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KNOXVILLE—The Ready for the World Café will offer a culinary Oktoberfest on October 11 with a four-course, authentic German luncheon.

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 $12. 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 German menu will include:

Appetizer: Homemade, lightly salted pretzel with homemade German beer cheese dip

Salad: German tomatensalat (a colorful blend of tomatoes mixed with basil)

Entrée: Schweinelende In Blätterteig (tasty pork loin, wrapped in a homemade pastry with parma ham and Emmental cheese); potato pancakes (warm, freshly cut potatoes, shallow-fried and topped with a dollop of sour cream); blaukraut (lightly braised German red cabbage)

Dessert: Deutsch Schokoladentorte (layered, authentic German chocolate cake filled and topped with a coconut-pecan frosting)

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 Ann Harlan and Jesstine Jeffrey.

Ann Harlan, of Columbia, Tennessee, is a senior in hotel, restaurant and tourism management. She has worked as a restaurant server at One Tree Grill in Knoxville and spent last summer interning with Pinnacle Entertainment in St. Louis, where she learned all the functioning areas of River City Casino and Lumière Place. “I would like to work in Human Resources for Pinnacle Entertainment doing employee relations, or obtain a job in the tourism sector of the US Forest Service,” she said.

Jesstine Jeffrey, who grew up in Reno, Nevada, and moved to Memphis when she was eleven, is a senior majoring in hotel, restaurant, and tourism management and minoring in business. She has spent six years working in restaurants, including Soup du Jour, Bangkok Alley, and Hooters. She would like to work as general manager of a casino.

Culinary Institute students will do most of the Ready for the World Café 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 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,