Axe ’Em, Jacks!
One-of-a-kind learning lab on wheels
The Lumberjack Express, a mobile food laboratory, is definitely a point of pride for SFA. The big, purple academic lab provides students a transformational learning experience. It's as close to running their own food truck as it gets.
Order up! Fall 2026 information
$8 take-away lunch
11 a.m. - 12:30 p.m.
Mondays/Wednesdays
Where the promenade ends
Buy your lunch in advance online beginning Tuesday, Sept. 15.
Walk-up meals are limited and sell out quickly.
Fall 2026 dates and menus
September
Sept. 28
Head chef: Jordan Robinson
Chicken Banh Mi
Honey-glazed sweet potato fries
Sliced chicken packed with pickled carrots, cucumber, and radish, topped with sriracha mayonnaise and cilantro on a hoagie roll, served with a side of roasted honey-glazed sweet potato fries.
Sept. 30
Head chef: Ben Pogue
BBQ Pork Baked Potato Bowl
Baked russet potato loaded with pulled pork in sweet and savory BBQ sauce, cheddar cheese, sour cream and crispy fried onions.
October
Oct. 5
Head chef: Alex Acosta
Cowboy Burger
Elote salad
Beef patty stacked with pepper jack cheese, caramelized onions, pickle slices, and a smoky chipotle BBQ sauce on a bun, served with a side of creamy elote salad.
Oct. 7
Head chef: Maddie Reily
Buffalo Mac N Cheese Bowl
Shredded chicken tossed in Buffalo sauce over white cheddar macaroni and cheese topped with a savory ranch sauce and toasted breadcrumbs.
Oct. 12
Head chef: Amara Brooks
Chicken Pita Wrap
Mediterranean rice
Diced herb chicken with crisp lettuce and cucumbers, topped with tzatziki sauce and fried onion on pita, served with aromatic Mediterranean yellow rice.
Oct. 14
Head chef: Katie Grubbs
Souvlaki Pork Bowl
Greek-inspired herbed pork tenderloin with broiled red onion and bell pepper topped with tzatziki sauce over roasted potato wedges.
Oct. 19
Head chef: Isaac Medina
Choripan
Spanish apple salad
Chorizo meatballs with tomato slices, pickled onion, and a chimichurri drizzle on a hoagie roll, served with spinach apple salad with queso fresco and almond slices.
Oct. 21
Head chef: Haileigh Durland
Honey Ginger Chicken and Rice Bowl
Diced chicken seared in a honey ginger sauce with shredded carrots and cucumber, topped with yum yum sauce a crispy wonton strips on a bed of aromatic rice.
Oct. 26
Head chef: Lacy McGee
Reuben Sandwich
German Potato Salad
Sliced pastrami with smoky provolone, pickle slices, and Russian dressing on a pretzel bun, served with German-style potato salad.
Oct. 28
Head chef: Kinley Sloat
Dan Dan Noodle Bowl
Ground pork sautéed in rich, nutty dan dan sauce with green onion and pickled cabbage over wheat noodles..
November
Nov. 2
Head chef: Bryana Garrett
Bacon Jam Patty Melt
Arugula Pear Salad
Beef patty and cheddar cheese topped with sweet and savory jalapeño bacon jam between toast slices, served with arugula pear salad garnished with candied pecans.
Nov. 4
Head chef: Ruth Wych
Frito Pie Bowl
A bed of crispy corn chips loaded with pork and beef chili topped with lime crema and green onion.
Nov. 9
Head chef: Cassidy Buday
Pesto Chicken Panini
White Bean Salad
Seared chicken in pesto sauce, sun-dried tomatoes, and mozzarella on toast, served with a white bean salad tossed with feta, cucumber, and onion in a vinaigrette dressing
Nov. 11
Head chef: James Stephens
Chicken Fajita Bowl
Chicken fajita slices with sautéed onion and bell pepper over Spanish rice topped with chipotle queso blanco and cilantro.
Nov. 16
Head chef: Kaylee Hollis
Buffalo Ranch Chicken Sandwich
Southwest cole slaw
Seared chicken cutlet in Buffalo sauce with crispy lettuce and pepper jack cheese and Buffalo-ranch spread on a bun with a side of southwestern-style coleslaw.
Nov. 18
Head chef: Dallas Gaither
Spicy Pork Tenderloin
Sticky Rice Bowl
Korean-inspired thinly sliced spicy pork tenderloin with sautéed cabbage and bamboo shoots on a bed of sticky sushi rice.
Nov. 23
Head chef: Jordan Robinson
Raspberry Chipotle Pork Melt
Mac N Cheese
Pulled pork tossed in raspberry chipotle sauce with crispy bacon slices and Swiss cheese on a croissant roll with a side of macaroni and cheese.
Nov. 25
No service - Thanksgiving Break
Nov. 30
Head chef: Chris Arriaga
Muffeletta
Lemon herb potato wedges
Layered ham and salami with provolone cheese and olive tapenade on rustic Italian bread with a side of oven-roasted lemon herb potato wedges.
December
Dec. 2
Head chef: Colleen Galler
Chicken Caesar Pasta Bowl
Rotini pasta, Romaine lettuce, and savory chicken tossed in Caesar dressing with garlic parmesan toasted breadcrumbs.
Dec. 7
Head chef: Alex Acosta
Chicken Caesar Wrap
Tomato soup
Diced chicken and Romaine lettuce tossed with Caesar dressing and parmesan crisps wrapped in a spinach tortilla with a side of savory tomato soup.
Dec. 9
Head chef: Ben Pogue
Chicken Coconut Curry Bowl
Diced chicken stewed in coconut curry over fragrant rice topped with parsley and toasted almonds.
All cuisine is prepared by hospitality administration majors under the direction of Chef Suzanne Duncan. Students also develop and execute an entrepreneurial business plan, create and prepare exciting, theme-based menus, and provide excellent customer service.
The Lumberjack Express also rolls out for outreach and recruiting events, such as career and college fairs, Showcase events and community cooking demonstrations.