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Info for Faculty/Staff:
Family and Consumer Sciences
1906 College Heights Blvd #11037
Bowling Green, KY 42101-1037
ABOUT THE DINNERS
The catering and beverage management class in the Hotel, Restaurant and Tourism Management program will be preparing and serving luncheons, restaurant style, for faculty and staff on the following Thursdays during the fall 2013 semester: The students in the class write their own menus, select recipes, and direct the entire operation of the event as part of the requirements of their Catering and Beverage Management class.
The Thursday luncheons will be a full service luncheon with an appetizer, salad, meat, starch, vegetable, dinner roll, dessert and beverages [coffee, tea, and iced tea]. The price will range from about $10.00 to $13.00 depending on the menu -- tipping is not accepted since this is a laboratory. The dinners will be served in the Academic Complex Dining Room (AC-213) -- you are welcome to arrive anytime between 11:30 a.m. and 12:45 p.m. Seating will be limited to the first 60 people for each luncheon. Because of the cost of containers and the impact "take out" containers have on the environment, we do not have the capability to accommodate "to go" or take out meals or parts of meals.
HOW TO PURCHASE TICKETS
Interested faculty and staff must purchase a ticket in advance. Tickets will be sold in the Department of Family and Consumer Sciences (FACS) office (AC-302) during normal business hours (8:00 a.m. to 4:30 p.m.) beginning on Thursday the week before the meal. Unfortunately, we cannot accept credit cards, so please bring cash or a check made payable to WKU to pay for the tickets. Please note that calling the FACS office does not constitute a reservation or a ticket for you, as tickets cannot be "held" for anyone.. You must have purchased a ticket to have a reservation. Tickets generally sell out rather quickly, so be sure to purchase your tickets early.
Ticket prices are not refundable -- here is why. We sell our tickets in advance, so we know exactly how many meals to prepare -- that way we keep the cost of the meal to a minimum. Since we do not maintain an inventory of food items and we have no other source of funding, we purchase only the ingredients we need for each meal, using the funds from the tickets. Once a ticket is purchased, we commit those funds to purchase the items we need to prepare and serve the meal. If you purchase a ticket and realize later that you cannot attend the luncheon for one reason or another, please understand there are no funds available to give you a refund -- the money has already been committed to purchase food and supplies for the meal. Feel free to transfer the tickets to a friend.
Thanks for your support. Bon Appetit!
Thursday, October 23rd
Tickets on Sale: Thursday, October 16th at 8:00 a.m. in AC 302 F
Chicken Breast Stuffed with Greek Blend $10
Pita Chips with a Duo of Dips: Creamy lemon hummus dip and a homemade Southern pimento cheddar cheese dip served with crispy herb brushed pita chips.
Chopped Salad with a Trio of Apples: Chopped Apple Salad topped with a variety of apples, walnuts, and bleu cheese crumbles all served tossed with a light grapefruit vinaigrette.
Chicken Stuffed with Greek Blend: Crispy breaded chicken breasts stuffed with a creamy herbed goat cheese mixture, Kalamata olives, and sun dried tomatoes topped with a white wine and mushroom sauce served over an herbed brown rice pilaf and complimented by a steamed vegetable medley.
Big Red Celebration: Rich Red Velvet miniature cakes, layered with fresh strawberries, and a fluffy cream cheese frosting, served with a side of homemade Big Red Velvet Ice Cream.
Thursday, October 30th
Tickets on Sale: Thursday, October 23th at 8:00 a.m. in AC 302 F
Foods of Ecuador $10
Aperitivo - Baked Empanadas: A savory cheese filling enclosed in a golden brown pastry crust. This is a classic Latin American beginning to this Ecuadorian experience.
Primeros Platos - Shrimp Ceviche: Ecuadorian ceviche prepared with lightly steamed shrimp and marinated in citrus with fresh red onions, tomato, and cilantro.
Plato Principal - Carne Colorada: Featuring Prime Beef from Rian’s Fatted Calf, which is then slow-roasted in a savory beer, onion and Latin spiced marinade, served with oven-roasted red and yellow potatoes and a side of sweet plantains, sautéed in butter and vanilla with a hint of cinnamon. Presented along with a fresh and colorful arugula, mango, & avocado salad, which is lightly dressed in a citrus, cilantro, and cumin vinaigrette.
Postre - Arroz de Leche: A creamy rice pudding, prepared with juicy plump raisins, topped with fragrant cinnamon and fresh berries.
Thursday, November 6th
Tickets on Sale: Thursday, October 30th at 8:00 a.m. in AC 302 F
Cashew Chicken Stir-Fry $10
Asian Salad: This yummy salad is made with fresh mixed greens, roasted almonds, and crunchy rice
noodles, drizzled in a homemade Oriental Sesame dressing
Dumplings: Our dumplings are stuffed to the gills with tasty seasoned pork, slowly steamed to give them a soft interior then pan fried for a nice crispy outside. Served with a duo of sweet and savory sauces.
Cashew Chicken Stir-Fry: This mouthwatering chicken stir-fry is tossed with whole cashew’s, assorted vegetables, and served on a bed of Jasmine rice with a side of fresh steamed broccoli and a crab rangoon.
Matcha Green Tea Ice Cream with Almond Cookie: Homemade green tea ice cream, complimented with a crisp almond cookie.
Thursday, November 13th
Tickets on Sale: Thursday, November 6th at 8:00 a.m. in AC 302 F
Southern Flair Shrimp ‘n Grits $11
Baby Hot Browns: Bite sized Hot Browns baked the Kentucky way! Toasted pumpernickel rye bread topped with a layer of turkey, smothered in a creamy cheddar parmesan sauce, and topped with sliced tomatoes and bacon bits.
Summer in the South Salad: Mixed salad greens sprinkled with juicy oranges, sliced strawberries, toasted almonds, and drizzled with a flavorful sweet and sour pomegranate dressing.
Say Cheese Y’all Shrimp ‘n Grits: Cajun seasoned shrimp and spicy sausage on top of a bed of 3 cheese grits mixed with celery, jalapeno, pepper, yellow onion, and finished off with bacon bits. Served with a side of sautéed squash and zucchini and accompanied by buttery cornbread.
Talk Bourbon to Me Pecan Pie: A rich bourbon pie filling baked in a sweet buttery crust topped with a layer of glazed, crunchy pecans and served with a scoop of creamy vanilla bean ice cream and a bourbon glaze drizzle that will melt in your mouth.
Thursday, November 20th
Tickets on Sale: Thursday, November 13th at 8:00 a.m. in AC 302 F
Thanksgiving Dinner $12
Classic Deviled Eggs: Deviled eggs with a pumpkin disguise just in time for Thanksgiving!
Autumn Spinach Salad: Baby spinach topped with mandarin oranges, dried cranberries, pumpkin seeds, and a maple vinaigrette.
Turkey and All the Fixings: Tender turkey with gravy, fresh Spanish green beans, fluffy sour cream and chive mashed potatoes, tart cranberry relish, apricot and almond stuffing, tasty ginger-rum carrots, and a warm yeast roll
Pumpkin Silk Pie: Light and fluffy pumpkin pie with a crunchy gingersnap crust topped with cinnamon whipped cream
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