Committed to community outreach and the enhancement of the tourism product in the Territory, the United States Virgin Islands Department of Tourism is supporting young culinary talent during the 2nd Annual Restaurant Week with the launch of its "Dine on Us" charitable raffle. Restaurant Week, also known as Dine VI, takes place from October 27 to November 12, 2016, and was developed to further cultivate and highlight the destination's exceptional culinary talents, while supporting culinary programs at schools throughout the Territory.
The donation to enter the "Dine on Us" raffle is $35, and all proceeds will be contributed through a partnership with the St. Croix Foundation to students in culinary programs at the Charlotte Amalie High School and Ivanna Eudora Kean High School on St. Thomas, and the St. Croix Central High School and St. Croix Educational Complex on St. Croix. The drawing will take place on November 16, 2016, and the winner will receive $1,000 in certificates to use at various restaurants  throughout the Territory, including balter on St. Croix, Ocean 362 on St. John, and Room with a View on St. Thomas.
"Dine VI is a celebration of the cuisine, culture and community of the U.S. Virgin Islands, and it is important that we incorporate these key ingredients into the event's festivities across all three islands," said Commissioner of Tourism Beverly Nicholson-Doty.
"We launched "Dine on Us" to support culinary programs at our various high schools and to invest in our future chefs, culinary artists, restaurateurs and entrepreneurs in the Territory," she added.
The 2nd Annual Dine VI is being be held on St. Croix, St. John and St. Thomas with more than 60 participating restaurants offering prix fixe menus. It also features an array of events and dining experiences such as the Frederiksted Food Truck Festival and Street Concert, Feast Christiansted, a Taste of Two Islands, and the Food Learn "Farm to Table" Educational Series (held on each island), where students will learn how to embrace the principles of sustainable best practices and the importance of sourcing local cuisine.