Luncheons will be held at 11:30 a.m. on Thursdays through December 4 in the UT Visitors Center, 2712 Neyland Drive.
Lunch typically consists of an intermezzo or small appetizer, salad, entrée, and dessert. Each meal is carefully themed and the menu and recipes selected are a direct reflection of each region’s food culture. Student chefs are being graded on a preset theme, so the menu won’t allow for any substitutions.
The luncheons are produced through a collaboration between HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.
Cost is $12 and advance tickets are required. For tickets, see Marcia Johnson in Jessie Harris Building Room 110, call 865-974-6645, or e-mail firstname.lastname@example.org. Cash, checks, and credit cards are accepted.
The menu for the October 9 luncheon:
First course: Caprese salad with olive tapenade
Second course: Porcini mushroom polenta cake with sausage ragu, garnished with white truffle oil, Parmesan cheese, and basil
Third course: Pork osso bucco served with risotto Milanese
Fourth course: Tiramisu
The remaining dates and themes are as follows:
- October 23—France I
- October 30—France II
- November 13—Japan
- November 20—Thailand
- December 4—Spain
More information is available on the Department of Retail, Hospitality, and Tourism Management website.
Marcia Lane (for tickets): (865-974-6645, email@example.com)