The Lumberjack Express, SFA’s new mobile food lab, provides transformational learning experiences for students while offering culinary delights for fans of the university’s hospitality administration program.
With cuisine prepared by hospitality majors under the direction of Chef Todd Barrios, service is provided by students enrolled in a customer-relations course taught by Dr. Chay Runnels, hospitality administration program coordinator and associate professor.
Lumberjack Express service will begin at 11:00 a.m. Feb. 18 where the sidewalk ends between the STEM Building and the Education Annex Parking Lot No. 15 on the SFA campus. Service will continue at the same time each Tuesday and Thursday. Guests are encouraged to arrive no later than 12:30 p.m.
Food sales will be handled through an online ticket system for presold meals with walkup business available for a limited number until meals are sold out. Each meal will cost $8.00. Walkup meals can sellout fast, but you can guarantee your meal by using our online ticket system. Ticket sales will begin on February 1, 2020.
The Lumberjack Express mobile food laboratory provides students the opportunity to experience active learning in a realistic setting, as well as engage and empower them to create and execute an entrepreneurial business plan. According to National Restaurant Association research, the food truck trend, which began in Los Angeles, will continue to accelerate as entrepreneurs across the nation use them to enter the restaurant industry.
Lumberjack Express Spring 2020 Menu
Feb. 18 - ASIAN (Thai)
Curry Shrimp tacos with carrot slaw, cilantro, and curry sriracha aioli. Served with Coconut Curry Rice.
Feb. 20 CAJUN
Grilled chicken wrap with boudin rice, pepperjack cheese, and Poblano Ranch. Served with Cajun Potato Salad.
Feb. 25 COUNTRY COOKING
Grilled hamburger steak wrap with Swiss cheese, sautéed onions and mushrooms, A1 aioli, and fried onions. Served with Garlic Mashed Potatoes.
Feb. 27 MEDITERRANEAN (Greek)
Tzatziki steak tacos with cucumber tomato relish, Feta cheese, and garlic yogurt sauce. Served with Dill Potato Salad.
Mar. 3 FUSION (Cajun Asian)
Blackened shrimp tacos with cabbage slaw, mango salsa, and sriracha honey aioli. Served with Stir-fried Cajun Rice.
Mar. 5 CREOLE
Creole fish tacos with bell pepper slaw, tomato relish, and remoulade. Served with Creole Potato Salad.
Mar. 17 TEXAS BBQ
Smoked chicken wrap with jalapeno bacon onion jam, arugula, smoked cheese, and fried onions. Served with Smoked Cheese Grits.
Mar. 19 LATIN
Grilled steak tacos with roasted tomato corn relish, queso fresco, and chimichurri sauce. Served with black bean rice.
Mar. 24 CAJUN
Blackened steak tacos with corn maque choux, arugula, pepperjack, and Louisiana Hot Sauce Aioli. Served with Cajun Roasted Potatoes.
Mar. 26 EUROPEAN (German)
Grilled wrap with roasted pork tenderloin, brautwurst sausage, onions and peppers, cheese sauce, and crushed pretzels. Served with German Potato Salad.
Mar. 31 MEDITERRANEAN (Moroccan)
Chili spiced chicken tacos with harissa sautéed onions and peppers, goat cheese and lemon garlic aioli. Served with Moroccan spiced Roasted Potatoes.
Apr. 2 ASIAN
Sweet and Sour Chicken “Eggroll” Wrap with wilted cabbage slaw, sweet and sour glaze, and fried onions. Served with Stir-fried Rice.
Apr. 7 TEXAS FUSION
Smoked Cheeseburger Wrap with ham, grilled onions, cheddar cheese, and a Smokey Honey Mustard. Served with Loaded Potato Salad.
Apr. 14 LATIN
Grilled Steak Fajita Tacos with Onions and Peppers, Cheddar Jack Cheese, Pico de Galo, and Avocado Crema. Served with Spanish Rice.
Apr. 16 COUNTRY COOKING
Grilled chicken wrap with maple bacon, honey mayo, spinach, Feta, and watermelon relish. Served with 5-Cheese Mac-n-Chez.
Apr. 21 CREOLE
New Orleans Muffuletta – Black Forest ham, salami, provolone, and olive salad on a toasted bun. Served with Creole Pasta Salad.
Apr. 23 FUSION
Buffalo shrimp tacos, with celery slaw, jalapeno ranch, and Feta cheese. Served with Carrot and Zucchini salad.
Apr. 28 EUROPEAN (Italian)
Grilled Pizza wrap with Italian sausage, ham, pepperoni, marinara, and mozzarella. Served with Italian Pasta Salad.
Apr. 30 TEXAS BBQ
Shaved smoked pork tenderloin wrap with sharp cheddar, peach salsa, arugula, and cilantro. Served with Sweet Potato and Andouille Hash.