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May 17 Chef’s Table at Mick and Mack’s: Celebrate Spring

Make your reservations now to enjoy an inspired three-course meal with Chef Mary Beth Coil, UC’s Director of Catering.

Date: 5/7/2018 4:00:00 PM
By: Victoria Rogers
Phone: (513) 556-1336
Other Contact: Missy Farmer
Other Contact Phone: (513) 556-3135

UC ingot    Chef Mary Beth Coil presents: Chef’s Table: Celebrate Spring
Rack of Lamb

Thursday, May 17, 2018 with first course served at 5:30 p.m.
Mick & Mack’s Contemporary Café, Tangeman University Center, Level 3

Three-course meal paired with three distinct wines: $20 per person, not including gratuity.

  • Asparagus with Bacon and Hard-Boiled Eggs
  • Asparagus with Ricotta Flatbread
  • Paired with Banfi Le Rime Pinot Grigio, Italy
  • Rack of Lamb with Strawberry Mint Sauce
  • Mediterranean Lemon Chicken
  • Paired with Le Grand Pinot Noir, France
  • Rhubarb Strawberry Crunch
  • Grandma’s Lemon Meringue Pie
  • Paired with Château la Nerthe Rosé, France
To make a reservation, please call 513-556-3135 or email Other beverage selections available. Must be 21 or older and present valid ID to buy and consume alcohol.

Save the Dates:
  • Thursday, June 7, Wine & Spirits Tasting: Pop the Bubbly, with the first spirit served at 5:30 p.m.
  • Thursday, June 21, Chef’s Table Dinner: Grilling & Chilling, with the first course served at 5:30 p.m.
View the Think Thursdays! schedule at

And think about reserving Mick & Mack’s for your next event!
Mick and Mack's Café

Mick & Mack’s Contemporary Café
 Tangeman University Center, Level 3