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 typically consists 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 email@example.com.
The northern Spanish menu is:
Appetizer: Plate consisting of cured meats, vegetables, and cheeses including asparagus blancos, Serrano ham, and roasted olives with fennel and Tetilla cheese.
Tapas: Chuletas de cordero (garlic and herb crusted lamb chops) served with fresh spinach and raisin salad tossed in a sherry vinaigrette
Entrée: Salmón a la ribereña (salmon Asturian-style, with Serrano ham and cider sauce) served with Spanish rice
Dessert: Arroz con leche (rice pudding)
Lunch dates and themes for the remainder of the semester are:
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 the 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.
Marcia Johnson (for tickets): (865-974-6645, firstname.lastname@example.org)
Lola Alapo (865-974-3993, email@example.com)