The community is invited to take a gastronomical journey over the next ten weeks through various regions and cultures of the world.
The café will operate from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of intermezzo, or small appetizer, salad or soup, entrée and dessert. Advance tickets will be sold for each of the ten luncheons, and capacity is eighty diners. Cost will be $12, and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in 110 Jessie Harris Building, call 865-974-6645 or email firstname.lastname@example.org.
The luncheons will be produced through collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.
New this year: students will spend two weeks on the cuisine of a country instead of one to give them more exposure to that country’s culture. It’ll also give them more time to learn from guest chefs, said Ann Fairhurst, interim head of the Department of Retail, Hospitality and Tourism Management.
Sysco Foods is the new café sponsor this year.
The Southern Italy menu is:
Appetizer: Antipasto (traditional Italian antipasto with cured meats and cheeses from Southern Italy)
Soup: Zuppa di pesce (Italian-style fish soup with various shell fish and fin fish seasoned with tomatoes, garlic, white wine, and fresh herbs)
Entrée: Pasta alla puttanesca with pecorino romano (pasta dish with a tomato sauce seasoned with capers, anchovies, olives, onion, and garlic)
Dessert: Cannolo siciliano (authentic cannoli from Sicily with ricotta and chocolate filling)
Lunch dates and themes for the remainder of the semester are:
Tuesday, October 9—Northern Italian
Thursday, October 18—Southern French
Thursday, October 25—Northern French
Thursday, November 1—Japanese Sushi
Thursday, November 8—Japanese Cookery
Thursday, November 15—Southern Spanish
Tuesday, November 20—Northern Spanish
Thursday, November 29—Fusion (1)
Tuesday, December 4—Fusion (2)
Students enrolled in hotel, restaurant, and tourism management (HRT) 445—taught by instructor Chareen Gould—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, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.
Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.
Lola Alapo (865-974-3993, email@example.com)