UT’s Ready for the World Café to Feature Healthy Food, Health Facts
KNOXVILLE — The Ready for the World Café will celebrate Wellness Week March 1-4 with food and facts.
The international buffet’s menu will include coconut-crusted mahi mahi with pan-roasted garlic, rosemary and tomato sauce (great source of omega-3s); vegetarian pad Thai; broccolini with lemon and shallots (100 calorie or less per serving); roasted pepper, cucumber and tomato salad (a full serving of vegetables); fennel-dusted chicken with brown butter and capers (600 mg or less of sodium per serving); herb-marinated pork tenderloins (15 grams or less of carbohydrates per serving); and sour cream and chive mashed potatoes (a good source of calcium).
Diners can watch a slideshow of nutrition facts and pick up pamphlets about healthy living.
In addition, a jazz band will play at the café on Thursday.
The Ready for the World Café will be open from 11:30 a.m. to 1:30 p.m. each Monday through Thursday in the Hermitage Room on the third floor of the University Center.
Diners pay $11 for the all-you-can-eat buffet or $9 for a plate of food to carry out.
The Ready for the World Café accepts dining dollars and All Star, and faculty and staff can use ARAMARK’s UT Reward Card to receive a 15 percent discount.
Students enrolled in Hotel, Restaurant and Tourism (HRT) 445, the advanced food production and service management class, plan the menu and operate the café. ARAMARK, UT’s provider of dining services, prepares the food.
HRT 445 student Kerri Kimzey is in charge of the café the week of March 1-4. Kimzey, of Germantown, is a senior in nutrition. She is minoring in Spanish and hotel, restaurant and tourism management. She works for Rex Bradford Jones Catering Co. as a catering server.
“I lived in Granada, Spain, for a semester, which is where I realized my passion for food and food service,” Kimzey said, adding that she plans to attend culinary school soon.
C O N T A C T :
Amy Blakely (865-974-5034, firstname.lastname@example.org)