The Ready for the World Café will spice up diners’ lunches on Tuesday, March 6, with traditional Indian fare. The lunch will consist of intermezzo, or small appetizer, salad, entrée, and dessert. Advance tickets are available in the Jessie Harris Building or at 974-6645. The cost is $12, and the faculty–staff discount applies.
The Ready for the World Café will head way down south on Tuesday, February 28, featuring traditional dishes from Brazil. The menu includes Brazilian shrimp pie, asparagus salad, beef with caramelized onions, and coconut truffles. The cost is $12. Tickets are available in the Jessie Harris Building or at 974-6645.
The Ready for the World Café will take diners on a gastronomical journey across the Pacific on Tuesday, February 21. The café will serve up Japanese cuisine.
College kudos: Get to know Professor Brian Barber and Professor Carol Costello from the College of Education, Health, and Human Sciences.
How about a culinary passport to the cuisines of the Middle East, Asia, Europe, or Africa? The Culinary Institute at UT Knoxville beginning Jan. 21, will offer the community a series of international cooking classes to explore the fare of eight countries. The classes will run through March 10 and are $99 each.
Darren McGrady, a personal chef to Princess Diana and the British Royal Family for fifteen years, will make a guest appearance at the inaugural Tennessee Food and Wine Festival on October 21 and October 22. McGrady will host cooking classes and demonstrations and prepare the fare for a sit-down dinner as part of the two-day
John Antun, associate professor in the Department of Retail, Hospitality, and Tourism Management in the College of Education, Health, and Human Sciences and director of UT’s Culinary Institute, died Monday after a six-month battle with pancreatic cancer. Visitation will be held Thursday and Friday, followed by a service and mass Friday afternoon.
What is it that makes you want to return to a restaurant again and again? The food? The service? Atmosphere? Sure. But according to research spearheaded by John Antun, director of the Culinary Institute at UT Knoxville, and Robert E. Frash Jr., chair of the HRT department at the College of Charleston, there are two
Combine instructors and facilities from the Culinary Institute at UT with 46 students enrolled in the new concentration in Culinary Arts at Pellissippi State Community College…. and voila! The result is what officials believe to be a first-of-its-kind partnership between a UT institution and the Tennessee Board of Regents (TBR) institution.
UT Knoxville’s Culinary Institute this summer added a new crop to its kitchen garden: bhut jolokia, a Thai pepper that is the hottest pepper in the world. The bhut jolokia was planted in a section of the Culinary Institute’s kitchen garden dubbed the “Five Alarm Garden” because it also contains jalapeños, habaneros and various other
Nineteen students will graduate tonight from the Culinary Institute at UT Knoxville. This is the institute’s sixth graduating class. The graduation — which consists of the students cooking a gourmet dinner for 150 invited guests — will be held at 7 p.m. at the UT Visitors Center near the corner of Neyland Drive and Kingston
Sixteen food enthusiasts — college students, retirees and working professionals in a variety of fields, including some already in the food service industry — graduated Wednesday, Dec. 2, from the Culinary Institute at UT Knoxville. This is the fifth class to graduate from the institute since it started in October 2007.