KNOXVILLE—The Ready for the World Café at the University of Tennessee, Knoxville, will take diners on a tour of Northern Italy at its luncheon on Tuesday, October 25.

The Ready for the World Café is a weekly, full-service, fine-dining experience with international themes. It now operates in the UT Visitors Center, 2712 Neyland Drive.

Lunch, which will consist of intermezzo, or small appetizer, salad, entrée, and dessert, will be served from noon to 1:00 p.m. Tickets must be purchased in advance and capacity is fifty to sixty diners. Cost is $12, and the faculty/staff discount card can be used. To purchase advance tickets, see Marcia in 110 Jessie Harris Building, or call 865-974-6645.

The North Italy menu will include:

Appetizer: Homemade spinach and ricotta cheese ravioli with gorgonzola cheese-and-butter sauce

Salad: Cannellini bean salad (cannellini beans, fresh vegetables, herbs, and red wine vinegar on a bed of crisp arugula)

Entrée: Veal and polenta with asparagus

Dessert: Rhubarb and strawberries gelato

The Ready for the World luncheons are produced through collaboration between HRT 445, the Advanced Food Production and Service Management class, the UT Culinary Institute, and Pellissippi Culinary Institute.

Students enrolled in HRT 445 will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, cooking, quantification, cost analysis, ordering, meal service, event marketing, and customer satisfaction activities.

The HRT 445 students in charge of this week’s café are Megan McCormick and Jonathan Taylor.

McCormick, of Chattanooga, is a senior in hotel, restaurant, and tourism management. She has worked in various businesses in Chattanooga, including a coffee shop, the Big River Grille and Brewery, and Grandview, a venue for wedding and reception ceremonies. After college, she would like to get an internship at Pinnacle Entertainment in Las Vegas. Her career goal is to do event planning for a corporation.

Taylor, from Hendersonville, is a senior in hotel, restaurant and tourism management. He has worked for six years in the food and beverage industry and currently works in the restaurant and in room service at the Downtown Hilton in Knoxville. He has worked at the Club at Fairvue Plantation in Gallatin, Bluegrass Yacht and Country Club in Hendersonville, and as a server at Rafferty’s restaurant in Madison. His goal is to work in club management and “to travel the world after I pay off all my debts and loans and save up money.”

Culinary Institute students will do most of the food preparation and plate presentation, assist the HRT students on the aspects of controlling food costs and ordering, and also be introduced to dining room responsibilities.

Here’s the schedule of upcoming Ready for the World Café luncheons:

November 1, Thailand November 8, India November 15, Africa November 22, South Italy November 29, Peru

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The Ready for the World Café at the University of Tennessee, Knoxville, will offer diners a taste of England on Tuesday, October 18.

The Ready for the World Café is a weekly, full-service, fine-dining experience with international themes. It now operates in the UT Visitors Center, 2712 Neyland Drive.

Lunch, which will consist of intermezzo or small appetizer, salad, entrée, and dessert, will be served from noon to 1:00 p.m. Tickets must be purchased in advance and capacity is fifty to sixty diners. Cost is $12, and the faculty/staff discount card can be used. To purchase advance tickets, see Marcia in 110 Jessie Harris Building, or call 865-974-6645.

The English menu will include:

Appetizer: Mini shepherd’s pie, an appetizer-size portion of this traditional dish filled with garlic mashed potatoes, select vegetables, and beef.

Salad: English pea salad, which combines spinach, peas, choice of feta or bleu cheese, and homemade olive oil and lemon dressing.

Entrée: Bleu cheese and mushroom beef wellingtons with broiled tomatoes, parsley-dill potatoes, and broccolini spears.

Dessert: English sticky toffee pudding

The Ready for the World luncheons are produced through collaboration between HRT 445, the Advanced Food Production and Service Management class, the UT Culinary Institute, and Pellissippi Culinary Institute.

Students enrolled in HRT 445 will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, cooking, quantification, cost analysis, ordering, meal service, marketing the event, and customer satisfaction activities.

The HRT 445 students in charge of this week’s café are Amanda Ennis and Heather Van Senus.

Ennis, of Hendersonville, is a senior in hotel, restaurant, and tourism management. She has worked at the Tilted Kilt Pub & Eatery. Her goal is to own and manage hotels.

Van Senus, of Murfreesboro, is a senior majoring in hotel, restaurant, and tourism management. She has spent the last four years working as a server and host at Bonefish Grill. She wants to be an event planner.

Culinary Institute students will do most of the food preparation and plate presentation, assist the HRT students on the aspects of controlling food costs and ordering, and also be introduced to dining room responsibilities.

Here’s the schedule of upcoming Ready for the World Café luncheons:

October 25, North Italy November 1, Thailand November 8, India November 15, Africa November 22, South Italy November 29, Peru