Cook's Holiday is an annual special event enjoyed by many students, faculty, staff, and guests. Hosted since 1986, Cook's Holiday serves a delicious array of campus favorite meals, decorations, and musical accompaniments. This beloved tradition is not to be missed.

In order to support students as they finish their academic semester, Dining Services provides meal plan service in all five dining commons through the last day of finals. This year, the last day of finals and meal plan service occur on Thursday, December 12. To accommodate this schedule and continue to offer multiple serving times for Cook’s Holiday, the event will be hosted on the Friday and Saturday after finals. Saturday’s menu will be modified slightly to feature a special omelet station for brunch while also serving several of the traditional menu favorites. Thank you for your patience as we work to support our students and campus through finals.


Friday, December 13, 2019
Reservations 10:30 a.m. - 11:15 a.m.
General Seating 11:30 a.m. - 1:30 p.m. 
General Seating 5:30 p.m. - 7:30 p.m. 
Saturday, December 14, 2019
Reservations 10:30 a.m. - 11:15 a.m.
General Seating 11:30 a.m. - 1:30 p.m. 


Cook's Holiday will be held at Bolton Dining Commons (790 S. Lumpkin St.) | 360 Tour


Tickets are available online or in-person at the Tate Box Office (9 am - 4 pm, Monday - Friday). 

  • Lunch & Saturday Brunch Tickets - $17.95 for adults and $9.50 for children ages 6 - 12
  • Dinner Tickets - $20.95 for adults and $11 for children ages 6 - 12
  • Tickets for children ages 5 and younger are free. 

Questions regarding departmental charges should be directed to 706-583-0892 prior to ticket purchases. 

All e-tickets will need to be printed and presented early for entry into the event. 


Standard parking rates apply. Attendees are encouraged to carpool or use campus transit. 


*Please Note: Some brunch menu items will vary from the lunch and dinner menu. 

Apple Cider (located at both entrances)

Turkey Station:
Roasted Turkey Breast
Cornbread Dressing
Roasted Fall Vegetables
Cranberry Sauce
Brisket Station (Friday Only):
Smoked Beef Brisket
Whipped Potatoes
Maple Garlic Brussels Sprouts with Thyme
Creamy Horseradish Sauce
Luna Bakery Rolls
Omelet Station (Saturday only):
Made-to-Order Omelets
Breakfast Potatoes with Peppers and Onions
Homemade Biscuits
Sausage Gravy
Ham Station:
Maple Glazed Black Oak Ham
Sweet Potato Soufflé
Bacon and Brown Sugar Braised Greens
Whole Grain Mustard
Luna Bakery Rolls
Shrimp and Grits Station:
Creamy Southern-Style Shrimp and Grits with Bacon
Tabasco Sauce
Texas Pete
Vegetarian and Vegan Station:
Wild Mushroom Risotto
Sautéed Green Beans and Red Peppers
Cauliflower and Goat Cheese Gratin
Luna Bakery Rolls
Salad, Soup, and Fruit:
Arugula with Crisp Chickpeas and Tahini Vinaigrette
Butternut Squash Bisque
Crumbled Bacon
Sour Cream
Red and Green Grapes
Melon Medley
Desserts and Sweets:
Almond Stollen
Maple Glazed Apple Blondies
Toasted Butter Pecan Cookies
White Chocolate, Coconut, and Passion Fruit Crème Brûlée
Cherry, Vanilla, and Cranberry Shortbread Bars
Spiced Brown Sugar Pavlova Banoffee
Red Velvet Cupcakes with Peppermint Cream Cheese Icing
Ginger Molasses Cookies Dipped in Orange White Chocolate
Chocolate Espresso Cake with Salted Caramel and Toasted Meringue