Harris and Balke Serve up with Momentum

by Steven Doyle

This past weekend we celebrated another chapter of the pop-up restaurant that should soon be a full on brick and mortar concern. Cafe Momentum, a Dallas-based restaurant and culinary training program working in conjunction with the Youth Village Resources of Dallas (YVRD) to train students in all aspects of working in a restaurant, and is the brain-child of Parigi chef-owners Janice Provost and Chad Houser.         

These students would be our waiters, platers, dish-washers and other such jobs that are crucial for a restaurant, giving them valuable experience that can help them get a job in the industry. In fact, several of the students present now have jobs due to their experience of working with such chefs so kudos to all who are supporting the program.       

The most recent incarnation was hosted at Bolsa Mercado and cheffed by Jeff Harris and Matt Balke. The next Cafe Momentum dinner will be announced soon, so check out theiur website often. It sells out in a matter of hours.

Here are the highlights of the culinary side of the dinner:

Smoked Trout, Frisee, Apple, Mercado Pickles, Red Onion and Citrus Creme Fraiche

Braised Heritage Pork Cheeks, Mustard Green and Ricotta Raviolo, Roasted Celery Root and Sweet Potato

Broken Arrow Ranch Roasted Antelop,  Parsnip Puree, Brussels Sprouts, Caramelized Pears and Honey Glazed Chestnuts

Chocolate Soup, Handmade Marshmallows, Biscotti Croutons and Orange Zest


1 Comment

Filed under Beef, Cafe Momentum, Crave, Events, Farm, Local Produce, Oak Cliff, Pop-Up Restaurant, Steven Doyle

One response to “Harris and Balke Serve up with Momentum

  1. Kevin Kim

    It was an amazing event!

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