Axe ’Em, Jacks!
Spring 2023 tickets for the Culinary Café are SOLD OUT.
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. Feb. 14 at its facility at 1401 Mound St.
Tickets are $12 each and include a three-course lunch and a drink.
Previously the home of former U.S. Sen. Kay Bailey Hutchison, the facility was renovated in spring 2022 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 2023 dates and themes
Tuesday, Feb. 14: Country Cooking
- Blackberry and radish salad with goat cheese, pistachios, and honey mustard vinaigrette
- Texas caviar shrimp and pimento cheese grits with andouille, peppers, and fried onions
- Sweet strawberry cobbler with chocolate ice cream
Thursday, Feb. 16: Cajun
- Cajun green goddess salad with artichoke hearts, tomatoes, red onions, and spiced pecans
- Savory seafood bread pudding with seafood chowder cream sauce
- Cajun hash cake
Tuesday, Feb. 21: African (Moroccan)
- Harira soup – lentil, chickpea, and fava beans
- Moroccan chicken with tomatoes, peaches, and feta on cous cous
- Moroccan meskouta orange cake with orange glaze and shaved dark chocolate
Thursday, Feb. 23: Latin (Peruvian)
- Peruvian quinoa and red onion salad with cucumbers, white corn, tomatoes, basil, and lime vinaigrette
- Seco de pollo – roasted chicken on white rice topped with cilantro, carrot, and green pea stew
- Suspiro de limeña – caramel pudding topped with wine meringue and cinnamon
Tuesday, Feb. 28: Asian (Indian)
- Indian cucumber and tomato salad with carrots, radish, and red onion with cumin lemon vinaigrette
- Roasted chicken curry with carrots, cauliflower, and peas on jasmine rice
- Cardamom coconut ice cream with dried fruit and nut cookie
Thursday, Mar. 2: European (German)
- German cucumber and tomato salad on baby greens
- German meatballs with sauerkraut rice and mustard gravy
- German peach kuchen with cinnamon whipped cream
Tuesday, Mar. 14: Fusion (Chinese Mexican)
- Chorizo and black bean miso soup
- Mongolian beef stir-fry on chipotle rice
- Mango sopapilla cheesecake with chinese 5-spice whipped cream
Thursday, Mar. 16: Creole
- Cream of seafood and artichoke soup
- Roasted pork tenderloin with red wine portabella cream and garlic spinach mashed potatoes
- Strawberries romanoff in puff pastry with french vanilla ice cream
Tuesday, Mar. 21: European (Greek)
- Greek caesar salad with greek yogurt, tomatoes, olives, red onions, and feta
- Greek stuffed lamb salisbury steak on feta mashed potatoes and sun-dried tomato basil cream
- Warm honey cup pudding with pistachio ice cream and honey drizzle
Thursday, Mar. 23: Country Cooking
- Collard greens and andouille soup with cornmeal dumplings
- Brown sugar glazed pork tenderloin with sweet potato hash and balsamic rosemary drizzle
- Chocolate buttermilk pie with raspberry compote and whipped cream
Tuesday, Mar. 28: Texas BBQ
- Roasted poblano pepper and corn soup
- Smoked chicken on jalapeno popper potatoes with chipotle cream
- Banana pudding cheesecake with caramel
Thursday, Mar. 30: Asian (Thai)
- Thai pumpkin and coconut curry soup
- Phat kaphrao – minced pork stir-fry with green beans, chilis, jasmine rice, and fried egg
- Mango ice cream with sesame cookie crumble
Tuesday, Apr. 4: Cajun
- Cajun caesar salad with "blackened" croutons
- Blackened chicken on jambalaya rice with roasted red pepper crawfish cream
- Cajun stranger cake with cream cheese ice cream
Tuesday, Apr. 11: Latin (Mexican)
- Pozole verde
- Roasted chicken on mexican poblano hash with chipotle cream and elote
- Carlota de limon
Thursday, Apr. 13: African (Egyptian)
- Egyptian red lentil and chickpea soup
- Egyptian kofta on roasted eggplant and potato medley with roasted tomato sauce
- Coconut basbousa with pistachio almond cream
Tuesday, Apr. 18: Mediterranean (Spanish)
- Olla de trigo (chickpea, chorizo, bacon, and fennel soup)
- Chicken paella with saffron shrimp cream
- Natillas de leche con polvorones (almond shortbread cookie)
Thursday, Apr. 20: Fusion (Brazilian Chinese)
- Brazilian leek miso soup
- Char siu feijoada – chinese bbq pork on brazilian black bean stew with jasmine rice
- Brazilian fried bananas with mango ice cream
Tuesday, Apr. 25: Creole
- Butternut squash and crawfish bisque
- Roasted pork tenderloin on cheese grits with creole tomato and collard green gravy
- Bananas foster crème brulee
Thursday, Apr. 27: Texas BBQ
- Roasted corn salad on baby greens with apple cider vinaigrette
- Smoked pork tenderloin on smashed bacon sweet potatoes with smoked gouda jalapeno cream
- Apple cobbler crisp with chipotle vanilla ice cream
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.