by Steven Doyle
Last week I announced that Jeff Harris from Bolsa and Bolsa Mercado would be the guest chef at a dinner at Rockwall’s Restaurant Ava. Ava has long been a favorite restaurant, making farm to table fare way before it was faddish thing to do. For Harris this philosophy seems to be an inherent way to cook as well.
I met Harris several years ago when he was the Chef de Cuisine at Craft. Harris is a graduate of the Institute of Culinary Education in New York, but was raised in East Texas where his family raises cattle. Harris cut his teeth as a chef using Texas ingredients during his externship at Austin’s Hudson’s on the Bend where they specialize in game. Not long after that he was offered a position back in New York at Tom Colicchio’s Craft as garde manger. Continue reading
With so much history behind it—from Bonnie and Clyde to its one-time status as Dallas’ busiest trolley line—the Bishop Arts District is been begging to be explored. So the folks behind Dallas Bites! and Dallas by Chocolate decided it was a natural for those who might wish to eat their way around the neighborhood, and learn about its past. The first Bishop Arts Walking Food & Historical Tour was held on the gorgeous afternoon of September 30, and it did not disappoint. Tour guide Jeanine Stevens led 16 hungry guests down alleys and over cobblestones to discover the area’s hidden treasures, both gastronomical and cultural.
First stop: Veracruz Café, which describes its menu as Mesoamerican, Mayan, Huateco and Aztec cuisine. Guests sampled such unusual appetizers as picaditas, a pizza-like arrangement topped with black beans, tomato sauce and fried cheese, and a salsa that featured guajillo chili peppers grilled with cilantro. Continue reading
by Steven Doyle
This Friday will be the last Meet and Eat at Bolsa Mercado for a while as executive chef Jeff Harris is taking a few weeks off to marry and travel Spain. That can only mean he will be back with some inspirational dishes on his mind. So this Friday Harris will prepare a feast starting with a whole pig. Continue reading
by Steven Doyle
We have been enjoying the dinner for two at Bolsa Mercado, especially on guest chef night which happens to be today. The premise behind the guest chef night is that a different chef will offer a boxed dinner for two each Thursday evening, and the proceeds benefit Café Momentum.
Each chef has been asked to incorporate produce grown in the garden of the Dallas County Youth Village within their menus. This week Bolsa Mercado is featuring the food stylings of The Grape’s own Brian Luscher. Continue reading
by Judy Chamberlain photos by April Gourley
Friday night “Meet and Eat” dinners at the Oak Cliff’s Bolsa Mercado showcase the playful nature of Executive Chef Jeff Harris and his Executive Sous, Matt Blake. Hospitality abounds in this humble retreat from all things cookie-cutter ordinary. Wine pairings with each course, outrageous talent in the kitchen, community seating and a general feeling of joie de vivre make these dinners both festive and delicious.
It’s fun to have a little bit of this and a little bit of that, explore flavor combinations pretty well dreamed up a la minute or shortly before “show time,” depending upon the offerings of the marketplace – and enjoy the company of a jolly bunch of like-minded food buddies both old and new. Continue reading
by Bev Garvin
Executive Chef Jeff Harris of Bolsa has kept pretty busy this summer. In addition to running the popular Bolsa on Davis St in Oak Cliff, each Friday Night, he’s also been hosting pop-up community-style dinners on the big table that seats 20 inside at Bolsa Mercado next door.
Last Friday evening, that long table hosted a gathering of delightful dinner company. The food and the conversation flowed as nicely as the wine pairings. Next week, and on the last Friday of every month, Chef Harris will feature a vegetarian dinner menu. And with the lovely local ingredients they source, and organic fruits and veggies at their peak of season, a vegetarian dinner at Bolsa Mercado is something even this meat eater would love. Continue reading