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. https://payment.sfasu.edu/C20200_ustores/web/store_cat.jsp?STOREID=26&CATID=72

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: http://www.sfasu.edu/hospitality

Below are the Spring 2017 Culinary Café dates and themes.

Spring 2017 Themes

Tuesday - February 21 - Latin
Latin

Ceviche Sweet Apple Salad with Honey BBQ Ranch

Chimichurri Chicken Breast with Fire-roasted Poblano Pepper Quinoa

Tres Leche Trifle (cake, ice cream, and sauce)

Thursday - February 23 - Cajun
Cajun

Cajun Corn Salad with Blackened Jumbo Shrimp

Spicy Chicken on Sausage Quinoa with "Jambalaya" Gravy

Pecan Pie Cheesecake with Rum Caramel

Tuesday - February 28 - Texas BBQ
Texas BBQ

Grilled Sweet Apple Salad with Honey BBQ Ranch

Applewood Smoked Pork Tenderloin with New Potato Mash and Brown Sugar Jalapeno Onion Jam

Bacon Maple Ice Cream

Thursday - March 2 - Asian
Asian

Egg Drop Soup

Mongolian Beef on Lo Mein

Coconut Cinnamon Ice Cream with Grilled Pineapple

Tuesday - March 7 - Creole
Creole

Seafood Gumbo

Pan-seared Chicken on Andouille Cheese Grits with Creole Sauce

Bananas Foster Bread Pudding

Thursday - March 9 - European
European (Italian)

Roasted Garlic and Fennel Bisque with Smoked Tomato Compote

Roasted Chicken Breast with Fresh Mozzarella, Pesto, and Sun-dried Tomato Cream on Cannellini Beans

Lemon and Orange Panna Cotta with Fresh Berries and Almond Tuile

Tuesday - March 21 - Mediterranean
Mediterranean (Egyptian)

Egyptian Red Lentil Soup

Spiced Chicken on Cous Cous with Chickpea and Eggplant Stew

Berry Baklava Cheesecake with Honey Drizzle

Thursday - March 23 - Fusion
Fusion (Asian and Texas BBQ)

Smoked Shrimp on Wilted Asian Slaw with Wonton Strips and Avocado Crema

Smoked Char Siu Pork on Roasted Corn Pilaf with Chinese BBQ Sauce

Chipotle Vanilla Bean Ice Cream with Chocolate Strawberry Dumpling and Chocolate Drizzle

Tuesday - March 28 - Country Cookin'
Country Cooking

Chopped Garden Salad with Lemon Basil Vinaigrette

Cornmeal-dusted Chicken with Loaded Mashed Potatoes and Pepper Bacon Cream

Caramel Apple Crisp with Cinnamon Ice Cream and Toasted Pecans

Thursday - March 30 - Latin
Latin

Pork Chili Verde

Pescado Encocado with rice and Coconut Sauce

Almond Flan with Candied Pistachios

Thursday- April 6 - Creole
Creole

Shrimp Creole Bread Pudding with Creole Tomato Cream Sauce

Roasted Pork Tenderloin with Creamed Corn Grits and Blackberry Jalapeno Jelly

Custard Cake with Lemon Blackberry Compote

Tuesday - April 25 Cajun

Menu Coming Soon

Thursday - May 4 - Country Cookin'

Menu Coming Soon