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Scenes from the Guest Chef Dinner Series at FT33 — RS Photography

Please take a moment to visit Robert Strickland’s photography site. He is capturing this season of the guest chef dinner series at FT33, and we are excited to have someone to document these special moments.



::: 1. edward lee

::: 2. sarah & evan rich

::: 3. greg & gabrielle denton


::: 1. richard kuo

::: 2. bryce gilmore

::: 3. ben sukle

::: 4. jason dady

::: 5. alex stupak and dieselboy

::: 6. brandon baltzley

::: 7. lachlan mackinnon-patterson

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Maggie Huff — The Local Palate

Why she’s a big deal : This Dallas native is passionate about using local ingredients in her dessert dishes served at FT33. In her mission to provide the perfect ending to a guest’s meal, she doesn’t shy away from using sweet or savory ingredients to balance her creations. (Includes Recipes)


::: original article

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Hey Chef, What Are Some Savory Uses for Jam? — Serious Eats

I’ll use savory jams as a way to bring a sweet/spicy/acidic component to dishes; a single onion or garlic jam might throughout our menu. We have one that’s essentially an heirloom garlic jam: We make a gastrique with around two cups of white balsamic vinegar and one cup of sugar, reducing it down to a syrup until it’s about one quarter of a cup. Then we roast two medium heads of garlic at around 400 degrees until they’re nice and roasted but not overdone. We squeeze out the cloves and whisk them into the gastrique to make a paste.

Then we tediously clean six more heads of heirloom garlic, dice them small, sauté them a bit, and fold them into the paste. You get the caramelized profile from the roasted garlic, the fresh garlic, and the acidic/sweet bite from the vinegar and sugar. You can throw in fresh herbs if you want, and you’ll have a great condiment to accompany rich savory dishes.


::: original article

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INTERVIEW : Where Pride is an Ingredient — Best Chefs America

For one week in summer, we close the restaurant and I set my chefs up with other chefs to stage. Then they come back…sometimes. I was just in Chicago last week, and one of my previous chefs was the lead cook. I set him up and he has been there for a year and a half. I sent two other chefs to San Francisco and I was convinced they were not coming back, [but] they did. They enjoyed the experience, but they liked working in my kitchen. It’s hardcore. We have fun, but as I said, it’s demanding.


::: original article

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FT33 Chef Matt McCallister Gives Vegetables Their Due — Restaurant Hospitality

In the era of farm-to-table, why is it so difficult for a vegan to get a decent meal at so many chef-driven restaurants? That’s what a colleague asked me in a cab on our way to FT33 in Dallas. And then she ordered Chef Matt McCallister’s $28 vegetable composition. Angels sang as a server presented a rustic slab of polished wood bearing a dozen or so beautifully prepared, composed and dressed vegetables. We stared for minutes at this work of art before a fork was picked up. Despite the serious slab of meat you see the chef toting here, the 33-year-old has a deep respect for veggies, which he showcases in the aforementioned composition and in a nine-course tasting menu consisting mostly of vegetable-focused creations. McCallister’s artistic presentations come from a love of art that was formed while attending the Metropolitan Arts Institute in Phoenix years ago. Cooking, he says, allows him to combine his fascination with both food and art. Like the slab of wood, McCallister does not simply present his creations on de rigueur white plates. Many of his offerings, which include carnivorous delights such as heritage pork short rib, arrive on stunning plateware crafted by local artists. An artist in his own right, McAllister sidestepped culinary school but trained under Chef Stephan Pyles. He opened FT33 in late 2012 and the media attention has not let up. Bon Appetit named FT33 a Top 50 New Restaurant, while Food & Wine named him a Best New Chef earlier this year. He’s also achieved semifinalist status for a James Beard Award as Best Chef in the Southwest. Most importantly, at least with my dinner companion, McCallister won the heart of a vegan skeptic.


::: original article

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Australia “Invites the World to Dinner” in Tasmania — The Daily Meal

Australia is an essential destination for anyone who loves food and drink. It’s packed with exciting restaurants, especially (though by no means exclusively) in the metropolises of Sydney and Melbourne; its range of culinary raw materials, both wild and raised, is encyclopedic; it produces wines of every sort, from almost every grape imaginable, both bargain-priced bulk (g’day, Yellow Tail) and exquisite vintages; its beer is iconic and its whisky is attracting ever more attention from connoisseurs.

Clearly, Australia’s challenge was to get folks into the tent. According to Tourism Australia, “To narrow the perception gap between those who have visited Australia and those who have not, Tourism Australia is evolving its global campaign with the idea that Australia could be the world’s greatest restaurant — Restaurant Australia.”

Well, okay. What this translated into was a $33 million (in U.S. dollars) advertising and promotion campaign culminating last month in a spectacular two-part feast in Hobart, on the Australian island of Tasmania. The idea was to showcase both indigenous ingredients — among them, such seafood as Sydney rock oysters, Moreton Bay bugs (slipper lobsters), and that Tasmanian spiny lobster; meats ranging from grass-fed beef to red kangaroo; and, of course, a full range of wines from all over the country — and some of Australia’s top chefs to an international audience, who would presumably be dazzled and return home to spread the gospel.

The guests, besides local media and dignitaries, were some 86 “influencers” — chefs, food and wine writers, TV food personalities, and the like. I was lucky enough to be among their number, and I brought along my old friend and Daily Meal Council member Waxman (whose restaurants include Barbuto in New York City, Adele in Nashville, and Montecito in Toronto). Other U.S. representatives, besides us and Eric Ripert (of Le Bernardin fame) included Alice Waters (also a member of The Daily Meal Council); Ripert’s sommelier, Aldo Sohm; Dallas-based chef Matt McCallister of FT33; and half a dozen editors and freelance writers associated with various American websites and magazines.


::: original article

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