes perform on Sunday, including Machel Montano, Roy Cape All Stars, featuring Blaxx and Darnella Simmons; KI & JMC 3Veni; Dil-e-Nadan, featuring Raymond Ramnarine; St James Tripolians; Rhapsody NG and popular disc jockeys.
(Reporting by Peter Ray Blood)
UWI Fete lunch menu:
Daube du jarret d'Agneau: Braised Lamb shank cutlets, caramelised in olive oil and red wine, tossed with red onions and bell peppers.
Vindaille de poisson: Salmon fillets in mustard sauce, turmeric oil and vinegar, blanched with crunchy onions and Chilly peppers.
Lintilles Ragout: Stewed lentils simmered in smoked olive oil and cilantro, with baby carrots and coconut milk.
Legumes Ritz: Well seasoned "tossed up" long grain rice in olive oil with vegetables.
Salade Verte: Torn lettuce leaves with water cress and diced purple onions arranged with croutons, served with olive oil, wine vinegar and black pepper.