*Tickets for fall 2022 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. Sept. 27 at its facility at 1401 Mound St.
Tickets are $12 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.
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 2022 dates and themes
Tuesday, Sept. 27: Latin
- Chorizo tortilla soup
- Salsa verde chicken on Spanish rice with roasted corn pico
- Churro cheesecake with marinated strawberries and Mexican chocolate ganache
Thursday, Sept. 29: Country Cooking
- Black-eyed pea soup
- Roasted pork tenderloin with bacon onion mushroom gravy on cheese grits
- Banana pudding stuffed bundt cake with caramel
Tuesday, Oct. 4: Asian (Cambodian)
- Cambodian pineapple chili soup
- Cambodian grilled eggplant with pork, soybeans, and jasmine rice
- Cambodian banana nuggets with brown sugar ice cream
Thursday, Oct. 6: Cajun
- Seafood boil chowder
- Blackened catfish on dirty rice and topped with creamed andouille collard greens
- King cake monkey bread with caramel pecans and rum glaze
Tuesday, Oct. 11: Texas BBQ
- Smoked peaches with arugula, tomatoes, red onions, goat cheese, smoked croutons and honey chipotle vinaigrette
- Smoked chicken with brisket hash with a roasted pepper cream sauce
- Cherry Dr. Pepper cheesecake
Thursday, Oct. 13: Fusion (French Vietnamese)
- French onion pho
- Bahn mi smothered French baguette with cilantro aioli
- Vietnamese sweet corn crème bruleé
Tuesday, Oct. 18: African (South African)
- Curry butternut squash soup with sage cream
- South African orange chicken with yellow rice and golden raisins
- Apricot Malva pudding with honey whipped cream
Thursday, Oct. 20: European (French)
- French lentil soup
- Chicken fricassee with herbed rice pilaf
- Chocolate crepes with coffee mousse and espresso ganache
Tuesday, Oct. 25: Creole
- Crawfish and mushroom bisque
- Roasted chicken on sweet potato grits with andouille gravy
- Cinnamon bundt cake with rum ice cream and Bananas Foster caramel
Thursday, Oct. 27: Latin (Mexican)
- Pozole rojo Soup
- Roasted chicken on eloté rice with ancho chili cream and pico de gallo
- Gordita de Nata with spiced mango and pineapple with cinnamon whipped cream
Tuesday, Nov. 1: Fusion (Thai Mexican)
- Tom kha (Thai coconut soup) with chorizo, mushroom, jalapeno, cilantro and lime
- Roasted pork tenderloin with red curry mole, green chili and roasted corn rice and chipotle crema
- Coconut lime ice cream with honey, cinnamon sugar wontons and toasted coconut
Thursday, Nov. 3: Asian (Chinese)
- Egg drop soup
- Seared chicken on broccoli rice with a miso mushroom sauce
- Flourless Chinese five spice chocolate cake with ginger cream
Tuesday, Nov. 8: Country Cooking
- Baby greens with tomatoes, red onions, fried okra, goat cheese and bacon vinaigrette
- Roasted chicken with tomato gravy and Brussels rice casserole
- Pecan upside down bundt cake with molasses ice cream
Thursday, Nov. 10: Creole
- Creole carrot soup
- Roasted pork tenderloin on collard green dirty rice with Creole mustard cream sauce
- Peaches Foster with coffee cake bread pudding and vanilla bean ice cream
Tuesday, Nov. 15: Cajun
- Corn Maque choux Caprese salad
- Shrimp and andouille smothered jalapeno cheddar biscuit
- Sweet potato blondie with maple ice cream
Thursday, Nov. 17: African
- Spiced mango salad with lime vinaigrette
- Roasted pork superkanja with couscous
- Sweet potato cookie crumble with butter ice cream
Tuesday, Nov. 29: European (German)
- German potato soup with sausage and pretzel croutons
- Roasted pork tenderloin with apples and sauerkraut on herbed rice pilaf
- German chocolate bars with coffee ice cream
Thursday, Dec. 1: Texas BBQ
- Smoked pork belly Caesar salad
- Mesquite smoked pork tenderloin with honey chipotle barbecue and roasted sweet potatoes
- Smoked maple bacon crème bruleé
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. To add to the guest experience, students led by Leisha Bridwell plan and create floral arrangements for the space. The Café also features works from local artists connected to the university.
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.