Chef Dodds Releases His Central 214 Menu

by Steven Doyle

The latest news on the PR tour is news that Graham Dodds, the new executive toque at Central 214, has his new menus lined up. Working with a variety of partnerships that Dodds has established over the past two decades, the new Central 214 menus will highlight ingredients from local and regional farms including: Caprino Royale; Texas Olive Ranch; Texas Honeybee Guild; Eden Creek Farm; Tom Spicer; Tassione Farms; Windy Hill Organics; Homestead Heritage; Windy Meadows Farm; Eagle Mountain Cheese; Veldhuizen Family Farm; Brazos Valley Cheese; and Marbleous Beef. All names we have reported on in the past and are excited to see scattered across the new menu.    

So what does the newly hired chef have planned for his patrons? The dinner menu highlights seem to be the Blood Sausage Ravioli with Baby Carrots and Buerre Fondue, Grenobloise Beef Short Ribs with Horseradish Bread Crumbs and Parsnip Puree and Butternut Squash Parmesan with Burrata, Tom’s Arugula and Pomodoro New York Strip with Rainbow Chard, Sunchoke Chips and Bone Marrow Butter.

Scanning the appetizer menu we zeroed in on the “Popcorn” Sweetbreads with Lime Zest and Butter, and the Bosque Blue Cheese Terrine with Red Pear and Local Honeycomb.

The bar menu looks particularly exciting and includes a Scotch Egg with Fleur de Sel, Crispy Pig Ears with Radish and Buttermilk Dressing, and a JLT with Pork Jowl, Lettuce and Tomato.

The entire menu actually looks refreshing and contemporary and we look forward to sampling many of these items soon.

 

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Filed under chefs, Crave, Dallas, Farm, Local Produce, restaurant news, Steven Doyle

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