Tonight: Thursday, January 17, Central 214 and Real Ale team up for “Goat & Beer” dinner
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)::
goat sweetbreads, lime zest + butter
glazed goat cheeks + hazelnut gremolata
shaved mocetta, marble potatoes + st. david’s raclette
goat rillette, crusty bread + apricot mostarda
roast baby beets, milk braised goat shoulder + texas bloombonnet
Lost Gold IPA
fennel crusted goat tenderloin, black lentils + crème fraiche
slow cooked goat shank, butternut squash polenta + castelfranco
cajeta flan, chile d’arbol shortbread cookies
Where: Central 214, 5680 N Central Expwy at Mockingbird Lane, adjacent to Hotel Palomar Dallas