{"id":521697,"date":"2010-04-09T09:26:24","date_gmt":"2010-04-09T13:26:24","guid":{"rendered":"http:\/\/www.utk.edu\/tntoday\/?p=19924"},"modified":"2010-04-09T09:26:24","modified_gmt":"2010-04-09T13:26:24","slug":"ut%e2%80%99s-ready-for-the-world-cafe-prepares-for-its-final-week-of-semester","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/521697","title":{"rendered":"UT\u2019s Ready for the World Caf\u00e9 Prepares for its Final Week of Semester"},"content":{"rendered":"

KNOXVILLE \u2013 “Goodbye, School. Hello, Summer” is the theme of the final week of this semester’s Ready for the World Caf\u00e9.<\/p>\n

The menu for April 12-16 includes citrus grilled chicken with fruit salsa; chili-lime marinated beef fajitas; salmon ceviche with pita chips; vegan baked ziti with roasted vegetables; corn and sweet potato pudding; pineapple herbed rice; and balsamic mushroom salad with candied walnuts.<\/p>\n

\"\"The Ready for the World Caf\u00e9 is open from 11:30 a.m. to 1:30 p.m. each Monday through Thursday in the Hermitage Room on the third floor of the University Center.<\/p>\n

Diners pay $11 for the all-you-can-eat buffet or $9 for a plate of food to carry out. Faculty and staff can use ARAMARK’s new UT Reward Card to receive a 15 percent discount at the caf\u00e9.<\/p>\n

Students enrolled in Hotel, Restaurant and Tourism (HRT) 445, the advanced food production and service management class, plan and operate the caf\u00e9. They take turns serving as the caf\u00e9 manager. ARAMARK, UT’s provider of dining services, prepares the food.<\/p>\n

Because this is the final week of the caf\u00e9 this semester, the HRT 445 students will share caf\u00e9 responsibilities. The “chef’s choice” menu was compiled by Ahkeeia Payne, teaching assistant for the class. Payne, of Memphis, is a senior in HRT and works as a caterer with ARAMARK. She plans on moving to the Washington, D.C., area in May and continue working in the food industry.<\/p>\n

—<\/p>\n

C O N T A C T :<\/p>\n

Amy Blakely (865-974-5034, amy.blakely@tennessee.edu)<\/p>\n","protected":false},"excerpt":{"rendered":"

KNOXVILLE \u2013 “Goodbye, School. Hello, Summer” is the theme of the final week of this semester’s Ready for the World Caf\u00e9. The menu for April 12-16 includes citrus grilled chicken with fruit salsa; chili-lime marinated beef fajitas; salmon ceviche with pita chips; vegan baked ziti with roasted vegetables; corn and sweet potato pudding; pineapple herbed […]<\/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-521697","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/521697","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=521697"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/521697\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=521697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=521697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=521697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}