DINNER 3 | 11.14.15
CHEF JEFF HARRIS
With Wine Pairings from Sommelier Kevin Trevino of Victory Wine Group
Join us for a memorable evening at The Museum of Geometric and MADI Art with Chef Jeff Harris and wines from Sommelier Kevin Trevino of Victory Wine Group.
A graduate of The Institute of Culinary Education in New York City, Harris began his professional career at Craft New York, where he drew inspiration from Chef/Owner Tom Colicchio and Chef de Cuisine Damon Wise. In 2006, Harris returned to Texas to assist in the opening of Craft Dallas as Sous-Chef. Three years later, he was promoted to Chef de Cuisine and was lauded by the Dallas Morning News as one of the Top Ten Best Chefs In Dallas-Fort Worth with "The Best in DFW: Chef " in 2010. Harris left Craft to assume the position of Executive Chef at Bolsa and Bolsa Mercado, where he earned a Four Star review from the Dallas Morning News, and was again recognized as one of "The Best in DFW: Chef" in 2012. In January 2014, Harris opened American Food + Beverage in Fort Worth as Executive Chef. At AF+B Harris once again earned a Four Star review from Dallas Morning News food critic Leslie Brenner.
"Keeping true to my Texas roots," says Harris about his philosophy in the kitchen, "I start with a great product, treat it with respect from the moment it walks through the door, and let the natural flavor of the ingredients shine through the plate." Chef Harris relished summers on his grandparents farm in east Texas, where cooking was the mainstay of the family gatherings. "This is really where my love of food stem from," says Harris. Today, Harris enjoys spending time with his wife Tiffany and son Jackson.
The Dallas Supper Club is thrilled to bring one of Dallas-Fort Worth's most celebrated Chefs to our members, for a unique and memorable experience. We'll see you at the table!
$100 per guest
Includes Complimentary Wine Pairings
CHEF JEFF HARRIS
Saturday, November 14th, 2015
JUST GETTING STARTED
Vegetable cooked in a pit, Fried Oysters, Fermented Chili Green Goddess
DAIRY AND PASTURE
Warm Farmers Cheese, Hay Baked Carrot, Pepita, Jalapeno, Lime, Wheat Cracker
SWINE AND SEA
Roasted Pork Jowl, Smoked Fish, Cabbage, Cucumber, Apple, Rosemary, Mustard Seed
AGED BOVINE AND TUBER
Aged Beef, Confit Potato, Buttermilk, Celery, Allium, "Steak Sauce"
FOWL IN THE FALL
Duck Tortellini en Brado, Fall Squash, Brussels Sprouts, Pomegranate, Roasted Chestnut, Sorghum
BLAME IT ALL ON MY ROOTS
Persimmon and Pear Cobbler, Toasted Oats, Vanilla, Parsnip, Tarragon