Ready for the World Café Serves up a Taste of Jolly Old England
The Ready for the World Café is a weekly, full-service, fine-dining experience with international themes. It now operates 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 advance tickets, see Marcia in 110 Jessie Harris Building, or call 865-974-6645.
The English menu will include:
Appetizer: Mini shepherd’s pie, an appetizer-size portion of this traditional dish filled with garlic mashed potatoes, select vegetables, and beef.
Salad: English pea salad, which combines spinach, peas, choice of feta or bleu cheese, and homemade olive oil and lemon dressing.
Entrée: Bleu cheese and mushroom beef wellingtons with broiled tomatoes, parsley-dill potatoes, and broccolini spears.
Dessert: English sticky toffee pudding
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, marketing the event, and customer satisfaction activities.
The HRT 445 students in charge of this week’s café are Amanda Ennis and Heather Van Senus.
Ennis, of Hendersonville, is a senior in hotel, restaurant, and tourism management. She has worked at the Tilted Kilt Pub & Eatery. Her goal is to own and manage hotels.
Van Senus, of Murfreesboro, is a senior majoring in hotel, restaurant, and tourism management. She has spent the last four years working as a server and host at Bonefish Grill. She wants to be an event planner.
Culinary Institute students will do most of the food preparation and plate presentation, assist the HRT students on the aspects of controlling food costs and ordering, and also be introduced to dining room responsibilities.
Here’s the schedule of upcoming Ready for the World Café luncheons:
- 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)