Stephen F. Austin State University

Culinary Cafe

Culinary Cafe

Culinary Café

The Hospitality Administration Program at Stephen F. Austin State University is pleased to announce the Spring Themes for our Culinary Café. This student run endeavor features cuisine prepared by our Hospitality majors under the direction of Chef Todd Barrios, CEC.

The Culinary Café is open for lunch on Tuesday and Thursday from Noon to 1:00 PM and is located in the College of Education Annex (former Early Childhood Laboratory).

Please visit SFASU Marketplace to order tickets.

Seating is limited, so please make your reservations early. In an effort to accommodate more guests, the Culinary Café will observe open seating. Tables for two will be limited and you may be seated with another party.

Please bring your order confirmation printout with you to your lunch reservations for verification purposes. If you do not receive an email confirmation please contact the HMS Office at (936) 468-4502.

The Culinary Café is a learning laboratory and a collaborative educational effort. We appreciate your understanding and patience as you log into our system to order tickets. If you are unable to purchase tickets, it may be that the date you wish to purchase has already sold out.

To learn more about our café and to be included in the ticket sale reminder email, please make sure you add you email address to the box on the left hand side of this page.

If you have questions or need additional information please call 936.468.4502 between the hours of 8:00 AM and 5:00 PM Mon-Fri. For parking information please call 936.468.PARKThe Hospitality Administration program at SFA prepares leaders to enter the diverse field of hospitality. For more information about our program and major please visit:

Below are the Spring 2018 Culinary Café dates and themes.

Spring 2018 Themes

Date Theme Menu
February 20, 2018 MEDITERRANEAN (Morocco) Butternut Squash and Goat Cheese Soup with Ginger Cream and Pistachios
Moroccan Chicken with Spiced Vegetable Cous Cous
Moroccan Orange Cake with Almond Whipped Cream
February 22, 2018 COUNTRY COOKIN' Jalapeno Corn Chowder
Seared Chicken on Asparagus Rice Pilaf with Mushroom and Carmelized Onion Cream
Salted Caramel Banana Pudding with Homemade Sugar Cookies
February 27, 2018 CAJUN Cajun Corn Salad
Blackened Catfish with Seafood Gumbo and White Rice
King Cake Bars with "Rum" Ice Cream
March 1, 2018 EUROPEAN (Polish) Barley and Cucumber Salad
Roasted Pork Tenderloin on Cabbage, Potato, and Bacon Hash with Garlic Cream Sauce
Kolaczki - Cheesecake and Pastry with Swirled Fruit Jellies
March 8, 2018 LATIN (Haiti)

Pumpkin Soup
Roasted Pork Tenderloin with Orange Marmalade Beets and Carrots, Rice, and Spiced Pickled Cabbage

Coconut Custard Pudding

March 20, 2018 TEXAS BBQ Smoked Brisket "Stuffed" Cornbread Muffin with Sauteed Onions, Peppers, Smoked Cheese, and Chipotle BBQ
Smoked Chicken Breast with Honey Chili Glaze and Zucchini, Squash, Sweet Potato Medley
Key Lime Pie with Vanilla Chipotle Whipped Cream
March 22, 2018 CREOLE Creole Shrimp and Mushroom Soup
Grillades and Grits - Pork Tenderloin Medallions with Mushrooms Gravy over White Cheese Grits
Berry Napoleon with Orange Marsala Sabayon
April 5, 2018 MEDITERRANEAN (Greek) Lemon Chicken Soup with Artichokes and Cous Cous
Lamb Stuffed Chicken with Sun-dried Tomato Cream and Greek Mashed Potatoes
Baklava Ice Cream with Honey and Cinnamon Pita Chips
April 12, 2018 ASIAN (Japanese) Spinach and Cabbage Salad with Edamame and Ginger Dressing
Chicken Katsu with Tonkatsu Sauce and Stir-fried Rice and Vegetables
Mandarin and Rice Wine Trifle
April 17, 2018 LATIN (Cuban) Black Bean Soup with Cuban Shrimp
Arroz Imperial with Seared Chicken and Cuban Spiced Tomato Sauce with Roasted Poblano Peppers
Cuban Rum Cake with Brown Sugar Pineapples/Cherries with "Rum" Glaze
April 24, 2018 CREOLE Shrimp Creole and Creamed Corn
Seafood Stuffed Chicken with New Orleans BBQ Butter over Green Onions Grits
Butter Pecan Bread Pudding with Cream Cheese Ice Cream
April 26, 2018 TEXAS BBQ Texas Caprese - Grilled Tomatoes, Fresh Mozzarella, and Cowboy Caviar
Smoked Brisket on 5-Pepper Rice Pilaf with Grilled Pineapple BBQ
Smoked Peach Cobbler with Butterscotch Ice Cream and Caramel
May 3, 2018 CAJUN Jalapeno Seafood Chowder
Blackened Pork Tenderloin with Andouille Rice Pilaf and Cajun Mustard Cream Sauce
Blackberry Cheesecake Bread Pudding with Whipped Cream and Blackberry "Rum" Drizzle