NOTICE: Tickets for the Spring Semester will go on sale February 1 at 8 a.m.
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).
Tickets to Spring lunches will go on sale Wednesday, February 1, 2016 at 8 a.m. Please visit SFASU Marketplace to order tickets. https://payment.sfasu.edu/C20200_ustores/web/store_cat.jsp?STOREID=26&CATID=72
Tickets for the Fall 2016 lunches sold out in 32minutes. We cannot guarantee seating will be available after February 1.
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
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 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
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
Egg Drop Soup
Mongolian Beef on Lo Mein
Coconut Cinnamon Ice Cream with Grilled Pineapple
- Tuesday - March 7 - Creole
Pan-seared Chicken on Andouille Cheese Grits with Creole Sauce
Bananas Foster Bread Pudding
- Thursday - March 9 - European
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
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'
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
Pork Chili Verde
Pescado Encocado with rice and Coconut Sauce
Almond Flan with Candied Pistachios
- Thursday- April 6 - 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