Stephen F. Austin State University

Culinary Cafe

The Hospitality Administration Program at Stephen F. Austin State University is pleased to announce the Spring menus 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). Reservations are $10.00 each and must be through our online market place. 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.

Please go to our market place to make your reservations. Seating is limited, so please make your reservations early. Click here to make your reservations. Please bring your order confirmation printout with you to your lunch reservations for verification purposes. If you do not recieve an email confirmation please contact the HMS Office at (936) 468-4502.

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:

Below are the SPRING 2014 Culinary Café dates, themes and menus.

Spring 2014 Menus

Tuesday - 2/18/2014 Mediterranean (Albanian)

Baked Tomatoes stuffed with Cous Cous

Mango Pork Stew with Steamed Rice

Tulumba - Drop donuts with Baklava Caramel

Thursday - 2/27/2014 Country Cooking

Bacon and Sweet Potato Soup

Spiced Apple Pork with Vegetable Rice Pilaf

Strawberry Shortcake Country-Style with Sweet Cornbread Muffins

Thursday- 3/6/2014 Creole

Crab Remoulade Salad

Chicken Bonne Femme with "Red Beans and Rice"

White Chocolate Bread Pudding with Coffee Anglaise

Tuesday - 3/18/2014 Cajun

Corn Maque Choux with Blackened Shrimp

Boudin Stuffed Bell Pepper with Angel Hair and Crawfish Etouffee

Rum Cake with Pecan Rum Glaze and Candied Pecans

Thursday - 3/20/2014 Classique (French)

Mushroom and Olive Bruschetta

Chicken Fricassee with Tarragon Wine Sauce and Roasted Asparagus and Potato Medley

Caramel Crepes with Fresh Berries

Tuesday 3/25/2014 Fusion

Chipotle French Onion Soup

Beef Bourguignon Enchiladas with Root Vegetable Pico de Gallo

Mexican Chocolate Crepes with Raspberry Coulis

Tuesday- 4/1/2014 Texas BBQ

Chipotle French Onion Soup

Beef Bourguignon Enchiladas with Root Vegetable Pico de Gallo

Mexican Chocolate Crepes with Raspberry Coulis

Thursday - 4/3/2014 Latin

Shrimp Ceviche Salad

Habanero Rum Pork with Black Beans and Coconut Mango Rice

Espresso Tres Leche Cake

Tuesday - 4/15/2014 Country Cookin'

Balsamic Feta Salad with Apples and Candied Pecans

Roasted Pork Tenderloin with Blackberry Reduction, Spiced Sweet Potato, Lemon Asparagus

Caramelized Peach Ice Cream with Shortbread Pastry and Strawberry Drizzle

Thursday- 4/24/2014 Texas BBQ

Smothered Grilled Tomato with Brisket, Bacon, Jalapenos, and Cheese with a BBQ Drizzle

Roasted Pork Tenderloin on Pepperjack Mashed Potatoes with a Dr. Pepper BBQ

Texas peach Crisp with Maple Ice Cream and Candied Chipotle Pecans

Tuesday - 4/29/2014 Creole

Seafood Gumbo

Roasted Pork Tenderloin with Currant & Morel Demi-glace and Lyonnaise Spinach Potatoes

Butter Pecan Bread Pudding with French Vanilla Anglaise and Candied Pecans

Thursday - 5/1/2014 Fusion (Locally Sourced Ingredients)

Sustainability Meal - Menu TBD