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KNOXVILLE—The Ready for the World Café at the University of Tennessee, Knoxville, will offer diners a taste of Hungary on Tuesday, October 4.

The Ready for the World Café is a weekly, full-service, fine-dining experience with international themes. It now operates in the UT Visitors Center, 2712 Neyland Drive.

Lunch, which will consist of intermezzo, or small appetizer, salad, entrée, and dessert, will be served from noon to 1:00 p.m. Tickets must be purchased in advance and capacity is fifty to sixty diners. Cost for this meal is $15, and 20 percent of ticket sales will be donated to the No Kid Hungry campaign. The faculty/staff discount card can be used. To purchase advance tickets, see Marcia in 110 Jessie Harris Building, or call 865-974-6645.

The Hungarian menu will include:

Appetizer: Mushroom soup with a zucchini potato cake (authentic, creamy mushroom soup paired with a lightly fried country-style potato cake)

Salad: Sour cream cucumber salad (crisp, fresh cucumbers and red onions tossed in a cool mixture of sour cream and vinegar)

Entrée: Chicken paprikash with nokedli dumplings (traditional paprika chicken stew over Hungarian dumplings) and roasted root vegetables

Dessert: Rakott palacsinta, or Hungarian stacked pancakes (thin, sweet pancakes stacked with layers of cream cheese and tangy fruit fillings, dusted with powdered sugar and a dollop of fresh whipped cream)

The Ready for the World luncheons are produced through collaboration between HRT 445, the advanced food production and service management class, the UT Culinary Institute, and Pellissippi Culinary Institute.

Students enrolled in HRT 445 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, cooking, quantification, cost analysis, ordering, meal service, event marketing, and customer satisfaction activities.

The HRT 445 students in charge of this week’s café are Wendy Coronilla and Adrienne Titanski.

Coronilla, of Memphis, is a senior in hotel, restaurant, and tourism management. She works for Aramark and aspires to become an event planner and travel the world.

Titanski, of Clarksville, is a senior in service management. “As the kid who loved to set up lemonade stands and start bake sales, it is no surprise I’m now involved in food service,” she said. Titanski works at a local cupcake bakery. She also aspires to be an event planner and to travel the world.

Culinary Institute students will do most of the food preparation and plate presentation, assist the HRT students on the aspects of controlling food costs and ordering, and also be introduced to dining room responsibilities.

Here’s the schedule of upcoming Ready for the World Café luncheons:

  • October 11, Germany
  • October 18, England
  • October 25, North Italy
  • November 1, Thailand
  • November 8, India
  • November 15, Africa
  • November 22, South Italy
  • November 29, Peru

C O N T A C T :

Amy Blakely (865-974-5034,