Following my review of his new restaurant Wayward Sons, chef-owner Graham Dodds sat with me in his Greenville Avenue dining room to discuss the things that drive him, his creative process, focusing on vegetables in beef-loving Dallas and more.
"Vegetarian and vegan clientele are often shunned in restaurants," Dodds told me, "and chefs are like, 'oh, my gosh, what are we going to cook for this person?'"
Dodds also shows us the garden where he's already growing some vegetables for the restaurant.
What to hear more from Dodd about the way he thinks about healthful cooking? Check out the uncut version of the video below.