Only one day until Happy Hour/Supper at the Faculty Club!!!

        Happy Hour is Friday April 30th. at 5:00 PM until 7:00 PM.
        with supper from 6:30 PM until 8:00 PM.

        ALL OF UTC'S FACULTY, STAFF AND ADMINISTRATION ARE INVITED.

        The supper this week will be prepared by Jim Avery with the
assistance of Vicki Buff and will be a treat best eaten in New Orleans.
Creole cooking has been tempting visitors to that fair city for
generations.  A careful blending of French Provincial, Spanish, Italian,
West Indies, African and American Indian cuisine has resulted in what is
now a "Creole" style unique to that city.

        Many of our ancestors used he fresh seafood readily available to
them as well as an exotic blend of vegetables, herbs and powdered roots to
create the gumbo, soups and sauces we are familiar with today.

        Beans, once considered "common food", were developed into a special
dish (Now the staple of many an Orleanian's diet) -- red beans and rice.
The lowly Crawfish was also raised to new heights and used in many
deliciously seasoned dishes.

        Another staple of Creole cooking is the world famous red sauce taht
is produced on Avery Island, home of the TABASCO Company.

        I will be using these time tried ingredients to prepare for you my
now famous SEAFOOD GUMBO.  I will prepare two types, one with the full
treatment and one without the sausage and ham.  But I am leaving the
Crawfish in!!!


Seafood Gumbo - Full Treatment
Seafood Gumbo - Lite
Cornbread
Some Great Dessert

Dinner is served buffet style from 6:30 to 8:00 and the cost is $7.00
plus tax for
members and $9.00 plua tax for non-members.  Members may have
guests at the member price.

Walk-ins are welcome, but if you could make reservations by responding to
this E-mail, it would help us better plan for your evening.
.
 Beer, various wines and mixed drinks will all be avaiable for your
enjoyment at $1,00 per drink from 5:00 untill 7:00.

In order to keep within the law, we do have to collect a $1.00 bar
membership for those faculty, staff and guests who are not members of the
Faculty Club. But, your drinks will also be at the low Faculty Club rate.

We hope you will join us to renew old friendships and perhaps create new
ones.  A fun time is guaranteed in a friendly environment.


Hope to see you there!

Jim Avery