Handmade bowls (photos by Michelle Saunders

Editorial intern Michelle Saunders popped into the North Texas Food Bank’s yearly fundraiser last Friday. She files this report:

When I headed over to the Meyerson Symphony Center Friday morning for the annual Empty Bowls fundraiser, I wasn’t quite sure what to expect. Since it was held on DSO’s turf, I assumed that it would be fairly formal. Never in my wildest dreams would I have imagined that sweatpants, sneakers, and spandex would be allowed in the Meyerson (I cringe a bit just writing them in the same sentence!).  No one seemed to mind, however. Everyone was too focused on the steaming soups to be sampled and the beautiful handmade bowls to be purchased to worry about appearances.

What began as a small high school project in Michigan in 1990 has grown into a worldwide fundraising initiative against hunger. Guests purchase a ticket which provides them with a modest meal of soup and bread and a handcrafted empty bowl to take home as a reminder of the epidemic of hunger.

North Texas Food Bank worker serving up soup

When the North Texas Food Bank first approached potter John Williams 15 years ago about hosting an Empty Bowls fundraiser in Dallas, he laughed and said, “Well now that you’ve asked, we have to do it.” And just like that, he and his wife Darlene founded Empty Bowls’ Dallas chapter. According to Williams, the ceramics community in this region is very closely knit and all the potters already knew what EB was.  He reached out to potters who were more than willing to donate bowls to the cause and the first ever Dallas EB was held in 1999 in the basement of First Methodist Church. The first event was not as successful as he’d hoped. Williams says that the event was “more empty chairs than bowls” and they realized that the location was wrong. Moving locations proved to be crucial, and the event has continued to grow every year, uniting the community in the war on hunger.

The North Texas Food Bank, who presented the event in collaboration with Tom Thumb, local restaurants and food suppliers and regional potters, provides 92,000 meals every day for struggling community members. The actual need is much greater, however, and approximately 300,000 meals per day are needed in North Texas. “What people don’t realize says” Colleen Townsley Brinkmann, Chief Philanthropy Officer of the NTFB, ”is how critical the issue of hunger is. One in four children in Texas are at risk for hunger.” Contrary to popular belief, she says, the face of hungers is not primarily the homeless. Today more and more Americans are struggling to feed themselves and their families which is why the NTFB has stepped up to address this critical issue. One dollar provides three meals for hungry North Texans and 100% of the proceeds from EB go directly to funding these meals, which is why it was incredible to see such a huge turnout at Friday’s event.

People waiting in long lines for soup

So what kind of soups could be had? Thanks to local eateries the options were as varied and colorful as the crowd. Everything from down-home Southern staples like navy bean and ham soup with cornbread (NTFB Community Kitchen), and chicken and dumplings (McAlister’s) to more gourmet variations such as tomato and artichoke bisque (Place at Perry’s) and potato and cheddar soup with pancetta (Wolfgang Puck Catering) was available (just to name a few!) with a variety of freshly-baked breads and baked goods as well. While attendees mingled and ate, the DSO’s talented Young Strings provided classical music to ensure a refined experience and aid digestion.

Although a final head count has not yet been released, judging by the long lines at all of the soup stations and to purchase the bowls, I would guess there were a couple thousand people at the event. With tickets ranging from $20-$40, the money raised Friday will provide a lot of meals for hungry families. However, it will take more than one fundraiser to wipe out hunger in North Texas, so continued support is crucial. Couldn’t make it on Friday but want to help? Visit www.ntfb.org to find out how you can give and through the end of March the North Texas Superbowl Committee is matching all donations up to one million dollars.

Goat Cheese Tarts from Dame Jill Bates

There is a reason that the international organization Les Dames d’Escoffier is one of the most prestigious organizations for women in the food, fine beverage, and hospitality industries to be a part of: the women included are some of the very best in their field.  With a mission of education, advocacy and philanthropy, the invitational organization includes members such as Lidia Bastianich, Alexandra Guarnaschelli, Mary Sue Milliken, Kathryn Hall, Carolyn Wente and hundreds of other influential women who have taken food, wine and hospitality to a new level of inspired creativity and artistic influence.

Dame Janice Provost of Parigi

Last night the Dallas Chapter of Les Dames d’Escoffier did their part to show guests why this organization is so special, and something each and every one of them love as joy and camaraderie filled the ball room at Union Station downtown for their annual raiser grazer raising funds to help women further their culinary education.

Quatro Leches Cake from Dame Dunia Borga

The Dallas Chapter, started in 1984 and led by Grande Dame Caroline Rose Hunt, paid special tribute to Dame Julia Child this year with a special cake raffle in honor of what would have been her 100th birthday.  Beautifully decorated, multi-tier cakes from Dame Dunia Borga of La Duni, Dame Katie Natalie of The Four Seasons, Dame Shari Carlson of Dessert Dreams and more raffled off stunning cakes from their pastry kitchens.

Dallas Dames brought their top game as well on savory selections, bringing tasty bites like Burgundy Pasture Beef tartar from Dame Sharon Hage, a perfect goat cheese tart with arugula and fresh tomatoes from Dame Jill Bates of Fearing’s, succulent Burgundy Pasture Pork hand-rolled tacos from Dame Janice Provost of Parigi, house-made ravioli from Dame Chena Civello of Civello’s Raviolismo, each paired with wines from around the world, including selections from regional Dames Susan Auler of Fall Creek Vineyards and Gina Puente of La Buena Vida Vineyard and Bodega Winery.

Made to order pistachio ice cream from La Duni.

The Dallas Chapter of Les Dames d’Escoffier has raised over $1.2 million dollars that has benefited their established scholarship and endowment programs in six colleges and universities in Texas.

This could be all yours for one weekend.

Eater Dallas and Park Cities People may have talked about this already, but in case you’ve been hiding in a cave: Marquee Grill Execuchef and “Top Chef Allstar” Tre Wilcox is auctioning himself off for charity. You heard that right, ladies. It’s time to start bidding on Charitybuzz. Winner gets to spend two days in the kitchen (a weekend of their choice) with the hunky chef and enjoy a Chef’s Tasting on Saturday night. All the proceeds go to the Bridge Breast Network, and the bidding ends on February 29 at 1:22 PM CST.

Whoever wins the auction has my permission to post a minute-by-minute, play-by-play blog of the entire experience on Sidedish… maybe.

I deputized Disher Melisa Ambers to cover last night’s sold-out Café Momentum dinner at the the Communities Foundation of Texas on Caruth-Haven. The concept behind the dinner series, developed by Chad Houser and Janice Provost of Parigi, is dedicated to teaching young, at-risk youth with life skills. Café Momentum works closely with the programs of the Youth Village Resources of Dallas. Local chefs and volunteers donate time and product and the kids work alongside the pros. Their common goal is to open a permanent restaurant for the program.

Last night was the largest and most formal Café Momentum dinner to date. The young men, under the direction of Phil Willis,  delivered flawless fine dining service. They passes appetizers in the foyer as the 100 guests arrived. Most of the young men were veterans; only one had never been a part of Cafe Momentum before. One of them, in fact, has already graduated from the culinary program at the Youth Village and has finished his time at the detention facility. He’s back in school but wanted to volunteer.

Jump for photos and the full report.

Spinach and Jicama Salad with Hibiscus Vinaigrette and Grilled Homemade Queso Fresco.(photo by Melisa Ambers)

The crowd was a mix of repeats–some have been to all dinners to date–and new faces. While the dinners are an important part of the fundraising efforts, the organization is still in search of larger donations to help open the restaurant. To date, they’ve raised more than $50,000, through the pop-up dinners, including one private event coming up later this month at the Farmers Market, as well as individual donations. Upcoming dinners are sold out through December. Next up: Matt McCallister, at Hibiscus. Brian Luscher is December’s chef, and he’ll be cooking at Cane Rosso. The organization has a new website (www.cafemomentum.org), with a photo gallery from past events and information about the guest chefs.

Abraham Salum’s menu was delightful. People went bonkers over the corn soup. He said he had plans to add the corn soup to the menu at Komali–which elicited cheers from the crowd. But the biggest news of the evening came from two of the kids in the program: One of the young men has gotten a job in the restaurant industry; another got his GED and a $1,000 scholarship.

Here is the menu.

PASSED

Cream of Sweet Corn, Huitlacoche Sauté, Crispy Tortilla Julienne. (photo by Melisa Ambers)

Roasted Snapper Fillet, Pumpkin Seed Pipian, Nopal Salad. (photo by Melisa Ambers)

Mini Shrimp Tostadas with Aguachile

Beef Tinga Sopes

Wild Mushroom Flautas with Avocado Salsa Verde

FIRST COURSE

Spinach and Jicama Salad with Hibiscus Vinaigrette and Grilled Homemade Queso Fresco

SECOND COURSE

Cream of Sweet Corn, Huitlacoche Sauté, Crispy Tortilla Julienne

THIRD COURSE

Capirotada, Mexican Bread Pudding with Fresh Mango and Queso Cotija. (photo by Melisa Ambers)

Roasted Snapper Fillet, Pumpkin Seed Pipian, Nopal Salad

FOURTH COURSE

Seared Pork Tenderloin, Chicharron Crust, Pasilla Mole and Cilantro Rice

DESSERT

Capirotada, Mexican Bread Pudding with Fresh Mango and QuesoCotija

“We are so excited to have Chef Ward with us again this year,” say John and Susie McQuade, GALT co-founders. “The proceeds from the cooking demonstration will help provide for the growing needs of GALT and the growing number of greyhounds we currently have in foster care.”

Can't imagine how hot it was for the models to walk around in fur-lined hoods in the 100-degree temps. Hope they were given some popsicles.

Last Thursday, The Park and Stanley Korshak held a fashion show in Korshak’s courtyard. Within seconds of getting out of my car, I was a sweaty mess. Yet, none of the beautiful people around me seemed to be having issues with the heat. Why is this? I wondered. Then a server walked by with a tray full of adult popsicles. Being a teetotalling Type 1 diabetic, I could not partake. But my friends who did said they were delicious. I asked the wonderful folks at Stanley Korshak to share their recipe. They were happy to oblige. Follow the jump so you can make your own popsicles for your next party.

(Oh, and in case you’re wondering about the progress of The Park, here you go: The Park’s crossbeams are approximately 85 percent complete. The  final set of box beams will be finished late October. Waterproofing is 60 percent complete. The Jet fan installation is happening now. And trees will be installed this fall.)

Now, jump.

Solerno Blood Orange Margarita Pop
1 oz Solerno
1 oz Milagro
1/3 cup Agave Nectar (to taste)
1 pint of blood orange juice

Makes approximately 10 popsicles

Adult Arnold Palmer
2 oz Snap
1/2 pint fresh lemonade (sweetened)
1/2 pint fresh unsweetened black tea

Makes approximately 10 popsicles

“We are so grateful for Desperados Mexican Restaurants’ commitment to help us end hunger. Their donation of food and funds could not come at a better time, since September is Hunger Action Month,” said Jan Pruitt, president and CEO of the North Texas Food Bank. “Through the Desperados Mexican Restaurants’ campaign, we expect to provide access to 35,000 nutritious meals to children, families and senior citizens in our community.”

“Our restaurant is more than just a business. My sons and I have built long-lasting relationships with our employees and diners. They are like family to us. The Say Adios to Hunger and Stuff the Catering Van campaign with the NTFB will allow us to give back to our community in a meaningful way. We can join one of the nation’s largest charities in its effort to wipe out hunger and celebrate with our community at the same time,” said Levy.

Burnt ends, caramelized onions, and Hatch chile pizza by Jay Jerrier of Cane Rosso.

I received several texts and tweets from peeps who attended last nights barbecue bonanza fundraiser at Pecan Lodge Catering at the Dallas Farmers Market. According to one of the organizers, the event raised close to $10,000 for the family of Lt. Shannon Stone, the fireman who died in July after falling head first from the stands at the Ballpark in Arlington.

The twEAT of the night came from the Pope of Pizza, Jay Jerrier who apparently made a pie covered with burnt ends, caramelized onions, and roasted hatch green chiles. Holy crow I could eat that right now.Jerrier says he made at least 50 pies and he plans to make them at his restaurant until the chiles run out.

How lovely to see Pecan Lodge Catering, Lockhart Smokehouse, and Cane Rosso work together to create such a spirited evening. If last night revealed the character of our next generation of restaurateurs, then we have a bright future.

Mercury chef Chris Ward loves the greyhounds.

Dog days of summer got you down? Prepare to perk up on from 2 to 5 pm on Saturday, September 10 when Mercury chef Chris Ward will host an afternoon of food & fun and a silent auction at The Mercury benefiting The Greyhound Adoption League of Texas (GALT).

Tickets run $65 and include one drink ticket (additional beverages at cash bar), cooking demonstration and tastings with Chris Ward, souvenir recipe book of demonstrated recipes, and a doggy bag of special canine treats for your pampered pooch. VIP seats (only 7 available) go for $125 and get you a front row seat at Chef Ward’s cooking bar.

“We are so excited to have Chef Ward with us again this year,” say John and Susie McQuade, GALT co-founders. “The proceeds from the cooking demonstration will help provide for the growing needs of GALT and the growing number of greyhounds we currently have in foster care.”

Seating is limited. To purchase tickets online www.galtx.org or 972-503-GALT.

First course: Chilled pecos melon soup with serrano chile and marigold mint. (Photos by Julissa Treviño)

On Sunday night, ace contributor Julissa Treviño attended the third Café Momentum dinner and sends this report…

On Sunday night, Chad Houser and Janice Provost held their third pop-up dinner under the Café Momentum umbrella at Garden Café in Dallas. If any restaurant has been getting hype in the city, it’s this duo’s project. Café Momentum is a non-profit restaurant serving exquisite, monthly pop-up dinners. Each dinner is steered by a guest chef and functions as a way to help at-risk youth from Dallas County Youth Village learn basic culinary skills which could ultimately lead to a paid position in a kitchen.

Funds raised from Sunday’s sold out dinner last night with Guest Chef Sharon Hage (of the now-shuttered award-winning York Street) bring Houser and Provost one step closer to being able to open up a permanent Café Momentum location. “Café Momentum will be fully operational, ultimately, when we have all of our financing,” said Houser, who works at Parigi with Provost. “We are hoping to achieve this goal by Spring 2012.”

jump for the rest…

Chef Sharon Hage and her assistant prep the appetizers (left); steak tartare on crostini. (Photos by Julissa Treviño)

As people trickled into the restaurant before the dinner, Youth Village boys came around to guests, offering appetizers—pan-fried okra, a flavorful beef steak tartare, and buttery rounds of flatbread, much like yucca.

Garden Café is a modest space seating only 60 people, but perfect for a Café Momentum event as each dinner is an intimate, private party of sorts. “We don’t ever want it to get too big because then it takes away from the intimacy,” said Jennifer Chininis, who does PR and marketing for Café Momentum.

Second course: Gulf lump crab and cucumber salad over spiced cashew green beans and small greens. (Photos by Julissa Treviño)

Of why Café Momentum has been getting great reviews and media attention, Houser said it’s because “it is truly a community building project with an immediate impact. Guests show up at the dinners, and they can immediately tell the positive impact that is being made on these young men.” The cause and the food by award-winning chefs have food lovers in Dallas talking. It’s no surprise, then, that the September dinner with Guest Chef David Uygur of Lucia at Maple and Motor is already sold out.

The five-course meal, conceived entirely by Hage, lived up to the hype. The first course, a chill pecos melon with serrano chile and marigold mint, was delightful and refreshing. “I’m a little bit jealous right now, hoping there’s a little left,” Provost said of the first dish as she walked by greeting guests. “This tastes like summer in my mouth,” said a guest.

Hage helped with everything from cooking to plating. As plates were being served, she worked behind the bar serving plates with help of assistants in plain view of 10 VIP guests.

Fourth course: Pork on onion soubise and topped with bacon arugula. (Photos by Julissa Treviño)

Next up was the light, lemony gulf lump crab and cucumber salad over spiced cashew green beans and small greens, followed by a market ratatouille with a crushed farm egg and a chevre aioli. The hearty combination of flavors—the sweet vegetables and creamy aioli paired with the egg—created the perfect balance. For the main dish, Hage served tender whey-fed pork on a sweet onion soubise, a classic sauce with sautéed, puréed onions and argula on top.

As the guests finished up their main course out front, Hage and the kitchen staff peeled and sliced peaches for the last course in the back, emerging with a fluffy and sweet Riesling cake, topped with buttermilk Chantilly and tart peaches.

Third course: Market ratatouille with a crushed farm egg and chevre aioli on toast (left); Fifth course: Texas Riesling cake with buttermilk chantilly topped with peaches (right). (Photos by Julissa Treviño)

The dinner was rife with local products. The beef tartare and pork came from Burgandy Pasture Beef in Grandview, TX; the produce for the melon soup came from Dallas’ Paul Quinn College; the lump crab came from TJ’s Fish Market in Dallas; the cheese used in the aioli for the ratatouille came from Caprino Royale, a Waco dairy farm’ and Provost’s favorite to explain: “Those eggs in the ratatouille…those are from my brother’s farm [Neal's Berry Farm right outside of Houston],” she said as she showed off the farm pictures she had stored on her phone. Provost pointed out that a lot of the products used in the dinners are donated by local markets and establishments.

“This woman, I cannot tell you how much I admire her,” said Provost, pointing at Chef Sharon Hage. Hage said working as a guest chef and doing private parties, as well as consulting work, has kept her busy.

Leaving people with a reason to come back and support their cause, Houser and Provost announced that one Youth Village student who worked on the first two dinners and was released last week from the facility already had a job lined up—one that he applied for and interviewed for while working with Café Momentum. “The pop up dinner series is a great way to bring people together for such an meaningful cause. I was excited to be asked to participate,” said Hage.

Anastacia "AQ" Quinones, the newest executive chef on henderson Ave. (photo by Sarah Reiss)

We knew Alma’s new executive chef, Anastacia Quiñones (also known as AQ), was a great addition to the Dallas execu-chef community from the minute we met her. But the following really seals the deal:

In 2001, my mother was diagnosed with Parkinson’s disease. Today, my mother is in good condition due to the outstanding care from her doctors and medication.

Although medicine has advanced in the past ten years, there is still very little known about this degenerative disease.

Please come help me celebrate my birthday on Monday August 8 and give to a great cause.
Proceeds benefit the APDA.

Alma will be offering a 4-course meal for $60 or for $75 with wine pairings. The menu will draw inspiration from my favorite childhood meals with my family (details to follow).

Guests will also enjoy additional surprises throughout the evening.

Seating will be limited and by reservation only. Please call Alma at 214.827.2820 to make reservations (specify AQ’s benefit dinner).

Todd Staples, a man with a perfect last name for his job as Agriculture Commissioner, has this to say: “More chefs are working directly with farmers and ranchers to bring you fresh Texas food. The GO TEXAN Restaurant Round-Up is Texas’ only statewide dine-out week and is a great time to savor the best meats, vegetables, fruits and wines, while helping hungry Texans.”

The details are below.

Learn more about GO TEXAN Restaurant Round-Up on Facebook and Twitter, and at www.GOTEXANRestaurantRoundUp.com. This site also offers a chance to win prizes. Restaurants interested in becoming a GO TEXAN member can learn more at www.gotexan.org.

The following is a list of area Round-Up restaurants and their featured specials. These restaurants are donating part of their GO TEXAN Restaurant Round-Up proceeds to local food banks. A full listing of GO TEXAN restaurants is available here.

I don’t know where Chef/Owner Brian Luscher and his lovely wife, GM/Sommelier Courtney Luscher of  The Grape  get all their time, but I applaud their generous spirit.  They are two of the most involved people in the Dallas charity scene we have, and their next event just hit my inbox. 

July 28-30 they will hold the 2nd Annual Feast of St. Martha benefiting one of the most important charities in the city, The Stewpot.  Every day, 365 days a year, hundreds of homeless in Dallas are fed, sheltered and helped through The Stewpot at the Second Chance Cafe inside The Bridge on the edge of downtown.  Over 1300 volunteers contribute their time and energy to The Stewpot each month, improving the lives of the homeless in Dallas. 

For three days Chef Brian will serve a special $38 three course meal($55 with wine) created to honor Saint Martha, the patron saint of kitchen workers and servers, with $5 of each meal going to The Stewpot Alliance, created to support The Stewpot.  Reservations are recommended.  214-828-1981

Unfortunately, we just found out that Rock ‘n’ Taco is closing it’s doors and will not be able to host our event. We apologize for the inconvenience, and thank you so much for your support.

UPITTY DATE: They are remodeling.

August 6th the Dallas Association of Young Lawyers (DAYL) will host their third annual Food for Thought event featuring some of our favorite chefs in the city, benefiting Big Thought, a Dallas based non profit dedicated to helping improve public education. 

Signature tastes will be presented throughout the night from Brian Luscher of The Grape, John Teasar of The Commissary, Tiffany Derry of the soon to open Private Social,Matt McCallister, Samir Dhurandhar of Nick and Sam’s,  and many more.  Former Dallas Cowboy, Daryl Johnston will also be in attendance to accept the DAYL’s Gavel of Excellence award for his work with SLANT 45, the youth education program of the North Texas Super Bowl XLV Host Committee.  Tickets and more information available here.