Bolsa – Dallas’ pioneer of the city’s farm-to-table food and craft cocktail movement marks the occasion of its 10th anniversary with a party that welcomes back former chefs and bartenders on Sunday, September 23 at 6pm to “when the booze run out”.
Looking back through the Crave Wayback Machine we have written dozens of articles on Bolsa through the years. Our Editor Steven Doyle even worked with then barman “Lucky” Eddie Campbell and Jason Kosmas for an entire day, walking through the process of setting up the bar, purchasing special ingredients which required driving across half the city, and even visited with a young Matt McCallister to learn how to make molecular pearls that would garnish the cocktails for that evening. We even recall Mr. Doyle wearing the signature Lucky hat and vest.
To commemorate this very special milestone, current executive chef Matt Balke will be joined in the kitchen by former chefs Graham Dodds, Jeffrey Harris, Andrew Bell, Eric Wolf, Joel Harrington and “Chuy” (long-time line cook who worked with every Bolsa exec chef) to create the evening’s food. Behind the bar, previous head bartenders Jason Kosmas, Eddie “Lucky” Campbell, “Dub” Davis, Kyle Hilla, Jones and Spencer Shelton will craft a collection of special cocktails. Continue reading
by Alex Gonzalez
by Steven Doyle
