UT’s Ready for the World Café: Thanksgiving with a Modern Twist

 

KNOXVILLE — The Ready for the World Café will celebrate a modern Southern Thanksgiving the week of Nov. 15-18.

The menu includes braised short ribs, chicken soup with cornmeal sage dumplings, roasted parmesan asparagus, roasted acorn squash with wild rice stuffing, Caprese salad skewers with a balsamic vinegar reduction, Southern shrimp and grits with various toppings, carving station, assorted seasonal desserts and hot apple cider.

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 student managers are Alicia Davis and Stephanie Hunley. Davis, a senior in HRT from Knoxville, is interested in small businesses, restaurants and bakeries. Hunley, a senior in nutrition from Knoxville, is interested in promoting sustainability in restaurants.

C O N T A C T :

Amy Blakely (865-974-5034, amy.blakely@tennessee.edu)

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