KNOXVILLE – What do dishes from the tropics and South America have in common with UT basketball?
The week’s menu includes chicken sauté with guava sauce; charred mahi mahi with a sesame crust topped with lime-ginger beurre blanc; jerk-spiced beef tenderloin; caramelized onion and Gorgonzola mashed potatoes; cargamanto and green bean salad with chimichurri dressing; butternut squash soup; and broiled asparagus with lemon-tarragon dressing.
Diners also can enter a drawing for a basketball autographed by men’s basketball coach Bruce Pearl.
The Ready for the World Café is 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.
Faculty and staff can use ARAMARK’s new UT Reward Card to receive a 15 percent discount at the café.
Students enrolled in Hotel, Restaurant and Tourism (HRT) 445, the advanced food production and service management class, plan and operate the café. They take turns serving as the café manager. ARAMARK, UT’s provider of dining services, prepares the food.
The café manager for March 29 to April 1 is Brittany Bivins, of Manchester, Tenn., a junior majoring in nutrition with a minor in hotel, restaurant and tourism management. She has worked as a server at Calhoun’s on the River and has volunteered with several child nutrition organizations. She plans to get her master’s degree in nutrition, and she wants to be a pediatric nutritionist.
C O N T A C T :
Bridget Hardy (865-974-2225, firstname.lastname@example.org)