CSI Desert Cafe

The Desert Cafe is operated by the culinary, hospitality and pastry students at the College of Southern Idaho. We serve lunch most Wednesdays and Thursdays during fall and spring semesters.

Watch here for our weekly menus.

[10/06/21]   I apologize for not having this posted sooner.

The Desert Café opens this week for the fall semester. We are looking forward to seeing everyone.

If you would like to place a to-go order please follow this link https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing
where you can enter your information and the items that you would like and choose your pickup time. Because of a staff limitations we ask that you place your to-go orders by 5:00pm on the day prior to your pick up time.

Thank you for your support!

This Week in the Desert Cafe

Wednesday, Oct. 6th – Roast pork tenderloin with rosemary Dijon cream sauce, wild and herb rice pilaf and haricot verts $11.00

Thursday, Oct. 7th - Char-broiled salmon filet with lemon-mint yogurt sauce, vegetable kabob and couscous. $12.00

Above entrées come with your choice of soup or dinner salad, beverage and dessert.

Salad Feature- Charbroiled chicken breast with Granny Smith apple, dried cranberries, walnuts, blue cheese and a Champagne-herb vinaigrette. $8.50

Sandwich Feature- Grown-up grilled cheese, filled with a blend of brie, swiss and shallots. Grilled golden brown on the outside with a combination of butter, Dijon mustard and parmesan. $8.50

Soup – Cream of Tomato

Dessert – Wednesday: Mixed Berry Crostata with vanilla Ice Cream. Thursday: Peach Frangipane Tartlet.

Hours 11:30 am to 1:00 pm.

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

Desert Café To Go Orders Week of February 8-14 03/16/2021

Desert Café To Go Orders Week of February 8-14

Come join us Wednesday for St. Patrick’s Day and on Thursday we have guest Chef Tom O’Connor from Cactus Pete’s in the Desert Café kitchen.

If you would like to place a to-go order please follow this link https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharingwhere you can enter your information, the items that you would like, and choose your pickup time. Because of staff limitations we ask that you place your to-go orders by 5:00pm on the day prior to your pick up time.

Thank you for your support!

This week in the Desert Café

Wednesday, March 17th - Beef and wild mushrooms in Guinness with creamy Yukon Gold mashed potatoes. $12.00

Thursday, March 18th - Macadamia nut crusted Chilean Sea Bass with jasmine rice cake and sweet onion confit. . $13.00

The above entrees are served with your choice of soup or green salad, beverage and dessert.

Salad Feature – Crispy “Saltimbocca” chicken salad with candied walnuts provolone, fontina and aged balsamic vinaigrette. $8.50

Sandwich Feature – Grilled steak sandwich with smoked gouda, arugula, tomato, and Dijon vinaigrette with cornichon pickle. $8.50

Soup – Cream of parsnip with coriander and cumin.

Dessert – Wednesday; Mixed berry petit gateau with blueberry macron. Thursday; S’mores chocolate cheesecake “aka Raphael”.

Hours 11:30am – 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

Desert Café To Go Orders Week of February 8-14 Desert Café To-Go Orders Final Week of Dessert Café - Thank you for joining us! March 15, 2021 Wednesday, March 17, 2021 and Thursday, March 18, 2021 Phone Numbers are required. Wed Time Name/Ext Order Thurs Time Name/Ext Order 12:30 PM Robert Mayer x6806 Sandw...

Desert Café To Go Orders Week of February 8-14 03/09/2021

Desert Café To Go Orders Week of February 8-14

Leave your desk, stretch your legs, and visit the Desert Café for lunch this week!

If you would like to place a to-go order please follow this link https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing where you can enter your information, the items that you would like, and choose your pickup time. Because of staff limitations we ask that you place your to-go orders by 5:00pm on the day prior to your pick up time.

Thank you for your support!

This week in the Desert Café

Wednesday, March 10th - Braised pork loin with house made Mole sauce and cilantro rice. $11.00

Thursday, March 11th - Ropa Vieja, shredded slow simmered beef in tomato and cumin with black beans and rice . $11.00

The above entrees are served with your choice of soup or green salad, beverage and dessert.

Salad Feature – Shrimp ceviche with avocado tomato and cucumber. $8.50

Sandwich Feature – Pambazo Mexicano, house made chorizo sausage and potato sandwich on a telera roll. $8.50

Soup – Pozole Rojo, pork and hominy in a flavorful red chile broth.

Dessert – Wednesday; Lemon Babka with Strawberry Mascarpone Glaze and Strawberry Coulis. Thursday; Almond Fig Cake with Honeyed Ricotta Foam aka “Steve”

Hours 11:30am – 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

Desert Café To Go Orders Week of February 8-14 Desert Café To-Go Orders March 8, 2021 Wednesday, March10, 2021 and Thursday, March 11, 2021 Wed Time Name/Ext Order Thurs Time Name/Ext Or...

Desert Café To Go Orders Week of February 8-14 03/01/2021

Desert Café To Go Orders Week of February 8-14

Invite a friend to lunch this week at the Desert Café!

If you would like to place a to-go order please follow this link https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing where you can enter your information, the items that you would like, and choose your pickup time. Because of staff limitations we ask that you place your to-go orders by 5:00pm on the day prior to your pick up time.

Thank you for your support!

This week in the Desert Café

Wednesday, March 3rd - Pan roasted chicken breast with mushroom suprême sauce. Served with toasted red quinoa Pilaf and vegetable sauté. $11.00

Thursday, March 4th - Trout Meunière sautéed with brown butter, lemon and parsley, cranberry-almond rice pilaf and green beans. $12.00

The above entrees are served with your choice of soup or green salad, beverage and dessert.

Salad Feature – Roasted asparagus and baby green salad with prosciutto, poached egg, and Romesco sauce. $8.50

Sandwich Feature – Roast leg of lamb grinder with grilled peppers, onions, and Swiss cheese. $8.50

Soup – Creamy sweet potato and celery root

Dessert – Wednesday; Double stack blueberry Pavlova with chocolate and mint sauces. Thursday; French chocolate tart with raspberries, Crème Anglaise, and Chantilly Cream.

Hours 11:30am – 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

Desert Café To Go Orders Week of February 8-14 Desert Café To-Go Orders March 1st Wednesday, March 3, 2021 and Thursday, March 4, 2021 Wed Time Name/Ext Order Thurs Time Name/Ext Order 12:30 Robert Mayer x6806 Sandwich 12:30 Rosa Davila Entree with soup, no dessert but fresh fruit if availa...

Desert Café To Go Orders Week of February 8-14 02/23/2021

Desert Café To Go Orders Week of February 8-14

Welcome to the Desert Café!

If you would like to place a to-go order please follow this link https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing where you can enter your information, the items that you would like, and choose your pickup time. Because of staff limitations we ask that you place your to-go orders by 5:00pm on the day prior to your pick up time.

Thank you for your support!

This week in the Desert Café

Wednesday, February 24th - Spice-crusted roast pork tenderloin with sweet potato mash and asparagus. $11.00

Thursday, February 25th - Crispy duck breast with blackberry gastrique and parsnip puree. $12.00

The above entrees are served with your choice of soup or green salad, beverage and dessert.

Salad Feature – Grilled shrimp salad with feta cheese, tomato, and watermelon . $8.50

Sandwich Feature – Fried chicken and biscuit sandwich with cheddar cheese and creamy black pepper gravy. $8.50

Soup – Chicken and rice soup with spinach, lemon, and dill

Dessert – Wednesday; Saffron poached pear and Baklava. Thursday; Mango sherbet with chili spiced honey drizzle and short bread cookie.

Hours 11:30am – 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

Desert Café To Go Orders Week of February 8-14 Desert Café To-Go Orders Week of February 22nd Wednesday, February 24th & Thursday, February 25th Wed Time Name/Ext Order Thurs Time Name/Ext Or...

Desert Café To Go Orders Week of February 8-14 02/16/2021

Desert Café To Go Orders Week of February 8-14

We are back again in the Desert Café with another great menu this week.

If you would like to place a to-go order please follow this link https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing where you can enter your information and the items that you would like and choose your pickup time. Because of a staff limitations we ask that you place your to-go orders by 5:00pm on the day prior to your pick up time.

Thank you for your support!

This week in the Desert Café

Wednesday, February 17th - Maple-thyme roasted chicken breast supreme with creamy orzo and vegetable medley. $11.00

Thursday, February 18th - Seared Mahi mahi with roasted vegetables , couscous and harissa. $12.00

The above entrees are served with your choice of soup or green salad, beverage and dessert.

Salad Feature- Pear, candied pecans, feta cheese and steak salad. $9.50

Sandwich Feature – Mediterranean chicken salad with golden raisins and pine nuts on house made challah bread $8.50

Soup – Tomato basil

Dessert – Wednesday; Lemon tart with strawberry tanghulu. Thursday; Beignets with powdered sugar and blackberry jam
Hours 11:30am – 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

Desert Café To Go Orders Week of February 8-14 Desert Café To Go Orders Week of February 15th Wednesday, February 17th Thursday, February 18th Wed Time Name/ Ext Order Thurs Time Name/ Ext Or...

[02/09/21]   The Desert Café opens this week for the spring semester with limited seat in our Café and to-go orders. We have some great comfort foods on the menu this week.

If you would like to place a to-go order please follow this link https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing
where you can enter your information and the items that you would like and choose your pickup time. Because of a staff limitations we ask that you place your to-go orders by 5:00pm on the day prior to your pick up time.

Thank you for your support!

This Week in the Desert Cafe

Wednesday, Feb. 10th – Beef Stroganoff, beef tenderloin émincé in a sour cream and demi-glace sauce with fresh dill served over buttered parsley noodles. $11.00

Thursday, Feb. 11th - Roasted salmon with dill cream and rye crumbs, and Yukon gold potato gratin. $12.00

Above entrees come with your choice of soup or dinner salad, beverage and dessert.

Salad Feature- Charbroiled chicken breast with gala apple, dried cranberries, walnuts, blue cheese and a Champagne –herb vinaigrette. $8.50

Sandwich Feature- Croque Madame, a classic French bistro sandwich of grilled ham and cheese topped with creamy béchamel sauce and a crispy fried egg. $8.50

Soup – Clam Chowder

Dessert – Wednesday: Bread and butter pudding with Whiskey sauce. Thursday: Happy Unbirthday Cake, yellow cake ala mode

Hours 11:30 am to 1:00 pm.

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

[11/17/20]   This is your last chance to enjoy a lunch that does not contain left over turkey! Place a to-go order with the students at the Desert Café. Just follow the link to place your order.
https://docs.google.com/document/d/1SvKvQTHDjweQ9k2Ia-mTui2YNPAPlhmx9sk-E7bCtSo/edit?usp=sharing

This Week in the Desert Cafe

Wednesday, November 18th – Pan roasted pork tenderloin with dried cherry-port sauce, smashed red potatoes and green bean sauté. $11.00

Thursday, November 19th – Chicken braised in tomato, coriander and lime with jasmine rice. $11.00

The above entrees are served with your choice of soup or side salad, beverage and dessert.

Salad Feature –Niçoise salad with char-broiled tuna and potatoes and Dijon vinaigrette. $8.50

Sandwich Feature – Ham and artichoke panini with mozzarella and basil. $8.50

Soup – Traditional French onion

Dessert – Wednesday: Pumpkin Roll with Pepita Brittle and Spiced Chantilly Cream Thursday: Pumpkin Gelato and Vanilla Ice Cream Cake with Spiced Almonds

Hours 11:30am – 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

[11/10/20]   The desert Café will be open on Thursday only this week with some special items featured. Try something new! Please follow the link to place your to-go orders. https://docs.google.com/document/d/1jAdYnrmvphrDSG-wDJGr7GWxIqHaOTHSdv25kMh97AY/edit?usp=sharing

This Week in the Desert Cafe

Thursday, November 12th – Braised rabbit with chorizo, wild mushrooms and spoon bread. $12.00

The above entree is served with your choice of soup or dinner salad, beverage and dessert.

Salad Feature – Seared duck breast salad with orange, raspberries, buttermilk blue cheese and a Champagne –honey vinaigrette. $8.50

Sandwich Feature – Char-broiled portabella mushroom with fromage fort and piquillo peppers . $8.50

Soup – Sausage potato and kale.

Dessert – Thursday: Almond pear tartlets

Hours 11:30am – 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

[11/03/20]   Take a break and visit the Desert Café this week for lunch. We have some great dishes for you to enjoy. Please follow the link to place your to-go orders. https://docs.google.com/document/d/16VPfqexUYc7xS4iSj-lN5X_AWJ3Q_p8M0X9IBUAZaEE/edit

This Week in the Desert Cafe

Wednesday, November 4th – Pan seared Chinese five spice Mahi Mahi with pickled sweet peppers and ginger, jasmine rice and snow peas. $12.00

Thursday, November 5th – Herb roasted chicken breast and pesto cream over pappardelle pasta with zucchini and parmesan gratin. $11.00

The above entrees are served with your choice of soup or dinner salad, beverage and dessert.

Salad Feature –Char-broiled flatiron steak with shaved fennel, dried cherries and feta, over butter lettuce with a sherry Dijon vinaigrette.$8.50

Sandwich Feature – Kentucky Hot Brown sandwich – Thin-sliced turkey served open-faced and topped with a savory parmesan cheese sauce garnished with crispy bacon. $8.50

Soup – Cheesy cauliflower

Dessert – Wednesday: Cherry galette with chocolate ganache and whipped cream. Thursday: Apple pie with whipped cream and almond tuile.

Hours 11:30am – 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

[10/27/20]   Are you having second thoughts about the lunch you packed to work? Place a to-go order with the students at the Desert Café. Just follow the link to place your order. https://docs.google.com/document/d/1Rjfr4c0L0VNbmjf9GyHFOQ5hE8qJvANy9UtEaboq3Jc/edit?usp=sharing

This Week in the Desert Café

Wednesday, October 28th – Home-style Meatloaf with sour cream and leek mashed potatoes and glazed carrots. $11.00

Thursday, October 29th – Mint, pine nut and currant stuffed and leg of lamb with herb demi-glace roasted red potatoes and blistered green beans. $12.00

The above entrees are served with your choice of soup or dinner salad, beverage and dessert.

Salad Feature – Moroccan-style chicken, date and olive salad with spiced citrus dressing . $8.50

Sandwich Feature – Schnitzelwich, panko breaded pork cutlet on a crusty sandwich roll with horseradish sauce and ajvar (roasted red peppers and eggplant sauce with a hint of smokiness). $8.50

Soup of the Day – Yukon Gold potato and leek soup.

Dessert –Wednesday: Pumpkin Bundt Cake Thursday: Red Velvet Cake

Hours 11:30am- 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

[10/19/20]   Thank you everyone for your support last week on the opening of the Desert Café.
Please use this link to place your to-go orders. Desert Café October 21 and 22
Come join us for lunch and bring a friend!

This Week in the Desert Café

Wednesday, October 16th – Sage, rosemary and garlic roasted pork loin with herb demi-glace, celery root puree and green beans. $11.00

Thursday, October 17th – Miso and maple glazed roasted salmon on sushi rice with miso brown butter broccolini $12.00

The above entrees are served with your choice of soup or side salad, beverage and dessert.

Salad Feature – Cobb salad of baby greens, grilled chicken, bacon, buttermilk blue cheese, kalamata olives, and roasted piquillo peppers (sweet and mild) with a white balsamic and herb vinaigrette.$8.50

Sandwich Feature – Brie grilled cheese with fig spread, green apple and prosciutto on sour dough bread. $8.50

Soup of the Day – Silky tomato basil.

Dessert – Wednesday; Chocolate Éclair Thursday; Devil’s Food Cake

Hours 11:30am- 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

[10/12/20]   The Desert Café opens this week for the fall semester. We are looking forward to seeing everyone.

Please be assured that we are taking every practical measure to ensure your safety during this time. Please note that we have reduced our seating capacity to a total of 36 guests on a first come first served basis. Extra care will be given to maintain sanitary conditions in our dining area and our kitchen. All front and back of house staff will be wearing face masks and we ask that guests wear a face mask upon entering the Desert building and until they are seated.

If you would like to place a to-go order please follow this link https://docs.google.com/document/d/1_4keC4h91cSOT10o0ydZiZvioyxz2BWjdL5KFZCCwzU/edit?usp=sharing
where you can enter your information and the items that you would like and choose your pickup time. Because of staff limitations we ask that you place your to-go orders by 5:00pm on the day prior to your pick up time.

Thank you for your support!

This Week in the Desert Cafe

Wednesday, Oct. 14th – Chicken Dijon, a sautéed boneless chicken breast with Dijon cream sauce, wild rice pilaf and vegetable medley $11.00

Thursday, Oct. 15th - Smoky sautéed shrimp and prosciutto on creamy cheese grits with pisto manchego (Spanish ratatouille). $12.00

Above entrees come with your choice of soup or dinner salad, beverage and dessert.

Salad Feature- Grilled Chicken Caesar Salad. Charbroiled chicken breast with lightly charred Romaine lettuce, Parmesan cheese and house made Caesar dressing $8.50

Sandwich Feature- Desert Cafe BLTA. Crispy Falls Brand Bacon, green leaf lettuce, ripe tomato and avocado with house made garlic and herb aioli on toasted multi-grain bread. $8.50

Soup – Butternut squash soup with apple and bacon

Dessert – Wednesday: Apple mango strudel with vanilla bean ice cream and caramel sauce. Thursday: Caramel filled Autumn spice cake with cream cheese frosting.

Hours 11:30 am to 1:00 pm.

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

Location

Category

Address


315 Falls Ave CSI Campus Desert Building
Twin Falls, ID
83301
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