Culinary Café
UPDATE: Given the global concerns 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-through pick up or walk up service. You will receive a detailed email about pick up directions after making your purchase.
If you were an existing reservation holder and did not request a refund your tickets from last semester have been rescheduled. You will receive an email reminder with your new reservation dates.
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.
TheCulinary 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. https://payment.sfasu.edu/C20200_ustores/web/store_cat.jsp?STOREID=26&CATID=72 Reservations are limited and sell out fast, so please make your reservations early. In an effort to keep our students and guests safe ALL reservations are for take out 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 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. 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 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.PARK. The Hospitality Administration program at SFA prepares leaders to enter the diverse field of hospitality. For more information about our program and major please visit: http://www.sfasu.edu/hospitality
Below are the Fall 2020 Culinary Café dates and themes. Fall menus will be posted upon completion by the students. Available themes and dates will be posted in Marketplace.
Fall 2020 Themes and Menus
September 29 Texas BBQ (Rescheduled from March 17)
Smoked Shrimp Salad with Tomatoes, Red Onion, Mango, and Honey Chipotle Dressing
Meat Lover's Mac-n-Cheese - Brisket, Sausage, Pulled Pork and Fried Onions
S'mores Brownie with White Chocolate Pudding
October 1 LATIN (Peru) (Rescheduled from March 19)
Rocoto Relleno - Stuffed pepper with Chili Cream Sauce
Aji de Gallina - Chicken and Yellow Pepper Stew over Rice
Ranfañote - Peruvian Crunchy Bread Pudding
October 6 FUSION (Texas BBQ and Korean)Cooking
Korean Spicy Brisket Soup
Smoked Chicken with Gochujang Rice Pilaf, Pickled Vegetables, and Chopped Pork Belly
Peach and Blueberry Cobbler with Rice Flour Streusel and Crispy Fried Rice
October 8 Creole
Savory Boudin Cheesecake with Louisiana Hot Sauce Cream
Shrimp Etouffee over Grits
Croissant Bread Pudding with Marinated Strawberries and Whipped Cream
October 13 Cajun (Rescheduled from March 24
Bruschetta Panzanella with Tomatoes, Cucumbers, Garlic, Mozzarella, Sourdough, and Olive Oil
Blackened Chicken on Cheese Grits with Roasted Tomato Gravy
Mardi Gras Pound Cake with White Chocolate Mousse and Rum Glaze
October 15 European (Scandinavian) (Rescheduled from March 26)
Cucumber Tomato Salad with Mojo Vinaigrette
Scandinavian Spieldberg Patty with Cranberry Gravy, Roasted Potatoes, and Sauerkraut
Tilslørte Bondepiker - Trifle of Apple Sauce, Whipped Cream, and Sweet Crumbs
October 20 Mediterranean (Turkish) (Rescheduled from March 31)
Tabbouleh Salad with Chickpeas
Turkish Meatballs with Cous Cous
Turkish Cheesecake with Orange, Dates, Walnuts, and Honey
October 22 Asian (Japanese)
Miso Soup with Mushroom Rice Ball
Japanese Vegetable Pancake with Roasted Miso Chicken
Japanese Sponge Cake with Mango Puree
October 27 Latin (Argentinian) (Rescheduled from April 14)
"Arancini" Risotto with Sweet Italian Sausage, Peppers, and Tomatoes
Roasted Chicken Breast with Potatoes and Zucchini and Puttanesca Sauce
Dulce de Leche Sopapilla Cheesecake
October 29 Country Cooking (Rescheduled from April 16)
Roasted Carrot and Ginger Soup
Roasted Chicken on Roasted Potatoes with "Pot Pie" Gravy and Homemade Buttermilk Biscuit
Pumpkin Bread Pudding with Pecan Praline Caramel
November 3 Asian (Filipino)
Lumpiang Shanghai - deconstructed Filipino Spring Rolls
Chicken Adobo with White Rice
Leche Flan
November 5 Mediterranean (Greek)
Greek Salad with Honey Lemon Vinaigrette
Souzoukaklia (Chopped Steak) with Cous Cous and Tomato Mushroom Cream
Orange Semolina Cake with Pomegranate Syrup
November 10 Creole
Creole Shrimp and Tomato Salad with Creole Mustard Vinaigrette
Chicken Bonne Femme with Bacon Onion Saute and Creamed Spinach
Crepe Souffle Praline
November 12 Fusion Indonesian Dutch (Rescheduled from April 23)
Chicken and Mushroom Soup
Marinated Pork Tenderloin with Herbed Rice and Spiced Peanut Sauce
Spekkoek - Spiced Layer Cake
November 17 Country Cooking
Sweet Potato and Chorizo Chowder
Roasted Rosemary Orange Chicken with Wilted Greens and Roasted Potato Medley
Sour Cream Drop Biscuit Strawberry Cobbler with Crème Anglaise
November 19 Texas BBQ (Rescheduled from April 30)
Roasted Corn, Tomato, and Avocado Salad with Chipotle Aioli
Honey BBQ Smoked Chicken with Jalapeno Cheese Grits
Cinnamon Waffle and Banana Pudding with Vanilla Whipped Cream