Culinary Café
UPDATE: Tickets for the spring 2021 semester go on sale at 8 a.m. on Friday, Jan. 15.
Given the global concern about COVID-19, SFA is doing its part to help keep the campus community safe and to contribute to the management of this public health crisis. This semester, all Culinary Café and Lumberjack Express meals will be offered to go with either drive-thru or walk-up service. You will receive a detailed email about to-go directions after making your purchase.
The Hospitality Administration Program at Stephen F. Austin State University is pleased to announce the themes for our student-run Culinary Café. This reservation-only endeavor features cuisine prepared by our hospitality majors under the direction of Chef Todd Barrios, CEC, and service under the direction of Dr. Mary Olle.
The Culinary Café is open for lunch on Tuesday and Thursday from noon to 1 p.m. and is located in the College of Education Annex (former Early Childhood Laboratory). Please visit the SFA Marketplace website to order tickets. Reservations are limited and sell out fast, so make your reservations early. To keep our students and guests safe, ALL reservations are for takeout service only this semester.
Please bring your order confirmation printout with you to your lunch reservations for verification purposes. If you do not receive an email confirmation, 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. 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 your email address to the box on the right side of this page.
If you have questions or need additional information, call 936.468.4502 between the hours of 8 a.m. and 5 p.m. Monday through Friday. For parking information, call 936.468.PARK. The Hospitality Administration Program at SFA prepares leaders to enter the diverse field of hospitality. For more information about our program and major, visit sfasu.edu/hospitality.
Below are the spring 2021 Culinary Café dates and themes. Spring menus will be posted upon completion by the students. Available themes and dates will be posted on the SFA Marketplace website.
Spring 2021 Themes and Menus
February 16 European
Soupe à l'ail - French Garlic Soup with Baguette Croutons
Coq au Vin with Herbed Polenta
Apricot and Cherry Clafouti
February 18 Cajun
Cajun Corn and Kale Salad
Blackened Catfish on White Rice with Shrimp and Sausage Gumbo
Croissant Bread Pudding with Pecan Toffee Caramel
February 23 Texas BBQ
Grilled Vegetable Salad with Feta and Smoked Paprika Ranch
Smoked Salisbury Steak with Garlic Smashed Potatoes and Smoked Cheddar and Onion Cream Sauce
Chipole Pound Cake with Grilled Pineapple and Cherry Caramel
February 25 Asian (Indonesian)
Sayur Asem - Sweet and Sour Vegetable Soup
Gulai Ayam - Padang-style Chicken Curry over White Rice
Bingka Ubi Jalar - Indonesian Sweet Potato Cake with Coconut Cream and Toasted Coconut
March 2 African
Moroccan Pomegranate and Roasted Vegetable Salad
Lemon Cardamom Meatballs with Pine Nuts and Tahini with Roasted Cauliflower Cous Cous
Moroccan Meskouta Orange Cake with Orange Salad and Spiced Whipped Cream
March 4 Latin
Cuban Caesar Salad - Citrus Caesar Dressing with Romaine, Avocado, Radishes, and Latin Cheese
Ropa Vieja with Black Bean Rice
Pastel de Mango - Mango Cupcake with Coconut Cream Cheese Mousse and Warm Honey
March 16 Creole
Creole Corn and Okra Soup
Creole Mustard Glazed Por tenderloin with Andouille Cheese Grits
Glazed Donut Bread Pudding with Marinated Berries and Whipped Cream
March 18 Country Cooking
Roasted Butternut Squash Soup
Roasted Chicken with Scalloped Potatoes and Creamed Spinach
Cinnamon Roll Bread Pudding
March 23 Mediterranean
Greek Salad
Koftedes - Greek Meatballs with Lemon Cous Cous and Garlic Lemon Sauce
Baklava Pound Cake with Lemon Whipped Cream
March 25 European
Italian Panzanella
Roasted Chicken with Parmigiana Di Melanzene and Parmesan Cream
"Sfogliatella" with White Chocolate Mousse and Marinated Berries
March 30 Country Cooking
Chopped Wedge with Bacon, Tomatoes, Goat Cheese, and Buttermilk Dressing
Meatloaf with Roasted Tomato Gravy and Yukon Gold Mashed Potatoes
Banana Bread muffin with Caramelized Bananas and Rum Caramel
April 1 Fusion
Country-style Vegetable Soup with Chinese Twist
Chili Roasted Chicken with Ginger Grits and Dumpling Sauce
Banana Split Wontons with Vanilla Pudding
April 6 Asian
Korean Cucumber Salad
Bulgogi with White Rice
Honey Sponge Cake with Walnut Caramel and Dried Fruit
April 8 Mediterranean
Lebanese Spinach Soup
Lebanese Roasted Chicken with Vermicelli Rice Pilaf and Garlic Cream
Dark Chocolate and Pistachio Brownie with Tahini Glaze and Candied Pistachios
April 13 Cajun
Chicken and Sausage Jambalaya Cheesecake with Hot Sauce Cream
Blackened Pork Tenderloin with Crab-boil Smashed Potatoes and Cajun Creamed Corn
Pecan Pie Cheesecake
April 15 African
African Peanut Soup
South African Chicken Curry with Basmati Rice
Malva Pudding with Vanilla Cream
April 20 Latin
Brazilian-style Black bean and Sweet Potato Salad
Moqueca - Brazilian Fish Stew over White Rice
Brazilian Pave
April 22 Creole
Spinach Salad with Spiced Pecans, Tomatoes, and Creole Vinaigrette
Shrimp and Grits with Sautéed Onions, Peppers, and Bacon
Sweet Potato Bread Pudding with Vanilla Cream Sauce
April 27 Fusion
Mexican Caprese Salad with Corn and Black Beans
Mexican Rollatini with Red Sauce
Tiramisu Sopapilla Cheesecake
April 29 Texas BBQ
Shaved Brussel Sprout Salad with Honey Chipotle Dressing and Bacon
Smoked Pork Tenderloin with Jalapeno Popper Cheese Grits
Salted Caramel Pretzel Blondie with Marinated Strawberries and Whipped Cream