Head chef helps students prepare sweet-potato carrot cake, oven-roasted flounder, and california crème brûlée for a postclass feast

Crawfish étouffée rolls and coconut-breaded red snapper exhibit chef's culinary skills

Award-winning barbecue including slow-smoked pulled pork, chicken, and ribs fill sandwiches or combo plates; live blues on Friday nights

Chefs craft Tex-Mex brunch offerings alongside chili relleno, shrimp burritos & carne guisada

Classic bistro fare served in warmly lit room with lofty ceilings or outside on bright patio

Chefs serve up traditional & Texas-themed sushi rolls & Asian fusion entrees in interior lined with cushy couches & chic partitions

Japanese entrees with occasional Pan-Asian influences

Pasta with housemade sauces, and more than 30 rotating flavors of housemade cheesecake, including caramel pecan, and lemon cream

Healthy alternatives to traditional café fare, such as sweet-potato wedges and free-range chicken, accompany steaming cups of java and tea

Table-side guacamole, hand-rolled chile relleno, and sizzling fajitas with jumbo butterfly shrimp