KNOXVILLE—Next week, foodies can enjoy French cuisine without leaving the University of Tennessee, Knoxville, campus.
The Ready for the World Café opens for business September 27 as a weekly, full-service, fine-dining experience with international themes. It will operate in the UT Visitors Center, 2712 Neyland Drive.
Lunch, which will consist of intermezzo or small appetizer, salad, entrée, and dessert, will be served from noon to 1:00 p.m. Tickets must be purchased in advance and capacity is fifty to sixty diners. Cost is $12, and the faculty/staff discount card can be used. To purchase tickets, see Marcia in 110 Jessie Harris Building, or call 865-974-6645.
The French luncheon menu is:
Appetizer: Roulées de bacon grillé figues (grilled bacon-wrapped figs)
Salad: Salade d’endives, noix et Roquefort (endive salad with walnuts and Roquefort style cheese)
Entrée: Saumon au four à la moutarde croûte (baked salmon with mustard crumb-crust) with pilaf de riz sauvage aux champignons (wild rice and mushroom pilaf) and asperges à la crème à l’estragon (asparagus with tarragon cream sauce)
Dessert: Mousse au chocolat (chocolate mousse)
The Ready for the World luncheons are produced through collaboration between HRT 445, the Advanced Food Production and Service Management class, the UT Culinary Institute, and Pellissippi Culinary Institute.
Students enrolled in HRT 445 will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, cooking, quantification, cost analysis, ordering, meal service, event marketing, and customer satisfaction activities.
The HRT 445 students in charge of this week’s café are Travis Butler and Kayla Whitaker.
Butler, of Memphis, is a senior majoring in hotel, restaurant, and tourism and minoring in business. Butler has worked as a bus boy at a restaurant in Fort Walton Beach, Florida, and he’s worked at Quiznos. He’s been active in the student African-American Brotherhood and InterVarsity Christian Fellowship. Butler’s career goals include opening a chain of five-star restaurants and a retirement home.
Whitaker, of Knoxville, is a senior in food science and technology. She graduated from the UT Culinary Institute in August 2011.
Culinary Institute students will do most of the food preparation and plate presentation and will assist the HRT students on the aspects of controlling food costs and ordering. They also will be introduced to dining room responsibilities.
Here’s the schedule of upcoming Ready for the World Café luncheons:
October 4, Hungary
October 11, Germany
October 18, England
October 25, North Italy
November 1, Thailand
November 8, India
November 15, Africa
November 22, South Italy
November 29, Peru
C O N T A C T :
Amy Blakely (865-974-5034, firstname.lastname@example.org)