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).

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