Axe ’Em, Jacks!
Spring 2025 reservations 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. Feb. 18 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.
Spring 2025 dates and themes
- Tuesday, Feb. 18: European (German)
- German sauerkraut soup
- Roasted pork tenderloin on caramelized onion mashed potatoes with bratwurst gravy
- Apricot crumb cake with almond crumble and German vanilla sauce
- Thursday, Feb. 20: Polynesian
- Hua Whenua, New Zealand vegetable soup
- Hangi Kono, roasted pork tenderloin with sweet potato pumpkin puree, vegetable stuffing and cabbage
- Sweet corn ice cream with ginger crunch
- Tuesday, Feb. 25: Cajun (private event)
- Andouille and corn chowder
- Blackened catfish on Cajun rice pilaf with Pontchartrain shrimp cream
- King cake bread pudding with vanilla rum sauce
- Thursday, Feb. 27: Creole
- Creole shrimp and artichoke soup
- Roasted pork tenderloin with apricot Dijon glaze and roasted sweet potatoes
- Raspberry cheesecake with chocolate ganache and fresh raspberries
- Tuesday, March 4: Latin (Chilean) (private event)
- Roasted poblano and hominy soup with radish, onion and cilantro
- Bistec a lo Pobre, steak and eggs with roasted potatoes and Chilean chimichurri
- Chilean coffee cake with kiwi ice cream
- Thursday, March 6: Fusion (Italian Persian)
- Persian Caprese on baby greens with pomegranate vinaigrette
- Persian orange and saffron chicken on Florentine risotto
- Cardamom lemon ice cream with Persian lime olive oil cookies
- Tuesday, March 18: Asian (Thai)
- Rainbow Thai salad
- Thai chicken red curry on jasmine rice
- Mango cheesecake with toasted coconut and coconut whipped cream
- Thursday, March 20: Country Cooking
- Collard green and feta salad with pickled apples and red onions with coconut vinaigrette
- Roasted chicken on honey tomato cheese grits with jalapeno cornbread muffin
- Chess pie with cream cheese crust and Jezebel sauce
- Tuesday, March 25: Texas BBQ (private event)
- Smoked corn chili with sour cream and cilantro
- Smoked Salisbury steak on smoked gouda pilaf with chipotle honey barbeque and fried onions
- Chocolate cherry dump cake with coffee ice cream
- Thursday, March 27: European (Greek)
- Tomato, olive and cucumber salad with feta on baby greens
- Sun-dried tomato and orange chicken on Mediterranean couscous
- Greek honey cake with lemon thyme ice cream
- Tuesday, April 1: Mediterranean (Turkish) (private event)
- Turkish beet salad with walnuts and pomegranate
- Lamb Kefta on hummus pilaf with Ezme (Turkish salsa) and cucumber yogurt
- Revani, Turkish semolina cake with hazelnuts, orange and espresso whipped cream
- Thursday, April 3: Asian (Indian) (private event)
- Curry cauliflower soup
- Tandoori chicken with Indian lemon rice and garlic herb butter
- Honey saffron ice cream with Nankhatai Indian cookies
- Tuesday, April 8: Polynesian
- Hawaiian salad with honey lime vinaigrette, cranberries, Mandarin oranges, onions and sesame seeds
- Spam Loco Moco on green onion rice with Teriyaki mushroom gravy and fried egg
- Pineapple ice cream with white chocolate Macadamia cookie crumble and cherry compote
- Thursday, April 10: Latin (Argentinian)
- Hearts of palm salad on baby greens with cilantro lime vinaigrette
- Chimichurri chicken with saffron risotto
- Dulce de Leche ice cream with lemon butter cookie crumble
- Tuesday, April 15: Country Cooking (private event)
- Peach and goat cheese salad with toasted pecans and warm bacon balsamic vinaigrette
- Roasted pork tenderloin with sweet potato carrot puree and jalapeno honey glaze
- Strawberries and cream Bundt cake with vanilla bean whipped cream
- Tuesday, April 22: Creole
- Creole tomato salad with red onions, basil and a parmesan caper vinaigrette
- Chicken Sauce Piquante on white cheddar grits
- White chocolate Macadamia bread pudding, vanilla bean ice cream and banana’s foster
- Thursday, April 24: Cajun
- Grilled corn Maque Choux salad
- Blackened pork tenderloin on cheese grits with crawfish Étouffée
- Cajun cake with caramel pecan ice cream
- Tuesday, April 29: Fusion (Vietnamese and Mexican)
- Spring roll salad with corn and black beans and chipotle hoisin dressing
- Vietnamese caramel ginger chicken on Mexican rice
- Coconut ice cream with sesame cinnamon cookie crumble
- Thursday, May 1: Texas BBQ
- Smoked Bleu cheese Caesar with crumbled bacon and smoked paprika croutons
- Smoked pork tenderloin on hot honey roasted sweet potatoes with roasted corn puree
- Chocolate cobbler with chipotle vanilla ice cream
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.