With each new fall or spring semester, Carrie’s Café-related curiosity begins rippling across campus. “People start calling early,” says Dr. Kara Wolfe, director of the School of Hospitality and Agricultural Leadership. Everyone wants to know when the student-run restaurant in Pummill Hall will open and what type of menu it will serve.

This fall marks the 17th semester Wajeana Bonczyk, senior instructor in the School of Hospitality and Agricultural Leadership, has taught the course that forms the foundation of Carrie’s Café. “Which means it’s my 17th restaurant concept,” she says. During the first week of class, her students jumped into the planning process. They researched trends and discussed themes. Next, they refined their concept, tested recipes and began prepping for the opening date — October 2.

Once Carrie’s opens, the students will work shifts in every role. This structure provides comprehensive industry preparation, and it gives them tangible experience in the rhythms and realities of the restaurant business. “They get to see how all aspects work together,” Bonczyk says. “The stress of serving, the demands on the kitchen and the responsibility of managing the whole environment. Sometimes we’re booked solid, so we learn to dig a little deeper.”

New This Semester: Mo State Beef

The menu at this semester’s iteration of Carrie’s features an exciting, new star: Mo State Beef. It’s the latest step in the Darr College of Agriculture’s “farm to fork” focus, and Wolfe says it evolved naturally. It began when Matt Wommack, assistant professor in the School of Agricultural Science and Conservation, decided the ranching program would butcher some steers from university ranches to make beef sticks. Wommack’s idea came with fringe benefits.

“When you butcher a steer, you end up with cuts that you don’t want to turn into beef sticks, like tenderloin,” Wolfe says. These coveted cuts, along with some ground beef, were available to inspire the creative minds at Carrie’s.

Fusing Flavors

As the students brainstormed restaurant concepts, Bonczyk encouraged them to think big. “I want them to take this opportunity to try new spices, techniques and ways of combining ingredients,” she says.

All the research led students to this semester’s concept, an Italian-Asian fusion. Think kimchi pasta, chai tiramisu and banh mi meatballs. In addition to Mo State beef, the menu showcases fresh herbs and peppers from the garden on Pummill Hall’s west side. Cheri Hamilton, instructor in the School of Agricultural Science and Conservation, is also contributing herbs from the Karls Hall greenhouse. And soon, Wolfe says, the Carrie’s kitchen will have its own hydroponic grow tower.

“We know people love eating locally,” Bonczyk says. “Using Mo State Beef and ingredients grown on our campus — you can’t get more local than that.”

Visit Carrie’s Café

• Days of operation: Carrie’s Café opens October 2. On Tuesdays and Thursdays, it will welcome guests from 11:30 a.m.–1 p.m., except on days that Missouri State classes aren’t in session (such as Fall Break and Thanksgiving holidays). This semester’s final date is December 2. Check the website for a complete listing of dates.
• Location: The fourth floor of Pummill Hall on the Missouri State campus.
• Reservations: Reservations are recommended and can be made by calling 417-836-4409 (8–11:30 a.m.) or 417-836-4224 (11:30 a.m.–1 p.m.).
• Menu and more information: Visit the Carrie’s Café website.