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  • Outside of the Culinary Cafe
  • Student hostess at Culinary Cafe
  • Place settings at the Culinary Cafe
  • Salads prepped for Culinary Cafe service
  • Student server at the Culinary Cafe
  • Student working in the kitchen

Spring 2024 tickets for the Culinary Café will go on sale Feb. 6 at 8:00 a.m.

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. 20 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 2024 dates and themes

Tuesday, Feb. 20: European (Italian)

  • Italian sausage, kale and white bean soup
  • Roasted chicken on spinach parmesan risotto with ratatouille puree
  • Poached pear panna cotta

Thursday, Feb. 22: Cajun

  • Cajun corn salad on baby greens
  • Blackened catfish on andouille sausage rice with roasted red pepper and shrimp cream
  • “Cajun Cake” bread pudding with dark brown sugar ice cream

Tuesday, Feb. 27: Country Cooking

  • Black-eyed pea and collard green soup with smoked ham
  • Roasted chicken on jalapeno cheese grits with bacon onion gravy
  • Pecan peach crisp with buttermilk ice cream

Thursday, Feb. 29: Asian (Taiwanese) - (Private Event)

  • Taiwanese beef noodle soup
  • Braised Pork Rice – ground pork and pork belly over rice with pickled vegetables and boiled egg
  • Taiwanese honey castella sponge cake with pineapple glaze

Tuesday, Mar. 5: Mediterranean (Spain) - (Private Event)

  • Spanish chickpea and chorizo Soup
  • Bacalao a la Vizaina – seared cod on caper oregano rice with Basque-style tomato stew
  • Crema catalana with candied oranges

Thursday, Mar. 7: Fusion (Mexican/Texas BBQ)

  • Mexican sweet corn soup with crispy smoked pork belly and cotija cheese
  • Smoked pork tenderloin on Spanish rice with chipotle shrimp cream
  • Smoked peach sopapilla cheesecake with spiced caramel drizzle

Tuesday, Mar. 19: Texas BBQ

  • Smoky corn soup with ham
  • Smoked pork tenderloin with smoked cheese mashed potatoes and green chili bacon cream sauce
  • Blueberry cornbread cobbler with lemon ice cream

Thursday, Mar. 21: African (North African)

  • North African carrot soup with chermoula
  • Chicken tagine on green onion rice
  • Lime cake with citrus glaze and pistachio ice cream

Tuesday, Mar. 26: Cajun

  • Cajun green goddess salad
  • Blackened pork medallions with smoked gouda cheese grits and crawfish cream
  • Pecan praline cheesecake

Tuesday, Apr. 2: Asian (Korean) - (Private Event)

  • Cabbage and miso soup
  • Bulgogi beef on “kimchi-spiced” rice with fried egg
  • Green tea ice cream with ginger molasses cookie crumble

Thursday, Apr. 4: Creole

  • Creole split pea soup with andouille
  • Roasted pork tenderloin with balsamic honey glaze and mashed sweet potatoes
  • Cream cheese pound cake with toffee mousse and pecan praline caramel

Tuesday, Apr. 9: Latin (Salvadoran)

  • Sopa de camarones – Salvadoran shrimp soup
  • Pollo encremado con salsa chipotle – chicken with chipotle cream and rice
  • Chocoflan

Thursday, Apr. 11: European (German)

  • Warm German potato salad
  • German crispy roasted chicken with braised vegetables and sauerkraut
  • Zwetschgenkuchen – German plum cake

Tuesday, Apr. 16: Fusion (Chinese Cajun)

  • Chinese cabbage slaw with creamy Tabasco ginger dressing and cajun spiced wontons
  • Chinese spiced blackened chicken on jambalaya stir-fried rice with spiced teriyaki sauce
  • Sweet potato cheesecake with sesame caramel

Thursday, Apr. 18: Country Cooking - (Private Event)

  • Strawberry and goat cheese salad with toasted pecans and maple balsamic dressing
  • Lemon garlic rosemary chicken on roasted potatoes with lemon herb cream
  • Banana nut bundt cake with banana pudding and caramel

Tuesday, Apr. 23: African (Moroccan)

  • Roasted cauliflower and carrot salad with lemon paprika vinaigrette
  • Moroccan lamb meatballs on roasted red pepper cous cous with lemon olive sauce and feta
  • Almond orange bundt cake with Moroccan chocolate mousse and almond glaze

Thursday, Apr. 25: Latin (Venezuelan)

  • Fosforera – Venezuelan seafood soup
  • Pabellon criollo – slow cooked beef stew over black bean rice with sunny-side egg and cilantro
  • Venezuelan tres leche

Tuesday, Apr. 30: Creole

  • Hen and sausage gumbo
  • Seared catfish meuniere with shrimp and rice pilaf
  • Crème brulee bread pudding

Thursday, May 2: Texas BBQ

  • BBQ ranch house salad with tomatoes, corn, red onions and smoked paprika croutons
  • Brisket mac-n-cheese with jalapeno BBQ and fried onions
  • Chipotle chocolate ice cream with chocolate chip blondie

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.


School of Human Sciences
Faculty Directory

Human Sciences Building North
Room 101

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