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WKU Student-Led Dining Experience


Hello WKU Community,

The foodservice operations management class in the Hotel, Restaurant and Tourism Management program will be preparing and serving lunch, for faculty and staff on the following four Thursdays during the Fall 2022 semester: October 27th (Box lunch), November 3rd (Sit Down Lunch), November 10th (Sit Down Lunch), and November 17th (Thanksgiving Meal). (Please see below for descriptions of each meal.)

 

The students in the class write their own menus, select recipes, prepare the foods, as well as manage, and direct the entire operation of the event as part of the requirements for this capstone course. Please scroll down to see the menus below or visit http://www.wku.edu/ahs/diningexperience.php

 

The Thursday luncheons’ prices will range from $13.00 to $16.00 depending on the menu and type of meal - tipping is not accepted since this is a laboratory course for college credit. The meals will be served in the Miccatrato Dining Room, Academic Complex Room 213 (AC-213) - you are welcome to arrive anytime between 11:30 a.m. and 1:00 p.m. Tickets will be available until they are sold-out.

 

How to purchase tickets:

Interested faculty and staff must purchase a ticket in advance. Tickets will be sold in the Department of Applied Human Sciences (AHS) office (AC-302F) during normal business hours (8:00 am to 4:30 pm) beginning on the Thursday the week before the meal. There is a limit of 6 tickets per person. Unfortunately, we cannot accept credit cards, so please bring cash or check to pay for the tickets. Please note that calling the AHS office does not constitute a reservation. We cannot reserve a ticket for you. We encourage you to purchase tickets as a group or table: one person can come to the office to purchase the tickets for a group of up to 6 people. Tickets generally sell out rather quickly, so be sure to purchase your tickets early. Tickets are not refundable, and cannot be transferred to a different meal, but you can give them to another person who will happily eat in your place.

 

Thank you!

 

Ann E. Embry

Academic Complex 210 Western Kentucky University 270-745- 4031

Or contact the AHS office: Academic Complex 302 C 270-745-4352

 

 

Thursday, October 27th

Tickets on Sale at 8:00 am Thursday, October 20th in AC 302 F, $13

A Lunch To Go

We are putting together a Southwestern Box lunch that you can pick up and take with you.

Southwest Chili

A hearty Chili with ground beef, red beans, tomatoes, slow cooked and flavored with a blend of southwestern spices. Served with a side of sour cream and shredded cheese.

Mexican Street Corn

A steamed cob of corn dipped in a lime infused butter sauce, sprinkled with cotija cheese and chili powder.

Fresh Fruit Salad

A tasty blend of strawberries, sweet pineapple, blueberries, and red grapes

Jalapeno Cheddar Biscuit

A flakey cheddar biscuit accented by jalapeno pepper and brushed with a garlic herb butter.

Dulce De Leche Brownies

A rich chocolate brownie with pockets of caramel and a hint of cinnamon

Mojito

(non-alcoholic)

 

Sparkling water flavored with mint leaves, lime juice, and honey simple syrup. A perfect accompaniment to your meal.

 

Thursday, November 3rd

Tickets on Sale at 8:00 am Thursday, October 27th in AC 302 F, $15

A Sweet and Savory French Toast Brunch

Bloody Mary or Strawberry Mimosa

(non-alcoholic)

Our version of two classic brunch cocktails. Choose one to start your meal. Served with classic sausage balls and a hot mustard dipping sauce.

French Toast Stack

A slice of thick French toast as the base of this stack of yumminess layered with hickory smoked bacon, scrambled eggs, and topped with another slice of French toast. Drizzled with warm maple syrup and to finish add in some fresh blueberries, and strawberries. And no French toast is complete without a dusting of powdered sugar.

Served with a brunch classic, cheesy hashbrown casserole.

Poached Bosc Pears

Sweet Pears, steeped in a red wine blend flavored with cinnamon and honey. Garnished with a dollop of Crème Fraiche

 

 

Thursday, November 10th

Tickets on Sale at 8:00 am Thursday, November 3rd in AC 302 F, $14

A Gooey Gourmet Lunch

Mini-Charcuterie

An assortment of Genoa Salami, pepperoni, prosciutto, sharp cheddar, creamy Havarti cheeses, and Manzanilla Olives, served with a variety of crackers.

Brussel Sprout Caesar Salad

Shaved Brussel sprouts tossed with a robust Caesar dressing, croutons, and finished with a shaved parmesan blend.

Triple Cheese Grilled Sandwich and a Creamy Tomato Basil Bisque

Layered flavors of caramelized onions, thyme, Gruyere, mild Cheddar, and Gouda Cheeses on a grilled marble rye with a hint and Dijon mustard. Paired with a rich Tomato Basil Bisque.

Deconstructed Apple Cobbler

Cinnamon glazed granny smith apples over a golden puff pastry. Served with a Vanilla Crème Anglaise Sauce

Lemon Basil Spritzer

A refreshing non-alcoholic spritzer made with muddled basil, lemon, simple syrup, and tonic water.

 

 

Thursday, November 17th

Tickets on Sale at 8:00 am Thursday, November 10th in AC 302 F, $15

A Southern Thanksgiving

Cranberry Brie Bites

We begin our ode to Thanksgiving with a delightful golden baked brie stuffed pastry topped with cranberry chutney.

Mixed Green and Fruited Salad

Apples and nectarines tossed in a bed of mixed greens along with feta, and a pecan pepita brittle. Dressed with a white wine vinaigrette.

Turkey Pot Pie

A classic favorite, golden pastry covering a flavor filled filling of turkey, peas, carrots, and potatoes served with made from scratch baked macaroni & cheese, and southern flavored greens.

Pumpkin Cake with Cream Cheese Filling

Sweet cream cheese filling layered between light pumpkin sponge cake. Sprinkled with powdered sugar and topped with whipped crème.

 

 

All meals will be served with Water, Iced Tea, and Coffee.

 

Accreditations achieved within the Applied Human Sciences Department

Accreditation Council for Education in Nutrition and Dietetics (ACEND) - Nutrition & Dietetic Undergraduate and Graduate programs

National Association for the Education of Young Children (NAEYC) - Early Childhood Education Associate Degree

National Association of Schools of Art and Design (NASAD) - Interior Design program

 


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 Last Modified 10/7/22