Axe ’Em, Jacks!
Fall 2024 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. 1 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 2024 dates and themes
- Tuesday, Oct. 1: Asian - Thailand (Private Event)
- Thai Cucumber Salad with Peanuts
- Thai Red Curry Chicken on Coconut Rice
- Mango Ice Cream with Coconut Lace Cookie
- Thursday, Oct. 3: Creole (Private Event)
- New Orleans Creole Salad with Tomatoes, Olives, Cucumbers, and Feta
- Roasted Chicken on Cauliflower Rice with Sauce Creole
- Chocolate Chip Bread Pudding with Cream Cheese Ice Cream and Chocolate Drizzle
- Tuesday, Oct. 8: Texas BBQ
- Baby Greens with Tomatoes, Carrots, and Red Onion with a Smoked Bleu Cheese Dressing
- Smoked Brisket and Grits with Honey BBQ Sauce
- Sweet Potato S’Mores Ice Cream with Shaved White Chocolate and Toasted Marshmallows
- Thursday, Oct. 10: European - French (Private Event)
- French Bistro Salad
- Roasted Chicken on Dijon Roasted Potatoes with Boursin Cream Sauce
- Éclair Cake with Chocolate Ganache
- Tuesday, Oct. 15: Cajun
- Cajun Caesar Salad with Blackened Shrimp Caesar Dressing, Spiced Croutons, and Shaved Parmesan
- Blackened Chicken on Sausage Jambalaya with Gumbo Gravy
- Pecan Pie Bread Pudding with Salted Caramel Ice Cream
- Thursday, Oct. 17: African - West Africa
- African Pumpkin Soup
- Chicken Yassa with Jollof Rice
- West African Lime Cake with Peanut Ice Cream
- Tuesday, Oct. 22: Fusion - Mexican Italian
- Black Bean Caprese Salad with Spiced Tortillas
- Roasted Chicken on Elote Risotto with Mexican Chimichurri
- Tiramisu Sopapilla Cheesecake with Mexican Chocolate Drizzle
- Thursday, Oct. 24: Latin - Brazilian
- Brazilian Black Bean Soup
- Moqueca – Brazilian Fish Stew over Basmati Rice
- Bolo de Cenoura – Brazilian Carrot Cake with Chocolate Ganache
- Tuesday, Oct. 29: European - Russian
- Beet and Walnut Salad
- Tefteli - Russian Meatballs in Creamy Tomato Dill Sauce over Mashed Potatoes
- Charlotte Apple Pie with Coffee Ice Cream
- Thursday, Oct. 31: Country Cooking
- Creamy Collard Green Soup with Black-eyed Peas and Sausage
- Roasted Pork Tenderloin on Jalapeno Pimento Cheese Grits with Pepper Bacon Cream Sauce
- Banana Bread Pudding with Brown Butter Pecan Ice Cream and Rum Caramel
- Tuesday, Nov. 5: African - South Africa (Private Event)
- South African Red Lentil Soup
- African Beef Stew on Yellow Rice
- South African Milk Tart
- Thursday, Nov. 7: Asian - Japanese
- Tonkotsu-style Vegetable Ramen
- Shogayaki (Japanese Ginger Pork) on Cabbage Fried Rice with Sunny-Side Up Egg
- Green Tea Cheesecake with Citrus Whipped Cream
- Tuesday, Nov. 12: Country Cooking
- Roasted Root Vegetable Soup with Crumbled Bacon
- Roasted Chicken on Collard Green and Ham Rice Pilaf with Country Mustard Cream Sauce
- Orange Marmalade Strawberry Shortcake with Cream Cheese Mousse
- Thursday, Nov. 14: Cajun
- Andouille and Butternut Squash Soup
- Blackened Catfish on Lemon Parsley Rice with Tarragon Shrimp Cream Sauce
- Praline Sweet Potato Cheesecake
- Tuesday, Nov. 19: Creole
- Creole Split Pea Soup with andouille
- Red Wine Braised Pot Roast with Mushrooms and Onions on Herb Roasted Carrots and Potatoes
- Blackberry Bread Pudding with White Chocolate Ice Cream
- Thursday, Nov. 21: Fusion - Indian Greek
- Indian Mulligatawny Soup with Feta
- Chicken Tikka Masala “Moussaka” with Eggplant and Bechamel
- Lemon Kulfi (Indian Ice Cream) with Baklava Crumble
- Tuesday, Dec. 3: Latin - Cuban (Private Event)
- Black Bean and Corn Salad
- Cuban Beef Picadillo
- Dulce de Leche Cheesecake
- Thursday, Dec. 5: Texas BBQ
- Baby Greens with Tomatoes, Corn, Red Onions, Bacon, Avocado Crema, and Jalapeno BBQ Vinaigrette
- Smoked Chicken with Roasted Sweet Potatoes and Chipotle Cream Sauce
- Blueberry Ice Cream with Lemon Cookie Crumble
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.