The luncheon will be held at 11:30 a.m. in the UT Visitors Center, 2712 Neyland Drive.
The luncheon is produced through a collaboration between HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.
Cost is $12 and advance tickets are required. For tickets, see Marcia Johnson in Jessie Harris Building Room 110, call 865-974-6645, or e-mail email@example.com. Cash, checks, and credit cards are accepted.
The menu for the December 4 luncheon:
First course: Snapper ceviche served atop heirloom tomatoes
Second course: Tapas featuring caramelized onions with idiazabal (sheep milk) cheese, seared beef with piquillo (sweet not hot chile) pepper and shallot jam, and white asparagus vichyssoise (soup)
Third course: Spanish stewed rabbit with fried potatoes
Fourth course: Almond caramel flan
The cafe will return in the spring.
Marcia Lane (for tickets): (865-974-6645, firstname.lastname@example.org)