The café, sponsored by Sysco Foods, operates from 11:30 a.m. to 1:00 p.m. on 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 does not apply. 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 French and Japanese fusion menu is:
Salad: Japanese nicoise salad with miso dressing (lettuce, nicoise olives, sesame haricots verts, concasse tomatoes, tofu, and wasabi seared tuna)
Appetizer: French ratatouille terrine with sesame ponzu sauce, garnished with seaweed salad
Entree: Snapper en papillote with fresh ginger, lemongrass, and assorted vegetables served with rice
Dessert: Sesame honey cream puff with bean paste cream
The last lunch of the semester is on May 2 and will feature a fusion of Spanish and Italian cuisine.
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.
Pellissippi State students will do most of the food preparation and will assist with dining room responsibilities.
C O N T A C T :
Marcia Johnson (for tickets): (865-974-6645, email@example.com)
Christine Copelan (firstname.lastname@example.org)