Cafe Momentum Presents Menu for June 5 Pop-Up Dinner With Guest Chef Jeffery Hobbs

On June 5, 2011, Jeffery Hobbs, chef-partner at Suze, leads the first pop-up dinner presented by Café Momentum, the nonprofit restaurant concept conceived by Parigi co-owners Janice Provost and Chad Houser. The sold-out, five-course dinner takes place at 6 pm at the Milestone Culinary Arts Center, and guests are encouraged to bring their own wine. Below is the evening’s menu.

CANAPES

PC&B
Pimento cheese & brioche

Crab Puffs
Avocado, sweet chili

Crispy Yard Bird
Tempura, celery, Veldhuizen blue

DINNER

Cheddar Grits Soup
Crispy pork belly, shrimp, arugula

Panzanella
Buttermilk biscuit crouton, green tomato, basil & smoked paprika vinaigrette

Grilled Tilapia
With green cabbage mango slaw, black garbanzo bean & yucca chip

Charred Flat Iron Steak
Wilted pea tendril, cosmic carrot & caper aioli

Coconut White Chocolate Custard
East Texas blueberry compote, cinnamon graham tuille

About Jeffery Hobbs
As a child, Jeffery was exposed to the benefits of a well-nourished body and soul. His mother and grandmothers were the “personal chefs” for their respective families. When not in the kitchen peeling carrots and potatoes, Jeffery could be found in his family garden, picking vegetables for his mother to prepare that night for dinner.
   
Jeffery began his culinary career at the much-loved Celebration restaurant on Lovers Lane, where he learned how to operate a successful restaurant under the guidance of owner Ed Lowe. His next stop was the legendary Riviera, where he worked side-by-side with two of the most respected restaurant personalities in Dallas: chef David Holben and the late host/owner Franco Bertolasi.

From the Riviera, Jeffery was pulled into David and Franco’s next venture, Toscana. There he met Gilbert Garza and was promoted to sous chef. After Toscana, Jeffery and Gilbert moved on, separately, to exciting new projects. But the two maintained a friendship and would cross kitchens again.

Jeffery’s next destination was the Hotel St. Germain, where he learned many classic French preparations, including some amazing pastries and desserts. After the hotel, Jeffery moved into his first executive chef role at the critically acclaimed Il Sole.

Following Il Sole, Jeffery reconnected with Gilbert to form a partnership at Suze. Currently the two collaborate to create a divine dining experience not only in their warm and inviting dining room, but also in private homes for catered events.