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Spring 2022 tickets will go on sale at 8 a.m on Monday, Jan. 31 online via the School of Human Sciences marketplace store.

 

The Culinary Café, a reservation-only learning laboratory featuring various cuisine themes each Tuesday and Thursday, will be open starting at 11:30 a.m. March 3 at its new facility at 1401 Mound St.

Previously the home of former U.S. Sen. Kay Bailey Hutchison, the facility recently was renovated to preserve the home’s history and elegance while adding a state-of-the-art commercial kitchen.

Café seating is limited and sells out fast, so make reservations early. In an effort to accommodate more guests, the Culinary Café will observe open seating. Therefore, patrons may be seated with another party.

Please plan to arrive no later than 12:15 p.m. to ensure service. Parking is available in Commuter Lot 56 off Starr Avenue and North Fredonia Street. For information about parking, please contact Parking Services at 936.468.7275.

Parking map for the Culinary Café

On the day(s) of your reservation, bring your email confirmation printout with you for verification. If you do not receive an email confirmation, call 936.468.4502.

Spring 2022 dates and themes

Thursday, March 3: African
Spicy corn and coconut soup
African pork and peanut stew with rice
Chocolate Malva pudding with strawberries

Tuesday, March 15: Country Cooking
Marinated tomato salad on baby greens with feta, red onions and basil
Roasted chicken “pot pie”
Peach cobbler pound cake with buttermilk ice cream

Thursday, March 17: Fusion (Cajun Asian)
Blackened shrimp and Asian slaw salad with Tabasco sesame ginger vinaigrette
Blackened pork tenderloin with honey garlic glaze and stir-fried rice
Lemon bread pudding with green tea ice cream

Tuesday, March 22: Creole
Crawfish bisque
Chicken St. Pierre on roasted potatoes
King Cake bread pudding

Thursday, March 24: Asian (Korean)
Clam and white Miso soup
Korean Fire Chicken with mozzarella cream and roasted sweet potatoes
Honey ginger cheesecake

Tuesday, March 29: Latin (Haitian)
Sos Pwa Nwa – Haitian black bean soup
Griot – Haitian seared pork with pigeon pea rice and citrus glaze
Pen Patat - Haitian sweet bread pudding

Thursday, March 31: European (Polish)
White Borscht – potato and leek with kielbasa
Polish Salisbury steak on sauteed cabbage with tomato gravy
Plum cake with cream cheese ice cream

Tuesday, April 5: African
Menu TBD

Thursday, April 7: Creole
Shrimp and asparagus soup
Pork grillades and grits with Creole sauce
Bananas Foster cheesecake

Tuesday, April 12: Cajun
Sweet potato and Andouille chowder
Roasted pork tenderloin on dirty rice with roasted red pepper and mushroom cream
Old-fashioned Cajun Cake with pineapple, coconut, pecans and praline caramel

Tuesday, April 19: Asian (Thai)
Thai rice noodle salad
Thai ginger chicken with jasmine rice
Mango ice cream with coconut cookie crumble

Thursday, April 21: Country Cooking
Southern pea salad on baby greens
Roasted chicken on cheese grits with black-eyed pea, Andouille and collard gravy
Blueberry bread pudding with blueberry white chocolate sauce

Tuesday, April 26: Fusion (Venezuelan and German)
Fused Fosforera – Venezuelan seafood soup with kielbasa and cabbage
German paprika chicken with black bean rice
German chocolate tres leche

Thursday, April 28: Texas BBQ
Smoked pork belly cheese grits with poblano cream
Smoked chicken with Texas Caviar pilaf and roasted tomato bacon cream sauce
Buttermilk pound cake trifle with lemon curd and raspberries

Student-run café serves up the world

SFA’s student-run Culinary Café gives hospitality administration majors an opportunity to advance their food service and entrepreneurial skills in a real-world, white tablecloth setting.

The Culinary Café is a learning laboratory and collaborative educational effort. Under the culinary direction of Chef Todd Barrios and the service direction of Dr. Mary Olle, students plan menus, prepare meals and serve a usually sold-out crowd. To add to the guest experience, students led by Leisha Bridwell plan and create floral arrangements for the space. The Café also features works from local artists connected to the university.

Open twice a week for lunch during the regular school year, the Culinary Café lets students explore globe-spanning cuisine, from Texas country cooking to Mediterranean specialties. The Culinary Café also hosts special events throughout the year for faculty and other guests.

All hospitality administration majors and some minors are required to participate in the Culinary Café. Students enrolled in Advanced Culinary Preparation Lab and Managing the Guest Experience Lab courses will have the opportunity to be the General Manager and Chef of the Day, helping prepare them for management level careers.

Contact

School of Human Sciences
936.468.4502
hms@sfasu.edu
Faculty Directory

Human Sciences Building North
Room 101

Mailing Address:
P.O. Box 13014, SFA Station
Nacogdoches, Texas 75962