UT’s Ready for the World Café to Serve African Cuisine
The Ready for the World Café is a weekly, full-service, fine-dining experience with international themes operating 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 may be limited this week due to a special event. 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 African menu consists of:
Appetizer: African-style chicken vegetable soup simmered with an assorted vegetable mélange of onions, bell peppers, tomatoes, eggplant, and white pea beans with a slight hint of red pepper.
Salad: African salad including an exotic trio of mushrooms, hearts of palm, and artichoke hearts marinated in a lemony garlic Dijon mustard vinaigrette.
Entrée: African guinea hens seared with sautéed tomatoes, sweet potatoes, and bananas simmered in a broth, accented by a hint of garlic, bay leaves, paprika, and cayenne pepper served over a bed of white rice.
Dessert: African bananas foster, a dish of delicately sautéed bananas topped with a caramelized rum sauce served over vanilla ice cream and topped with crushed walnuts.
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 student in charge of this week’s café is Jamey Vick.
A senior in hotel, restaurant and tourism management, Vick is from Madison, Wisconsin. Vick’s family is involved in the ownership and operation of Biaggi’s, a fine-dining Italian restaurant chain. He has worked in a variety of jobs, from dishwasher and cook to busboy and server, at several Knoxville restaurants, including Sunspot and Big Fatty’s.His goal is to own or manage a restaurant or manage a hotel and golf resort
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 be introduced to dining room responsibilities.
Upcoming Ready for the World Café luncheons include:
- November 22, South Italy
- November 29, Peru
C O N T A C T :
Amy Blakely (865-974-5034, firstname.lastname@example.org)