UT’s Ready for the World Café Menu Inspired by Many Continents
KNOXVILLE — 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.
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.
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.
This week’s student managers are Ryan Edgerton and Michael Darras, both seniors in HRT. Edgerton, from Atlanta, worked at The Butcher Shop restaurant and aspires to open a resort in Greece; Darras, from Chattanooga, recently did an internship at Disney World.
“There is not really a theme to our week, but we attempted to get a dish from every continent — excluding Antarctica,” Edgerton said.
C O N T A C T :
Amy Blakely (865-974-5034, email@example.com)