In recognition of Faculty Appreciation Week, February 25 to March 1, faculty members attending this week’s Ready for the World Café will have the chance to win Rocky Top Institute items and café tickets.
The café, sponsored by Sysco Foods, operates from 11:30 a.m. to 1:00 p.m. on 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 does not apply. 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 Italian menu is:
Appetizer: Insalata di carciofi (artichoke salad)
First course: Porcini mushroom polenta cake with sausage ragu, garnished with white truffle oil, parmesan cheese, and basil
Second course: Veal Milanese (thinly pounded veal, crusted with bread crumbs and fried) with lemon-seasoned arugula and cherry tomatoes
Dessert: Tiramisu (layered dessert with emphasis on coffee, chocolate, and mascarpone cheese)
Lunch dates and themes for the remainder of the semester are:
- March 7, Southern France
- March 21, Northern France
- April 4, Sushi
- April 11, Japanese Cookery
- April 18, Spain
- April 25, Japanese/French Fusion
- May 2, Spanish/Italian Fusion
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.
Pellissippi State students will do most of the food preparation and will assist with dining room responsibilities.
C O N T A C T :
Marcia Johnson (for tickets): (865-974-6645, firstname.lastname@example.org)
Christine Copelan (email@example.com)