The café, sponsored by Sysco Foods, operates from 11:30 a.m. to 1:00 p.m. on Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12, and the faculty-staff discount does not apply. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The southern French menu is:

Appetizer: Roquefort, Saint Albray, quince paste, and grapes. (Roquefort is the oldest and most renowned of the blue cheeses. Saint Albray is French soft-ripened cheese, and quince is a golden round fruit.)

Salad: Duck confit mesclun (cured and poached duck served shredded with leafy greens, candied walnuts, and warm sherry chardonnay vinaigrette).

Main course: Chicken Provencal (chicken stew with emphasis on tomatoes and garlic).

Dessert: Pots de crème (loose French custard).

Lunch dates and themes for the remainder of the semester are:

• March 21, Northern France
• April 4, Sushi
• April 11, Japanese Cookery
• April 18, Spain
• April 25, Japanese/French Fusion
• May 2, Spanish/Italian Fusion

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Pellissippi State students will do most of the food preparation and will assist with dining room responsibilities.

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C O N T A C T :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Christine Copelan (ccopela7@utk.edu)

In recognition of Faculty Appreciation Week, February 25 to March 1, faculty members attending this week’s Ready for the World Café will have the chance to win Rocky Top Institute items and café tickets.

The café, sponsored by Sysco Foods, operates from 11:30 a.m. to 1:00 p.m. on Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12, and the faculty-staff discount does not apply. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The northern Italian menu is:

Appetizer: Insalata di carciofi (artichoke salad)

First course: Porcini mushroom polenta cake with sausage ragu, garnished with white truffle oil, parmesan cheese, and basil

Second course: Veal Milanese (thinly pounded veal, crusted with bread crumbs and fried) with lemon-seasoned arugula and cherry tomatoes

Dessert: Tiramisu (layered dessert with emphasis on coffee, chocolate, and mascarpone cheese)

Lunch dates and themes for the remainder of the semester are:

• March 7, Southern France
• March 21, Northern France
• April 4, Sushi
• April 11, Japanese Cookery
• April 18, Spain
• April 25, Japanese/French Fusion
• May 2, Spanish/Italian Fusion

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Pellissippi State students will do most of the food preparation and will assist with dining room responsibilities.

—

C O N T A C T :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Christine Copelan (ccopela7@utk.edu)

The café, sponsored by Sysco Foods, operates from 11:30 a.m. to 1:00 p.m. on Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12, and the faculty-staff discount does not apply. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The southern Italian menu is:

Appetizer: Traditional Italian antipasto with cured meats and cheeses from southern Italy

First course: Pasta alla puttanesca (a pasta dish with a tangy tomato sauce) with Pecorino Romano (sheep’s milk cheese)

Second course: Zuppa di pesce (fish soup)

Dessert: Napoleon (layered pastry)

Lunch dates and themes for the remainder of the semester are:

• February 28, Northern Italy
• March 7, Southern France
• March 21, Northern France
• April 4, Sushi
• April 11, Japanese Cookery
• April 18, Spain
• April 25, Japanese/French Fusion
• May 2, Spanish/Italian Fusion

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Pellissippi State students will do most of the food preparation and will assist with dining room responsibilities.

—

C O N T A C T :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Christine Copelan (ccopela7@utk.edu)

The luncheons will be held at 11:30 a.m. on Thursdays, from February 21 to May 2, in the UT Visitors Center on Neyland Drive.

The café is a full-service international dining experience. Lunch consists of intermezzo or small appetizer, salad, entrée, and dessert.

Cost is $12 and the faculty-staff discount does not apply. Advance tickets are required. For tickets, see Marcia Johnson in 110 Jessie Harris Building, or call 865-974-6645 or email rhtm@utk.edu.

These are the scheduled themes for the luncheons:

February 21, Southern Italy
February 28, Northern Italy
March 7, Southern France
March 21, Northern France
April 4, Sushi
April 11, Japanese Cookery
April 18, Spain
April 25, Japanese/French Fusion
May 2, Spanish/Italian Fusion

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

The café, which is sponsored by Sysco Foods, operates from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12 and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The Italian-Spanish menu is:

Appetizer: Bruschetta trio (tomato basil, olive tapenade, and white bean and Serrano)

Second course: Pizza with Spanish chorizo, black and green olives, Mahon and Manchego cheese

Entrée: Adobo Pork loin, risotto milanase, and balsamic asparagus

Dessert: Mango panna cotta

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

–––

CONTACTS :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Lola Alapo (865-974-3993, lalapo@utk.edu)

The café, which is sponsored by Sysco Foods, operates from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12 and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The French-Japanese fusion menu is:

Appetizer: French ratatouille terrine (a colorful molded vegetable medley) with sesame ponzu sauce

Salad: Japanese nicoise salad with miso dressing (lettuce, nicoise olives, sesame haricot verts, concasse tomatoes, tofu and wasabi-seared tuna)

Entrée: Snapper en papillote with fresh ginger, lemon grass and assorted vegetables served with rice

Dessert: Cream puff with sweet red bean paste cream

The final lunch of the semester will be Italian-Spanish fusion on Tuesday, December 4.

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

––-

CONTACTS :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Lola Alapo (865-974-3993, lalapo@utk.edu)

The café, which is sponsored by Sysco Foods, operates from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12 and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The northern Spanish menu is:

Appetizer: Plate consisting of cured meats, vegetables, and cheeses including asparagus blancos, Serrano ham, and roasted olives with fennel and Tetilla cheese.

Tapas: Chuletas de cordero (garlic and herb crusted lamb chops) served with fresh spinach and raisin salad tossed in a sherry vinaigrette

Entrée: Salmón a la ribereña (salmon Asturian-style, with Serrano ham and cider sauce) served with Spanish rice

Dessert: Arroz con leche (rice pudding)

Lunch dates and themes for the remainder of the semester are:

Thursday, November 29: Fusion (1)

Tuesday, December 4: Fusion (2)

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

––

CONTACTS :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Lola Alapo (865-974-3993, lalapo@utk.edu)

The café, which is sponsored by Sysco Foods, operates from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12, and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The southern Spanish menu is:

Appetizer: Tapas (pinchos morunos, or grilled pork kebab, with mint pesto topped with Manchego cheese)

Soup: Gazpacho (chilled Spanish tomato soup with fresh vegetables)

Entrée: Paella with fresh chicken, seafood, and vegetables

Dessert: Flan de caramelo

Lunch dates and themes for the remainder of the semester are:

• Tuesday, November 20: Northern Spanish
• Thursday, November 29: Fusion (1)
• Tuesday, December 4: Fusion (2)

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

––

CONTACTS :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Lola Alapo (865-974-3993, lalapo@utk.edu)

The café, which is sponsored by Sysco Foods, operates from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12, and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The Japanese sushi menu is:

Appetizer: Tempura prawns and vegetables with sweet soy sauce.

Entrée: Caterpillar roll (rice with barbecued eel, crab meat, cucumber, and avocados), tuna nigiri (tuna and rice), and a sea urchin shooter (sea urchin in a glass filled with other ingredients). Items will be served with pickled ginger, wasabi, and daikon radish accompaniments.

Dessert: Kiwi jelly.

Lunch dates and themes for the remainder of the semester are:

Thursday, November 8: Japanese cookery
Thursday, November 15: Southern Spanish
Tuesday, November 20: Northern Spanish
Thursday, November 29: Fusion (1)
Tuesday, December 4: Fusion (2)

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

––

CONTACTS :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Lola Alapo (865-974-3993, lalapo@utk.edu)

The café, which is sponsored by Sysco Foods, operates from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of an intermezzo, or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12, and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The northern France luncheon menu is:

Appetizer: Beef consomme

Salad: Saint Andre and fol epi cheeses with figs

Entrée: Beef tenderloin au poivre served with puree de pommes de terre (potatoes) and poached asparagus

Dessert: Fresh fruit crepes

Lunch dates and themes for the remainder of the semester are:

Thursday, November 1: Japanese sushi
Thursday, November 8: Japanese cookery
Thursday, November 15: Southern Spanish
Tuesday, November 20: Northern Spanish
Thursday, November 29: Fusion (1)
Tuesday, December 4: Fusion (2)

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

–

CONTACTS :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Lola Alapo (865-974-3993, lalapo@utk.edu)

The café, which is sponsored by Sysco Foods, operates from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of an intermezzo, or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12, and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The southern France luncheon menu is:

Appetizer: Roquefort, Saint Albray, quince paste, and grapes (Roquefort is the oldest and most renowned of the blue cheeses. Saint Albray is French soft-ripened cheese, and quince is a golden round fruit.)

Salad: Duck confit mesclun (shredded duck confit, candied walnuts, warm Chardonnay vinaigrette)

Entrée: Bouillabaisse and French bread (Bouillabaisse is a seafood stew consisting of a mixture of fish and shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron, and herbs.)

Dessert: Clafouti (a French country dessert consisting of a mixture of fresh fruit baked in a pancake-like batter. It is served hot or cold, most commonly using cherries, but plums and peaches also can be used.)

Lunch dates and themes for the remainder of the semester are:

Thursday, October 25: Northern French
Thursday, November 1: Japanese Sushi
Thursday, November 8: Japanese Cookery
Thursday, November 15: Southern Spanish
Tuesday, November 20: Northern Spanish
Thursday, November 29: Fusion (1)
Tuesday, December 4: Fusion (2)

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

—

CONTACT:

Lola Alapo (865-974-3993, lalapo@utk.edu)

The café, which is sponsored by Sysco Foods, operates from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of intermezzo—or small appetizer—salad or soup, entrée and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12, and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The northern Italy luncheon menu is:

Appetizer: Carpaccio (an Italian dish of thinly sliced raw beef drizzled with olive oil and lemon juice, garnished with parmesan shavings)

Salad: Arugula (Italian cress) with shavings of porcini mushrooms, prosciutto de parma, and asiago cheese

Entrée: Costoletta Alla Valdostana (veal chop with fontina cheese served with creamy polenta and wilted spinach)

Dessert: Tiramisu

Lunch dates and themes for the remainder of the semester are:

Thursday, October 18: Southern French
Thursday, October 25: Northern French
Thursday, November 1: Japanese Sushi
Thursday, November 8: Japanese Cookery
Thursday, November 15: Southern Spanish
Tuesday, November 20: Northern Spanish
Thursday, November 29: Fusion (1)
Tuesday, December 4: Fusion (2)

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

—

CONTACT:

Lola Alapo (865-974-3993, lalapo@utk.edu)

The Ready for the World Café, which is sponsored by US Foods, operates from noon to 1:00 p.m. in the UT Visitors Center, 2712 Neyland Drive. Cost is $12, and the faculty-staff discount applies. For ticket information, see Marcia in 110 Jessie Harris Building or call 865-974-6645.

The German luncheon menu is:

Appetizer: Pretzel and German beer cheese

Soup: Cream of asparagus soup (Fresh asparagus blended smooth and creamy with just the right amount of spices needed to cleanse and refresh the palate.)

Entrée: Jagerschnitzel with bacon mushroom cream sauce, handmade spaetzle, and red cabbage sauerkraut (A 3-ounce pork loin pounded to perfection, well-seasoned, and fried. It’s then smothered in a mushroom bacon sauce and paired with an authentic herbed spaetzle and sauerkraut.)

Dessert: Schwarzwälder kirschtorte (Black Forest cake. Layered chocolate that hides a sweet cherry surprise and has a rich whipped topping.)

The Ready for the World luncheons are produced through collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.

Students enrolled in HRT 445—taught by Clinical Assistant Professor Donetta Poisson—work as general managers, dining room attendants, assistant kitchen managers, dining room managers and dining room service employees. They are responsible for the execution of the dining experience, managing staff, help in menu planning, preparation, participate in cooking, quantification, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

This week’s student café manager is Megan Cole Springfield, a senior majoring in food science with a minor in restaurant and food service management. She wants to be a product developer and research chef.

Pellissippi State Community College Culinary Institute students do most of the food preparation. This week’s kitchen managers are Tiffany Bishop and James Lomax.

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C O N T A C T :

Amy Blakely (865-771-9127, ablakely@utk.edu)

The Ready for the World Café, which is sponsored by US Foods, operates from noon to 1:00 p.m. in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of intermezzo, or small appetizer, salad, entrée, and dessert. Cost is $12, and the faculty-staff discount applies. Tickets should be purchased in advance of the luncheon by seeing Marcia in 110 Jessie Harris Building or calling 865-974-6645.

The Persian luncheon menu is:

Appetizer: Persian hummus (creamy hummus with lemon)

Salad: Shirazi (salad with tomato, cucumber, and onion in lemon vinaigrette; a staple of Persian cuisine)

Entrée: Khoresht-e bademjan (fried eggplant stew with lamb meat served over traditional Tahdeeg, a Persian rice and potatoes dish)

Dessert: Fereni (a very popular type of rice pudding)

The final luncheon for this semester will be Thursday, April 26, featuring German dishes.

The Ready for the World luncheons are produced through collaboration of Hotel, Restaurant, and Tourism Management 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.

Students enrolled HRT 445—taught by Clinical Assistant Professor Donetta Poisson—will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, help in menu planning, preparation, participate in cooking, quantification, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

This week’s student café manager is Ian Powers of Miller Place, New York, a senior in HRT. He’s worked in the service industry since he was sixteen and has worked at Bravo! Cucina Italiana for three years. He said he plans to continue his employment with Bravo! and its parent company, Bravo/Brio Restaurant Group, after graduation. He also hopes to earn a master’s degree in human resources.

Pellissippi State Community College Culinary Institute students do most of the food preparation. This week’s kitchen managers are Andrew Whaley and Summer Bury.

—

C O N T A C T :

Amy Blakely (865-771-9127, ablakely@utk.edu)

The Ready for the World Café, which is sponsored by US Foods, operates from noon to 1:00 p.m. in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of intermezzo, or small appetizer, salad, entrée, and dessert. Advance tickets will be sold for each of the ten luncheons, and capacity is fifty to sixty diners. Cost is $12, and the faculty-staff discount applies. For tickets, see Marcia in 110 Jessie Harris Building or call 865-974-6645.

The Liberian luncheon menu is:

Drink: Ginger beer. A traditional drink served in Liberia. This non-alcoholic beverage is mixed with just the right blend of fresh pineapples, ginger root, and spices. It is a refreshing drink that is packed with nutrients and never short on flavor.

Appetizer: Fried plantains. Plantains are a fruit produced in abundance in Liberia. Sometimes sweet and sometimes savory, they are always rich with flavor. The plantains are sliced, fried, and served aside a sweet tomato salsa.

Soup: Eddo soup. A hearty and yet delicate soup made from the starchy eddo root seasoned with onions, garlic, and sweet peppers. The eddo root, also known as taro root, has a light crumbly texture with a slightly sweet and nutty flavor.

Entrée: Stir-fried chicken and greens served with a side of rice. This dish has so many complex layers that it will leave the diner in awe of its simplicity and amazed at the bold combinations that define so many beloved favorites in African cuisine.

Dessert: Papaya pie. This traditional Liberian favorite is a classic fruit pie made with a spiced green papaya filling, topped with sweet mango whipped cream.

Luncheon dates and themes for the remainder of the semester are:

• Tuesday, April 17—Persia
• Thursday, April 26—Germany

The Ready for the World luncheons are produced through collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute and Pellissippi Culinary Institute.

Students enrolled in HRT 445—taught by Clinical Assistant Professor Donetta Poisson—will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, help in menu planning, preparation, participate in cooking, quantification, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Kelly Freeman

This week’s student café manager is Kelly Freeman of Jackson, Tennessee, a junior in HRT. In the future, she wants to open a restaurant or catering company.

Assisting Freeman is guest chef Hawa Johnson. Johnson is lead chef at Palavah Hut, a Liberian restaurant in Knoxville.

Pellissippi State Community College Culinary Institute students do most of the food preparation. This week’s kitchen managers are James Lomax and Isaac Neil.

“I am very passionate about food and culinary arts,” Lomax said. “I have learned to work with a team and enjoy it. I want to focus on my catering business G&F Culinary Services when I graduate.”

Neil said that cooking is very exciting to him, and he cannot wait to use his talents professionally.

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C O N T A C T :

Amy Blakely (865-771-9127, ablakely@utk.edu)

The Ready for the World Café, which is sponsored by US Foods, operates from noon to 1:00 p.m. in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of intermezzo, or small appetizer, salad, entrée, and dessert. Advance tickets will be sold for each of the ten luncheons, and capacity is fifty to sixty diners. Cost will be $12, and the faculty-staff discount applies. For tickets, see Marcia in 110 Jessie Harris Building or call 865-974-6645.

The French luncheon menu is:

Appetizer: Roasted mushroom and Brie tartlets (baked puff pastry tartlet which molds with roasted mushrooms, onion confit, and slivers of Brie cheese)

Salad: Salade lyonnaise (romaine lettuce topped with sprinkles of garlic, tomatoes, onion, bacon, and a poached egg, served with a mixture of olive oil and red wine vinegar.)

Entrée: Duck confit (Confit is a centuries-old method for salt-curing a piece of duck, allowing the meat to shred easily and melt in a buttery kind of way. The duck will be served with couscous and a side of fruit compote made of blackberries and raspberries.)

Dessert: Crème brulee (a very popular French dessert made from cream and egg yolks, topped with a caramelized sugar topping)

Luncheon dates and themes for the remainder of the semester are:

• Tuesday, April 10—Liberia
• Tuesday, April 17—Persia
• Thursday, April 26—Germany

The Ready for the World luncheons are produced through collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.

Students enrolled in Hotel, Restaurant, and Tourism Management (HRT) 445—taught by Clinical Assistant Professor Donetta Poisson—will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, help in menu planning, preparation, participate in cooking, quantification, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

This week’s student café manager is Marina Calloway of Roswell, Georgia, a senior in HRT. She aspires to be an event or meeting planner.

Pellissippi State Community College Culinary Institute students do most of the food preparation. This week’s kitchen managers are Lindsey Worthington and Jessica Hawkins.

“I’m interested in a culinary career because I absolutely love the art of food. It’s the only kind of art that involves all of your senses,” said Worthington, of Townsend. “I have been making desserts since I was a little girl. My dream is to open a café that focuses on fresh Southern food and delicious desserts.”

Hawkins’ love for cooking also began at an early age.

“I grew up in my mom’s kitchen, mostly baking. Starting culinary school helped me realize my dream to be a personal chef,” she said.

Foodies may also be interested in the Health Fair from 7:30 a.m. to 2:00 p.m. April 4 in the University Center Ballroom, hosted by the UT College of Nursing and the UT Medical Center.

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C O N T A C T :

Amy Blakely (865-771-9127, ablakely@utk.edu)

The Ready for the World Café, which is sponsored by US Foods, operates from noon to 1:00 p.m. in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of intermezzo, or small appetizer, salad, entrée, and dessert. Advance tickets will be sold for each of the ten luncheons, and capacity is fifty to sixty diners. Cost will be $12, and the faculty-staff discount applies. For tickets, see Marcia in 110 Jessie Harris Building or call 865-974-6645.

The Italian luncheon menu is:

Appetizer: Arancini (A staple in Sicilian households, these deep-fried risotto balls are stuffed with prosciutto and peas and seasoned with Italian spices.)

Salad: Panzanella (Typical of the Tuscan region, Panzanella is a mixture of fresh garden vegetables and chopped pieces of Italian bread tossed with an olive oil and red wine vinaigrette.)

Entrée: Braciole with polenta cakes and escarole (Served throughout Italy, these thinly rolled slices of beef are filled with a savory stuffing and simmered in a tasty tomato sauce. It will be served alongside succulent polenta cakes and garlic sautéed escarole.)

Dessert: Blood orange gelato in an almond Florentine cookie (Said to have originated in Florence, this creamy gelato is flavored with fresh blood oranges and served in a delicate, almond-infused Florentine cookie.)

Luncheon dates and themes for the remainder of the semester are:

• Tuesday, April 3—France
• Tuesday, April 10—Liberia
• Tuesday, April 17—Persia
• Thursday, April 26—Germany

The Ready for the World luncheons are produced through collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.

Students enrolled in HRT 445—taught by Clinical Assistant Professor Donetta Poisson—will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, help in menu planning, preparation, participate in cooking, quantification, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

This week’s student café manager is Christina Persico of Hurlock, Maryland, a senior in HRT.

“I grew up in restaurants; both my parents owned separate restaurants, so I always worked in them,” she said. “I loved working in restaurants, but I want to get out of the food service industry for a little while. I’d like to stay in the live entertainment business, maybe festival planning or venue management.”

Pellissippi State Community College Culinary Institute students do most of the food preparation. This week’s kitchen managers are Candace Gilbert, Tiffany Bishop, and Taylor Arden.

Gilbert said she’s wanted to be a chef since she was 16 years old. She loves throwing parties and cooking for family and friends and would like to start a food truck (mobile restaurant) business in Knoxville.

Bishop said she wants to own a club or restaurant someday.

Arden said she has always loved baking brownies and has learned a lot while taking culinary classes.

“I still have much to learn,” she said.

Other international events taking place this week include the International Dance Competition, which will be held at 7:00 p.m. on March 28 in the University Center Auditorium.

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C O N T A C T :

Amy Blakely (865-771-9127, ablakely@utk.edu)

The Ready for the World Café, which is sponsored by US Foods, operates from noon to 1:00 p.m. in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of intermezzo, or small appetizer, salad, entrée, and dessert. Advance tickets will be sold for each of the ten luncheons, and capacity is fifty to sixty diners. Cost will be $12, and the faculty-staff discount applies. For tickets, see Marcia in 110 Jessie Harris Building or call 865-974-6645.

The Korean luncheon menu is:

Appetizer: Japchae (a sweet potato noodle dish served with ribeye, spinach, garlic, onion, soy sauce, sesame oil, shiitake mushrooms, carrot, and green onions)

Soup: Hobakjuk (a light brothy soup made with butternut squash, pine nuts, and small rice balls)

Entrée: Bulgogi (top sirloin in a sweet marinade, green onion, garlic, sesame seeds, mushrooms, and onions), gamjachae bokkeum (a simple potato dish featuring onion, carrots, and olive oil), and gaji namul (steamed Asian eggplant with a sauce made from soy sauce, green onion, garlic, sesame oil, and red pepper flakes)

Dessert: Ginger cookies (a fried wonton-like cookie served with fresh fruit, tangerines, strawberries, and nuts)

Luncheon dates and themes for the remainder of the semester are:

• Tuesday, March 27—Italy
• Tuesday, April 3—France
• Tuesday, April 10—Liberia
• Tuesday, April 17—Persia
• Thursday, April 26—Germany

There will be no café during spring break, March 19-23.

The Ready for the World luncheons are produced through collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.

Students enrolled in HRT 445—taught by Clinical Assistant Professor Donetta Poisson—will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, help in menu planning, preparation, participate in cooking, quantification, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

This week’s student café manager is Aaron Omvig of Lexington, Kentucky, a senior in HRT.

“I have worked for Aubrey’s cafe since I was 16 for more than five years, and I am currently interning with the company,” he said. As for his career aspirations, Omvig said he’d like to work his way up in managerial positions in a restaurant until “one day I will hopefully be able to open my own restaurant with the knowledge I have gained through my major and my work experience with Aubrey’s.”

Pellissippi State Community College Culinary Institute students do most of the food preparation. This week’s kitchen managers are Angela Nolan and Maranda Herrell.

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C O N T A C T :

Stephanie Dixon (865-974-2125, sdixon7@utk.edu)

Amy Blakely (865-974-5034, ablakely@utk.edu)

The Ready for the World Café, which is sponsored by US Foods, operates from noon to 1:00 p.m. in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of intermezzo, or small appetizer, salad, entrée, and dessert. Advance tickets will be sold for each of the ten luncheons, and capacity is fifty to sixty diners. Cost will be $12, and the faculty–staff discount applies. For tickets, see Marcia in 110 Jessie Harris Building or call 865-974-6645.

The Indian luncheon menu is:

Appetizer: Hot and sour soup

Intermezzo: Traditional Indian raita (a dip made of spices, yogurt, and vegetables)

Entrée: Chicken vindaloo with Indian spiced pilau rice and aubergine bhaji (curried chicken with basmati rice and eggplant, all flavored with Indian spices) served with naan bread (sweet flatbread with a chewy texture) and almond honey milk

Dessert: Mango Kulfi (a mango Dreamsicle-like treat) over karanji (fried fritters filled with raisins, almonds, and coconut)

Luncheon dates and themes for the remainder of the semester are:

• Thursday, March 15—Korea
• Tuesday, March 27—Italy
• Tuesday, April 3—France
• Tuesday, April 10—Liberia
• Tuesday, April 17—Persia
• Thursday, April 26—Germany

There will be no café during spring break, March 19–23.

The Ready for the World luncheons will be produced through the collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.

Students enrolled In Hotel, Restaurant, and Tourism Management (HRT) 445—taught by Clinical Assistant Professor Donetta Poisson—will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, help in menu planning, preparation, participating in cooking, quantification, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

Hailee Korotkin

This week’s student café manager from HRT 445 is Hailee Korotkin. From Birmingham, Michigan, she is a senior in management with entrepreneurship collateral. Korotkin is minoring in HRT and has worked for Aramark Catering and is a certified bartender. She cultivates her own mushrooms, including shiitake, oyster, lion’s mane, and reishi, and hopes to one day own and run a mushroom farm.

Students from the Pellissippi Culinary Institute who will serve as kitchen managers are Sam Lovell and Andrew Whaley.

Lovell works at Cheddar’s and plans to move back to Nashville after he graduates.

Whaley said he’s always been interested in cooking and the restaurant business.

“I remember as a youngster I helped set the table and always wanted to be involved in the kitchen,” he said. “I am known as a grillmaster, because I am good at barbecue and smoking. I currently work as a culinary assistant at the institute. My goal is to own a catering business in Knoxville.”

More Indian culture events will take place next month at the International House, including Indian Movie Night at 6:30 p.m. on April 9, an Indian Coffee House at 6:30 p.m. on April 10, and Indian Culture Night at 6:30 p.m. on April 11.

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C O N T A C T :

Stephanie Dixon (865-974-2125, sdixon7@utk.edu)

Amy Blakely (865-974-5034, ablakely@utk.edu)

The Ready for the World Café, which is sponsored by US Foods, operates from noon to 1:00 p.m. in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of intermezzo, or small appetizer, salad, entrée, and dessert. Advance tickets will be sold for each of the ten luncheons, and capacity is fifty to sixty diners. Cost will be $12, and the faculty-staff discount applies. For tickets, see Marcia in 110 Jessie Harris Building or call 865-974-6645.

The Brazilian luncheon menu includes:

Appetizer: Empanadinhas (Brazilian shrimp pie; stuffed pastries with a kick of cayenne in a warm, flakey crust)

Salad: Brazilian asparagus salad with hearts of palm, grape tomatoes, and red onion slivers marinated in a Brazilian vinaigrette

Entrée: Beef aceolado (caramelized onions over tender London broil beef served on a bed of hot cooked rice and beans with a zest of orange)

Dessert: Docinho de coco (coconut truffles) and coffee

Luncheon dates and themes for the remainder of the semester are:

• Tuesday, March 6—India
• Thursday, March 15—Korea
• Tuesday, March 27—Italy
• Tuesday, April 3—France
• Tuesday, April 10—Liberia
• Tuesday, April 17—Persia
• Thursday, April 26—Germany

There will be no café during spring break, March 19-23.

The Ready for the World luncheons are produced through collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.

Students enrolled in hotel, restaurant, and tourism management (HRT) 445—taught by Clinical Assistant Professor Donetta Poisson—will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, help in menu planning, preparation, participate in cooking, quantification, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

Morgan Combs

This week’s student café manager is Morgan Combs of Bristol, Tennessee, who is a junior studying HRT. “I have enjoyed working in five food service operations from quick service to casual dining,” she said, adding that she’s worked as a hostess, server, cashier, and food prep cook. “Although I do love the restaurant and tourism business, I would eventually like to pursue a career in event planning.”

Pellissippi State Community College Culinary Institute students do most of the food preparation. This week’s kitchen managers are Brad Brooks and Summer Bury.

“My love for food started at a young age while cooking with my grandmother,” Brooks said. “My love of spices inspires my dishes while also incorporating my Southern roots into every dish.”

Bury said she, too, has been cooking since she was a child.

“I have been cooking since I was seven years old,” she said. “I specialize in Southern and west coast cuisine. I love cooking for my children and family.”

Other Brazilian events on campus next month include Brazilian Movie Night at 6:30 p.m. on March 12, Brazilian Coffee House at 6:30 p.m. on March 13, and Brazilian Culture Night at 6:00 p.m. on March 14. All of these events are at the International House.

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C O N T A C T :

Stephanie Dixon (865-974-2125, sdixon7@utk.edu)

Amy Blakely (865-974-5034, ablakely@utk.edu)