MURRAY, Ky. — The Oakley Dining Room at Murray State University will open for business March 13. This pop-up restaurant is available each spring and is operated by the students in Murray State’s nutrition and dietetics program. The public is invited to experience the unique menus and recipes created by the students. Lunch is served every Wednesday at 11:30 a.m. until May 3, excluding March 20 for spring break.

As a requirement for individuals majoring in nutrition and dietetics in the Murray State Applied Health Sciences Department, students in the senior capstone course taught by Dr. Karen Byrd, RD, LD, and Josie Bryant, MS, RD, LD, are responsible for planning, producing and managing meals to be served to guests in the dining room. A different student will serve as manager each week to implement their vision and menu, while instructing their classmates on how to prepare and serve the meal.

This year, the nutrition and dietetics program has partnered with Dr. Alyx Shultz and Dr. Steve Still in the Hutson School of Agriculture to include fresh herbs, vegetables, or honey in the recipes. The fresh herbs and vegetables were grown as part of the Mabel’s Garden initiative to reconnect classroom knowledge, food production, and community involvement. The honey was harvested from the apiary at the Arboretum at Murray State.

The meals are also being supported through a generous donation from the Kentucky Poultry Federation and Jamie Guffey, executive director. The program also thanks chef Bob Adams and Rayona Baker from Gordon Food Service (GFS) for providing a culinary skills workshop to the students this semester.

Students, faculty, staff and community members are invited to RSVP and attend the unique three-course meals. Individual menus include:

Jack and Joan’s Cupboard (March 13, $10 per person) managed by Megan Claspell, featuring London particular soup, steak and shrimp kabobs, roasted asparagus, garlic mushroom quinoa and a choice of desserts.
A Taste of the Bluegrass (March 27, $10 per person) managed by Karly Stom, featuring vegetable soup and cornbread, crispy chicken, sweet potatoes and apples, roasted okra and a choice of desserts.
Italian “Benvenuto a Italia” (April 3, $10 per person) managed by Sarah Fredericson, featuring black olive tapenade, penne pesto with roasted mushrooms and a side of balsamic tomatoes and a choice of desserts.
The Masters Club Luncheon (April 10, $9 per person) managed by Jane Watts, featuring classic pimento cheese, flowering peach chicken with yellow jasmine rice and Carolina cherry kale salad along with a choice of desserts.
Mexican Fiesta (April 17, $10 per person) managed by Bridgette Holt, featuring gazpacho soup, fiesta stuffed peppers, Mexican street corn, cilantro lime rice and a choice of desserts.
A Celebration of Earth Day (April 24, $10 per person) managed by Bailey Lankster, featuring balsamic hummus, cheese ravioli in a lemon butter sauce topped with sautéed tomatoes and asparagus, Greek salad and a choice of desserts.
Mother’s Day Brunch (May 1, $10 per person) managed by Bethany Meredith, featuring asparagus and ricotta crostini, eggs benedict quiche with an avocado hollandaise, roasted tomatoes and a choice of desserts.

View the full menus and RSVP at murraystate.edu/oakleydiningroom. Each menu is fixed and substitutions are not possible. Seating for the dining experience begins at 11:30 a.m. each day. Payment for the meal is cash or check only. The Oakley Dining Room is located in room 204N of the Oakley Applied Science Building.

Photo: The Oakley Dining Room at Murray State University will open for business March 13. This pop-up restaurant is available each spring and is operated by the students in Murray State’s nutrition and dietetics program. The public is invited to experience the unique menus and recipes created by the students. Lunch is served every Wednesday at 11:30 a.m. until May 3, excluding March 20 for spring break.

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