Retail, Hospitality, and Tourism Management

The University of Tennessee, Knoxville

Ready for the World Café

Welcome to Ready for the World International Luncheons

A few notes from Kenny Jordan & 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 2017. 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. Click here to make reservations for each 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 Fall 2017 are:

Menu

  • First Course
    • Caprese Salad
  • Second Course
    • Porcini Mushroom Risotto
  • Third Course
    • Stuffed pork loin with roasted vegetable and balsamic sauce
  • Fourth Course
    • Semifreddo with fresh berries

Menu

  • First Course
    • Endive salad with shallot vinaigrette
  • Second Course
    • Cold smoked duck breast with cherry reduction
  • Third Course
    • Duck au Vin
  • Fourth Course
    • Pots de crème

Menu

  • First Course
    • Cuban Black Bean Soup
  • Second Course
    • Jamaican Jerk Chicken with mango chutney
      • Festive coleslaw
      • Red beans and rice
    • Third Course
      • Banana Fritters
  • First Course
    • Chinese Pork and Cabbage Dumplings
  • Second Course
    • Japanese Ramen Noodle Bowl
      • Roasted pork belly
    • Third Course
      • Taiwanese Pineapple Cake

Menu

  • First Course
    • Spring Rolls served with sweet chili and soy sauce
      • Deep fried rice paper roll filled with vegetables and vermicelli noodles
      • Delicate golden pastry cups filled with ground chicken, corn, peas, and carrots
      • Steamed ground pork and shrimp dumplings
  • Second Course
    • Rice noodles with Chicken curry served with fresh vegetables
    • Third Course
      • Sweet Sticky rice with Mango


If the luncheon(s) of your choice become full email rhtm@utk.edu, with your name, luncheon theme(s) of your choice, # of seats, and a preferred method of contact to be placed on the waiting list.  If we have cancellations you will be contacted in waiting list order. 

To register for a luncheon click here!


INFORMATION


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Knoxville, Tennessee 37996 | 865-974-1000
The flagship campus of the University of Tennessee System and partner in the Tennessee Transfer Pathway.