Tickets are sold out for the luncheon, but the café will start up again in the spring semester.
The 11:30 a.m. luncheon will be held in the UT Visitors Center on Neyland Drive.
The cafe is a full-service international dining experience. Lunch consists of intermezzo or small appetizer, salad, entree, and dessert.
The French-Japanese fusion menu is as follows:
Salad: Japanese nicoise salad with miso dressing, including lettuce, nicoise olives, sesame haricot verts (green beans), concasse tomatoes, tofu, and wasabi-seared tuna
Appetizer: French ratatouille terrine (a colorful molded vegetable medley) with sesame ponzu sauce, garnished with seaweed salad
Entree: Snapper en papillote with fresh ginger, lemon grass, assorted vegetables, and rice
Dessert: Sesame honey cream puff with red bean pastry cream
The luncheon is produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.
Marcia Johnson (865-974-6645, email@example.com)
Lola Alapo (865-974-3993, firstname.lastname@example.org)