WKU Student-Led Dining Experience
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 2018 semester: October 25 (Seafood luncheon: Salmon & Crab Cakes),November 1 (Cuban Mojo Pork), November 8 (Italian Roasted Pepper Chicken), November 15 (Thanksgiving), and November 29 (Southern Comfort Shrimp n Grits and Chicken Pot Pie). 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 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 Family 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.
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Thanks for your support. Bon Appetit!
Fall 2018 Meals
Thursday, October 25
Tickets on Sale at 8:00 am Thursday, October 18 in AC 302 F, $13
Salmon & Crab Cakes
Crab Cakes
Salad
Salmon with Mashed Potatoes and Mixed Vegetables
Key Lime Pie
Thursday, November 1
Tickets on Sale at 8:00 am Thursday, October 25 in AC 302 F, $12
Cuban Mojo Pork
Rum Glazed Shrimp Skewers with Mojo Slaw
Flavors of the Caribbean burst when brown sugar meets dark rum to perfectly caramelize our grilled shrimp skewers. Arranged with juicy pineapple and
fresh red onion, the skewers are served atop tangy Mojo Slaw--a refereshing Cuban favorite composed of red cabbage, carrots, and heavy notes of citrus.
Traditional Cuban Feast
The traditional Cuban meal features slow roasted mojo pork shoulder--a very dense and flavorful cut, marinated with garlic and citrus and cooked "low and slow"
to ensure succulent, juicy pork. Fluffy white rice, hearty black beans, and sweet fried plantains accompany the mojo.
Flan
Simple, yet delicious, flan is the quintessential Cuban dessert. Milk, eggs and sugar form a sweet, creamy custard. Lavish caramel finishes
off this delicate treat, creating the perfect end to the perfect meal.
Thursday, November 8
Tickets on Sale at 8:00 am Thursday, November 1 in AC 302 F, $12
Italian Roasted Pepper Chicken
Minestrone Soup
Salad
Italian Roasted Pepper Chicken Breasts with Risotto
Tiramisu
Thursday, November 15
Tickets on Sale at 8:00 am Thursday, November 8 in AC 302 F, $13
Thanksgiving Dinner
Pimiento & Jalapeno Cheeseball
Personal Miniature Pimento and Jalapeno Cheeseball, Rolled in Pecans served with Sea Salt Pita Chips
Pear, Pomegranate & Walnut Salad
Pear, Pomegranate Salad with Caramelized Walnuts and tossed in a Sweet Cider Vinaigrette
Herb Roasted Turkey Breast
Hand-Carved, Slow-Roasted Herb Turkey Breast draped in Pan Gravy served with a side of Buttery Red-Skin Mashed Potatoes,
Savory Sausage Waffle Stuffing, Brown Sugar Bacon Green Beans, and Cranberry Sauce
Dessert Duo
Warm Apple Pie Bites & Pumpkin Bars topped with fresh Whipped Cream, all drizzled with Caramel Sauce
Thursday, November 29
Tickets on Sale at 8:00 am, Thursday, November 15 in AC 302F, $12
Southern Comfort Luncheon
Shrimp & Grits
The classic Southern Shrimp tossed with cajun spices, Andouille Sausage, and Bell Peppers, served over top of Creamy Cheese Grits.
Homemade Chicken Pot Pie
A savory blend of Chicken and Vegetables in a rich, Creamy Sauce topped with a buttery, flaky Puff Pastry
served with a Mixed Green Salad with a light Honey Vinaigrette
Peach Cobbler a la mode
A southern tradition of sweet Peaches mixed with a hint of Nutmeg, enveloped in a light Vanilla Cake and
baked to perfection. Served with Vanilla Ice Cream on top
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
Department of Applied Human Sciences, Academic Complex 302 , phone 270-745-4352
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