Founder Atti Worku (left); Chocolate pudding cake with coffee ice cream (right) photos by Desiree Espada

Last night, Bolsa Mercado transformed into a delightful backdrop, playing host to founder Atti Worku and her non-profit, Seeds of Africa - an organization that provides a nurturing, educational community for young children and young adults in Adama, Ethiopia. Chef Jeff Harris prepared a four-course menu to approximately 60 Seeds supporters as I, an invited guest, witnessed this NYC-based non-profit introduce itself to Dallas.

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Ricotta cavatelli with English peas, sweet corn, smoked tomato, and pea tendrils

While Worku was growing up in Ethiopia, she made the precocious connection at the early age of 10 or 11 that not all children had the option of attending school. This realization stuck with her into her adult days as a Dallas resident, spurring the young former Miss Ethiopia to start Seeds of Africa and do her part to fight the vicious cycle of poverty in her country. So far, Worku’s efforts are paying off. Seeds has carried out its mission statement with full force. In Ethiopia, it established a preschool program with 50 students where it provides educational services, uniforms, and anything else a child needs to attend school. This all-encompassing service ensures a better opportunity for the younger Ethiopian generations.

“Children will grow up to be whatever they want to be, and I believe all children deserve that,” says Worku.

Bolsa (left); dinner party guests (right)

Noura Liben and Samira Abderahman (left); decor (right)

Still life objects (photo by Desiree Espada and Kasumi Chow)

Forgive me, forgive me. I am four days late with this news that I have known about for awhile. One of our SideDish photographers, Desiree Espada, is one of 10 recipients selected for the Dallas Museum of Art’s 2012 Awards to Artists. You have seen her work all over our blog (like here and here), but outside of SideDish, she also does some amazing collaborative work with her friend Kasumi Chow. The DMA recently announced on its website the winners, and the Observer picked up the story including some quotes from Desiree. I just have to share because I know Desiree is too humble to make a big deal out of this, but Nancy and I couldn’t be more proud!

Shepherds pie with butter bean mash garnished with thyme and candied pansies from Kate's mother's garden

Desiree Espada documents the food world through her lenses and writes this report:

Let me introduce you to Kate Nelson, an energetic and engaging twenty-something year old entrepreneur who is wise beyond her years. Kate is the owner and sole chef of Piecurious, a freelance pie company that caters to Meridian Room and individual clients. Kate is also the Kitchen Manager and designs donuts for the delicious new breakfast fad that is Hypnotic Donuts in east Dallas.

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Kate filling her Pot Pie-ettes made with local venison, Tom Spicer's veggie mix, Gruyere and Brazos Valley Cheddar cheese (left); Hand-made crusts for Pie-ettes (right)

I had the pleasure of meeting Kate over at her mother’s house where she occasionally bakes. Kate learned to cook from her mother Raelene, Grandmother Barbara Jean, her sister Francis, “Aunt Fran,” and Marty Roper (both Kate’s Great Aunts). Kate gives a lot of credit to her great grandmother Thelma Roper for teaching her how to improvise while cooking and use farm fresh ingredients whenever possible.

"Hole in the Wall" Raspberry Buttermilk Donut Hole Pie

Shepherd's pie with butter bean mash

In the kitchen, she’s spontaneous and unpredictable, utilizing fresh and local ingredients. Her menu adapts to the seasons. Kate’s a chef who really gets food and knows exactly what she wants.

Photography by Desiree Espada

I think I may be the last person in Dallas to dine at NOSH Euro Bistro. There was a wine dinner at Nosh in Dallas, and I was fortunate to have a media invite. That meant that I got to sit at the counter at the front of the kitchen. I had a cockpit seat into the pandemonium and work that is a meal of this size. Here is some of the action as the team served the diners (every seat sold, and a waiting list, BTW!):

Believe me, you’ll want to jump for some serious food photography by Desiree Espada.Plating the Seared Diver Scallops (Brussels sprout leaves, buttermilk potatoes, pancetta and kumquat preserves):

The result on my plate…

The scene: Customers drinking wine and making merry.

Action Stations: Soon-to-be execuchef Ryan Carbery plating the duck confit (roasted root vegetables, caramelized pear and puff pastry)

The duck confit…

Next was Expresso Braised Short Ribs (pommes “Robuchon”, braised dino kale & baby shitakes)

The Dark Chocolate Tart (EVOO, flake salt & candied pistachios)

A good time was had by all. And, just for the record, Andrew Bell leaves around mid-year to EC the new Nosh in Austin. Ryan Carbery takes over as EC at Nosh Dallas. Is this a chain? Frame this quote: “Five NOSHs Only,” Avner Samuel.

Shrimp and crawfish enchiladas (photography by Desiree Espada)

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Kay and Margaux Agnew (left); Bistro exterior

The Design: Glass panes cover the front of Bridge Bistro and face Riverfront Street, so please don’t pick your teeth while you’re dining. Drivers will be able to see you. Soak in the natural light, which balances nicely with the dark, neutral colors inside (i.e. black tablecloths, black chairs, white walls, except for one pop of bright orange). Kay’s still using her old furniture from Margaux’s, but she’s planning on switching the chairs out for some comfortable and contemporary pieces from OFS. In a few months, the blank wall will be covered with art decor that’s still “under wraps,” and an additional staircase is going to lead to a rooftop garden where diners can enjoy a breathtaking view of Downtown Dallas.

Homegrown herbs (left); The interior

The Kitchen: Chef Manuel Contreras has been working with Kay Agnew for the last 15 years. She loves him because he doesn’t have a big ego. We love him because his menu infuses Cajun, Texan (if that’s a cuisine), and upscale deli.

Chef Manuel's brisket plate with mini buns and slaw

The Menu: According to Kay, loyal customers are still ordering what they used to order at Margaux’s (even though it’s not on the menu anymore). I guess that means you have permission too. Shrimp and crawfish enchiladas, pasta chandelier, and crawfish étouffée are still entree options, but Manuel has added more à la carte sandwiches and salads for busy take-out people. Dine-in folks get warm, doughy bread and cornbread to start off their meals, and the help of attentive staff.

The Crowd: On the weekday we visited, we saw some power-lunching ladies, middle-aged couples, and some suits discussing business. The quiet, cool atmosphere makes the place a great setting for lunchtime meetings. Millenials should catch on, though, as soon as they figure out that Bridge Bistro has a full bar serving some serious cocktails.

The Prices: Not too shabby. The three of us spent somewhere around $35 for two entrees (which came with a soup or salad) and a sandwich order. Entrees run between $12-$16, while sandwiches are priced between $8-$9. Completely worth the price for fresh ingredients that you know are prepared with love and care.

Pecan pie

Wowza: Sweet potato bisque, apricot & field greens salad, and the shrimp and crawfish enchiladas with rice pilaf.

Hippie donuts will be served in a groovy setting.Photography by Desiree Espada.

SideDish photographer Desiree Espada roams the roads with her camera looking for good things to eat and shoot. Check out her photo essay of Bolsa Mercado. Then feast your eyes on what to expect when the Jerry Garcia of donut making, James St. Peter, opens Hypnotic Donuts on Sunday, January 29.

Glory be to the donut.

Interior seating. Kate Nelson of Piecurious makes curious donuts. Photography by Desiree Espada.

James St. Peter rings up a sale. Photography by Desiree Espada.

The Zoo Ropa with iced animal cookies. Photography by Desiree Espada.

Jenni's evil Elvis: peanut butter with banana and bacon. Photography by Desiree Espada.

Greek yogurt parfait and The Hypnotic. Photography by Desiree Espada.

The Canadian Health Care. Photography by Desiree Espada.

The Biscuit Board. Photography by Desiree Espada.

Biscuit with peanut butter and jelly. Photography by Desiree Espada.

Fried chicken biscuit and gravy. Photography by Desiree Espada.

Hypnotic Donuts: Inside out. Photography by Desiree Espada.

Team Hypnotic: Rachel Villarreal, Kate Nelson,and James Baker. Photography by Desiree Espada.

Interior of Bolsa Mercado. Photos by Desiree Espada)

Desiree Espada, our energetic young photographer, is taking her camera all over town to shoot all-things-food. Today she brings us Bolsa Mercado. From her eyes to yours.

Clockwise from top left: Exterior signage and storefront; Tom Spicer’s herbs & vegetables; Executive Chef Jeff Harris, Rock N Roll Artwork; Fresh juices "Liver Cleanse" and "The Cliff ; Barista Jezy Gray (All photos by Desiree Espada)

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