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.

Cafe Momentum End-of-Year Wrap-up: Greetings and Gratitude

Good afternoon, fellow Cafe Momentum supporters! Tomorrow night will be our seventh and final pop-up dinner of 2011at Cane Rosso with guest chef Brian C. Luscher. With a guest list of 110, it’s our biggest one yet.

For those of you attending, here are a few helpful tidbits of information. This dinner is not BYOB. Due to TABC restrictions, no alcoholic beverages can be brought on premise, but we have worked a deal with Cafe Momentum supporter JR Richardson to provide wines from his wonderful new label, Oak Cliff Cellars. (Yes, that Oak Cliff.)

With a whirlwind year quickly coming to an end, I have been reflecting a lot lately on what an incredible ride it has been. I vividly remember the first time I visited the Youth Village: the facility, the garden, the kitchen (kinda got a thing for commercial kitchens), and especially the young men that gave the tour.

I remember thinking that I would never be able to repay those young men for the enormous impact that they had made in my life while they showed me around the campus. You know how you sometimes get a terrible, out-of-date song stuck in your head for hours and hours? Multiply that times 1,000, and it doesn’t come close to how stuck the Youth Village was in my head. Difference is, I didn’t want it to go away. I wanted to do something.

Apparently, so did you. We Americans are always looking to not only pick up a brother (or sister) when he’s down, but also dust him off and help him find his way again. It’s what we do. It is the spirit of America. The response from every one of you to support Cafe Momentum has been humbling, inspiring, motivating, affirming, and, at times, has made this manly man cry.

Let’s reflect.

We held our first pop-up in June. As a group, we (Janice, Jerry, Ken, Jennifer, Chris, Phil, and myself) agreed that the first dinner would let us test the waters, throw out a little bait to see if we could get any nibbles. We all agreed that we would keep it simple, simple, simple: 50 guests, $50 each. We figured that if no one would buy a ticket, we would divvy them up ourselves and call every family member/friend we had and guilt them into buying a seat.

We were stunned by the response. Not only did we sell out that first dinner, but we had booked 68 seats before we could close down PayPal. In the six months since that first dinner, all of you have responded beyond any of our wildest imaginations! You have more than just supported Cafe Momentum; you have changed lives.

Look at these donation numbers to date:

• 130 plates (yes, people are still dropping them off)
• 115 sets of silverware
• $93,000 in donations and pledges

We are now in the process of applying for several grants, including one from Crystal Charity that would accomplish our entire fundraising goal! We have finished our start-up and operating financials and completed the business plan. We are meeting weekly with various civic and business leaders exploring any and all ways to reach the ultimate goal—to turn Cafe Momentum into a brick-and-mortar, permanent restaurant.

I would like to leave you with a little story from the November dinner. One of the supervisors who chaperones the young men at the dinners was attending his first pop-up. About an hour into the evening, he began to pepper me with questions about Cafe Momentum. How long had we been doing this? When would we have a permanent restaurant? How did we think of the idea?

After I answered his questions, he shook his head and said, “I’ve never seen anything like that.” I responded that there were other similar concepts, but, yes we were unique. “No,” he said, “I’m talking about these young men. I’ve never seen them like this.”

I asked him what he meant. “See that young man over there. I work intake. I was one of the first people to encounter him when he arrived. If you would have told me that I would be standing here today seeing him do this, I wouldn’t have believed you.” I asked him to explain more. “He was angry. Mad at the world. Mad, mad, mad. I just can’t believe it. Look at him. He’s smiling, he’s working hard, he’s proud.”

I replied, “Maybe he just needed someone to believe in him.”

Thank you for believing in these young men. In a world where they’re referred to as “throwaways” (yes, I learned this is the term used to describe them), you have given them the greatest gifts of all: hope and love.

For those friends of ours who we won’t see at tomorrow’s dinner, we look forward to seeing you in 2012. As you plan your end-of-year giving, we ask that you consider Café Momentum. Your support can be a big part of making Café Momentum a permanent part of our community and help equip these young men to reach their full potential. Visit us online at cafemomemtum.org and youthvillagedallas.org

Thank you with all of my heart!

Chad

Brian C. Luscher of The Grape Becomes Seventh Guest Chef for Cafe Momentum

On December 4, 2011, Cane Rosso in Deep Ellum plays host to The Grape’s Brian C. Luscher and Cafe Momentum, for its seventh pop-up dinner and the final for 2011. Tickets are $100 and include five courses with wine. Below is the menu.

PASSED

Flammenkuchen

Dates With Chorizo

Blue Cheese Mousse

Smoked Salmon Tartare

 

DINNER

Red Curry Billi Bi

Sautéed pears & coriander

“Broiled” Barnegat Lighthouse Monkfish

Almonds, capers & tarragon, lemon-scented couscous

Smoke-Roasted Suckling Pig

Natural jus, country sausage, fricassee of corn, yams & peppers

Porcini-Dusted Kobe Beef Hanger Steak

Red wine reduction monte au foie gras, sautéed chanterelles, duck fat roasted potatoes, Brussels sprouts petals

Chocolate-Espresso Pots De Creme

Candied orange zest, pistachio florentine

About Brian C. Luscher

A graduate of the prestigious Culinary Institute of America in New York, Brian Luscher purchased the popular Greenville Avenue bistro The Grape in 2007, where he had previously served as executive chef from 2001-2004. Buying the restaurant fulfilled Luscher’s lifelong dream of becoming chef-owner of his own place. Brian’s wife Courtney operates the dining room as general manager and sommelier.

For nearly 40 years, The Grape has been one of Dallas’ most beloved restaurants, thanks to its charming, European-style atmosphere. The Grape was the first restaurant in Dallas to offer a blackboard menu, a tradition that stands today. Signature bistro items are featured alongside a rotating list of more contemporary creations. The restaurant is also known as the first in the city to offer wine by the glass, and it’s still a destination for an expansive and eclectic selection of wines.

Cafe Momentum Update: The Momentum Is Building

Greetings from the land of culinary dreams and a happy Cafe Momentum Eve to you all!

Did you know that tomorrow night’s Cafe Momentum dinner with Matt McCallister is the largest one yet? So large, in fact, that three of our young men who already have graduated from the program are coming back to help us out. There are enough positives in that last sentence to put even Chad on Santa’s “good” list this holiday season.

Tomorrow night’s event will be our sixth Cafe Momentum “pop-up” dinner. All of them sold out within 72 hours. Tomorrow night’s dinner actually sold out in 36 hours! These statistics are mind-blowing and reassuring. The idea behind the pop-up dinners was three fold:

• Prove the young men were capable of performing at such a high level (*accomplished)
• Prove that Dallas chefs would embrace the project (*accomplished)
• Prove that the good people of Dallas were craving (pun intended) a restaurant with great food for a great cause (*accomplished) 

That last objective was easily the most nerve-wracking for all of us behind Cafe Momentum. The first pop-up dinner was supposed to be very, very simple. We agreed we would cook for only 50 guests. We went so far as to figure out how many tickets each one of us would have to sell so that we would even have 50 guests, just to make sure that it sold out.

Then, it happened. Two of us posted a link to the dinner on our Facebook pages. Within 24 hours, yes we said 24 hours, we were so overwhelmed with ticket sales that before we could scramble to cut off the PayPal account, we had booked 68 seats!

Here we stand today, with (almost) six dinners under our belts. We have raised more than $50,000, one-fifth of our goal. We have collected more than 100 plates and more than 70 sets of silverware for the permanent location. We have finished the financials that prove Cafe Momentum will be 100% self-sustaining, and we turned them over the good folks at Slow Money (thank you, Steve Carlson) for review. We have finished a solid draft of the business plan, and we are turning it over to some of our peers to critique. And, as of Monday, we have officially applied for funding from the Crystal Charity Ball! 

Cafe Momentum is no longer a question of if, but when! Stay tuned, because the momentum continues to build. Thank you for supporting Cafe Momentum and helping us all to accomplish our no. 1 goal: make a difference in the lives of some truly special young men!

Next Up at the Pop-up: Chef Matt McCallister

On November 6, 2011, Matt McCallister becomes the sixth guest chef in the Cafe Momentum pop-up dinner series. The dinner takes place at 6 pm at Hibiscus, and wine is included in the $100 price for the five-course meal. Below is the menu:

Spiced Fennel Salad

Crème fraîche and Meyer lemon

Acorn Squash Soup

Kale chips, pine nuts, and pancetta

Suckling Pig Porchetta

Spelt pilaf with pickled radish, pumpkin seed sauce, and raisin

Beef Duo

Encrusted oxtail, spinalis, squash flavors, rosemary, and mushroom Armagnac sauce

Cheese Curd Tart

Cranberry-sage mostarda and black pepper-honey ice cream

About Matt McCAllister

Matt McCallister’s culinary career began at the age of 15, when he worked for a mom-and-pop Italian restaurant in his hometown of Scottsdale, Arizona. He planned to later attend the Culinary Institute of America. 

In 2005, after enjoying a fine meal at Stephan Pyles’ namesake restaurant, Matt approached Stephan about the possibility of working for him. Following a brief trial period, Matt worked as a line cook and, during the course of 18 months, progressed rapidly through all line cook positions until he was promoted to sous chef in 2007. In 2008, he was promoted to executive sous chef.

In 2009, Matt became the executive chef at Stephan Pyles. Upon promoting Matt to executive chef, Stephan said, “Matt is a hardworking, exceptionally talented chef with laser-beam focus. In my 26 years in the restaurant business, I have seen only one other person with as much raw and natural ability.” The press took notice too. While executive chef, Matt received two back-to-back 4-star reviews in the <i>Dallas Morning News</i>.

Currently Matt is consulting on the soon-to-open Campo Modern Country Bistro in Oak Cliff, overseeing kitchen operations and the menu, which will focus on European influences such as French, Italian, Portuguese and Spanish, reminiscent of the Mendoza Province near Buenos Aires.  Most recently, Matt spent time honing his skills and learning new techniques in the country’s top restaurants, including McCrady’s in South Carolina, Alinea in Chicago and Daniel in New York City.

Q&A With Guest Chef Abraham Salum

Good morning to all fans, advocates, and supporters of all things Cafe Momentum! Today is the first Sunday in October, which denotes several things: no more 100 degree days (no promises), Cowboys football, State Fair of Texas, and, of course, the October Cafe Momentum pop-up dinner.

We are excited and humbled to be hosting tonight’s dinner at the Communities Foundation, a true benchmark of philanthropy in Dallas. In eager anticipation of tonight’s dinner, we asked Chef Abraham Salum, of Salum and Komali, a few hard-hitting questions that not even the folks at the Dallas Morning News have the guts to ask.

Cafe Momentum: How long have you been cooking?

Abraham Salum: I started cooking in 1989 at Camino Real Hotel in Mexico City.

CM: What is your earliest food memory?

AS: A picture of me, 8 or 9 months in my mother’s arm, with a cracker with Roquefort cheese. She says I licked the cheese off the cracker and threw it away.

CM: When did you know that you wanted to be a chef?

AS: I wasn’t happy with my marketing degree and thought, “What can I do that I know I really enjoy?” Eating! Then I decided to learn how to cook.

CM: What aspect of Cafe Momentum are you most excited about?

AS: Working with the young men and being able to help them figure out what they want to do with their lives.

CM: What is your favorite item on Sunday night’s menu?

AS: The snapper and the pork!

CM: Who is your favorite Romo on the Dallas Cowboys?

AS: Not a big fan. Sorry.

CM: Why are you SO awesome?

AS: Because I am surrounded by awesome people like all of you!

So there you have it—a brief, hard-hitting, Q&A with Abraham Salum. When you all patting Abraham on the back tonight for a job well done, please make sure to be mindful of his willingness to sit down with us and endure such an endless barrage of in-depth questioning.

Once again, thank you all so very much for being so very supportive of Cafe Momentum! Your response to launching Cafe Momentum has been so motivating for all of us to keep pushing hard to turn a great idea into a permanent Dallas institution.

Cafe Momentum Announces October Pop-up Dinner With Guest Chef Abraham Salum

On October 2, 2011, Café Momentum presents its fifth pop-up dinner with guest chef Abraham Salum of Salum and Komali. The five-course BYO dinner takes place at the Communities Foundation of Texas.

PASSED

Mini Shrimp Tostadas with Aguachile
Beef Tinga Sopes
Wild Mushroom Flautas with Avocado Salsa Verde

DINNER

Spinach and Jicama Salad
Hibiscus vinaigrette and grilled homemade queso fresco

Cream of Sweet Corn
Huitlacoche sauté, crispy tortilla julienne

Roasted Snapper Fillet
Pumpkin seed pipian, nopal salad

Seared Pork Tenderloin
Chicharron crust, pasilla mole and cilantro rice

Capirotada, Mexican Bread Pudding
Fresh mango and queso cotija

About Abraham Salum
Abraham Salum was born and raised in Mexico City and graduated from the New England Culinary Institute in Montpelier, Vermont. He expanded his kitchen skills in France, Belgium, Mexico, and the United States.

Abraham realized his dream by opening Salum in 2005, which has since become one of the city’s most praised restaurants. Salum is also a sought-after catering resource for private parties in the Dallas area, and it’s a popular choice for celebrations and functions, including parties for the Dallas Opera.

Abraham opened his new restaurant, Komali, in February 2011, next door to the one that bears his name. At Komali he distinguishes authentic Mexican flavors and preparations from popular Tex-Mex cuisine and aims to expand appreciation for Mexican gastronomical culture. Think delicate tomatillo sauces, unique moles, handmade tortillas, homemade queso fresco, and herbs and spices combined with dried chiles to complement a variety of meats and fresh seafood.

Abraham was invited to be a celebrity chef at Super Bowl XLV at Cowboys Stadium and the Beaver Creek Wine and Spirits Festival in August 2011. Dedicated to charity and community, he is actively involved in events benefitting March of Dimes, American Heart Association, AIDS Resources Center, Dallas Opera, and, now, Café Momentum.