Ready for the World Cafe News

UT’s Ready for the World Café Returns from Spring Break with Flavor

With spring break now behind us and finals just over a month away, it’s time to buckle down and … eat! And the Ready for the World Café at UT Knoxville is there to help. The menu for the week of March 21-24 includes foods from Mexico, Italy, the Middle East and the U.S. The buffet will feature chipotle braised chicken; cioppino-style roasted crab; porchetta-style roast pork; spinach salad with almonds; braised bacon Carolina rice; steamed asparagus with cardamom butter; and couscous with fresh cilantro and lemon juice.

Buon Appetito! UT’s Ready for the World Café Menu Has Italian Influence

Italian influences add some zest to the Ready for the World Café menu for the week of March 7. The buffet will include pesto chicken Florentine; roasted asparagus salad with goat cheese and bread crumbs; cola chops; apple, pecan, cranberry and avocado spinach salad with balsamic dressing; baked tilapia with tomato and basil; three-grain pilaf; and lasagna rolls.

UT’s Ready for the World Café Takes Flavorful Journey to Asia

Dishes from Korea, Japan and China highlight the menu this week at the Ready for the World Café at UT Knoxville. The menu includes Korean beef bulgogi (Korean barbecued beef), avocado chicken stir fry, vegetable lo mein, cod filets in an orange sauce, sesame steamed vegetables, shieldzini (Japanese cucumber salad) and sticky white rice.

UT’s Ready for the World Café Offers a Kaleidoscope of Flavors

Take an Indian favorite, add an Italian dish and mix it with a good dose of Greek fare. That’s the recipe for this week’s Ready for the World Café. The menu includes curry chicken, shrimp with spinach, tomatoes and feta, lemon-pepper pork loin, ravioli with mushroom sauce, orzo and wild rice salad, ratatouille and Greek salad.

Ready for the World Café Serves Up Valentine-inspired Menu

Chocolate, strawberries, raspberries: they’re natural aphrodisiacs and some Valentine’s Day favorites. Diners will enjoy each of these yummy delights in the dishes at this week’s Ready for the World Café at UT Knoxville.

UT’s Ready for the World Café: Thanksgiving with a Modern Twist

The Ready for the World Café will celebrate a modern Southern Thanksgiving the week of Nov. 15-18. The menu includes braised short ribs, chicken soup with cornmeal sage dumplings, roasted parmesan asparagus, roasted acorn squash with wild rice stuffing, Caprese salad skewers with a balsamic vinegar reduction, Southern shrimp and grits with various toppings, carving station, assorted seasonal desserts and hot apple cider.

UT’s Ready for the World Café Menu Inspired by Many Continents

The Ready for the World Café for the week of Nov. 8 takes a trip around the world, offering dishes inspired by the cuisine from most every continent. The menu includes Brazilian chicken with rice and olives; Peruvian ceviche, a seafood dish; roasted pork with sage, rosemary and garlic; summer corn with tons of herbs; Mama Voula’s spanakopita, or spinach pie; cherry tomato couscous; herb salad with feta, roasted red peppers and toasted nuts.

UT’s Ready for the World Café to Have Homegrown Twist

Homegrown, simple, delicious. Those three words sum up the theme of this week’s menu at the Ready for the World Café on the UT Knoxville campus. The menu includes sweet potato salad, roasted zucchini and yellow squash, duchess potatoes, baked eggplant, hula barbecued chicken, grilled brown sugar pork chops and lemon dill tilapia.

UT’s Ready for the World Café Celebrates Halloween Week with Irish Flair

Since Halloween has its roots in the Celtic festival of Samhain, the Ready for the World Café at the UT Knoxville, will celebrate the scariest week of the year with an Irish-influenced menu. The menu for this week includes Portobello mushroom lasagna; lemon-and-garlic roasted chicken; Guinness pot roast; fisherman’s pie (a casserole of seafood and vegetables topped with mashed potatoes); roasted root vegetables; Colcannon (Irish potato salad); roasted artichoke salad; Bailey’s Irish Cream cake and dirt cake.