Aroi! Ready for the World Café Takes Exotic Excursion to Thailand

 

Ready for the WorldKNOXVILLE—Diners will be saying “aroi” (delicious) after a four-course Thai meal Tuesday, November 1, at the University of Tennessee, Knoxville’s Ready for the World Café.

The Ready for the World Café is a weekly, full-service, fine-dining experience with international themes. It operates in the UT Visitors Center, 2712 Neyland Drive.

This week’s event begins at 11:30 a.m. with a book signing by Allen R Coggins, author of Place Names of the Smokies. The book will be available for purchase for $10.

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.

Appetizer: Miang Kum (savory mini-shrimp lettuce wraps)

Salad: Yam Yah Samun Prai (crisp Thai vegetable salad with fresh lemongrass dressing)

Entrée: Gaeng Kiaw Wan Neua (Thai green curry with flavorful beef served with traditional jasmine rice and tender steamed vegetables)

Dessert: Thai coconut tapioca pudding with cayenne-spiced mango

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 student in charge of this week’s café is Casey Flowers.

Flowers, of Maryville, is a senior in nutrition minoring in business administration and restaurant/foodservice management. She has worked as a cook at Giovanni’s, an Italian restaurant, since her junior year in high school.

“I’ve always felt a passion for the culinary arts that has competed with my love for science and a healthy lifestyle,” she said. “Since my freshman year in college, I have been determined to combine my two passions.”

Flowers has taken an accredited wine serving class offered through the UT Culinary Institute and has been part of volunteer activities to help educate the public on nutritional health. After graduating, she plans to get a dietetic internship where she can learn the skills to become a registered dietitian. She also plans to attend a culinary arts program to become a certified chef.

“My ultimate aspiration is to make no-guilt, feel-good food for everyone,” she said.

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:

  • 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, ablakely@utk.edu)

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