Once a month, from September through November 2016, the Granada Theater‘s new series Beats and Eats will showcase the likes of extravagant food and great music in a blend of dinner and concert by some of Dallas’ best chefs and musicians. The creative minds behind the historic music venue and event space have done it again, and this night is sure to create a mouthwatering event for food and music lovers that’ll be the talk of the town. Granada Theater is located at 3524 Greenville Ave., Dallas, Texas 75204.
Each night will include an exclusive four-course dinner prepared by a different local chef, alluring the palates of each visitor with succulent plates reflective of each chef’s culinary style. Each dish will be matched with a different cocktail sure to compliment the flavors of each course, as well as the captivating performances by talents of included musicians. The first of its kind in Dallas, Beats and Eats will host guests Supper Club-style, but on a larger scale with the backdrop of local live music at Granada‘s historic theater.
“Beats and Eats combines two of my favorite things: music and food,” said Kevin Thornburg, Granada’s new director of business development. “The event allows us to not only feature amazing talent, but to also show off an iconic structure like the Granada. The goal for us, always, is to create a memorable experience for all of our guests, so this just extends that.”
Starting on Thursday, Sept. 15, Chef Graham Dodds of Wayward Sons and true-blues artist Charley Crockett will blend their talents in a one-night collaboration to woo visitors with illustrious cuisines and ear soothing music. Dodds, a culinary sensation, is the mastermind behind Oak Cliff favorite, Bolsa, and the more recent farm-to-table powerhouse, Wayward Sons. His talents of creating delicious masterpieces with in-season flavors have earned him the titles as Thrillist Dallas‘ “Best New Restaurant of the Year 2015” and Eater Dallas‘ “2015 Chef of the Year.” Dodds’ menu for Beats and Eats will include an amuse bouche of bruschetta and lamb brisket biscuits; first course of rabbit agnolotti and rabbit lonzino; second course of heirloom tomatoes, chevre and picked red onions; third course of oxtail ragout with crispy gnocchi and basil pesto; and dessert of white chocolate banana tile and cajeta.
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