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 firstname.lastname@example.org.
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.
Marcia Johnson (for tickets): (865-974-6645, email@example.com)
Lola Alapo (865-974-3993, firstname.lastname@example.org)