The Oakley Dining Room
For each meal, the students start with an idea for a theme, build a menu around it, and then execute this multi-component project. This capstone course is an amalgamation of what these students have learned throughout their undergraduate education including courses in nutrition, food preparation, food science, and business management. In the execution of their meals, the students develop professional skills such as critical thinking, time management, cost analysis, marketing, and customer service.
Service starts on March 13, 2019, and will be provided each Wednesday of the Spring semester, excluding the week of Spring Break. Dates and themes are listed below. Click on the theme name for each date to learn more about the theme, the menu, and the meal price. Meals are served at 11:30 a.m. Reservations are required and can be made by calling (270) 809-5742 or visiting http:/bit.ly/OakleyReservation.Click the arrow for more information
- Wednesday, March 13, 2019: Jack and Joan's Cupboard
- Manager: Megan Claspell
- Wednesday, March 20, 2019: no meal service due to Spring Break
- Wednesday, March 27, 2019: A Taste of Bluegrass
- Manager: Karly Stom
- Wednesday, April 3, 2019: Italian - "Benvenuto a Italia"
- Manager: Sarah Frederickson
- Wednesday, April 10, 2019: The Master's Club Luncheon
- Manager: Jane Watts
- Wednesday, April 17, 2019: Mexican Fiesta
- Manager: Bridgette Holt
- Wednesday, April 24, 2019: A Celebration of Earth Day
- Manager: Bailey Lankster
- Wednesday, May 1, 2019: Mother’s Day Brunch
- Manager: Bethany Meredith
This year, the nutrition and dietetics program has partnered with the 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 Murray State Arboretum.
The program would also like to thank the Kentucky Poultry Federation, Jamie Guffey, Executive Director, for a generous donation and Lyons Magnus (https://www.lyonsmagnus.com/) for their donation of Designer Dessert Sauces. The program also appreciates the culinary skills workshop provided to the students this semester from Chef Bob Adams and Rayona Baker from Gordon Food Service (GFS).
The menu is fixed and we are unable to make substitutions. Seating will begin at 11:30
a.m. It may take
up to 15 minutes to seat all guests. Seating may not be available after noon despite having a reservation.
Unfortunately, we are unable to accept credit or debit cards. Cash or checks only.
Parking: Visitors to Murray State University may park at the Curris Center. Murray State requests that
visitors register their vehicle at https://murraystate.nupark. com/portal.
Digital Media Notice: Photographs, video images, or other media could be captured during the dining
experience. By placing a reservation, you agree to release Murray State from any and all liability related
to dissemination of your image.