Café Momentum hosted their latest pop-up dinner fundraiser prepared by the amazing Dallas chef Michael Ehlert. This is an exciting time for the non-profit program, with its new (and first) Executive Director, Chad Houser, having turned in his chef coat for a suit this month. With the incredible meal provided courtesy of Campo and the young, spirited, and talented gentlemen in the Café Momentum program, the flowing wine courtesy of Oak Cliff Cellars, and the intriguing conversations throughout the restaurant, guests still could not stop remarking on how much fun (and how impressive!) it was to see Chef Houser all dressed up. Guests were assured that it was not something they should get used to, however.
As usual, this pop-up dinner included moments that were funny, impressive, and inspiring. When the program’s latest success story, the vibrant and impressively polite Taurus, stood with Mr. Houser and acknowledged what the program has done for him, emotions were high throughout the room.
This young bull is the newest employee of one of the best new restaurants in Dallas, Boulevardier, and come January will be the first member of his family to attend college. His beautiful mother glowed during the announcement and his speech.
“There aren’t that many people who say they are going to help and then follow through and do it. [At the last Café Momentum Dinner] I felt like I was at home. Best night of my life,” the young man eloquently explained to the group.
“This is what your hard work and effort are directly supporting,” Houser followed.
There are many charitable organizations to contribute to in Dallas, and that’s part of what makes this city special. But to contribute to an organization that brings you success stories so quickly and so thoroughly is rare. The Café Momentum team does not hold their pride but they are just getting started. There were announcements of new staff (a bright and utterly adorable intern from SMU, Ellen Green), new scholarship programs, and a focus group to scout locations, conduct diligence, and help design the Café Momentum permanent restaurant.
The dinner, Gougeres with Truffled Foie Gras Mousse & Fig Jam, Salad of Pickled Berries, Local Cress, & Crispy Pork Jowl, Chicken Braised in Farmhouse Ale with Baby Carrots and Gnocchi Parisienne, and Poached Black Plums with Semolina Cake & Sabayon was hardly disappointing, and made for an impressive Sunday dinner regardless.
But the stories behind in, the joy in the room, and the pride with which it was served made it all the sweeter.
To contribute to Café Momentum or for more about their story and their progress visit their website.