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 southern French 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 (cured and poached duck served shredded with leafy greens, candied walnuts, and warm sherry chardonnay vinaigrette).
Main course: Chicken Provencal (chicken stew with emphasis on tomatoes and garlic).
Dessert: Pots de crème (loose French custard).
Lunch dates and themes for the remainder of the semester are:
- 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)