Red wattle pork Wreck fish paella Bobwhite quail If you’re a chef or restaurateur and happen to be hosting a wine dinner this month, my condolences. You’d be hard pressed to create a better meal than the one chef Graham ...
Graham Dodds, the patron chef of goats, hosted an old friend for a sold-out wine dinner at Hibiscus last night. On the menu: lots of really good food, lots of really good Willamette wine and lots of Dodds’ magic way with goat (including ...
While working as a line cook at a restaurant in Portland, Oregon, twenty years ago, Graham Dodds befriended then server John Grochau, now the owner and winemaker at Oregon’s Grochau Cellars. On June 9, Dodds and Grochau will ...
A fancy crowd of benefactors poured ...
Since Graham Dodds took over the kitchen at Hibiscus a few months ago, he’s managed to transform a once ambitious restaurant into a newly ambitious restaurant. In a dining room ...
Farm to Table is no big deal anymore. Now, it’s Farm with a Table. No one does FwT that better than Outstanding in the Field, the California-based organization that brings you to your food and the farmers who produced it. OITF hosts about 9o ...
Graham’s Gold Reserve is a new cheese from Caprino Royale named after chef Graham Dodds “They named a cheese for me,” says Graham Dodds, the chef at Central 214. “It’s a semi-soft Gouda style goat milk cheese, and ...