AHS Exclusives:
- Department Online Newsletter
- WKU Student-Led Dining Experience (Fall Semester)
Contact AHS:
Applied Human Sciences
1906 College Heights Blvd #11037
Bowling Green, KY 42101-1037
270-745-4352 (phone)
270-745-3999 (fax)
lauri.warden@wku.edu (e-mail)
WKU STUDENT-LED DINING EXPERIENCE
ABOUT THE DINNERS
The Food Service Operations Management (formerly catering) class in the Hotel, Restaurant and Tourism Management program will be preparing and serving luncheons, restaurant-style, for faculty and staff on the following 6 Thursdays during the Fall 2017 semester: October 12th (Cajun Country Seafood), October 19th (Bosnia), October 26th (French Braised Beef), November 2nd (Jamaican Jerk Chicken), November 9th (Holy Basil Chicken), and November 16th (Thanksgiving Apple Bourbon 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 or visit http://www.wku.edu/ahs/diningexperience.php
The Thursday luncheons will be a full service meal with an appetizer, soup or salad, meat, starch, vegetable, dinner roll, dessert and beverages [coffee or iced tea]. The price will range from $12.00 to $13.00 depending on the menu - tipping is not accepted since this is a laboratory course for college credit. The dinners will be served in the Micatrotto Dining Room, Academic Complex Room 213 (AC-213) - you are welcome to arrive anytime between 11:30 a.m. and 1:00 p.m. Seating will be limited to the first 60 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 have the capability to accommodate "to go" or take-out meals.
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. Unfortunately, we cannot accept credit cards, so please bring cash or check to pay for the tickets. Please note that calling the FACS office does not constitute a reservation or reserve a ticket for you, as tickets cannot be "held" for anyone. We encourage you to purchase tickets as a group or table; one person can purchase the tickets for a group, but someone must physically come to the office to purchase the tickets. 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 can happily eat in your place.
See our new FaceBook site (in progress) at https://www.facebook.com/WKU-Student-Led-Dining-Experience-818725808247411/
Thanks for your support. Bon Appetit!
Fall 2017 Meals
Thursday, October 12th
Tickets on Sale at 8:00 am Tuesday, October 3rd in AC 302 F, $13
Cajun Country Seafood
Shrimp n’ Grits
Bacon wrapped shrimp served over warm cheesy smoked gouda grits; garnished with a colorful blend of onions and peppers.
Lemony Green Bean Pasta Salad
Fresh green beans and cellentani pasta with a hint of arugula in a lemony thyme dressing
Blackened Tilapia
Blackened spicy Cajun tilapia served with a warm, creamy, lemony butter sauce, served with maple glazed carrots and baked parmesan zucchini fries
Blueberry Streusel Cake
Warm, crumbly streusel cake packed with blueberries and drizzled with a key lime glaze
Thursday, October 19th
Tickets on Sale at 8:00 am Thursday, October 12th in AC 302 F, $12
Bosnian Meal
Zeljanica, Lepinja and Ajvar Dip
A savory pastry layered with flaky phyllo dough, stuffed with spinach and feta cheese, baked until golden brown. Served with fluffy, Bosnian bread and a traditional eggplant and red pepper dip.
Shopska Salada with Red Wine Vinegar
A colorful chopped salad of roma tomatoes, cucumbers, and bright bell peppers, lightly tossed in a red wine vinaigrette and sprinkled with feta cheese.
Chicken Paprikash with Haluski and String Bean Plakiya
Boneless chicken breast, smothered in a rich and creamy paprika sauce, served over a bed of pan seared egg noodles and cabbage. Served with a side of stewed string beans and tomatoes.
Cupavci
Decedent chocolate cake squares dipped in a rich chocolate icing, rolled in sweet coconut flakes. Served with a fresh fruit salad, tossed in honey-orange glaze.
Thursday, October 26th
Tickets on Sale at 8:00 am Thursday, October 19th in AC 302 F, $13
Classic French Meal of Braised Beef Short Ribs
French Onion Soup (Soupe à l’oignon gratinée)
A rich beef broth with caramelized onions, croutons, and melted Swiss cheese.
Braised Beef Short Ribs (Boeuf braisé au vin rouge)
Braised bone-in short ribs soaked in merlot and highlighted with thyme, oregano, and rosemary. Served with roasted Brussels sprouts, roasted red potatoes, and tarragon carrots.
Arugula Salad with a Fig-Balsamic Vinaigrette and a Cheese Plate
(Salade de roquette à la vinaigrette de figues, avec assiette de fromage)
Layers of arugula, carrots, and radishes drizzled in our house-made fig balsamic vinaigrette dressing. Served with a cheese plate to share: featuring havarti, brie, goat cheeses and accompanied by French baguette, pears, apples, and grapes.
Crème Brûlée
Straight from the streets of Paris, this smooth and creamy classic baked custard dessert will leave you with a smile on your face.
Thursday, November 2nd
Tickets on Sale at 8:00 am Thursday, October 26th in AC 302 F, $12
Jamaican Jerk Chicken
Jamaican Shrimp Kabobs
Marinated and grilled shrimp accompanied by pineapple, cherry tomatoes, onions and peppers.
Cucumber Mango Salad
A colorful, vibrant mix of crisp cucumbers, smooth, delectable mangoes and mild, sweet onions, complemented by a honey ginger-lime dressing.
Jamaican Jerk Chicken
Bone-in chicken breast marinated overnight in a traditional jerk seasoning and drizzled with a sweet tamarind sauce. Served with: Rice and Peas, a staple of Jamaican cuisine made with pinto beans, cooked in a sweet coconut milk, topped with crispy bacon pieces. Fried plantains: a traditional Jamaican side of warm, caramelized plantains, and brown sugar-glazed carrots. Served with coconut bread, a Jamaican-style soft and sweet dinner roll.
Mango Cheesecake
A tropical cheesecake, featuring a traditional graham crust, filled with a rich and creamy cheesecake, and topped with a mango glaze.
Thursday, November 9th
Tickets on Sale at 8:00 am Thursday, November 2nd in AC 302 F, $12
Asian Fusion Holy Basil Chicken
Chicken Satay with Cucumber Salad and Peanut Sauce
A traditional Thai dish of ginger-marinated and grilled chicken skewers, served with tangy cucumber salad and a rich and spicy coconut-peanut sauce.
Tossed Salad with Ginger Dressing
Mixed greens tossed with shredded carrots, drizzled with a mild ginger dressing.
Thai Holy Basil Chicken Stir Fry
Chicken breast stir fried with Thai holy basil, red bell peppers, baby corn, and crunchy green beans. Served over a bed of cilantro lime rice, with a home-made Vietnamese pork egg roll.
Caramelized Bananas
Sweet bananas caramelized and served over vanilla bean ice cream and topped off with a house-made fortune cookie.
Thursday, November 16th
Tickets on Sale at 8:00 am Thursday, November 9th in AC 302 F, $13
Thanksgiving Dinner
Butternut Squash Soup
Rich blend of butternut squash and cream, this soup is simmered in vegetable broth with a seasonal blend of spices; finished with herbed croutons, fresh parsley, and a sour cream drizzle.
Cranberry Bruschetta
A holiday treat of toasted baguette slices topped with a spread of creamy goat cheese and a cranberry and caramelized onion compote.
Apple Bourbon Turkey Breast
Slow roasted turkey, paired with a warm apple bourbon gravy. Served with a sage, sausage, and apple Dressing; honey-glazed carrots, creamy green bean casserole, roasted garlic mashed potatoes and garnished with homemade cranberry-orange chutney.
Pumpkin Tartlets topped with a Flavored Whip Cream
These Pumpkin Pie Tartlets are made with pumpkin custard spiced to perfection and topped with a homemade cinnamon whipped cream and a warm caramel drizzle.
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