{"id":429081,"date":"2010-03-15T08:58:39","date_gmt":"2010-03-15T12:58:39","guid":{"rendered":"http:\/\/www.utk.edu\/tntoday\/?p=19436"},"modified":"2010-03-15T08:58:39","modified_gmt":"2010-03-15T12:58:39","slug":"ready-for-the-world-cafe-to-provide-%e2%80%98taste-of-the-south%e2%80%99","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/429081","title":{"rendered":"Ready for the World Caf\u00e9 to Provide \u2018Taste of the South\u2019"},"content":{"rendered":"<p>KNOXVILLE &#8212; The Ready for the World Caf\u00e9, the international buffet run by students at the University of Tennessee, Knoxville, resumes this week with a &#8220;Taste of the South.&#8221;<\/p>\n<p>The menu will include chicken and dumplings, Southern-style greens, cornbread,  white bean and vegetable soup, grilled corn, scalloped potatoes, coleslaw and pulled-pork barbecue.<\/p>\n<p>The Ready for the World Caf\u00e9 is open from 11:30 a.m. to 1:30 p.m. Monday through Thursday in the Hermitage Room on the third floor of the University Center.<\/p>\n<p>Diners pay $11 for the all-you-can-eat buffet or $9 for a plate of food to carry out.<\/p>\n<p>The Ready for the World Caf\u00e9 accepts dining dollars and All Star, and faculty and staff can use ARAMARK&#8217;s UT Reward Card to receive a 15 percent discount.<\/p>\n<p>Students enrolled in Hotel, Restaurant and Tourism (HRT) 445, the advanced food production and service management class, plan the menu and operate the caf\u00e9. ARAMARK, UT&#8217;s provider of dining services, prepares the food.<\/p>\n<p>However, because of Spring Break, the March 15-18 menu was developed by Aramark chefs.<\/p>\n<p>&#8212;<\/p>\n<p>C O N T A C T :<\/p>\n<p>Amy Blakely (865-974-5034, amy.blakely@tennessee.edu)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>KNOXVILLE &#8212; The Ready for the World Caf\u00e9, the international buffet run by students at the University of Tennessee, Knoxville, resumes this week with a &#8220;Taste of the South.&#8221; The menu will include chicken and dumplings, Southern-style greens, cornbread, white bean and vegetable soup, grilled corn, scalloped potatoes, coleslaw and pulled-pork barbecue. The Ready for [&hellip;]<\/p>\n","protected":false},"author":233,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-429081","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/429081","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/233"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=429081"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/429081\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=429081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=429081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=429081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}