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 11:15 a.m. Feb. 26 in 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.
No cash or credit cards will be accepted at the food lab’s window. Instead, food sales will be handled through an online ticket system. Each meal ticket will cost $8, and only 50 tickets will be sold for each meal.
Ticket sales will begin on Feb. 12 for Lumberjack Express service on Tuesdays and Thursday from Feb. 26 through March 14. Tickets for March 26 through April 11 will be sold on March 12. On April 12, tickets for food lab meals on April 23 through May 9 will be available for purchase.
Donna Fickes, SFA clinical instructor, coordinated the effort to obtain the mobile food laboratory to provide 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.
SFA’s mobile food lab also will be utilized at outreach and recruiting events, such as career and college fairs.
Lumberjack Express Spring 2019 Menu
Feb. 26 - Latin
Chimichurri Steak Tacos with grilled onions and peppers, Pico de Gallo, Queso Fresco. Served with a side of Roasted Corn Salad.
Feb. 28 - Texas BBQ
Texas Chicken Club – Smoked Chicken, Bacon, Lettuce, Tomato, Smoked Provolone, and Chipotle Aioli. Served with a side of Cole Slaw.
March 5 - Asian (Vietnamese)
Banh Mi – Grilled Wrap filled with Chicken, Pickled Vegetables, Cucumber, Jalapeno, Cilantro, and Sriracha Aioli. Served with a side of 5-Spice and Garlic Roasted Potatoes.
March 7 - Creole
Crawfish Cornbread – Jalapeno Cheese Cornbread smothered with Crawfish Etouffee.
March 12 - Country Cooking
"Chicken and Waffles" – Waffle bowl with 5 cheese Mac-n-Cheese and Maple Glazed Grilled Chicken.
March 14 - Mediterranean (Greek)
Greek Chicken Wrap with Grilled Chicken, Hummus, Tomato and Cucumber Salad, and Feta Cheese. Served with a side of Pesto Potato Salad.
March 26 - Cajun
Blackened Cheeseburger with Pepperjack, Louisiana Hot Sauce Aioli, lettuce, tomato, red onion. Served with a side of "Crab Boil" Potato Salad.
March 28 - European (French)
Chicken Cordon Bleu Wrap – Grilled Chicken, Ham, Swiss Cheese, and Dijon Aioli in a grilled tortilla. Served with a side of French Potato Salad.
April 2 - European (German)
Grilled Sausage with sautéed onions and peppers, and Swiss Cheese on a Pretzel Roll with Spicy Brown Mustard Aioli. Served with a side of German Potato Salad.
April 4 - Latin
Mojo Pork Tacos – Mojo marinated pulled Pork, Red Onion, Cuban Cole Slaw, and Lime Cholula. Served with a side of Black Bean Rice.
April 9 - Mediterranean (Moroccan)
Moroccan Chicken Tacos with Harissa Salsa and Goat Cheese. Served with a side of Moroccan Tomato and Cucumber Salad.
April 11 - Fusion
Glazed Donut Grilled Cheese with Bacon. Served with a side of Fruit Salad.
April 23 - Creole
The Big Easy – Shaved Pork Tenderloin Sandwich with Sharp Cheddar, Bacon Onion Jam, Grilled Onions, Arugula, and Maple Aioli. Served with a side of Muffuletta Pasta Salad.
April 25 - Asian (Thai)
Thai Chili Glazed Chicken Skewers with Coconut Rice.
April 30 - Texas BBQ
Smoked Brisket Tacos with black beans, Corn Salsa, Cheddar Cheese, and Fire-Roasted Red Pepper Aioli, and Cilantro. Served with a side of Loaded Potato Salad.
May 2 - Cajun
Blackened Fish Tacos with Spicy Poblano Remoulade, Mango Pico de Gallo, and Cabbage Slaw. Served with a side of Corn Maque Choux.
May 7 - Fusion
Breakfast Jambalaya – Bacon, Sausage, Ham, Onions, Peppers, Scrambled Eggs with seasoned Rice – topped with a Poached Egg, Green onions, and Smoked Paprika
May 9 - Country Cooking
Pot Roast Pot Pie – Pot Roast served in a Puff Pastry Shell with Onions, Carrots, Peas, and Potatoes. Served with a Cheddar Biscuit.