Stephen F. Austin State University

Culinary Cafe

Culinary Cafe

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. 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:

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