KNOXVILLE — The charm of some Southern cities inspired the dishes that will be served at the Ready for the World Café the week of Sept. 27.
The menu includes Pleasant Grove poppy seed chicken, Savannah smothered pork chops, Bourbon Street shrimp jambalaya, Yazoo City mac ‘n’ cheese, Seabrook stewed tomatoes and okra, Chattanooga cheese grits and Dixieland delight dilled cucumber salad.
The café is an international buffet operated by students in the advanced food production and service management class, Hotel, Restaurant and Tourism (HRT) 445. It is open from 11:30 a.m. to 1:30 p.m. 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.
This semester, there are 18 students in the Hotel, Restaurant and Tourism (HRT) 445 course. In small groups, they take turns planning the menus, marketing the café and working in the café. ARAMARK, UT’s provider of dining services, prepares the food.
This week’s managers are Jessica La Veck, a junior in food science from Nashville who aspires to be a chef, and Megan Lockridge, a senior in HRT from Pulaski who is a 2010 graduate of the UT Culinary Institute.
Amy Blakely (865-974-5034, firstname.lastname@example.org)