UT Ready for the World Café Asks: ‘Orange’ You Ready for Some Lunch?
KNOXVILLE — 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.
“Our menu is inspired by the Vols. It is supposed to have an ‘orange and white’ flare to it; for example, orange chicken and white corn with tomatoes,” said Celeste McCracken, a senior in HRT, who is one of the student managers for the week. McCracken, from West Seneca, N.Y., also works as a manager at McAlister’s on the Cumberland strip. The other student manager for the week is Amanda Wilds, a senior in nutrition from Knoxville who wants to study Ayurveda medicine, rooted in traditional Indian medicine.
The café is an international buffet operated by students in the advanced food production and service management class, Hotel, Restaurant and Tourism (HRT) 445. It 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, although it will be closed to the public due to a special event on Tuesday, Sept. 21.
Diners pay $11 for the all-you-can-eat buffet or $9 for a plate of food to carry out.
This semester, there are 18 students in the Hotel, Restaurant and Tourism (HRT) 445 course. In small groups, they take turns planning the menus, marketing the café and working in the café. ARAMARK, UT’s provider of dining services, prepares the food.
C O N T A C T :
Amy Blakely (865-974-5034, firstname.lastname@example.org)