The luncheons will be held at 11:30 a.m. in the UT Visitors Center, 2712 Neyland Drive.
Lunch typically consists of an intermezzo or small appetizer, salad, entree, 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 email@example.com. Cash, checks, and credit cards are accepted.
The menu for the November 13 luncheon:
Appetizer: Tempura prawns and vegetables with sweet soy sauce
Entree: Chef’s selection of sushi with pickled ginger, wasabi, and daikon radish accompaniments
Dessert: Kiwi dessert roll
The menu for the November 20 luncheon:
Appetizer: Som tum pollamai (spicy fruit salad with shrimp)
Entrees: Panang moo (panang curry with pork, which includes braised pork, red peppers, fresh basil sauteed with coconut milk, and mild panang curry paste);
Pla sam ros (sweet and sour fish, which includes crispy hand-battered fish, sweet peppers, onions, garlic, and chili with sweet and sour tamarind sauce);
Steamed jasmine rice
Dessert: Sangkaya (pumpkin custard)
The final luncheon will be held on December 4. It will feature Spanish cuisine.
Marcia Lane (for tickets): (865-974-6645, firstname.lastname@example.org)