Stephen F. Austin State University

Culinary Cafe

Culinary Cafe

Culinary Café

UPDATE: Tickets for the spring 2021 semester go on sale at 8 a.m. on Friday, Jan. 15.

Given the global concern 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-thru or walk-up service. You will receive a detailed email about to-go directions after making your purchase.

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.

The Culinary Café is open for lunch on Tuesday and Thursday from noon to 1 p.m. and is located in the College of Education Annex (former Early Childhood Laboratory). Please visit the SFA Marketplace website to order tickets. Reservations are limited and sell out fast, so make your reservations early. To keep our students and guests safe, ALL reservations are for takeout service 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, 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 side of this page.

If you have questions or need additional information, call 936.468.4502 between the hours of 8 a.m. and 5 p.m. Monday through Friday. For parking information, 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, visit sfasu.edu/hospitality.

Below are the spring 2021 Culinary Café dates and themes. Spring menus will be posted upon completion by the students. Available themes and dates will be posted on the SFA Marketplace website.

Spring 2021 Themes and Menus

February 16 European

Soupe à l'ail - French Garlic Soup with Baguette Croutons

Coq au Vin with Herbed Polenta

Apricot and Cherry Clafouti

February 18 Cajun

Cajun Corn and Kale Salad

Blackened Catfish on White Rice with Shrimp and Sausage Gumbo

Croissant Bread Pudding with Pecan Toffee Caramel

February 23 Texas BBQ

Grilled Vegetable Salad with Feta and Smoked Paprika Ranch

Smoked Salisbury Steak with Garlic Smashed Potatoes and Smoked Cheddar and Onion Cream Sauce

Chipole Pound Cake with Grilled Pineapple and Cherry Caramel

February 25 Asian (Indonesian)

Sayur Asem - Sweet and Sour Vegetable Soup

Gulai Ayam - Padang-style Chicken Curry over White Rice

Bingka Ubi Jalar - Indonesian Sweet Potato Cake with Coconut Cream and Toasted Coconut

March 2 African

Moroccan Pomegranate and Roasted Vegetable Salad

Lemon Cardamom Meatballs with Pine Nuts and Tahini with Roasted Cauliflower Cous Cous

Moroccan Meskouta Orange Cake with Orange Salad and Spiced Whipped Cream

March 4 Latin

Cuban Caesar Salad - Citrus Caesar Dressing with Romaine, Avocado, Radishes, and Latin Cheese

Ropa Vieja with Black Bean Rice

Pastel de Mango - Mango Cupcake with Coconut Cream Cheese Mousse and Warm Honey

March 16 Creole

Creole Corn and Okra Soup

Creole Mustard Glazed Por tenderloin with Andouille Cheese Grits

Glazed Donut Bread Pudding with Marinated Berries and Whipped Cream

March 18 Country Cooking

Roasted Butternut Squash Soup

Roasted Chicken with Scalloped Potatoes and Creamed Spinach

Cinnamon Roll Bread Pudding

March 23 Mediterranean

Greek Salad

Koftedes - Greek Meatballs with Lemon Cous Cous and Garlic Lemon Sauce

Baklava Pound Cake with Lemon Whipped Cream

March 25 European

Italian Panzanella

Roasted Chicken with Parmigiana Di Melanzene and Parmesan Cream

"Sfogliatella" with White Chocolate Mousse and Marinated Berries

March 30 Country Cooking

Chopped Wedge with Bacon, Tomatoes, Goat Cheese, and Buttermilk Dressing

Meatloaf with Roasted Tomato Gravy and Yukon Gold Mashed Potatoes

Banana Bread muffin with Caramelized Bananas and Rum Caramel

April 1 Fusion

Country-style Vegetable Soup with Chinese Twist

Chili Roasted Chicken with Ginger Grits and Dumpling Sauce

Banana Split Wontons with Vanilla Pudding

April 6 Asian

Korean Cucumber Salad

Bulgogi with White Rice

Honey Sponge Cake with Walnut Caramel and Dried Fruit

April 8 Mediterranean

Lebanese Spinach Soup

Lebanese Roasted Chicken with Vermicelli Rice Pilaf and Garlic Cream

Dark Chocolate and Pistachio Brownie with Tahini Glaze and Candied Pistachios

April 13 Cajun

Chicken and Sausage Jambalaya Cheesecake with Hot Sauce Cream

Blackened Pork Tenderloin with Crab-boil Smashed Potatoes and Cajun Creamed Corn

Pecan Pie Cheesecake

April 15 African

African Peanut Soup

South African Chicken Curry with Basmati Rice

Malva Pudding with Vanilla Cream

April 20 Latin

Brazilian-style Black bean and Sweet Potato Salad

Moqueca - Brazilian Fish Stew over White Rice

Brazilian Pave

April 22 Creole

Spinach Salad with Spiced Pecans, Tomatoes, and Creole Vinaigrette

Shrimp and Grits with Sautéed Onions, Peppers, and Bacon

Sweet Potato Bread Pudding with Vanilla Cream Sauce

April 27 Fusion

Mexican Caprese Salad with Corn and Black Beans

Mexican Rollatini with Red Sauce

Tiramisu Sopapilla Cheesecake

April 29 Texas BBQ

Shaved Brussel Sprout Salad with Honey Chipotle Dressing and Bacon

Smoked Pork Tenderloin with Jalapeno Popper Cheese Grits

Salted Caramel Pretzel Blondie with Marinated Strawberries and Whipped Cream