WKU Student-Led Dining Experience

11/26/2018

Chef Julie K. Lee is an instructor at within the College of Health and Human Services at WKU and has coordinated a special Thanksgiving meal for international students for the last three years.

“I love cooking, both personally and professionally,” Chef Lee said. “I love sharing food and good times with people. Food is a great way to experience and become familiar with different cultures. I do this with American students in my Global Cuisine course, and this event allows me to introduce the International students to some great American foods and a warm and welcoming holiday. I love hosting events like this and welcoming people to share a meal together.”

Preparation began Tuesday with more than 40 trained Hospitality Management & Dietetics students involved. The event will take place from 1pm to 3pm in Academic Complex, Room 213 on Thursday, November 22. Students may come and go as they please during this time and are encouraged to bring a friend.

10/24/2018

Thursday, November 1st
Tickets on Sale at 8:00 am Thursday, October 25th 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 refreshing 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 ensures succulent, juicy pork. Fluffy white ric, 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.

10/24/2018

Thursday October 25th Tickets go on Sale for the Cuban Mojo Pork Meal (meal is on November 1st)!
Available from 8 AM to 4:30 PM in Academic Complex Room 302F.

10/24/2018

Tickets still available for the Salmon & Crab Cakes Meal Tomorrow!

10/24/2018

Thursday, October 25th
Tickets on Sale at 8:00 am Thursday, October 18th in AC 302 F, $13
Seafood Luncheon: Salmon & Crab Cakes
Crab Cakes
Start your meal off right with two of our freshly made bite size crab cakes that will surely take your taste buds to Baltimore. Enjoy a kick of our spicy cocktail sauce or tartar sauce to compliment these treats!
Caesar Salad
A light salad with fresh romaine lettuce tossed in traditional Caesar dressing and parmesan cheese.
Cajun Grilled Salmon
Cajun Salmon grilled to perfection and complimented by our mashed red potatoes and freshly steamed broccoli vegetable medley.
Key Lime Pie
This silky smooth, sweet and sour pie is the best way to cap of a delightful meal.

10/24/2018

The foodservice 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 5 Thursdays during the Fall 2018 semester: October 25th (Seafood Luncheon: Salmon & Crab Cakes), November 1st (Cuban Mojo Pork), November 8th (Italian Roasted Pepper Chicken), November 15th (Thanksgiving), and November 29th (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 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 meals 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. Tickets 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 AHS office does not constitute a reservation or reserve a ticket for you, as tickets cannot be "held". 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 will happily eat in your place.

Thank you!

information about fall luncheons

10/18/2016

Next Week come and celebrate the Year of South Korea with us!

Thursday, October 27th

Tickets on Sale at 8:00 am Thursday, October 20th in AC 302 F, $12

Year of South Korea!

Kimbap (Sushi appetizer)

Start off your experience with a sushi roll distinct to Korea. This dish incorporates traditional Korean flavors with steamed white rice, sesame oil, carrots, cucumber, eggs, spinach, daikon, and crab. Wrapped in seaweed and served in bite-size slices.

Soondubu Jjigae (Tofu Kim Chee Soup)

Fresh vegetables simmered in a delicately seasoned vegetable broth with deep flavors known to Korea. This soup is served steaming hot.

Bulgogi (BBQ Beef)

South Korea’s most popular grilled beef dish. This is marinated in a blend of sauces with the reminiscent of teriyaki, a dash of sesame and a hint of spices. Served on a bed of steamed rice with a side of mixed vegetables.

Yakwa (Honey Soaked Cookies)

End your Korean experience with the perfect cookie. Soft-baked golden-brown lemon-ginger cookie and soaked in a sake honey syrup. Topped with sliced almonds.

10/18/2016

This week: Tickets still available! AC 302
hursday, October 20th

Tickets on Sale at 8:00 am Thursday, October 13th in AC 302 F, $12

Mexican Fiesta!

Mexican Chopped Salad

A fresh, colorful blend of romaine lettuce, tomatoes, peppers, cucumbers, onions and avocados, tossed in a cilantro lime vinaigrette and drizzled with a spicy chipotle remoulade.

Spicy Corn Dip

A creamy, cheesy corn dip with a slight spicy kick of jalapeno, served with a variety of corn tortilla chips.

Al Pastor Tacos

Sweet and spicy tacos filled with pork, marinated in a blend of zesty Mexican spices and accented with pineapple salsa and mango slaw. Served with black beans, Mexican rice, and jalapeno corn bread. Accompanied by pineapple habanero hot sauce, on the side.

Tres Leches Cake

Vanilla sponge cake, soaked overnight in three milks, topped with whipped cream and garnished with fresh sliced mango.

10/03/2016

Tickets go on Sale This Week: Tuesday, October 4th, 8 AM, Academic Complex Room 302

09/28/2016

Fall 2016 Upcoming Menus

Thursday, October 13th
Tickets on Sale at 8:00 am Tuesday, October 4th in AC 302 F, $13
NEW ORLEANS CAJUN SHRIMP N GRITS

French Dressed Salad
Begin the experience with a zesty and flavorful French salad that will prepare your taste buds for the courses to follow.

Cajun Crab Dip with Crackers
Follow up with a Cajun infused crab dip. This creamy crab dip is full of Cajun spices and topped with melted cheese.

Cajun Shrimp n grits, Maque Choux, and Red beans & rice
For your main course, jump into the colorful maque choux, which is full of delicious green and red bell peppers, corn, and onions. Followed up by savory red beans and rice, this dish packs a punch with smoked sausage, rice, and beans. This dish is flavored with thyme, bay, garlic, and so much more. Lastly, enjoy the cheesy Cajun shrimp and grits. As the star of the show, these grits will transport you to the streets of Louisiana.

Bourbon Bread Pudding
End the meal with a mouth watering piece of bourbon bread pudding. This delicious bread pudding is topped with a rich caramel bourbon glaze.

Thursday, October 20th
Tickets on Sale at 8:00 am Thursday, October 13th in AC 302 F, $12
Mexican Fiesta!
Mexican Chopped Salad
A fresh, colorful blend of romaine lettuce, tomatoes, peppers, cucumbers, onions and avocados, tossed in a cilantro lime vinaigrette and drizzled with a spicy chipotle remoulade.
Spicy Corn Dip
A creamy, cheesy corn dip with a slight spicy kick of jalapeno, served with a variety of corn tortilla chips.
Al Pastor Tacos
Sweet and spicy tacos filled with pork, marinated in a blend of zesty Mexican spices and accented with pineapple salsa and mango slaw. Served with black beans, Mexican rice, and jalapeno corn bread. Accompanied by pineapple habanero hot sauce, on the side.
Tres Leches Cake
Vanilla sponge cake, soaked overnight in three milks, topped with whipped cream and garnished with fresh sliced mango.

Thursday, October 27th
Tickets on Sale at 8:00 am Thursday, October 20th in AC 302 F, $12
Year of South Korea!
Kimbap (Sushi appetizer)
Start off your experience with a sushi roll distinct to Korea. This dish incorporates traditional Korean flavors with steamed white rice, sesame oil, carrots, cucumber, eggs, spinach, daikon, and crab. Wrapped in seaweed and served in bite-size slices, this is sure to satisfy your taste buds.
Soondubu Jjigae (Tofu Kim Chee Soup)
Fresh vegetables simmered in a delicately seasoned beef broth with deep flavors known to Korea. This soup is served steaming hot.
Bulgogi (BBQ Beef)
South Korea’s most popular grilled beef dish. This is marinated in a blend of sauces with the reminiscent of teriyaki, a dash of sesame and a hint of spices. Served on a bed of steamed rice with a side of mixed vegetables.
Yakwa (Honey Soaked Cookies)
End your Korean experience with the perfect cookie. Deep fried golden brown and soaked in a sweet honey syrup. Topped with almonds and served with a slice of caramelized pineapple, this dessert is sure to make your mouth water.

Thursday, November 3rd
Tickets on Sale at 8:00 am Thursday, October 27th in AC 302 F, $12
Japanese Cuisine

Soba Salad with Honey Soy Dressing
Buckwheat noodle salad accompanied by fresh green onions and cilantro, crowned with sesame seeds and sweet and tangy honey soy dressing.
Sukiyaki
Miso soup with tofu marinated in sweet and salty soy sauce with onions, mushrooms, carrots, zucchini, peppers, and cabbage.
Yakitori Chicken
Tender grilled chicken marinated in a sesame teriyaki, sauce paired with green onions on a skewer, rested on a bed of ginger rice surrounded by a colorful array of vegetables. Harumaki egg roll with soy ginger sauce on the side.
Mango Ice Cream with Shortbread Trio
Homemade Mango Ice Cream with a trio of Cocoa, Okinawa, and Sesame Seed Japanese shortbread cookies.

Thursday, November 10th
Tickets on Sale at 8:00 am Thursday, November 3rd in AC 302 F, $12
Arabic Meal

Baba Ganoush
A delicious appetizer made with roasted eggplants, roasted garlic, and traditional spices. Served with soft flat bread for dipping.
Arabic Cucumber & Tomato Salad
A chopped salad with juicy cucumbers, red onions and vine ripened roma tomatoes drizzled with olive oil.
Chicken Kabsa
Oven roasted chicken with Arabic Baharat seasoning (a blend of mint, oregano, cinnamon, coriander, cumin, and nutmeg), Served over a bed of rice with a side of Fresh string beans sautéed with onions, tomatoes, and garlic
Muhallebi
Creamy almond pudding Served with crunchy house made almond brittle.

Thursday, November 17th
Tickets on Sale at 8:00 am Thursday, November 10th in AC 302 F, $13
Thanksgiving Dinner
Cranberry Feta Salad
Mixed greens adorned with crisp almonds and served with Dijon Vinaigrette and Sister Schubert’s famous dinner rolls.
Baked Zucchini Parmesan Crisps
Crisply coated and baked Zucchini, served with sides of Marinara and Ranch Dressing.
Maple Bourbon Turkey
Oven Roasted Turkey Breast with a Maple Bourbon Glaze accompanied with mashed Idaho Potatoes whipped until smooth and creamy, accompany this with Brown Gravy made from scratch, Broccoli Cheddar Casserole, and Sautéed Green Beans with Roasted Garlic.
Pumpkin Whoopee Pies
Delightful soft little cookies filled with cream cheese icing.

09/28/2016

Fall 2016 Meals - How and When to Get Tickets

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 6 Thursdays during the Fall 2016 semester: October 13th, October 20th, October 27th, November 3rd, November 10th, and November 17th. 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. Please scroll down to see the menus below or visit http://www.wku.edu/facs/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, tea, and 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 12:45 p.m. Seating will be limited to the first 50 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 Family and Consumer Sciences (FACS) office (AC-302F) during normal business hours (8:00 am to 4:30 pm) 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.

Thank you!

Julie K. Lee
Academic Complex 209 E
Western Kentucky University
270-745-3990

Or contact the FACS office:
Academic Complex 302 F
270-745-4352

information about fall luncheons

09/13/2015

Fall 2015 Upcoming Meals
"Dinner by Request"
October 22- Pecan Crusted Apple Moonshine Chicken
October 29 - Braised Beef with Roasted Grapes and Port Wine Sauce
November 5 - Caribbean Jerk Chicken
November 12 - South African Bobotie Meatloaf
November 19 - Thanksgiving Ham Dinner
More information, including how to purchase tickets to the meals, to follow in the weeks to come...