WKU Student-Led Dining Experience
ABOUT THE DINNERS
The foodservice operations 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 4 Thursdays during the Fall 2021 semester: October 28th (Herb Crusted Salmon),November 4th (Stuffed French Toast Brunch), November 11th (Honey Bourbon Glazed Chicken), and November 18th (Thanksgiving Garlic Herb Turkey).
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.
The Thursday luncheons are a full-service meal with an appetizer, soup, or salad, meat, starch, vegetable, dinner roll, dessert and beverages [coffee or iced tea]. The price ranges from $12.00 to $13.00 depending on the menu - tipping is not accepted since this is a laboratory course for college credit. The meals will be served in the Micatratto 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 limited to the first 30 people for each luncheon. Due to the required evaluation of the meals, the cost of containers, and the impact "take out" containers have on the environment, we do not offer "to go" or take-out meals.
Our Facebook site: WKU Student-Led Dining Experience
AHS Office | Academic Complex 302C | 270-745-5128
Thank you!
Julie K. Lee
Academic Complex 209 E
Western Kentucky University
270-745-3990
Interested faculty and staff must purchase a ticket in advance. Tickets will be sold in the Department of Applied Human Sciences (AHS) office (AC-302C) during normal business hours (8:00 a.m. to 4:30 p.m.) beginning on the Thursday the week before the meal. 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. 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.
Tickets on Sale at 8:00 a.m. Thursday, October 21st in AC 302C, $13
Herb-crusted Salmon
Apple and Butternut Squash Bruschetta
Butternut squash & apples are roasted in fall spices and layered on garlic toast with a dollop of ricotta and drizzle of balsamic glaze for a delicious twist on bruschetta
Kale Salad
A light salad with crispy kale, topped with tangerines, feta cheese, and toasted pumpkin seeds and dressed in a light citrus vinaigrette.
Herb-crusted Salmon
Salmon slathered with a vibrant four herb pesto and baked with a crispy panko crust, cooked to perfection and complimented by our mashed golden potatoes and roasted lemon-pepper asparagus. (No nuts in the pesto)
Lemon Blueberry Tiramisu
A twist on the classic, lady fingers fragrant with lemon, layered with blueberries and mascarpone-ricotta cheese filling.
Tickets on Sale at 8:00 a.m. Thursday, October 28th in AC 302C, $12
Stuffed French Toast Brunch
Pineapple Parfait with Toasted Coconut Granola
If you like a piña-colada, then you will love this! Juicy pineapple layered with vanilla bean yogurt and topped with a sweet and crunchy toasted coconut granola.
Strawberry Stuffed French Toast
Thick slices of French toast filled with fresh strawberries and cream cheese grilled to perfection, topped with whipped cream and strawberries. Served with tender, house-made turkey sausage, a zesty southwestern egg frittata, and crispy roasted home fries.
Blueberry Scones and Banana Muffins
Delicate blueberry scones, glazed with a pop of citrus and lemon and accompanied by classic, soft, and sweet banana muffins.
Fruit Salad
A delightful and lightly dressed tropical fruit salad to finish off the meal nicely.
Tickets on Sale at 8:00 a.m. Thursday, November 4th in AC 302C, $12
Honey Bourbon Glazed Chicken
Roasted Jalapeño Poppers with Bacon
Roasted jalapeños stuffed with a cheddar and three cheeses, topped with bacon bits.
Fall Harvest Salad
Mixed mesclun greens, crunchy apples and pears, feta cheese, crisp bacon, and dried cranberries. Served with a side of apple vinaigrette.
Honey Bourbon Glazed Chicken
Chicken leg quarter rubbed with our special spice blend and roasted to perfection, then glazed with a honey bourbon sauce! Served with sharp cheddar macaroni and cheese, roasted Brussel sprouts with a balsamic drizzle and homemade buttermilk biscuits.
Southern Chocolate Cobbler
Rich, gooey chocolate cobber served with a scoop of vanilla bean ice cream, perfection!
Tickets on Sale at 8:00 a.m. Thursday, November 11th in AC 302C, $13
Thanksgiving Dinner
Butternut Squash Soup
Begin your meal with our delicious butternut squash soup, it is the perfect soup for the fall! This
soup is paired perfectly with our soft baked rolls and out delicious honey butter
Garlic Herb Roasted Turkey Breast
Hand-Carved, Slow Roasted Herb Turkey Breast draped in Pan gravy served with a side of creamy corn pudding, crispy redskin smashed and mashed potatoes, brown sugar glazed carrots, and roasted Brussel sprouts.
Sweet Potato Marshmallow Bars & Mint Julep Bars
Sweet potato bars topped with toasted mini marshmallows on a graham cracker crust, and drizzled with caramel sauce paired with a rich chocolaty brownie, a decadent mint and bourbon frosting, and more chocolate!
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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