The café, which is sponsored by Sysco Foods, operates from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of an intermezzo, or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12, and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail firstname.lastname@example.org.
The southern France luncheon menu is:
Appetizer: Roquefort, Saint Albray, quince paste, and grapes (Roquefort is the oldest and most renowned of the blue cheeses. Saint Albray is French soft-ripened cheese, and quince is a golden round fruit.)
Salad: Duck confit mesclun (shredded duck confit, candied walnuts, warm Chardonnay vinaigrette)
Entrée: Bouillabaisse and French bread (Bouillabaisse is a seafood stew consisting of a mixture of fish and shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron, and herbs.)
Dessert: Clafouti (a French country dessert consisting of a mixture of fresh fruit baked in a pancake-like batter. It is served hot or cold, most commonly using cherries, but plums and peaches also can be used.)
Lunch dates and themes for the remainder of the semester are:
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)
The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.
Students enrolled in the UT course 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)