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KNOXVILLE – In addition to Italian, Asian and Australian cuisine, next week’s Ready for the World Café will feature a March 3 visit from Bill Bass, renowned anthropologist and founder of UT’s Body Farm.

The week’s menu includes Italian chicken in Parmesan chive cream sauce, pork medallions with French red onion confit, Asian tilapia with red chile mandarin orange sauce, seasonal fruit and walnut salad with vinaigrette designed by café manager Sarah Sudduth, Auckland asparagus soup, Polynesian sweet potato gratin, ratatouille and bananas foster flamed in room.

Sudduth, the café manager, is a senior in nutrition who hopes to attend culinary school after graduation. She is a student in Hotel, Restaurant and Tourism 445, the advanced food production and service management class that plans and operates the café. ARAMARK, UT’s provider of dining services, prepares the food.

On March 3, Bass and his co-writer Jon Jefferson — whose new book, “Bones of Betrayal,” went on sale Feb. 3 — will be on hand to chat with diners and sign copies of their book. “Bones of Betrayal” will be available for purchase at the café.

Set in Oak Ridge and with several scenes set at UT Medical Center, “Bones of Betrayal” focuses on an elderly man who died from acute radiation sickness. In the process of investigating the case, Bill Brockton (the fictional character based on Bass) is exposed to radiation himself, and he begins to see how past events and present events are linked.

“Weaving together fascinating history and cutting-edge forensic science, ‘Bones of Betrayal’ brings the Manhattan Project back to life, exploring the human drama, the ideological conflicts, and the lingering fallout that forever links Oak Ridge with Nagasaki, Hiroshima and human history,” the publisher writes in a press release about the book.

The Ready for the World Café is open from 11:30 a.m. to 1:30 p.m. each Monday through Thursday in the Hermitage Room on the third floor of the University Center at the University of Tennessee, Knoxville.

Diners pay $11 for the all-you-can-eat buffet or $9 for a plate of food to carry out.



Amy Blakely (865-974-5034,