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Tonight: Thursday, January 17, Central 214 and Real Ale team up for “Goat & Beer” dinner


Chef Graham Dodds

Chef Graham Dodds

Goat brisket at Central 214

Goat brisket at Central 214

I spent a long weekend once at Lajitas, in the Big Bend, where the mayor of the town, Clay Henry II,  was a goat. A beer-swilling goat. Honest.

So it probably didn’t occur to me then that Clay Henry might be a tasty, beer-brined treat. But it would have occured to Graham Dodds, the chef of restaurant Central 214 in Dallas.

The new year is barely underway, yet already Dodds is tucking into goats. He’s teaming up with Blanco, Texas-based Real Ale Brewing for a Goat & Beer dinner at Central 214 on Thursday, January 17. Can’t say I’m a true fan of goat — whether it’s cabrito, barbacoa or stewed in any one of a dozen Caribbean dishes — but Dodds’ goat brisket almost makes me a believer. Goat sweetbreads, cheeks, rillette? Well, why don’t you and I reserve judgement until after we’ve tried them on January 17.

Here are the details (beer pairings are shown in bold)::

Menu

Rio Blanco

goat sweetbreads, lime zest + butter

glazed goat cheeks + hazelnut gremolata

shaved mocetta, marble potatoes + st. david’s raclette

Full Moon

goat rillette, crusty bread + apricot mostarda

Sisyphus

roast baby beets, milk braised goat shoulder  + texas bloombonnet

Lost Gold IPA

fennel crusted goat tenderloin, black lentils + crème fraiche

Brewhouse Brown

slow cooked goat shank, butternut squash polenta + castelfranco

Coffee Porter

cajeta flan, chile d’arbol shortbread cookies

When:             Thursday, January 17, 2013  –  6:30pm

Where:            Central 214, 5680 N Central Expwy at Mockingbird Lane, adjacent to Hotel Palomar Dallas

Reservations:   214-443-9339

 

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