UT Ready for the World Café Sets Sail for Southern Italy

Ready for the WorldKNOXVILLE—Ready for the World Café diners won’t leave Knoxville, but they may think they’ve been transported to a café on the Mediterranean on Tuesday, November 22, as they enjoy a four-course Southern Italian meal.

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.

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 Southern Italy menu will include:

Appetizer: Arancine (arborio rice stuffed with prosciutto and fresh mozzarella lightly fried)

Salad: Orange salad (fresh baby arugula mixed with Sicilian olives, fresh oranges, and olive oil)

Entrée: Costolette di maiale all’arancia (Pork chops with orange and marsala); risotto blended with a trio of mozzarella, fontina, and parmesan; and fagiolini al’aglio e prezzemolo (fresh-cut green beans with garlic, parsley, and bread crumbs blended with a trio of mozzarella, fontina, and parmesan)

Dessert: Pizza di ricotta (sweet creamy pie made with ricotta and a hint of lemon)

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. Corporate sponsor U.S. Foods donates $350 worth of food each week for the café.

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 Kara Chase.

A senior majoring in hotel, restaurant, and tourism management and minoring in business, Chase hopes to one day own and run a restaurant corporation. She has worked at Copper Cellar/Calhouns’s banquet and catering, as well as Copper Cellar’s corporate headquarters.

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.

The final Ready for the World Café luncheon will be on November 29, featuring Peruvian cuisine.

C O N T A C T :

Amy Blakely (865-974-5034, ablakely@utk.edu)

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