Tag Archives: Graham Dodds

Chili CookOff November 20th at Truck Yard

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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

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Chili Challenge Goes Rewarded at Granada

dsc00250by 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

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Graham Dodds “Meal in the Meadow” Benefits Trinity River Audubon Center

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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

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State Fair Inspired Dinner at Wayward Sons September 29th

grahamby Steven Doyle

Chef Graham Dodds invites you to Wayward Sons September 29th for a Texas State Fair preview with a dinner he is hosting that will be Texas Fair style. This will get you all stoked for opening day of the Fair, which is on the 30th of this month.   Continue reading

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Wayward Sons Opens Dec 7th

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Brandon Hays & Phil Schanbaum (So & So’s High Fives, Standard Pour, soon-to-open Whippersnapper) with chef/partner Graham Dodds will open Wayward Sons on Monday, December 7th at 4:30pm. Located at 3525 Greenville Avenue (Lower Greenville Avenue), the restaurant will prove to be a progression of chef Dodd’s hyper focus on local, seasonal and Texas cuisine. His sincere approach and continued ethos of serving the highest level of ingredients will shine through in the authentic form that Dallas diners have come to expect from Dodds.

This collaboration between Hays, Schanbaum and chef Dodds will bring a warm, inviting environment brimming with plant life and a mix of raw materials creating the perfect setting to complement the cuisine. The restaurant will serve dinner only, with weekend brunch added in the spring. Seating for 200+ including patio and bar, Wayward Sons will also offer dining in an outdoor garden, a carefully created cocktail list and a 100 bottle wine list with 30 by the glass aiming to accomplish food-friendliness, sustainability and a focus on terroir.   Continue reading

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11 Hot Spots In Dallas For Chili

chili1by Steven Doyle

A true bowl of Texas red is near and dear to me, and I am always willing to order a bowl if found on any menu I stumble across. I am pleased to report that there are more chili offerings this year than last, and many have upped the ante in developing a perfect bowl. With temperatures dipping into freezing ranges in the coming month, what a perfect opportunity to go out and taste a bowl for yourself.    Continue reading

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Graham Dodds Leaves Hibiscus to Open New Restaurant on Greenville Ave

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This & That Concepts, by Brandon Hays & Phil Schanbaum (High Fives, So & So’s, Standard Pour and soon-to-open Whippersnapper), has partnered with Graham Dodds to add a chef-driven restaurant to their growing portfolio of restaurant/bar concepts. This & That Concepts’ continued path of finding historic locations has this time led them to the heart of Greenville Avenue – 3525 Greenville Avenue in the former Kirby’s Woodfire Grill.

The yet-to-be-named restaurant will be the next level of Chef Dodds’ commitment to local, seasonal, and Texas cuisine. His sincere approach and continued ethos of serving the highest level of ingredients will shine through in the authentic form that Dallas diners have come to expect from him. Continue reading

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