A few notes from Jeremy Whaley & Chef Tyler White
Each semester, the luncheons are carefully themed and the selected menu is a direct reflection of each region’s food culture and culinary arts. In order to further assist our students each semester with the overall execution of the events, the maximum capacity of each luncheon is dependent on the luncheon’s theme. The luncheon series is a collaborative effort of students from UT Hospitality program and the Pellissippi Culinary Institute. Below are the themes and menus offered fall 2016 . Although we want this to be an enjoyable experience for our customers, this is a class room for the students and not a restaurant. What is on the menu is what is being served, there are no substitutions for any food items. Please note these are students running the café to gain experience. Some changes have been made from last semester based on customer feedback and our abilities to prepare the food.
Please see the menus below:
The luncheons are $15 each and start at 11:00 a.m. this semester which will allow the students to participate in food presentation and final preparations. Reservations must be made for each luncheon by calling 974-6645, email at firstname.lastname@example.org or walk-in to room 110 of the Jessie Harris building. There are three methods of payment: cash, check (made out to the University of Tennessee), or credit card. Payment of your choice MUST be made before attending any luncheon. Reservations must be made for the luncheon of your choice prior to the luncheon date.
The luncheons will start at 11:00 a.m. and usually last anywhere from one hour to one and a half hours at the UT Visitors Center (formally known as the faculty club) 2712 Neyland Drive, Knoxville, TN 37996.
The dates and the themes for Spring 2017 are:
- Lettuce with walnut oil
- Cassoulet served with duck confit and sausage
- Creme brule
- Margherita pizza
- Pasta puttanesca
- Sicilian grilled swordfish with eggplant relish
- Papaya salad with shrimp
- Satay chicken served with peanut sauce and cucumber relishes
- Stir-fried ground sirloin with chili and basil served with jasmine rice and sunny-side up egg
- Coconut ice cream with choices of toppings
- Greek sesame soup
- Zucchini fritters with tzatiki sauce
- Grilled grape leaf whole trout with country bean salad
At this time all luncheons are full. If you would like to be added to the waiting list please email email@example.com, and let us know which luncheon, the number of seats and your contact info just in case we have a cancellation.