Happy Chefsgiving: Graham Dodds

by Steven Doyle

Thanksgiving is upon us once again and all the gobblers are running for cover. To get you in the mood for a little fun and relaxation we asked a few chefs around Dallas a few questions so we get our dinner cooked just right. We will run their answers both today and tomorrow, so check back often to see how your favorite chef weighs in on the holiday.

Chef Graham Dodds runs a tight kitchen at Central 214 which is located at the Palomar Hotel in Dallas. Dodds doesn’t subscribe to the farm-to-table movement, he lives it. The chef is an avid supporter of the local farm community and according to his mother he wanted to a beekeeper when he was growing up. Now with a family of his own Dodds most likely has a bit different take on Thanksgiving than he did as a child.      

Do you have any industry secrets for a perfect turkey?

Traditional. Stuff both the cavity and the neck.  Roast 12 minutes per pound.  Let the bird rest. Make stock with the carcasses for the gravy.

Canned or fresh cranberry sauce?

Fresh- with lots of orange zest, diced apples and golden raisins.

What is the best Thanksgiving dish you had as a child?

We used to have leg of lamb and Yorkshire pudding (as my parents are British, the whole thanksgiving thing was a little lost on them).

Do you have a crazy relative Thanksgiving story?

Almost burned down the garage one year deep frying turkey.

Share an easy dish to take to a pot luck Thanksgiving dinner.

Caramelized Onion Mashed Potatoes.

What’s plan B after burning the bird?


Tell us your favorite holiday tradition.

British Christmas Crackers at Thanksgiving and wearing those stupid hats that come in them. I told you Thanksgiving was lost on my family.


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