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
Filed under Benefit Dinner, Dallas, Farmers, Steven Doyle
by Steven Doyle
As the State Fair of Texas approaches we will start hearing about all sorts of deals and attractions with the Big Tex theme. This one from the Palomar Hotel Dallas is more delicious that a box of Fletcher’s Corny Dogs. They are actually offering two Big Tex packages.
The package for $189, which is a good value, offers a room, DART rail passes to the fair, chef Graham’s triple fried potatoes and cotton candy in the room. Every room gets use of the corporate gold fish regardless. Continue reading
Filed under Party!, Pie, State Fair of Texas, Staycation, Steven Doyle, Texas
photos by Robert Bostick
Last weekend we turned another page in the history of Café Momentum with Chef Graham Dodds working his magic at Central 214 for a capacity crowd with all proceeds going to burgeoning charity.
Café Momentum is a program that has been created within the Dallas County Youth Village, where the young men learn basic culinary skills. Upon completion of the program, the students can graduate to paid positions. Continue reading
Filed under Cafe Momentum, chefs, Robert Bostick
by Steven Doyle
I have written about Graham Dodds at Central 214 when he started working for the restaurant located in the Palomar Hotel located on Mockingbird, just a stone’s throw from the SMU campus. Without revisiting the article I know that I probably extolled the virtues of the man with high praise as he rolled out his first menu at 214. It was a shocking difference from what had been served previously at the restaurant and was offered with poise, balance and genuine thought.
Recently I revisited the restaurant when I heard a new menu was in play. What I found was breath taking. Dodds culls his ingredients from local farmers and ranchers, as many do these days. But there is zeal in his efforts to work with these locals. I recognize everyone on his list of purveyors, and that to me is pretty awesome. I know where all this food is coming from. I have visited their farms and shaken their hands. This is how it is all supposed to work. Continue reading
Filed under Bacon, beer, chefs, Crave, restaurant news, Steven Doyle
