The Mustang Kitchen Opens for Fall Semester
Published Tuesday, September 23, 2025
A student-run restaurant, The Mustang Kitchen, will open to the public on Thursday, October 9 and serve a total of eight dates during Fall Semester 2025. The dates are divided into two themes. The dates for the “Rustic Fall” menu include October 9, 16, 23, and 30. The dates for the “Bold and Spicy” menu will be November 6, 13, 20 and December 4. Each date The Mustang Kitchen will serve two seating times at 5:30 pm and 7:00 pm. Seating is limited and spots fill quickly. Reservations can be made online at www.smsu.edu/go/mustangkitchen. The restaurant is located in the SMSU Culinology/Hospitality Dining Room, IL 116 in the Individualized Learning building. The price is $32.00 per person for a three-course meal created, prepared, and served by SMSU Culinology and Hospitality Management students. Beverages are additional.
The students from the Restaurant Food Operations class will be involved with all aspects of running the restaurant, according to Dr. Joyce Hwang, Associate Professor of Hospitality Management at SMSU. The restaurant team includes, SMSU Students: Lilly Banasik, Michael Boyd, Isabella Fennern, Dante Fertig, Emily Jacobson, Jocelyn Kletzien, McKenna Orr, and Cecelia Parmeter.
Hwang said the meal will include three courses: a choice of appetizer, choice of entrée, and dessert. The appetizer and dessert items will change each week, she said, with the five entrée selections remaining the same.
“We are excited to bring ‘The Mustang Kitchen’ to the community. It is entirely run by students who are Culinology or Hospitality Management majors,” said Hwang. “In addition to developing the menu items, they create shopping lists, do the prep work, and handle all aspects of the restaurant operation. They rotate being the manager, server, or chef throughout the semester.”
The Mustang Kitchen’s Fall 2025 entrée menu includes:
“Rustic Fall” on October 9, 16, 23, 30:
- Pumpkin beef stew: A twist on a classic beef stew with pumpkin puree, carrots, beef, and potatoes all simmered together to a savory perfection
- Apple and fennel stuffed pork: Pork tenderloin stuffed with apple, fennel, onion, and kale served with acorn squash puree
- Jalapeno popper chicken: chicken breast stuffed with cream cheese, bacon, and Jalapeno and deep fried accompanied by a fall vegetable medley and acorn squash puree
- Crab Stuffed Salmon: Salmon fillet with a savory crab filling, served with roasted fall vegetables and a decedent lemon cream sauce.
- Autumn Hollow Squash: Roasted slices of acorn squash with a lightly glazed honey syrup, served with quinoa, Honeycrisp apple, and toasted pecans.
“Bold and Spicy” on November 6, 13, 20 and December 4:
- Beef braciole: Tender beef rolls with a parmesan filling braised in a rich tomato sauce served on top of mashed potatoes and parsnips
- Spinach & Feta Pork Roulade: Sautéed spinach & feta cheese wrapped in a pork loin, and slow roasted with a seasoned crust, served with roasted rainbow carrots
- Cajun chicken pot pie: Medley of chicken, vegetables, and Cajun-inspired seasonings topped with a crispy puff pastry square
- Spicy Stuffed Shrimp: Smoky jumbo shrimp stuffed with jalapeños, cheddar cheese, panko breadcrumbs, bacon, and a cream cheese filling, topped with scallions and served alongside fresh bread.
- Stuffed poblano rellenos: roasted poblano pepper stuffed with quinoa rice, black beans, bell pepper served over refried beans
Each week will showcase two different appetizer options and a unique dessert offering created by one student chef:
Oct 9: Lilly Banasik
Appetizers:
- Strawberry Walnut Salad: Romaine lettuce tossed in a honey-walnut vinaigrette topped with fresh strawberries, red onion, toasted walnuts, and feta cheese.
- Pesto Goat Cheese Bites: Crispy pastry cup filled with a pesto and goat cheese mixture, topped with chopped dates, candied pecans, and a drizzle of balsamic glaze.
Dessert:
- Raspberry Chocolate Macarons: Raspberry macaron shells filled with dark chocolate ganache and a raspberry compote.
Oct 16: McKenna Orr
Appetizers:
- Cranberry brie knots- Creamy brie and tangy cranberry wrapped in golden pizza dough, served with a cranberry dipping sauce.
- Avocado citrus salad- Leafy greens topped with avocado, citrus slices, onion, and cashews, tossed in a fresh pepper vinaigrette.
Dessert:
- Black Forest Cheesecake- A smooth layer of cheesecake on a buttery graham cracker crust and topped with whipped cream, cherries, and chocolate.
Oct 23: Emily Jacobson
Appetizers:
- Stuffed Dates: Medjool dates filled with gorgonzola cheese, wrapped in prosciutto, and drizzled with honey and balsamic glaze.
- Beet Tartlet: Puff pastry with creamy goat cheese, roasted red beet, topped with hot honey and basil.
Dessert:
- Miso Caramel Cream Puff: Choux au Craquelin filled with a miso caramel pastry cream, topped with a drizzle of miso caramel and a dusting of powdered sugar
Oct 30: Isabella Fennern
Appetizers:
- Cheesy Bites: Crispy golden-fried cheese bites made with parmesan and mozzarella cheese with seasoned breadcrumbs, served with a side of marinara sauce for dipping.
- Crisp Harvest Salad: A mixture of greens, topped with thinly sliced apples, feta cheese, pecans, red onion and cranberries, with a side of homemade honey mustard dressing.
Dessert
- Harvest Cheesecake Dream: Baked apple stuffed with a creamy cinnamon-spiced cheesecake, topped off with a caramel drizzle and a scoop of home-made ice cream.
Nov 6: Dante Fertig
Appetizers:
- Stuffed Pretzels: Fluffy pretzels filled with black forest ham, Swiss cheese and diced jalapeños. Served with homemade honey Dijon mustard.
- Minestrone: A comfort classic and filling minestrone soup with salt pork, chickpeas, black-eyed peas, vegetables, and parmesan cheese.
Dessert:
- Pistachio Shrikhand Cake: A twist on a traditional baklava, this dessert layers pistachio baklava sheets with creamy saffron yogurt, topped with a lemon simple syrup.
Nov 13: Jocelyn Kletzien
Appetizers:
- Prosciutto and Burrata Crostini: Slices of baguette topped with a sweet and spicy jam, creamy burrata, and prosciutto.
- Lacy Chicken Dumplings: Classic Chinese chicken dumplings cooked to perfection with a crispy lace, served with a spicy soy dipping sauce.
Dessert
- Gochujang Caramel Cookie Sundae: Creamy homemade vanilla ice cream topped with cookie crumbles and a luscious caramel drizzle.
Nov 20: Michael Boyd
Appetizers:
- Pani Puri: A crispy shell (Puri) stuffed with seasoned potatoes served with a sweet and spicy watery chutney (Pani)
- Mulligatawny Soup: A creamy and warmly spiced soup filled with carrots, sweet potatoes, apples, and celery
Dessert:
- Spiced apple rum cake: Mini apple bundt cake spiced with cloves, ginger, spiced rum and allspice. Served with a scoop of homemade vanilla bean Ice cream and caramel drizzle
Dec 4: Cecelia Parmeter
Appetizers:
- Bacon Wrapped Jalapeño Poppers: Jalapeños stuffed with cream cheese, wrapped in a slice of crispy caramelized bacon
- Spicy Edamame: Edamame beans tossed in a mix of garlic and chili seasoning with a side of spicy mayo for dipping.
Dessert
- Chocolate Pie: A slice of rich dark chocolate pie, dusted with cocoa powder with a scoop of vanilla bean ice cream.
“It’s an awesome learning experience for the students in the program,” said Hwang. “We hope the community will come to SMSU to enjoy the students’ creations. We ask customers to fill out a comment card in place of a tip, which will be invaluable feedback for our students.”
For further information and reservation links, visit www.smsu.edu/go/mustangkitchen or call 507-537-6223.
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