Axe ’Em, Jacks!
Fall 2025 reservations 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. Sept. 30 at its facility at 1401 Mound St.
Tickets are $15 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.
Fall 2025 dates and themes
- Tuesday, Sept. 30: Creole
- Muffuletta salad with lemon herb vinaigrette and parmesan croutons
- French onion pork tenderloin on garlic golden mashed potatoes with charred cheese
- Bourbon chocolate chip bread pudding
- Thursday, Oct. 2: Latin (Mexican)
- Chorizo and pinto bean soup topped with avocado salsa
- Pollo con Verde – roasted chicken topped with salsa Verde on cilantro lime rice
- Blue corn ice cream with pepitas brittle
- Tuesday, Oct. 7: Polynesian (private event)
- Sweet potato soup with crispy Spam and green onions
- Seared tuna with ginger soy glaze and mango salsa on sesame green onion rice
- Guava cheesecake with lime whipped cream
- Thursday, Oct. 9: Cajun
- Spiced tomato soup topped with blackened shrimp and green onions
- Blackened chicken on Cajun mac-n-cheese with andouille cream sauce
- Bourbon pecan bread pudding with butterscotch ice cream
- Tuesday, Oct. 14: Fusion (Guyanese/Paraguayan) (private event)
- Guyanese chickpea and Paraguayan herb and cheese salad
- Guyanese beef curry with roasted yucca
- Mango papaya cheesecake
- Thursday, Oct. 16: Country Cooking
- Corn and kale salad with red onions, tomatoes and avocado yogurt dressing
- Seared pork tenderloin on cheese grits with roasted tomato and onion jus
- Sweet cornbread ice cream with marinated strawberries
- Tuesday, Oct. 21: Texas BBQ
- Roasted corn and blistered tomato salad on baby greens with goat cheese and smoked paprika vinaigrette
- Chopped brisket on mashed sweet potatoes with Dr. Pepper BBQ, smoked cheese and fried onions
- Peach cobbler crisp with butter pecan ice cream
- Thursday, Oct. 23: Asian (Japanese)
- Hot and sour soup
- Miso glazed salmon with edamame stir-fried rice
- Miso caramel ice cream with maple syrup and sesame brittle
- Tuesday, Oct. 28: European (Norwegian)
- Gravlax salad with chive dill cream
- Norwegian meatballs over potato mushroom bake with gravy
- Tilslørte Bondepiker – Norwegian apples and cream
- Thursday, Oct. 30: Fusion (Indian/Mexican)
- Chickpea mango salad on baby greens
- Chicken madras on chipotle rice with cilantro
- Rasmalai tres leches with crushed pistachios
- Tuesday, Nov. 4: Asian (Indian) (private event)
- Mulligatawny soup with crispy potato skins and yogurt
- Pork masala on garlic butter basmati rice
- Saffron cardamom panna cotta with honey pistachio crumble
- Thursday, Nov. 6: Polynesian (Hawaiian)
- Maui sweet corn chowder
- Hawaiian pork tenderloin with pineapple salsa and spicy carrot fried rice
- Lime cheesecake with mango coulis and toasted coconut whipped cream
- Tuesday, Nov. 11: Country Cooking
- Pumpkin soup with pepper bacon crumble
- Roasted chicken with hashbrown potatoes and country-style sausage gravy
- Blueberry bread pudding with white chocolate cream cheese ice cream
- Thursday, Nov. 13: Creole
- Creole tomato salad with red onions, toasted pecans, fried okra and Creole mustard vinaigrette
- Seared Creole catfish with shrimp on andouille rice pilaf
- Coffee cake bread pudding with café au lait ice cream
- Tuesday, Nov. 18: Cajun
- Baby greens with tomatoes, pickled shallots, roasted corn and Tabasco vinaigrette
- Blackened catfish on parsley rice with seafood etouffee
- Blackberry cobbler with buttermilk ice cream
- Tuesday, Nov. 20: European (French)
- French garlic soup with baguette croutons
- Roasted Chicken Gaston Gerard with roasted herbed potatoes
- Apple cinnamon bundt cake with salted caramel mousse
- Tuesday, Dec. 2: Latin (Mexican) (private event)
- Mexican lentil soup with tortilla strips, Cotija cheese and cilantro
- Asado de Puerco – Pork tenderloin with chile pepper stew on black bean rice
- Mexican chocolate ice cream with dulce de leche cookies
- Thursday, Dec. 4: Texas BBQ
- Butternut squash soup with crispy smoked pork belly
- Smoked pork tenderloin with braised collard green rice and roasted red pepper chipotle cream
- Southern banana cobbler with bourbon 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.
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.