Tag Archives: Jeff Harris

by | May 13, 2013 · 4:31 pm

New Cocktail and Dinner Menu at Bolsa in Oak Cliff

DSC07485by Steven Doyle

Last week we broke the information that Bolsa would no longer serve lunch, but instead beef up their midday menu at Bolsa Mercado just a few steps away from the iconic Oak Cliff restaurant. This weekend we learned that Bolsa has quietly introduced a new seasonal menu with some fun changes to both the dinner and the cocktail menu.

We popped into Bolsa while making our Oak Cliff rounds this weekend and were cheerily greeted by lead barman Kyle Hilla who was eager to chat up the new cocktails. This would be Hilla’s first full menu to create for Bolsa, with many of the drinks having been around for nearly five years. In the past Hilla would add four or five new drinks to the menu. The new one is all his.     Continue reading →

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by | February 1, 2013 · 12:39 pm

Bolsa Celebrates Red Caboose Winery With Special Dinner

red cabooseby Steven Doyle

On Thursday, February 7th, Red Caboose Winery and Executive Chef Jeff Harris of Bolsa and Bolsa Mercado will team up for a wine dinner in honor of Red Caboose Winery’s recent honor, Top 10 Hot Brands of 2012 by Wine Business Monthly.

Based in Meridian, Texas, Red Caboose Winery starts with quality from the ground up, using certified grafted grapevines to “grow” their wine.  Red Caboose’s winery design philosophy is green.  With simplicity in mind, they created a winery that is energy efficient and sustainable.  Together with advanced geothermal cooling and photo-voltaic cells, they were able to achieve their energy goals.  The winery produces about 5,000 cases per year with plans to increase production in the coming years.    Continue reading →

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by | November 13, 2012 · 9:30 am

Harris and Balke Visit Restaurant Ava

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 →

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by | November 8, 2012 · 1:35 pm

Jeff Harris Guest Cheffing At Ava This Sunday

by Steven Doyle

Jeff Harris, the Executive Chef at Bolsa and Bolsa Mercado, is preparing Sunday night dinner as guest chef with Randall Copeland at Restaurant Ava. Together the chefs will create an incredible evening with this unique seasonal menu that include pickled romanesco, beef belly pastrami and duck confit, among other selections.    Continue reading →

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by | September 11, 2012 · 1:08 pm

Check Out Mercado Meet And Eat Before Jeff Harris Takes Short Sabbatical To Wed

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 →

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by | August 22, 2012 · 9:48 am

Bolsa Mercado: To Market, To Market With Love

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 →

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