Talented chef Andre Natera, who blasted out of Dallas to become executive chef at Austin's Omni Barton Creek Resort, returns to our fair city in April for a one-night "Pop-In Dinner" at Cafe Momentum.
Natera was at the forefront of the farm-to-table sweep in Dallas, even starting a rooftop garden at the Fairmont Hotel that supplied the kitchen with fresh fruits and vegetables. Restaurant critic Leslie Brenner named him one of the Best in DFW Chefs in 2012.
What's he got planned for Dallas? A spread at 6 p.m. April 12 with way too many words. But if chef Natera's doing it, prepare to be impressed.
- First course: East Side Yams Baked in Clay, Maple Comb, Smoked Corn Emulsion and Agua Dulce Ogo Seaweed
- Second course: Carolina Gold Rice Congee, Vital Farms Coffee Egg, Collards, Crispy Pork Cheek, Katsuobushi and Peanuts Habanero Carrot Hot Sauce
- Third course: Twin County Dorpers Lamb, Smoked Harissa, Kale Paneer, Pickled Grilled Brassicas, Cardamom Jus, and Roti Bread
- Fourth course "Beet Salad" Beet Ice Cream, Goat Cheese Mousse, Pistachio Butter, Foie Gras-nola and Sorrel
Tickets are $100 and go on sale Sunday.
"Pop-In Dinners" are Cafe Momentum's new twist on popular pop-up dinners that the restaurant hosted monthly before
opening its bricks-and-mortar location in downtown Dallas
.
Cafe Momentum is a restaurant that provides post-release internships to juvenile offenders so they can learn culinary and life skills.
By Kim Pierce, Special Contributor
