Graham Dodds

Taste of the NFL Tailgating Party is Sunday, April 21, to Benefit the North Texas Food Bank

The ninth annual Taste of the NFL: The Ultimate Cowboys Tailgate Party is this Sunday, April 21, at the Glass Cactus at the Gaylord Texan. You'll need to get on your fancy-pants for this event, since you'll be mingling with some football players, Dallas Cowboys cheerleaders and some of Dallas' best ... More >>

Seriously Amazing Culinary and Beer Events for the Week, April 3 - 9

Thursday, April 4 Garden Café will host Freedom Through Food, a small gathering of local sustainable food and gardening activists, including Suzie Marshall of GROW North Texas. Chef Chad Houser and Graham Dodds will be cooking at the event, which starts at 5:45 p.m. Scott Reitz got more details ea ... More >>

Freedom Through Food Event to Be Held at Garden Cafe

Two weeks ago we told you about a guerrilla gardener and his request that we all go out and plant some shit. This week it only seems proper that we point out an event at the Garden Cafe that can help you get started. See also: - The City of Ate Chef Interview: 24-Year-Old Garden Cafe Chef Mark Woo ... More >>

Famed Sustainable Farmer Joel Salatin In Town for Dinner, Conversation and a Workshop

The evangelical-esque farmer Joel Salatin, who gained icon status from The Omnivore's Dilemma and the documentary "Food Inc.," which referenced his work as examples of sustainable farming, will be in town next week for two events. The first is a dinner and conversation at Four Corners Brewery, which ... More >>

Community Cooks Event at Paul Quinn College

Tickets are now on sale for the annual Community Cooks Event at Paul Quinn College, an annual garden-setting feast where some of the best chefs in Dallas pitch in to help out with a fantastic cause. See also: - - The Students Behind The We Over Me Farm at Paul Quinn College Several years ago the ... More >>

Our Favorite Dallas Dishes of 2012

So much food, so little time

This Week's Events for the Culinary Inclined, December 5 - 11

Saturday, December 8 Saturday brings the 4th Annual Holiday Market at the White Rock Local Market. In addition to the usual bounty of local produce, meats, cheeses, baked goods and other culinary treats, there will be more than 50 artists pedaling their crafty creations. The Dave Burris Group will ... More >>

Oak Cliff Soup Company Begins Deliveries This Week

ZIP code 75208 just got a new soup delivery service. Chef and founder of Oak Cliff Soup Co., Dina Light-McNeely, trained as a classic French chef "in the old school apprentice style," but her soup career actually started when she was about 6 years old. Her mom tells the story that pint-sized Dina pi ... More >>

Barkeep and Healer of Ails, Amber West at Central 214

Amber West started slinging drinks at Central 214 in February. Before then she worked at a few bars around town, but really for all her life West had a mind towards spirits, though not always the alcoholic kind. Her approach to tending bar leans more toward balancing the good with the bad. Sure, sh ... More >>

The Best Food (and Drink) Events of the Week: Oct 11 - 17

The Red River Rivalry is this Weekend. What's that mean? Well, a lot of bars are going to be packed with people you don't know wearing burnt orange or maroon. And boots. If you get hungry, head over to Main Street Garden (1920 Main Street) at 5:30 on Friday for the Red River Barbecue Shoot Out. Ei ... More >>

100 Favorite Dishes, No. 41: The Scotch Egg At Central 214

To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me. I've had my fair share of bad Scotch eggs. Usually the breading is greasy, the sausage ... More >>

Celebrate Some Royal Bitches, and Others

100 Favorite Dishes, No. 82: The Oxtail Ragout at Central 214

To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email Scott. When you come upon the opportunity to dine at Hotel Palomar's Central 214, you must do ... More >>

How Jimmy's Conquered Dallas

How did a humble neighborhood bodega become the city's sausage king? With a recipe restaurants couldn't resist.

Ten Things You Missed at Sunday's Chefs for Farmers Event. Plus, the Food. Oh, the Food.

Chefs For Farmers is an event in which 30 area chefs compete for attendees' votes with a singular signature bite. The winning chef gets $2,500 toward his or her charity of choice. The event was created by Iris and Matt McCallister to support local farms, local ingredients and getting really full, d ... More >>

Months After He Arrived at Bolsa, Jeff Harris is Finally Starting to Do His Thing

When the folks behind Bolsa announced that Jeff Harris and Matt Balke would be joining their team to replace Graham Dodds, and that Bolsa Mercado would be opening just down the street, I was excited. Maybe too excited. Harris told me he'd be making all of his deli meats in-house, and I guessed that ... More >>

You Can't Throw an Egg at a Restaurant These Days without Hitting an Egg

Last week's Union Bear review had me thinking about eggs. I was taken by a chicken-fried number: a salty crusty treasure chest filled with liquid gold. Next thing you know Side Dish is gushing about yolks. It was Graham Dodds that seduced them, with eggs from Yellow Prairie Farm in Caldwell Texas, ... More >>

Dallas Chefs Support The Farm at Paul Quinn College with Culinary Cookout

Back in 2010, students at Paul Quinn College, Dallas' only historically black college, tilled up their football field to create an urban garden in a food desert. Since that time, the "We Over Me Farm" has cultivated over two thousand pounds of corn, squash, greens, tomatoes and other produce for the ... More >>

Stuff Strangers' Chili in Your Face for the Benefit of White Rock Local Market This Weekend

As we've mentioned before, the White Rock Local Market is a great place to buy local produce from local farmers, which might sound locally redundant but unfortunately it isn't always. This community-inspired market is held the second and fourth Saturdays at the Green Spot, at 702 North Buckner Blvd. ... More >>

Heavy Cooking Isn't the Only Way to Embrace Local Meat. Though It's a Pretty Tasty Way.

Bar Food 2.0

While sitting at Central 214's bar, the subject of this week's review, and snacking on some blistery shishito peppers and crispy pig ears, I became very excited about the state of bar food in Dallas. Instead of cheese sticks, chicken wings and Reuben sandwiches served with paper napkins (I love thos ... More >>

James Beard Awards: Stephen Pyles, Bruno Davaillon and Teiichi Sakurai are Semifinalists

Alison V. SmithTei An Chef Teiichi Sakurai​The James Beard Foundation just released this year's semifinalists, and to be honest they're a total snooze -- at least as far as Dallas is considered. Stephen Pyles is a finalist for Outstanding Chef for his work at his eponymous restaurant; Bruno ... More >>

Graham Dodds Has Landed: Ex Bolsa Chef Will Helm Central 214

​When Bolsa announced Jeff Harris and Matt Balke would be taking over the kitchen and running the soon to open (and now opened) Bolsa Mercado, little was said about the chef they replaced. Graham Dodds was understandably quiet about his departure. In a short interview with D, he declined to co ... More >>

The Week in Dallas Food: Tiny Sandwiches, Too-Sweet Desserts, and Lots and Lots of Beer

​This week we brewed at the zoo, ate some disappointing things, and Leslie Brenner told us another thing wrong with Dallas. Read on. City of Ate/Observer Even if Taj Chaat has Amruth beat as far as charm, interest and adventure, the humble vegetarian former stumbles into second place when it ... More >>

Jeff Harris, Formerly of Craft and RedFork, Takes His Talent to Bolsa

​Jeff Harris has landed. He's currently banging out a lunch shift at his new home, Bolsa, the popular farm-to-table restaurant in Oak Cliff. Harris has been homeless since his departure from Redfork Tavern, spending time at home with his new son and keeping quiet about his future plans. The an ... More >>

Chefs Rally Around Paul Quinn College Urban Farm

Bolsa partner Chris Zielke hopes an upcoming fundraiser benefiting Paul Quinn College's Food For Good Farm will help change how people think about Oak Cliff. ​"From the Oak Cliff community standpoint, I want to show people it's more than just Davis Street," Zielke says. "There's a big area ou ... More >>

Piecurious and Bolsa Join Forces

There's nothing more evocative of farmhouse cuisine than a pie, so it's fitting that Bolsa -- the Oak Cliff locus of field-to-fork dining -- has hired a pie maker to handle its pastry menu. Bolsa​Kate Nelson, owner of the 2-year-old pie catering company Piecurious, began making pies for Bolsa ... More >>

Tom Spicer Starts Another Local Produce Fight

Who could possibly find fault with an urban farm designed to teach entrepreneurial skills to college students and provide fresh, healthy food to low-income eaters? On a slow day, Tom Spicer, who says he was compelled by a mixture of boredom and outrage to call out the management of Paul Quinn Colleg ... More >>

Bee Movie Screening at the Kessler
Sweetens the Pot

​Savvy locavores already know the sad story of declining bee populations; as The Dallas Morning News put it earlier this week, "Unless you've been living under a rock, you know that huge numbers of honey bees across the United States are succumbing to a mysterious phenomenon known as colony collap ... More >>

Waxhachie Rancher Gets Enters the Dry Age

​You know the fabulous Waygu beef Bolsa uses for its burgers and carpaccio? Chef Graham Dodds now plans to cure and dry-age it. Carroll Lewis, co-owner of the Marbleous Beef Co. in Waxahachie, is busily constructing what he believes to be the first dedicated, freestanding dry-aging facility i ... More >>

Bet You Can't Get This Right: Match the Chef
To The Plate

​There was no shortage of ways to support Dallas Farmers Market Friends at last night's lively Hoedown, the organization's 16th annual fundraiser featuring food and drink from across Texas: Attendees could buy souvenir wine glasses, purchase spins on a wheel of chance or bid in a silent auctio ... More >>

David Uygur Flexes His Mussels To Win Bastille On Bishop Cook-Off

Photo by Kristy YangA beret and an accordion -- can't get more French than that, right?​As you can see in our slideshow, Go Oak Cliff and Alliance Francaise De Dallas celebrated Bastille Day yesterday with a Francophile street festival featuring crepes, wine, a mussel cook-off, French maid obstacl ... More >>

100 Favorite Dishes: Sweetbreads Made Two Ways from Restaurant AVA

​As a countdown to the Dallas Observer's "Best of Dallas" 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can be eaten on the ... More >>

This Decade Saw Dallas Evolve Into A Major Player On The National Dining Scene

The Year/The Decade: Best Chefs

​Best is a matter of degrees, whether you're talking about the top chefs over the course of months or years.Certainly this city's kitchens are staffed with more than competent sorts: Brian Luscher, Jean-Marie Cadot, Marc Cassel, Joel Harloff, Graham Dodds...we could go on and on. So in defining ou ... More >>

Hash Over: 25-Cent Coffee, Wine Dinners, And Celebrity Chef Tours

"Let me be clear. We want change--if we give you a dollar for a cup of coffee at Dunkin' Donuts!"​Even though it makes no difference to most City of Ate readers, Dunkin' Donuts coffee is the official coffee of the Dallas Cowboys and the new stadium. To promote the partnership, participating DFW lo ... More >>

The owners of Bolsa are at it again—launching another hot, new restaurant while keeping their demons in check.

A Tough Year for Local Restaurants Sputters to an End

Bolsa: Delicious "Slow Food" Without the Smug.

Hash Over: Bolsa's Farmer's Market, Free Wine, and a Guy Called Mike