The luncheons are held at 11:30 a.m. in the UT Visitors Center, 2712 Neyland Drive.
The café is a full-service international dining experience. Lunch consists of intermezzo or small appetizer, salad, entrée, and dessert.
Cost is $12 and the faculty-staff discount does not apply. Advance tickets are required. For tickets, see Marcia Johnson in 110 Jessie Harris Building, call 865-974-6645, or e-mail email@example.com. Cash, checks, and credit cards are accepted.
The Tuesday, April 29, menu is as follows:
First course: Chilled fresh vegetable soup with garnishes
Second course: Artichoke langoustine salad with serrano and grilled pear with tarragon citrus dressing
Third course: Beef tenderloin with piquillo pepper, chorizo butter and sherry reduction, potato gratin, and green beans with garlic
Dessert: Almond layer cake garnished with stuffed dried fig
The Thursday, May 1, menu is as follows:
First course: Japanese nicoise salad with miso dressing, including lettuce, nicoise olives, sesame haricots verts (green beans), concasse tomatoes, tofu, and wasabi-seared tuna
Second course: French ratatouille terrine (a colorful molded vegetable medley) with sesame ponzu sauce, garnished with seaweed salad
Third course: Salmon en papillote with fresh ginger, lemongrass, assorted vegetables, and rice
Dessert: Sesame honey éclair with red bean pastry cream
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.
Marcia Johnson (for tickets): (865-974-6645, firstname.lastname@example.org)
Lola Alapo (865-974-3993, email@example.com)