The Joan Bice Underwood Tearoom will offer three opportunities during the fall 2025 semester for guests to experience fine dining. Events are being produced by students as part of a class. The style of each event is a progression from appetizers to desserts, with a sampling of eight menu items throughout the evening. The reception will feature one sparkling wine or champagne cocktail and the rest of the evening will feature mocktails.

The evening events begins with a reception at 5:30 p.m., followed by dinner service and closing remarks at 7:30. Dress is business or cocktail attire.

Cost: $60 per person

Wednesday, Oct. 8: Kick Off Event – European

The kick-off event will feature a European menu designed by Chef Karla Boetel with students executing the menu and service. The kickoff event is limited to 25 participants.

Menu

Hors d’oeuvres

  • Champagne, then Mocktails: Elderberry Blackberry Smash or Biter Citrus Soda
  • Smoked salmon, herbed feta mousse, cucumber, dill
  • Pickled beet, herbed goat cheese, candied kumquat

Appetizers

  • Seared sea scallop, sweet corn,   sunflower, chive oil, popped sorghum
  • Cream of mushroom soup, porcini dust

Entrees

  • Beef loin, Béarnaise sauce, potato “tot”
  • Slow roasted salmon, Brussels sprouts, parmesan, pinenuts

Desserts

  • Dark Chocolate pavé, cacao nibs
  • “Crème Brûlée,” raspberry, fruited Belgian beer consommé

Wednesday, Oct. 29: Latin

Students are busy preparing a Latin-themed menu served as a progressive meal with eight sampling items. Watch for a full menu coming soon! This event is limited to 45 guests.

Menu

Beverages

  • Clerico: an Argentine fruit wine cocktail with seasonal fruits
  • Limonada de Pepino con Chia: a cucumber lemonade refresher with chia and agave

Hors D’Oeuvres

  • Rellenitos de Plátano: Sweet plantain filled with black beans, lightly fried
  • Garnacha de terner: a mini tortilla with braised beef, roasted tomato salsa, and pickled onions

Appetizers

  • Peruvian Ceviche: white fish with fresh vegetables
  • Empanadas with spiced beef with a chipotle aioli

Entrees

  • Panes con Pollo: braised chicken in tomato sauce on artisanal bread
  • Slow cooked pork ribs with red chili sauce

Desserts

  • Picarone with a frescas con crema: a sweet potato donut, strawberry and cream sauce
  • Suspiro de Limena: a Peruvian caramel custard topping with a port wine meringue

Wednesday, Nov. 19: Asian

Students are busy preparing an Asian-themed menu served as a progressive meal with eight sampling items. Watch for a full menu coming soon! This event is limited to 45 guests.

Menu

Beverages

  • Hibiscus and Ginger Champagne Cocktail
  • Tamarind Arnold Palmer
  • Yuzu Lemon Drop Mocktail

Hors D’Oeuvres

  • Bahn Mi Crostini
  • Soy Marinated Deviled Egg

Appetizers

  • Samosa with Sorrel Chutney
  • Osumashi Soup

Entrees

  • Siu Yuk (crispy pork belly) with a cucumber kimchi salad
  • Thai Tofu Green Curry

Desserts

  • Ube Cheesecake
  • Sesame Rice Balls

Reservations

To make a reservation, please email tearoom@iastate.edu with the date you’d like to attend and the total number of guests in your party. This season’s fine dining events are cocktail-style — some plates will be passed while others may be placed at stations where guests can pick them up. There will be no reserved seating and tables and seating will be limited. Reservations are required.