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Arugula Salad with Lemon and Parmesan - Louisiana Redfish with Savoy Spinach and Sauce Grenobloise - Moroccan Spiced Quail with Farro, Cucumber and Piquillo - Blueberry Cobbler with Texas Daily Harvest Cream
What you will learn
Dallas is abuzz with praise for award-winning Chef Graham Dodds’ culinary creations at Central 214 at Hotel Palomar Dallas so we are extremely excited to be hosting him in the Sur La Table kitchen. Join us for this special demonstration-style class as Chef Dodds shares some of the professional secrets behind creating several of his favorite recipes.
Known for his passion for farm-to-table cooking with locally sourced, organic ingredients, Dodds brings a lifetime of unique experience and cultural inspiration to every dish. Formally trained at the Cordon Bleu Institutes in Portland, Ore., and London, Dodds’ approach to cooking is equally influenced by his family’s English heritage, his Texas upbringing, and his vast culinary experience spanning the globe from England, Switzerland and Thailand. Over the years Dodds’s work has received rave reviews and has been featured in media ranging from local D magazine, the Dallas Morning News, and the Dallas Observer, to national Bon Appetit, American Way, and Grubstreet New York.