Dine with TSTC

The student restaurant is open on select Wednesdays & Fridays from 11 a.m. to 12:30 p.m.

Experience a taste of TSTC!

Join us at the Greta Watson Culinary Arts Building at our Waco campus to see and taste what our culinary students are learning.

This unique experience gives our students the chance to transform our learning space into a full-service dining restaurant. Students practice their skills both in the kitchen (back of the house), in the dining room (front of the house) and everywhere in between.

Your participation is important in putting their knowledge and skills to practice, so we appreciate you joining us!

 

 

 

Learn more about the program!
Culinary Arts student showing her plated dish.

Fall 2024 Menus

SPECIAL DIETARY CONSIDERATIONS If you have a food allergy, intolerance or sensitivity, please speak to your server about ingredients in our dishes before you order your meal. Please be advised that we are not an allergen-free kitchen. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish, sesame seeds and shellfish.

Please send your reservation requests to wacoculinary@tstc.edu.

Reservations can be made and changed up to 48 hours before a serving day.

 

October 16th & October 18th

Tex-Mex

Chef  Justin Turner

 

Chips and salsa

Starters

Chicken Tinga Tostada

Shredded chicken in a spicy adobo sauce, pinto bean puree, shredded lettuce,
queso fresco, pickled onion, avocado, and lime crema.

Or

Chicken Tortilla Soup

Cilantro and tortilla strips.

Entrees

Chile Rubbed Chicken

Seared chicken breast with poblano cream sauce, roasted corn and black bean relish,
cilantro rice and zucchini and yellow squash sautéed with red bell pepper.

Or

Carne Guisada

Slow braised beef stew with cilantro rice, zucchini and yellow squash sautéed with red bell pepper.
Served with flour tortillas.

Dessert

Flan

Caramel custard with fresh strawberries, buñuelo crisp, and whipped cream

Three-Course Lunch $16

Includes coffee and tea

 

October 23rd & October 25th

Puerto Rico

Student Chef: Elizabeth Fowler

 

Mallorcas
Whipped coconut butter.

 

Starters

Alcapurrias
Stuffed with picadillo and served with tomato aioli.

or

Sopa Mofongo
Chicken sofrito flavored broth with plantain dumplings, carrot, potatoes, and fideo noodles.

Entrees

Pernil
Pork butt marinated in sofrito served with rice, beans, avocado slices, and served with a cilantro garlic sauce.

or

Pollo Pincho
Marinated in a garlic mojo and served with rice, beans, and avocado slices.

Dessert

Flan de Queso
Cream cheese flan with a guava sauce and cinnamon-fried pineapples.

 

 

Specialty Drink
Guava Spritz
Guava nectar with a bubbly lemon lime tonic.
$2.95

 

Three-Course Lunch $16

Includes coffee and tea

 

October 30th & November 1st

Ireland

Student Chef: Connor Mason

 

Stay tuned for menu!

 

Three-Course Lunch $16

Includes coffee and tea

 

November 13th & November 15th

Thailand

Student Chef: Aubrie Seib

 

Stay tuned for menu!

Three-Course Lunch $16

Includes coffee and tea

 

November 20th & November 22nd

Peru

Student Chef: Joshua Reyna

 

Stay tuned for menu!

 

Three-Course Lunch $16

Includes coffee and tea

 

Hungry? Leave the cooking to us!

culinaryarts icon blue - Culinary Arts Menu

 

Culinary Arts' Gourmet 2 Go

Put that ramen cup down! Never miss a delicious meal again with the Culinary Arts’ Gourmet-2-Go (G2G) fresh, daily meals. All you have to do is send an email to wacoculinary@tstc.edu to be added to our G2G email list. After that, it’s bon appétit!

 

 

Dine With Us!

Texas State Technical College
Greta Watson Culinary Arts Building
104 8th St
Waco, TX 76705

254-867-4868
wacoculinary@tstc.edu

 

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