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Tasty northern Italian cuisine will be featured at UT’s Ready for the World Café on Tuesday, October 9.

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.


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