The Breakdown : FT33’s Charcuterie Board – Zagat
There’s something about charcuterie plates, with their mix of cured meats, sausages and pâtés, that makes us feel like we’re at an elegant summer picnic (especially when paired with just the right wine). Matt McCallister, chef and co-owner of FT33, serves up one of the best charcuterie boards in the city, so to keep that magical feeling going all season long, we asked him to tell us about his perfect charcuterie pairings. The self-taught sausage maker walked us through what goes into each delicious piece of the equation, all of which is Texas-sourced.
by FARAH FLEURIMA