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Lumberjack Express Food Lab

Lumberjack Express Mobile Food Lab

Lumberjack Express

The Lumberjack Express, SFA’s new mobile food lab, provides transformational learning experiences for students while offering culinary delights for fans of the university’s hospitality administration program.

With cuisine prepared by hospitality majors under the direction of Chef Todd Barrios, service is provided by students enrolled in a customer-relations course taught by Dr. Mary Olle, hospitality administration interim program coordinator and associate professor.

Lumberjack Express service will begin at 11:00 a.m. Tuesday September 28, 2021 where the sidewalk ends between the STEM Building and the Education Annex Parking Lot No. 15 on the SFA campus. Service will continue at the same time each Tuesday and Thursday. Guests are encouraged to arrive no later than 12:30 p.m.

Food sales will be handled through an online ticket system for presold meals with walkup business available for a limited number until meals are sold out. Each meal will cost $8.00.  Walkup meals can sellout fast, but you can guarantee your meal by using our online ticket system. Ticket sales will begin on Tuesday September 7, 2021 at 8:00 a.m.

The Lumberjack Express mobile food laboratory provides students the opportunity to experience active learning in a realistic setting, as well as engage and empower them to create and execute an entrepreneurial business plan. According to National Restaurant Association research, the food truck trend, which began in Los Angeles, will continue to accelerate as entrepreneurs across the nation use them to enter the restaurant industry.

Lumberjack Express Fall 2021 Menu

Sept. 28
Cajun Chicken Wrap – blackened chicken, pepper bacon, pepper jack cheese, spring mix greens, tomato and green onion aioli, served with Cajun roasted potatoes

Sept. 30
The Big Easy – shaved pork tenderloin wrap with sharp cheddar, bacon onion jam, grilled onions, arugula and maple aioli, served with a side of muffuletta pasta salad

Oct. 5
Grilled hamburger steak wrap with Swiss cheese, sautéed onions and mushrooms, A1 aioli and fried onions, served with garlic maSshed potatoes

Oct. 7
Jalapeño Chicken Wrap – grilled chicken, candied jalapeños, bacon, cream cheese cheddar queso and spinach, served with elote corn salad

Oct. 12
Blackened shrimp tacos with cabbage slaw, mango salsa and Sriracha honey aioli, served with stir-fried Cajun rice

Oct. 14
Philly cheesesteak wrap with onions, peppers, pepper jack cream and fried onions, served with garlic roasted potatoes

Oct. 19
Shaved smoked pork tenderloin wrap with jalapeño cream corn, bacon, cheddar cheese and white barbecue, served with smoked cheese grits

Oct. 21
Smoked brisket tacos with arugula, green chili queso, pico de gallo and cilantro, served with Texas caviar

Oct. 26
Ground pork tacos with peach salsa, arugula, honey chipotle crema and cotija cheese, served with black bean rice 

Oct. 28
Blackened cheeseburger wrap with pepper jack cheese, Louisiana hot sauce aioli, lettuce, tomato and red onion, served with a side of “crab boil” potato salad

Nov. 2
Creole Chicken Club Wrap – grilled chicken, bacon, spring mix lettuce, tomato, Havarti cheese and fried onion straws, with a Creole honey mustard, served with roasted sweet potatoes

Nov. 4
Tacos al Pastor – marinated pork, grilled red onions, pineapple salsa, queso fresco and cilantro, served with chipotle corn salad

Nov. 9
Grilled pizza wrap with Italian sausage, pepperoni, tomatoes, marinara and mozzarella, served with Italian pasta salad

Nov. 11
Texas Chicken Club – grilled chicken, chipotle barbecue, bacon, grilled, ham, cheddar cheese, lettuce and roasted red peppers on Texas Toast, served with jalapeño bacon potato salad

Nov. 16
Grilled steak fajita tacos with onions, peppers, cheddar jack cheese, pico de gallo and avocado crema, served with Spanish rice

Nov. 18
The Big Jack – grilled cheeseburger wrap with bacon, lettuce, tomato, red onions and French fry sauce, served with black pepper roasted potatoes

Nov. 30
New Orleans Muffuletta – black forest ham, salami, provolone and olive salad on a toasted bun, served with Creole potato salad

Dec. 2
The Jack Attack – grilled fajita steak wrap filled with five-cheese macaroni and cheese, and fried onion straws, served with cucumber tomato salad