Yow. Zah. Café Momentum, the pop-up restaurant founded by Parigi owners and chefs Janice Provost and Chad Houser, is really starting to roll toward the reality of their goal. The series of dinners is raising money to assist the programs at theYouth Village Resources of Dallas with hopes of opening a full-time culinary training facility. Last night’s dinner at Hibicus, cheffed by Matt McCallister, was highlighted by an anonymous donation of $50,000. Jennifer Chininis, former managing editor of D, is Café Momentum’s volunteer PR rep. She sends word:
Last night’s Café Momentum pop-up dinner at Hibiscus, the sixth in the series, was the largest to date—and it was also the biggest fundraiser, thanks to a $50,000 donation received from one generous guest. His only request before handing over the check: keep his wine glass filled. Whit Meyers of Virtuoso Selections, who donated the wine for the evening, happily obliged.
That $50,000 check effectively doubled the money that Café Momentum has raised to date, proving that the community has confidence in the concept. As they should, because we know it works. The young men from the Youth Village are finding employment. Three graduates returned to help with last night’s dinner—and one of them was hired by Jack Perkins of Maple & Motor, who volunteered in the kitchen with guest chef Matt McCallister.
She’s got more.
UPPITY DATE: According to the Facebook page of McCallister’s wife, Iris, Campo Modern Bistro, the restaurant with a menu designed by Matt, is opening this week in Oak Cliff.
A few more interesting facts. All of the pop-up dinners have sold out in 72 hours or less. We have collected more than 100 plates and more than 70 sets of silverware for the permanent location. And, as of last week, we have officially applied for funding from the Crystal Charity Ball.
The next dinner, also sold out, is December 4 at Cane Rosso, with guest chef Brian Luscher. Pop-up dinners will resume in February 2012.
Here is Café Momentum Pop-up Dinner Menu With Guest Chef Matt McCallister
November 6, 2011
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
Encrusted oxtail, spinalis, squash flavors, rosemary, and mushroom Armagnac sauce
Cheese Curd Tart
Cranberry-sage mostarda and black pepper-honey ice cream