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. Chay Runnels, hospitality administration program coordinator and associate professor.
Lumberjack Express service will begin at 11:00 a.m. September 29, 2020 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 September 29, 2020.
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 2020 Menu
Sept. 29 - TEXAS BBQ
Smoked chicken wrap with jalapeno bacon onion jam, arugula, smoked cheese, and fried onions. Served with Smoked Cheese Grits.
Oct. 1 - LATIN (Argentinian)
Grilled steak tacos with roasted tomato corn relish, queso fresco, and chimichurri sauce. Served with black bean rice.
Oct. 6 - FUSION
Smoked Cheeseburger Wrap with ham, grilled onions, cheddar cheese, and a Smokey Honey Mustard. Served with Loaded Potato Salad.
Oct. 8 - CREOLE
Sugar Cane Shrimp Tacos – Cane Syrup-Glazed Shrimp with Sweet Corn relish, Arugula, and Queso Blanco with a Cane Syrup Dijonnaise. Served with Creole Potato Salad.
Oct. 13 - CAJUN
Blackened steak tacos with corn maque choux, arugula, pepperjack, and Louisiana Hot Sauce Aioli. Served with Cajun Roasted Potatoes.
Oct. 15 - EUROPEAN (Italian)
Grilled Pizza Wrap – Italian Sausage, Pepperoni, Tomatoes, Mozzarella, and Marinara in a grilled wrap. Served with Pasta Alfredo.
Oct. 20 - MEDITERRANEAN (Greek)
Grilled Chicken Spanakopita Wrap with Creamed Spinach and Feta Cheese. Served with a Greek Pasta Salad with Tomatoes, Olives, and Red Onions.
Oct. 22 - ASIAN
Sweet and Sour Chicken “Eggroll” Wrap with wilted cabbage slaw, sweet and sour glaze, and fried onions. Served with Stir-fried Rice.
Oct. 27 - LATIN (Mexican)
Grilled Steak Fajita Tacos with Onions and Peppers, Cheddar Jack Cheese, Pico de Galo, and Avocado Crema. Served with Spanish Rice.
Oct. 29 - COUNTRY COOKING
Grilled chicken wrap with maple bacon, honey mayo, spinach, Feta, and watermelon relish. Served with 5-Cheese Mac-n-Chez.
Nov. 3 - ASIAN
Mongolian Chicken Tacos with Diced Mushrooms and Onions with Shredded Lettuce and a Sweet Hot Mustard Soy Glaze. Served with Chinese Cucumber Salad.
Nov. 5 - MEDITERRANEAN (Moroccan)
Chili-spiced Chicken Tacos with Harissa Onions and Peppers, Goat Cheese, and lemon Garlic aioli. Served with Moroccan-spiced Roasted Potatoes and Carrots.
Nov. 10 - CREOLE
New Orleans Muffuletta – Black Forest ham, salami, provolone, and olive salad on a toasted bun. Served with Creole Pasta Salad.
Nov. 12 - FUSION
Buffalo grilled shrimp tacos with celery slaw, jalapeno ranch, and Feta cheese. Served with Carrot and Zucchini salad.
Nov. 17 - COUNTRY COOKING
Shaved roasted pork tenderloin wrap with sharp cheddar, peach salsa, arugula, and cilantro aioli. Served with Sweet Potato and Andouille Hash.
Nov. 19 - TEXAS BBQ
Smoked Brisket Tacos with Texas Caviar, Cheddar Cheese, and Roasted Poblano Ranch. Served with Jalapeno Bacon Mac-n-Cheese.