Oui, Oui! UT’s Ready for the World Café Says ‘Yes!’ To French Cuisine
The Ready for the World Café, which is sponsored by US Foods, operates from noon to 1:00 p.m. in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of intermezzo, or small appetizer, salad, entrée, and dessert. Advance tickets will be sold for each of the ten luncheons, and capacity is fifty to sixty diners. Cost will be $12, and the faculty-staff discount applies. For tickets, see Marcia in 110 Jessie Harris Building or call 865-974-6645.
The French luncheon menu is:
Appetizer: Roasted mushroom and Brie tartlets (baked puff pastry tartlet which molds with roasted mushrooms, onion confit, and slivers of Brie cheese)
Salad: Salade lyonnaise (romaine lettuce topped with sprinkles of garlic, tomatoes, onion, bacon, and a poached egg, served with a mixture of olive oil and red wine vinegar.)
Entrée: Duck confit (Confit is a centuries-old method for salt-curing a piece of duck, allowing the meat to shred easily and melt in a buttery kind of way. The duck will be served with couscous and a side of fruit compote made of blackberries and raspberries.)
Dessert: Crème brulee (a very popular French dessert made from cream and egg yolks, topped with a caramelized sugar topping)
Luncheon dates and themes for the remainder of the semester are:
- Tuesday, April 10—Liberia
- Tuesday, April 17—Persia
- Thursday, April 26—Germany
The Ready for the World luncheons are produced through collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.
Students enrolled in Hotel, Restaurant, and Tourism Management (HRT) 445—taught by Clinical Assistant Professor Donetta Poisson—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, help in menu planning, preparation, participate in cooking, quantification, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.
This week’s student café manager is Marina Calloway of Roswell, Georgia, a senior in HRT. She aspires to be an event or meeting planner.
Pellissippi State Community College Culinary Institute students do most of the food preparation. This week’s kitchen managers are Lindsey Worthington and Jessica Hawkins.
“I’m interested in a culinary career because I absolutely love the art of food. It’s the only kind of art that involves all of your senses,” said Worthington, of Townsend. “I have been making desserts since I was a little girl. My dream is to open a café that focuses on fresh Southern food and delicious desserts.”
Hawkins’ love for cooking also began at an early age.
“I grew up in my mom’s kitchen, mostly baking. Starting culinary school helped me realize my dream to be a personal chef,” she said.
Foodies may also be interested in the Health Fair from 7:30 a.m. to 2:00 p.m. April 4 in the University Center Ballroom, hosted by the UT College of Nursing and the UT Medical Center.
C O N T A C T :
Amy Blakely (865-771-9127, firstname.lastname@example.org)