Friday, January 20, 2012

Cafe Momentum Announces First Pop-up Dinner of 2012 With Bolsa Chef Jeff Harris

The next Cafe Momentum pop-up dinner takes place at the newly opened Bolsa Mercado, with guest chef Jeff Harris, the executive chef for both Bolsa Mercado and its sibling, Bolsa. Tickets for the intimate, four-course BYO dinner are $75. Below is the menu:

Smoked Trout
Frisée, apple, Mercado pickles, red onion, citrus crème fraîche

Braised Berkshire Pork Cheeks
Mustard green and ricotta raviolo, roasted celery root, sweet potato

Broken Arrow Ranch Roasted Antelope
Parsnip purée, Brussels sprouts, caramelized pears, honey glazed chestnuts

Chocolate Soup
Handmade marshmallows, biscotti crumble, orange zest

About Jeff Harris
During his childhood in East Texas, Jeff Harris developed an early respect for quality ingredients while working on his grandparents’ farms. By helping raise livestock and tending to vegetable gardens, he was instilled with a reverence for honest, soulful cooking and has been in the kitchen ever since.

After graduating from the University of North Texas, Harris returned to East Texas to work for a bank. Three years later, he opted to turn his lifelong love of cooking into a career by enrolling in culinary school.

Harris moved to New York City in 2004 to attend the Institute of Culinary Education and immerse himself in the city’s world-renowned restaurant scene. Once finished with school, he moved back to Texas to extern at Hudson’s on the Bend, an American restaurant in Austin known for its game dishes. This was his first experience working in a professional kitchen, and Harris made the most of it by working at every station.

After he completed his externship, Harris returned to New York City to find work. On his second day in the city, Harris applied for a job at Craft and was offered a garde manger position. At Craft, Harris gained inspiration working under chefs Tom Colicchio and Damon Wise, while continuing to develop his culinary skills.

In 2006, Colicchio offered Harris the opportunity to move back to his home state to help open the new Craft Dallas as a sous chef. Three years later, Harris was promoted to chef de cuisine.

As executive chef at Bolsa and Bolsa Mercado, Harris takes pride in cooking with locally sourced ingredients with an ever-changing and evolving menu.