Join GROW North Texas at Craft and Growler as they discuss local farm with food experts on the importance of understanding the connection between farms and human consumption. In this panel discussion you will learn about the local farm to table movement and its prevalence in early childhood education. Continue reading
by JC Elliott
Making his debut as the Grilln Villain at a recent pop-up dinner at Nine Band Brewing Company in Allen, Chef Steve McHugh, along with Chef Graham Dodds, delivered a cleverly designed four-course, Texas inspired menu with product from sponsor 44 Farms. (You may recall we wrote on July 11th about Chef Dodds being named as the new Culinary Director of the Statler)
Chefs McHugh and Dodds partnered for the first time cooking with Chef Kent Rathbun at The Masters in Augusta, GA this year. Both men have a wry sense of humor and quickly found they worked simpatico even under less-than-perfect conditions, i.e., a field kitchen. Continue reading
The Statler, an iconic downtown Dallas development set to open this fall, announces it has partnered with Dallas-based Epic F&B, LLC to concept and operate all hotel food service, including managing the hotel’s five restaurant and bar outlets, catering, ballroom/event space and room service.
Epic F&B will manage and operate approximately 58,000 square feet of space at The Statler, The Statler will feature five unique food and beverage outlets, each conceptualized by Epic F&B, which will be compelling additions to downtown Dallas. Local chef Graham Dodds will head all kitchen operations as the Culinary Director for Epic F&B. Dodds’ involvement in this partnership comes full circle as he served as the original chef at Bolsa, a restaurant conceptualized and owned by partners of the Epic F&B team. Continue reading
by Steven Doyle
We had a chance to chat with chef Graham Dodds recently who is taking a breather after closing Wayward Sons on Greenville. Dodds is taking this time to consult and do some fun pop-up dinners which can always be an exciting way for any chef to express themselves on the plate.
We wanted you to know about another fun event coming up at Urbano Cafe on their lovely space located outside in the back of the restaurant. Graham Dodds will serve his signature farm-to-table fare as our guest chef on Monday, June 5 at 7 p.m. Continue reading
Mark your calendar for Sunday, November 20th (11:30am – 3pm) and consider skipping breakfast that morning, because Truck Yard is hosting its second annual Chili Cookoff. For three and a half glorious hours, interested parties can stroll about, sampling chili from five of Dallas’s best chefs, drinking beer (a ticket grants you chili samples and two Shiners) and enjoying the conviviality that comes with both. Continue reading
by Steven Doyle
Cooler temps always means warm chili and the good people at the Granada (both theater and Sundown) took advantage of the weekend by importing a gathering of chefs to stir excitement into their inaugural cookoff.
Sunday we found chefs from around the city including Graham Dodds (Wayward Sons), Oliver Sitrin (Blind Butcher), Patton Robertson (Cafe Momentum), Jason West (Sundown at Granada), and Troy Gardner (V-Eats). Continue reading
by Steven Doyle
Trinity River Audubon Center is hosting a very special event on October 23rd with an evening under the Texas sky featuring craft beers, wine grown and bottled right here in Texas, and delectable dishes composed by Wayward Sons executive chef Graham Dodds. Plates will be created with fresh produce and sustainably-raised meats from nearby farms and ranches, served family-style in the meadow on the restored native prairie bordering the lush Great Trinity Forest. Continue reading