Although it’s located in the Children’s Museum of South Dakota, Café Coteau isn’t just for kids. Diners of all ages enjoy the house-made yogurt, locally-produced organic veggies and eggs, and (of course) SDSU ice cream. Cafe director Pouran Borchardt says parents can feel good knowing nothing is frozen and nothing comes from a bag, that it’s “just good food.”
Tuscany Veggie Sandwich
Ingredients:
Multigrain bread
Creamed brie cheese spread
Spinach
Romaine lettuce
Roasted tomatoes
Olives
Touch of red onion
Cucumber slices
Avocado slices
Olive oil vinaigrette dressing
Mozzarella cheese slices
Directions:
Toast multigrain bread and spread slices with creamed brie cheese.
Layer vegetables on bottom slice.
Finish with olive oil vinaigrette and a slice of mozzarella.
Serve with your choice of fresh and ripe summer fruit.
Pouran Borchardt,
Director CafÉ Coteau
“People come and say, ‘My child will never clean their plate or eat this, this is amazing!’ It’s just fun to see the excitement in moms’ faces. That makes me happy. I think people come from far and near because it’s a fantastic place to be. And they know the quality of the food is consistent.”
Cafe Glace Makes 16 oz. drink
Ingredients:
3 large scoops of SDSU ice cream (approximately 6 oz.)
2 oz. hazelnut coffee creamer (3 individual serving creamers)
4 oz. espresso or coffee (2 shots)
Chocolate syrup
Directions:
In a blender, combine ice cream, creamer, espresso, and chocolate syrup.
Blend with 8 oz. crushed ice.
Add whipped cream and chocolate syrup to finish (optional).