Tag Archives: Central 214

Promise Of Peace Raises Funds For Camp And New Garden

DSC05570by Steven Doyle

Recently I attended a special event benefitting the Promise of Peace Gardens at Central 214, hosted by chef Graham Dodds and Café Momentum director and chef, Chad Houser. This collaborative event between Kimpton Hotels and Promise of Peace helped fund the summer kids’ camps and the building of a new garden at CC Young Retirement Center on Earth Day 2013. Continue reading

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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.  Continue reading

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Enter The New Fall Menu At Central 214

by Steven Doyle

The Fall menu at Central 214 is classically Chef Graham Dodds. We have written plenty about Chef Dodds in the past, as he was one of the pioneers of cooking what we raise locally. It does take a bit of expertise to summon local produce in months where little can be found in North Texas, and with great expense, but the relationships Dodds has forged help with his efforts to bring incredible bounty in a time when many are foraging trucks sent from California.

That bounty comes from such purveyors as Eden Creek Farms, Caprino Royale, Tom Spicer, Tassione Farms, Windy Meadows, The Texas Honeybee Guild and Eden’s Organics. These are names of our local heroes plowing through to ensure you have the healthiest meats and produce available in North Texas.   Continue reading

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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.       Continue reading

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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.     Continue reading

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Bacon Tour 2012

by Steven Doyle

It’s no secret that I am a wandering tour guide for the city’s best restaurants. I feel it is my role at craveDFW and I am an actual food guide on weekends with Dallas by Chocolate. But I have done this for years. Weekends I would take my friends on tiny excursions around Dallas on warm Saturday afternoons, showing them my favorite spots to hang out for a cold beer or a savory bite.

Our impromptu tours might have included grabbing a bottle of wine and a sandwich at Jimmy’s Food Store, only to enjoy on Tom Spicer’s back patio next door which during a conversation might lead to the best mussel battle and we would be off to enjoy a shared batch at Vickery Tavern. This would lead to tacos at Cool and Hot in Oak Cliff, followed by cocktails at Bolsa and a late pizza and a beer at Nova on Davis.    Continue reading

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Central 214 New Menu Is Summer Fresh

by Steven Doyle

Each day Central 214 Chef Graham Dodds makes adjustments to his menu based on what farmer knocks on his back door and what fresh in-season item they might be peddling that day. Dodds also makes changes at least four times a year offering new and unique dishes that he has been working on for that season.

The summer has been hot and Dodds has been thinking lighter and flying in fresh seafood from his contacts in San Francisco. The fresh seafood also includes a share of West Coast oyster which can be seen as rare in Texas for the only reason that most species of oysters found on the West Coast are deemed illegal in the state of Texas.           Continue reading

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Filed under chefs, Crave, restaurant news, Steven Doyle