Culinary Café

Applied Learning

The Culinary Café is a reservation-only learning laboratory featuring various cuisine themes twice a week. Previously the home of former U.S. Sen. Kay Bailey Hutchison, 1401 Mound Street was renovated Spring 2022 to preserve the home’s history and elegance while adding a state-of-the-art commercial kitchen.

Seating is limited and sells out fast. In an effort to accommodate more guests, patrons may be seated with another party.

Fall 2026 information

  • SOLD OUT in 26 hours! Thank you!
    • Reservation portal opened 8 a.m. Tuesday, Sept. 15.
    • $15, includes a three-course lunch and a drink.
  • First lunch of the semester is Tuesday, Sept. 29.
  • Tuesdays and Thursdays
    • Doors open 11:30 a.m., arrive by 12:15 p.m.
map showing the preferred parking lot for Culinary Cafe
Preferred parking lot for the Culinary Café

Parking

Patrons may park in Commuter Lot 56 at the corner of E. Starr Ave and N. Fredonia St.

If you have parking questions, contact Parking Services at 936.468.7275.

Dates, themes and menus

Do you have a reservation at the Culinary Café? Expand the appropriate month below to view menu details! We can't wait to serve you.

September

Tuesday, Sept. 29: Country Cooking

  • Apple Pecan Salad on Baby Greens with Red Onions, Goat Cheese, and a Molasses Vinaigrette
  • Roasted Pork Tenderloin on Collard Green Hashbrowns with Red-Eye Gravy
  • Banana Butterscotch Cobbler with Brown Sugar Rum Ice Cream

October

Thursday, Oct. 1: Cajun

  • Corn Maque Choux Salad on Baby Greens with Tabasco Avocado Crema
  • Blackened Catfish on Cajun Rice with Shrimp and Andouille Cream Sauce
  • Sweet Potato Bread Pudding with White Chocolate Ice Cream and Praline Caramel

Private Event - Tuesday, Oct. 6: Asian (Filipino)

  • Ensaladang Kamatis - Filipino Tomato Salad
  • Pork Adobo with Garlic Fried Rice
  • Ube Flan

Thursday, Oct. 8: European (Austrian)

  • Austrian Cashew Cauliflower Cream Soup
  • Fleischlaberln - Chopped Steak with Mashed Potatoes, Crispy Onions, and Goulash Gravy
  • Sachertorte – Chocolate and Apricot Torte with Whipped Cream and Almond Tuille

Tuesday, Oct. 13: Latin (Peruvian)

  • Peruvian Potato Soup with Avocado and Cilantro
  • Aji de Gallina – Roasted Chicken on White Rice with Aji Amarillo Cream, Olive, Peas, and Boiled Egg
  • Suspiro de Limeña

Thursday, Oct. 15: Polynesian (Hawaiian)

  • Edamame and Mango Salad with Carrots, Cucumbers, Baby Greens, Seaweed Spice and Dynamite Sauce
  • Seared Mahi Mahi on Coconut Rice with Sweet Chili Glaze and Pineapple Lime Salsa
  • Coconut Ice Cream with Chocolate Macadamia Crumble and Date Caramel

Tuesday, Oct. 20: Texas BBQ

  • Smoky Caesar Slaw with Crispy Pork Belly
  • Smoked Pork Tenderloin on Roasted Sweet Potatoes with Smoked Gouda Cream and Pickled Jalapeños
  • Maple Bacon Cheesecake

Thursday, Oct. 22: Country Cooking

  • Strawberry Walnut Spinach Salad with Pickled Shallots, Feta Cheese, and Red Wine Vinaigrette
  • Roasted Chicken on Cabbage Rice with Herb Sour Cream Gravy
  • Triple Berry Cobbler Crisp with Buttermilk Vanilla Bean Ice Cream

Tuesday, Oct. 27: Cajun

  • Roasted Peppers on Baby Greens with Red Onions, Cucumbers, Spiced Pecans and a Creamy Jalapeño Dressing
  • Blackened Chicken on Green Onion Mashed Potatoes with Cajun Garlic Butter
  • Brownie Pudding with Butter Pecan Ice Cream and Bourbon Caramel

Thursday, Oct. 29: Fusion (Italian Korean)

  • Korean Caprese with Cucumbers, Tomatoes, Carrots, Fresh Mozzarella, Basil, and Gochujang Vinaigrette
  • Bulgogi Milanese – Korean BBQ Beef with Saffron Risotto and Sunny-side Up Egg
  • Espresso Mascarpone Ice Cream with Black Sesame Cookie Crumble

November

Private Event - Tuesday, Nov. 3: African (Moroccan)

  • Moroccan Chickpea Soup
  • Moroccan Stew with Lamb Meatballs, Carrots, and Olives over Couscous
  • Coconut Yogurt Basboussa with Almond Date Chutney

Thursday, Nov. 5: Creole

  • Creole Seafood and Okra Gumbo with White Rice
  • Roasted Pork Tenderloin au Poivre on Parsnip Potato Puree
  • Bananas Foster Cheesecake with Rum Caramel

Tuesday, Nov. 10: Mediterranean (Turkish)

  • Turkish Red Lentil Soup with Chili Oil
  • Turkish Kofte (Meatballs) on Turkish Rice with Roasted Eggplant, Tahini Yogurt, Pomegranate, and Pine Nuts
  • Turkish Revani – Semolina Cake with Orange Syrup, Honey Whipped Cream, and Baklava Crumble

Thursday, Nov. 12: Asian (Thai)

  • Thai Green Curry Pea Soup
  • Thai Chicken Stir Fry with Basil and Mint and Yellow Curry Rice
  • Mango Pudding with Thai Coconut and Cocoa Macaroon

Tuesday, Nov. 17: European (Spanish)

  • White Bean and Chorizo Soup
  • Chicken Romesco with Arroz Amarillo 
  • Torrija Toast with Almond Ice Cream and Honey Drizzle

Thursday, Nov. 19: Latin (Colombian)

  • Hearts of Palm and Corn Salad with Avocado Crema
  • Sudado de Pollo – Roasted Chicken Stew with Tomatoes, Potatoes, Yucca, and Cilantro on Basmati
  • Colombian Coffee Flan

Tuesday, Nov. 24: Fusion (French Greek)

  • Cream of Leek Soup with Whipped Feta and Sun-dried Tomato Jam
  • Roasted Chicken Coq au Vin over Spanakorizo – Greek Spinach Rice with Feta
  • Honey Lemon Crème Brûlée with Pistachio Brittle

December

Private Event - Tuesday, Dec. 1: Polynesian (Hawaiian)

  • Spam Corn Chowder
  • Hawaiian Meatballs on Roasted Sweet Potato Rice Pilaf with Pineapple Ginger Glaze
  • Mango Coconut Tart with Lime Whipped Cream and Fresh Raspberries

Thursday, Dec. 3: Texas BBQ

  • Roasted Pepper Bisque with Crispy Pork Belly
  • Smoked Chicken with Sweet Onion BBQ on Jalapeno White Cheddar Mac-n-Cheese
  • S’Mores Bread Pudding with Chocolate Ganache and Torched Marshmallow

Tuesday, Dec. 8: Creole

  • Sweet Potato, Corn, and Andouille Chowder
  • Roasted Chicken on White Cheddar Grits with a Creole Red Wine Tomato Sauce
  • Café au Lait Croissant Bread Pudding with Espresso Anglaise
  • 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

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.