Chef Graham Dodds’ Plow & Vine Dinner for Eden Creek Farm

by Steven Doyle

I spoke with Central 214’s executive chef Graham Dodds some months ago about Eden Creek Farms. They experienced a particularly rough 2011 due to the drought, and 2012 hasn’t been any easier. At that time Dodds mentioned that Steve and Kristine Orth might actually give up on their farming efforts, and it would be sad to lose this organic, bio-dynamic, bio-intensive and sustainable source of produce.    

Today Dodds announced that he is hosting a benefit dinner with proceeds being donated to Eden Creek. The event will be held at Central 214 on Oct 18.   Chef Graham Dodds and guest Chef Tim Bevins will be putting on a five-course benefit dinner featuring ingredients the farm’s fall harvest. 

The dinner will include wine pairings from Red Caboose and a craft cocktail reception with Central 214 mixologist Amber West and Jason Kosmas with The 86 Company spirits (Cana Brava & Aylesbury Duck).

The cost for guests is $110 per person and includes a cocktail reception. Grab your tickets here. The benefit dinner will be held Thursday, October 18, 2012 with a craft cocktail reception at 6pm and dinner seating at 7pm. Come help support your local farmer.



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Filed under Benefit Dinner, Dallas, Farmers, Steven Doyle

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