Graham Dodds Goat and Beer Dinner

grahamby Steven Doyle

Central 214’s Graham Dodds is one of our very favorite chefs in the Dallas and he is repeatedly raising the bar for fresh and local, but besides that his cuisine is truly innovative. If you know Dodds even the slightest bit you know he appreciates his goat.

This is why Dodds is teaming up with Texas favorites, Windy Hill Organics and Real Ale Brewing Company, for a delectable six-course Goat & Beer Dinner at Central 214 on Thursday, January 17, 2013.  Price is just $70 per person (plus tax & gratuity), including beer pairings. 

The menu is bright and includes goat sweetbreads, glazed goat cheeks, shaved mocetta, goat rillettes, roast baby beets, milk braised goat shoulder paired with Texas Bloombonnet (our favorite goat cheese), fennel crusted goat tenderloin, and slow cooked goat shank. If this all wasn’t enough to entice a reservation out of you Dodds will use even more goat in a cajeta flan.

C214.goat&beer

This will be an incredible goat and beer soaked evening, so don’t miss out. The beer pairings will be insane.

When: Thursday, January 17, 2013  –  6:30pm

Where: Central 214, 5680 N Central Expwy at Mockingbird Ln., adjacent to Hotel Palomar Dallas 214-443-9339

 

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Filed under beer, restaurant news, Steven Doyle

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