Blue Mesa’s Texas Best Showcase Series Features Jeff Harris and Matt Balke of Bolsa and Bolsa Mercado

This just in from Liz Baron, The Baroness of Blue Mesa:

The Texas Showcase features chefs from around Dallas who mirror Blue Mesa’s philosophy of great tasting food made with fresh, local ingredients. The chefs develop small plates of food that can be eaten as an appetizer or a great side dish.  In January 2013, the series kicked off with a Texas Artisan Cheese and Olive Oil menu from Jeffery Hobbs of The Porch.  Each chef in the series identifies a theme featuring a Texas product.  Jeff Harris and Matt Balke of Bolsa and Bolsa Mercado get creative with a goat themed menu in April.

The menu, listed below, is available at all Blue Mesa locations and runs through the end of April.

Caprino Royale Chevre and Country Ham Croquettes   6.95

Almond Romesco

Chunky Avocado Dip   6.95

Fennel, endive, grapefruit, Dallas Mozzarella Goat Feta

Paula’s Goat Ricotta Tostada   6.95

shaved asparagus, Texas olive oil, arugula, zip code honey and black pepper

Confit of Windy Hill Farm Goat Tamale   4.50

green garlic, smoked tomato vinaigrette, cilantro and feta

Caprino Royale Cheesecake   4.95

cajeta, strawberries and toasted pecans

In addition to the April menu from Jeff Harris and Matt Balke of Bolsa and Bolsa Mercado, participating chefs include, Joanne Bondy of Old Hickory at the Gaylord Texan in May, Sharon Hage (formerly chef/owner of York Street, who also coordinates the Showcase) in June, and Brian Luscher of The Grape in October.

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