A little breakfast. A little lunch. A little international cuisine and a little down-home cooking. Put it all together, and you’ve got the Ready for the World Café menu for the remainder of this week. The menu includes cozy chicken pot pie, Monte Cristo casserole, cod with garlic, parmesan zucchini frittata, grape salad, snappy green beans and sweet potato hash. Diners pay $11 for the all-you-can-eat buffet or $9 for a plate of food to carry out.
Ready for the World Cafe News
Dishes from Spain, France and the Middle East will be on the menu at the Ready for the World Café this week at the University of Tennessee, Knoxville. The café will be open Monday through Wednesday, but closed on Thursday and Friday for UT’s fall break.
The charm of Southern cities inspired the dishes that will be served the week of Sept. 27 at the Ready for the World Café, an international buffet operated by students in UT Knoxville’s advanced food production and service management class.
What’s orange and white and delicious all over? The Sept. 20-23 menu at the Ready for the World Café! The colorful fare will include fennel and orange salad, Asian orange chicken, apricot pork chops, talapia with citrus bagna, pasta alla Norma, sweet potato casserole and white corn with tomatoes. Diners pay $11 for the all-you-can-eat buffet or $9 for a plate of food to carry out.
“Goodbye, School. Hello, Summer” is the theme of the final week of this semester’s Ready for the World Café. The menu for April 12-16 includes citrus grilled chicken with fruit salsa; chili-lime marinated beef fajitas; salmon ceviche with pita chips; vegan baked ziti with roasted vegetables; corn and sweet potato pudding; pineapple herbed rice; and balsamic mushroom salad with candied walnuts.
Spring is officially in the air the week of April 5-8 at the Ready for the World Café at UT Knoxville. The week’s menu includes chicken cacciatore, shredded pork with roasted tomatoes and chilies, steamed salmon with lemon and olive oil, twice baked sweet potatoes, grilled asparagus with barbecue butter, sweet and bitter green salad with vinaigrette dressing and grilled vegetable gazpacho. This week’s theme is spring fling, so break out your shorts and sun dresses.
What do dishes from the tropics and South America have in common with UT basketball? All are on the menu March 29-April 1 at the Ready for the World Café at UT Knoxville. The week’s menu includes chicken sauté with guava sauce; charred mahi mahi with a sesame crust topped with lime-ginger beurre blanc; jerk-spiced beef tenderloin; caramelized onion and Gorgonzola mashed potatoes; cargamanto and green bean salad with chimichurri dressing; butternut squash soup; and broiled asparagus with lemon-tarragon dressing.
In honor of the Vols’ and Lady Vols’ participation in the NCAA tournaments, the Ready for the World Café is celebrating March Madness the week of March 22 with its international buffet and a raffle for a basketball autographed by coach Pat Summitt.
The Ready for the World Café, the international buffet run by students at UT Knoxville, resumes this week with a “Taste of the South.” The café is open from 11:30 a.m. to 1:30 p.m. Monday through Thursday in the Hermitage Room on the third floor of the University Center.
The Ready for the World Café will celebrate Wellness Week March 1-4 with food and facts. Diners can watch a slideshow of nutrition facts and pick up pamphlets about healthy living. In addition, a jazz band will play at the café on Thursday.