Axe ’Em, Jacks!
Spring 2026 reservations for the Culinary Café will go on sale on Tuesday, Feb. 3 at 8 a.m.
The Culinary Café, a reservation-only learning laboratory featuring various cuisine themes each Tuesday and Thursday, will be open starting at 11:30 a.m. Feb. 17 at its facility at 1401 Mound St.
Tickets are $15 each and include a three-course lunch and a drink.
Previously the home of former U.S. Sen. Kay Bailey Hutchison, the facility was renovated in spring 2022 to preserve the home’s history and elegance while adding a state-of-the-art commercial kitchen.
Café seating is limited and sells out fast, so make reservations early. In an effort to accommodate more guests, the Culinary Café will observe open seating. Therefore, patrons may be seated with another party.
Please plan to arrive no later than 12:15 p.m. to ensure service. Parking is available in Commuter Lot 56 off Starr Avenue and North Fredonia Street. For information about parking, please contact Parking Services at 936.468.7275.
Parking map for the Culinary Café
On the day(s) of your reservation, bring your email confirmation printout with you for verification. If you do not receive an email confirmation, call 936.468.4502.
Spring 2026 dates and themes
- Tuesday, Feb. 17: Country Cooking
- Cream of zucchini soup
- Salisbury steak on collard green smashed potatoes with mushroom gravy
- Strawberry cobbler with white chocolate ice cream
- Thursday, Feb. 19: Latin (Puerto Rican)
- Puerto Rican chickpea and olive soup
- Roasted pork tenderloin on arroz con gandules with Puerto Rican sofrito
- Puerto Rican coquito ice cream with coconut cookie crumble
- Tuesday, Feb. 24: Cajun
- Warm andouille and arugula salad with Fresno chilis, tomatoes, shallots and garlic lemon vinaigrette
- Blackened chicken with smoked gouda cheese grits and Cajun demi-glace
- Chocolate bread pudding with bourbon caramel
- Thursday, Feb. 26: Fusion (Japanese Italian)
- Japanese caprese with edamame and sesame shallot vinaigrette with black oil
- Ginger soy salmon on mushroom miso risotto with parmesan sesame crisp
- Sesame mascarpone blondie with ube ice cream
- Tuesday, March 3: Polynesian (Hawaiian) (Private Event)
- Seared tuna sashimi on Hawaiian coleslaw with sesame vinaigrette
- Hawaiian beef curry on basmati rice
- Hawaiian coconut pudding with kiwi coulis and honeycomb candy
- Thursday, March 5: European (Portuguese)
- Chorizo, potato and kale soup
- Seared cod on Portuguese rice with seafood stew
- Rabanads (Portuguese french toast) with almond toffee ice cream
- Tuesday, March 17: Texas BBQ
- Watermelon and bacon salad on baby greens with red onions and honey chipotle vinaigrette
- Smoked pork tenderloin with Texas root beer BBQ sauce on smoked cheesy mashed potatoes
- Blueberry cobbler crisp with cream cheese ice cream
- Thursday, March 19: Creole (Private Event)
- Shrimp remoulade salad on baby greens with tomatoes, capers and pickled shallots
- Roasted chicken and grits with andouille gumbo gravy
- Coffee bread pudding with pecan praline ice cream
- Tuesday, March 24: Asian (Korean)
- Korean kimchi with spiced cucumbers, radishes and carrots
- Korean bulgogi beef on basmati rice with a sunny-side egg
- Honey ginger ice cream with sweet potato cookies
- Thursday, March 26: Country Cooking
- Strawberry and toasted pecan salad on baby greens with goat cheese and cane syrup vinaigrette
- Roasted pork tenderloin with herbed roasted potatoes and roasted carrot puree
- Buttermilk bead pudding with moonshine caramel and apples
- Tuesday, March 31: Latin (Brazilian)
- Baby greens with hearts of palm, tomatoes and red onions with avocado lime crema
- Shrimp and cod moqueca over cilantro lime rice
- Brazilian coconut flan with plum sauce
- Tuesday, April 14: European (Swedish)
- Cucumber and beet salad on baby greens with red onions and tarragon vinaigrette
- Swedish meatballs on parsley butter mashed potatoes with cranberry sauce
- Swedish sticky cake with raspberry cream
- Thursday, April 16: Cajun
- Cajun potato and andouille chowder
- Blackened catfish on garlic butter rice with stewed okra and tomatoes
- Peach cinnamon roll cobbler crisp with rum glaze
- Tuesday, April 21: Fusion (Greek French)
- Baby Greens with shallots, cucumbers, tomatoes, asparagus, olives, feta and sherry Dijon vinaigrette
- Lamb bourguignon meatballs on roasted red pepper and feta cous cous
- Baklava crème brûlée
- Thursday, April 23: Asian (Indian)
- Chickpea salad with cucumbers, onions, peppers, tomatoes, cashews and curry ginger vinaigrette
- Tandoori chicken on turmeric rice with spiced mango cilantro chutney
- Chia spiced crème brûlée topped with fig preserves
- Tuesday, April 28: Creole
- Creole tomato and asparagus salad with crumbled goat cheese and sherry vinaigrette
- Roasted pork tenderloin on collard green cornbread dressing with apricot demi-glace
- Toffee crunch croissant bread pudding with salted caramel whiskey sauce
- Thursday, April 30: Texas BBQ
- Smoked pork belly and cornbread bruschetta
- Smoked pork tenderloin on smoked cheese grits with a roasted chili peach glaze
- Chipotle apple cobbler with maple walnut ice cream
Student-run café serves up the world
SFA’s student-run Culinary Café gives hospitality administration majors an opportunity to advance their food service and entrepreneurial skills in a real-world, white tablecloth setting.
The Culinary Café is a learning laboratory and collaborative educational effort. Under the culinary direction of Chef Todd Barrios and the service direction of Dr. Mary Olle, students plan menus, prepare meals and serve a usually sold-out crowd.
Open twice a week for lunch during the regular school year, the Culinary Café lets students explore globe-spanning cuisine, from Texas country cooking to Mediterranean specialties. The Culinary Café also hosts special events throughout the year for faculty and other guests.
All hospitality administration majors and some minors are required to participate in the Culinary Café. Students enrolled in Advanced Culinary Preparation Lab and Managing the Guest Experience Lab courses will have the opportunity to be the General Manager and Chef of the Day, helping prepare them for management level careers.