Fall 2023 tickets for the Culinary Café have 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., Oct. 3 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.
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 2023 dates and themes
Tuesday, Oct. 3: African - (Moroccan) - (Private Event)
- Red lentil soup
- Tajine chicken on cous cous
- Honey ice cream with honey sesame cookie crumble
Thursday, Oct. 5: Creole
- Saffron crawfish bisque
- Roasted pork tenderloin with sweet potato mash and blackberry demi-glace
- Bananas Foster cheesecake bread pudding
Tuesday, Oct. 10: Country Cooking
- Tomato and zucchini salad with goat cheese
- Garlic pork tenderloin on black-eyed pea rice pilaf
- Peach cobbler bread pudding with caramel ice cream
Thursday, Oct. 12: Latin - (Puerto Rican) - (Private Event)
- Asopao de Camarones – shrimp and vegetable soup
- Roasted pork tenderloin with mushroom cream sauce on Puerto Rican corn rice
- Dulce de leche ice cream with pineapple cookies
Tuesday, Oct. 17: Cajun
- Tomato and okra soup
- Blackened catfish and grits with shrimp etouffee
- Sweet potato bread pudding with coffee ice cream
Thursday, Oct. 19: European - (Turkish) - (Private Event)
- Turkish cream of zucchini soup with yogurt
- Turkish Kofta and tomato sauce on red pepper tomato cous cous
- Revani Semolina cake with almond pudding, pistachios and strawberries
Tuesday, Oct. 24: Fusion - (Argentinian French)
- Hearts of palm salad on baby greens with tomatoes, avocado, red onions and French vinaigrette
- Roasted pork tenderloin on Latin Lyonnaise potatoes with chimichurri hollandaise
- Tres leches croissant bread pudding with espresso whipped cream
Thursday, Oct. 26: Asian - (Thai)
- Thai egg roll soup
- Thai basil chicken on jasmine rice
- Coconut pumpkin pie with coconut whipped cream
Tuesday, Oct. 31: Texas BBQ
- Smoky cabbage and brisket soup
- Smoked pork tenderloin on smoky macaroni and cheese with maple chipotle barbeque sauce
- Apple spice cupcake with cream cheese ice cream and cinnamon whipped cream
Thursday, Nov. 2: Fusion - (Cajun Italian)
- Caprese salad with Tabasco vinaigrette
- Roasted pork tenderloin on dirty rice with blackened shrimp alfredo cream
- King cake tiramisu
Tuesday, Nov. 7: Latin - (Private Event)
- Cuban crunch salad with avocado crema and toasted almonds
- Brisket Ropa Vieja with black bean rice
- Strawberry lime blondie with mojito ice cream
Thursday, Nov. 9: Cajun - (Private Event)
- Crawfish Maque Choux soup
- Blackened chicken on jambalaya rice with fire-roasted tomato cream sauce
- Praline brownies with rum ice cream
Tuesday, Nov. 14: European (Romanian)
- Salata de Castraveti – cucumber salad with tarragon
- Romanian sausage stew with polenta, feta and fried egg
- Ricotta cheesecake with cinnamon apples
Thursday, Nov. 16: African
- South African butternut squash soup
- Peri Peri chicken and rice
- Malva pudding milk tart
Tuesday, Nov. 28: Creole
- Creole onion soup
- Chicken Bonne Femme
- Pecan praline crème brûlée
Thursday, Nov. 30: Country Cooking
- Asparagus and tomato salad with feta and Balsamic vinaigrette
- Roasted chicken and grits with “pot pie” gravy and puff pastry
- Pecan pie brownie with chocolate ice cream
Tuesday, Dec. 5: Asian - (Indonesian) - (Private Event)
- Vegetable Soto
- Sweet and spicy chicken on coconut rice
- Honey waffle with fried bananas and chocolate ganache
Thursday, Dec. 7: Texas BBQ
- Smoky Caesar salad with smoked croutons, shaved parmesan and blistered tomatoes
- Smoked chicken breast on jalapeno popper sweet potatoes with sweet chili BBQ
- Mixed berry cobbler crisp with spiced brown sugar 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.