Stephen F. Austin State University

Culinary Cafe

The Hospitality Administration Program at Stephen F. Austin State University is pleased to announce the Fall 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).

Tickets to Spring 2016 lunches will go on sale Monday, February 1, 2016 at 8 a.m. Please visit SFASU Marketplace to order tickets.

Tickets for the Fall 2015 lunches sold out in 53 minutes. We cannot guarantee seating will be available after February 1.

Seating is limited, so please make your reservations early. 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 2016 Culinary Café dates and themes.

Spring 2016 Themes

Tuesday - February 23- Country Cooking

Butternut Squash Bisque

Roasted Pork Tenderloin on Greens and Potatoes with a Rosemary Apple Jalapeno Honey Glaze

Butter Pecan Tabasco Ice Cream with Candied Pecans and Cookie Crumble

Thursday - February 25- Latin

Mango, Papaya, Pineapple, and Banana with Honey Lime Vinaigrette on Arugula

Roasted Pork Tenderloin on Cilantro Lime Rice with Cuban Olive Gravy

Mango Ice Cream with Key Lime Cookie

Thursday - March 3 - Creole

Crawfish and Shrimp Cheesecake

Creole Smothered Chicken with Fire-roasted Tomato Cheese Grits

Praline Bread Pudding with Pecan Caramel

Tuesday - March 8 - Cajun

Crawfish Pie

Blackened Chicken with Boudin Rice and Andouille Cream Sauce

Donut Bread Pudding with Marinated Strawberries and Whipped Cream

Thursday - March 10 - European

Mushroom, Spinach, and Goat Cheese Bread Pudding with French Onion Jus

Chicken Cordon Bleu with Dijon Cream and Roasted Potato and Vegetable Mélange'

Cherry Clafouti

Tuesday - March 29 - Asian

Roasted Cauliflower Soup with Sweet and Sour

Curried Mango Chicken with Basmati Rice

Almond and Pistachio Kulfi (Ice Cream)

Thursday - March 31 - Texas BBQ

Pork Belly Stuffed Jumbo Shells with Roasted Red Pepper Coulis and Jalapeno Cream

Cherry Smoked Pork Tenderloin with Zucchini Rice Pilaf and Chipotle Cherry BBQ Sauce

Grilled Pineapple Sopapilla Cheesecake with Cherry Vanilla Caramel

Thursday - April 7 - Country Cooking

Grilled Zucchini and Corn Salad with Grape Tomatoes and Goat Cheese

Beef Pot Roast

with Garlic New Potato Mash, Brussel Sprouts and Baby Carrots, and Marsala Gravy

Mixed Berry Crumble with Cream Cheese Ice Cream

Tuesday - April 12 - Latin

Jumbo Shrimp with Stewed Chickpeas and Tomatoes

Spice-rubbed Pork Tenderloin

with White Beans

Caramel Orange Flan with Fresh Berries

Thursday - April 14 - Fusion

Thai-Texas Steak Salad

Red Curry Brisket over Cilantro Lime Rice

Coconut Ice Cream

with Candied Mango and Cinnamon Sugar Tortillas

Tuesday - April 19 - Creole

Seafood and Eggplant Dressing with New Orleans-style Bar-B-Que Shrimp

Roasted Pork Tenderloin with

White Cheese Grits and Jalapeno Tomato Cream Sauce

Beignet Drop-donuts with Marinated Strawberries and Whipped Cream

Thursday - April 21 - Mediterranean

Stuffed Grape Leaves with Toasted Pine Nuts and Sun-dried Tomato Vinaigrette

Lemon Pepper Chicken

over Mediterranean Cous Cous with Lemon Herbed Butter

Vanilla Bean and Fig Ice Cream with Baklava Crumble

Tuesday - April 26 - Texas BBQ

Texas Caviar Salad

Smoked Brisket

with Bleu Cheese Sweet Potatoes and Green Beans

with Bacon Butter

Strawberry Lemon Buttermilk Icebox Pie

Thursday - April 28 - Asian

Chinese Sweet Red Bean Soup

Sweet and Sour Brisket

with Asparagus Rice

Wasabi Ice Cream with Gingered Mango

Tuesday - May 5 - Cajun

"Jambalaya" Soup

Blackened Pork Tenderloin

with Corn Maque Choux and Crawfish cream

Bananas Foster Ice Cream

with Cinnamon Cake and Rum Sauce