A university town has much to offer its residents. Of course, we all know what fun it is to go to sporting events and cheer for the hometown team; this is certainly one of my favorite pastimes. However, as an agriculture columnist, I will leave that benefit to one more suited to venture into that arena.
Aside from the excitement the sports teams provide here in Lexington, the University of Kentucky has even more to offer our community - a wonderful art museum for all to share, comprehensive libraries throughout the campus, and an outstanding medical center, just to name a few notable features. Most of our readers are aware of these attractions, but do you know about The Lemon Tree?
I would suspect that this spot is news to you. As a part of the College of Agriculture, The Lemon Tree is a 50-seat restaurant located on the second floor of Erikson Hall on UK's campus. Not only does it offer a reasonably priced upscale dining experience twice a week, The Lemon Tree is also a unique learning tool, with every position in the restaurant manned by students, with the exception of the person who handles reservations. Rose Runyons in UK's department of nutrition and food science currently takes the reservations at (859) 257-3887, or through e-mail at rrunyons@uky.edu. Next semester, reservations will be taken by Hollie Anderson at (859) 257-1812.
When you dine at the Lemon Tree, you will receive a three-course meal complete with appetizer and dessert for far less than you would expect to pay for a meal of this caliber elsewhere. If you are so delighted and would like to tip, any tips go to the Lemon Tree Student Scholarship Fund.
With the help of this restaurant, the dietetic and hospitality management students learn every phase of hospitality management, including purchasing, planning, preparing, and graciously serving food. The Lemon Tree also uses as many Kentucky-grown products as possible, further adding to its educational and consumer appeal. All students are team-taught and directed by Dr. Sandra Bastin, an associate extension professor in the department of nutrition and food science. Bastin is a registered dietitian and a certified culinary educator with experience in the restaurant field. Bob Perry is the other partner in this team. A former professional chef, Perry is currently coordinator of the food systems initiative in the College of Agriculture.
"This is actually a classroom experience and is a required course for seniors in hospitality management and tourism, and in dietetics. The class is entitled 'Quality Food Production' and prepares students for life after college and a real job," Bastin said. "The whole idea is to prepare students for the workforce so they will be able to professionally train, supervise, and evaluate their employees. Good employees translate into a profit for the organization or business." The class emphasizes healthier alternatives; and local foods fit perfectly, according to Bastin. She is so enthusiastic about the class that it made me want to go back to school!
When school is in session, The Lemon Tree is open on Tuesdays and Thursdays. It is closed during exam time and while students are away for holidays. But act fast; the last day that food will be served this spring is April 17.
The Sustainable Table recently did a survey and the results overwhelmingly indicated that buying and eating local was very important to consumers today. The Lemon Tree is facilitating this way of life by teaching students how to select, prepare and serve local food.
We all know that our society is battling fast food eaters, with an entire generation raised on what was considered quick and easy, but not necessarily healthy. Although fresh food may require more labor to make it into appealing, satisfying meals, more and more consumers are returning to this method as we are becoming more aware of the processed foods that go straight from the shelf to the table. Education is always the driving force to make changes in a community and a means of breaking the unhealthy habits that we have developed over time. The College of Agriculture at our own university is the perfect place to begin if we are to make these changes and create a local food system.
If you are not too late this year, do make a reservation to have a meal at The Lemon Tree. The meal is so reasonable, that you can afford to pay to park in the lot on the corner of Limestone next to the Lexington Theological Seminary. I assure you that you will find it worth your while and perhaps be inspired to go home and cook a nutritious family meal.