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The Club Hours
Fall 2022 Season: Sep 27th – Nov 30th, seating times 11:00 am to 12:00 pm. For a limited time each semester, The Club opens to the public for lunch on Tuesday, and WednesdayThe Club is closed on Monday, Thursday and Friday.Price
Meals are $13.00 inclusive (weekly features include first course, entrée, dessert, and beverage). A season ticket book of 9 tickets can be purchased for $100, a discount of $2.00 per ticket. Please Email GatewayClub@unt.edu or call 940-565-4144 for reservations or more information.
About the Club
The Club at Gateway Center is an integral part of the educational experience for the Hospitality Management program. The restaurant is a showcase training laboratory for students enrolled in two restaurant operations courses.
In these courses, students learn how to run a successful restaurant. They practice fine dining service techniques, management skills, menu planning, financial management, marketing techniques, and food production. The original Club at College Inn successfully operated for 14 years. In the fall of 2001, the Hospitality Management Program relocated to the Club at Gateway Center. It is a premier learning environment for students and a delightful experience for guests.
MAKE A RESERVATION
Each semester the College of Merchandising, Hospitality and Tourism invites a local chef to visit the Club. Students are given the opportunity to work alongside a culinary master in preparing an exquisite luncheon Menu. Guest Chef Day is the most popular day of the semester and is always a sold-out event!
If you are a professional chef and are interested in volunteering your time, please e-mail us at GatewayClub@unt.edu.
Wednesday, November 9, 2022
Luncheon at 11:30 am
Guest Chef day pricing is two season tickets or $20;
Chef Nick Pavageaux has a Master’s Degree in Culinary Arts from Le Cordon Bleu in Paris, France. In addition to his love for culinary, Chef Nick is a Level II Sommelier, which he also received from Le Cordon Bleu in Paris. He is an Award-winning culinary professional and Sommelier who was voted 'Best Chef in Dallas' and 'Best Chef in Neighborhood Restaurant' by (D Magazine). Chef Nick is currently the Executive Chef at a ClubCorp Club: Trophy Club Country Club.
His innovative culinary style has made him one of the Leaders in Gluten-Free Cuisine, Organic, and Locally-Sourced, Grass-Fed, and Free-Range Cooking. Chef Nick has an interactive, fun, and unique approach to cooking, which evokes excitement and stimulates your taste buds. His passion is to make every dish a delectable experience that is rarely found.
Guest Chef Day Menu
Spinach and Walnut Salad with a
Coffee and Cinnamon Rubbed
Pork Loin topped with a Maple
Glaze served over Sweet Cream
Sweet Potato Mash and Charred
Vegetarian Main Course
Roasted Portabella Mushroom
served with a Stuffed Acorn
Squash and Seasonal Vegetables
Nutella and Espresso Mousse