Cafe Momentum in Dallas offers good food for a good cause

by Liz Tramer

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Café Momentum is a non-profit concept benefiting Youth Village Resources of Dallas.

When I heard about Café Momentum’s premiere event, I didn’t hesitate to purchase my ticket. How often does a foodie get the opportunity to feast for a cause? I knew that the event involved renowned chefs and the Dallas County Youth Village, but I did not realize how inspirational and moving the night would be.

Attendees were greeted at the door by Jerry Silhan, executive director of Youth Village Resources of Dallas, which signaled that the night would be filled with personalized touches. As guests mixed and mingled, young waiters brought around a variety of tasty finger foods, ranging from pimento cheese and brioche to crab puffs with avocado and sweet chili.

When we were seated, Parigi co-owners Janice Provost and Chad Houser described how Café Momentum was changing more than just palates. Each of the waiters and young men that we saw were residents of the Dallas County Youth Village who were learning life and nutrition skills that will help them succeed in the future. The Dallas County Youth Village has been working in partnership with North Texas Food Bank since early 2008 on a culinary and nutrition partnership.

In addition to receiving one-on-one mentorship from a number of established chefs in the industry they will also be provided paid internships and opportunities for employment in the future.

As Houser finished his speech, I looked down to stare at featured Chef Jeffery Hobbs (chef-partner Suze) first-course creation – cheddar grits soup with crispy pork belly, shrimp and arugula. Believe it or not, it is even more delicious than it sounds. Entrees soon followed with grilled tilapia with green cabbage mango slaw, black garbanzo bean and yucca chips, followed by the most delicious skirt steak I’ve ever tasted.

As the courses continued so did the camaraderie. Different people who were involved in the event were recognized and acknowledged. We were also introduced to all of the program’s participants.

As I ate the grand finale of coconut white chocolate custard on top of east Texas blueberry compote with cinnamon graham tuille, I knew that part of what made it so good was an evening of sweet success.

Café Momentum will have monthly “pop-up” events throughout the year at various locations. The next event will be on July 10 at 6 p.m. and feature dishes from chef Randall Copeland of Restaurant Ava.

For more information and tickets, visit www.cafemomentum.org.

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