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F&W Best New Chef Brings Dallas to Miami – Food & Wine

F&W Best New Chef 2014 Matt McCallister is having a busy June. He hit the Food & Wine Classic in Aspen, where he somehow had time to do a little white-water rafting with fellow BNC Paul Qui, he developed a new menu for his Dallas restaurant FT33 and now he’s preparing to fly out to Miami where he will host a pop-up dinner at Michael Schwartz’s Harry’s Pizzeria.

On Tuesday, July 1, McCallister will depart from his typical tasting-menu format to serve a family-style meal featuring dishes cooked in Harry’s wood-fired oven—like whole roast fish, a roasted salad (left) and a pizza with toppings TBD (he’s waiting to see what the local markets have to offer). McCallister will buy all of his produce in Miami—the only thing he’s bringing is a parsnip velouté, since the root vegetable doesn’t grow well in Florida’s hot climate.

by JUSTINE STERLING

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The engaging wine list at FT33 makes the Wine Enthusiast’s top 100 in the country – Dallas Morning News

The Wine Enthusiast has published its picks for the top 100 wine lists in America, and the list at FT33 is among those featured. Put together by Jeff Gregory, FT33′s wine director and general manager, FT33′s list also helped earn the five-star Design District restaurant a spot on my list of The Best in DFW: Wine Experiences in March.

FT33 the only Dallas restaurant included in the Wine Enthusiast’s top 100; other Texas restaurants include Barley Swine and Congress in Austin and The Pass and Provisions in Houston.

by LESLIE BRENNER

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100 Best Wine Restaurants 2014 – Wine Enthusiast

The Wine Program

“We continually source the highest-quality, small-producer, terroir-driven, food-compatible wines from North America, France and around the world,” says Jeff Gregory, the general manager and wine director. “In addition to a selection of hard-to-find wines from well-known regions and varieties, we offer a selection of grower-producer Champagnes, yellow and orange wines, and interesting food-friendly grape varieties like Trousseau Gris, Godello, Savagnin, Petit Rouge, Frappato, Blaufränkisch and Sagrantino to round out our wine selections.” The list at FT33 contains 185 by-the-bottle choices, along with 21 wines by the glass and 14 sweet or fortified wines.

by WINE ENTHUSIAST

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James Beard Foundation Taste America – James Beard Foundation

Join Us for a Night of Culinary Stars!

The evening begins with a tasting reception featuring an exciting lineup of Dallas’ finest chefs. Then, enjoy a unique four-course seated dinner designed by James Beard Award Winners Patrick O’Connell and Stephan Pyles. We are bringing these culinary stars together for one night only to create an unforgettable dining experience.

An Exclusive Dining Event
Benefiting the James Beard Foundation
Friday, September 26, 2014
7:00 p.m. Cocktail and Tasting Reception
8:00 p.m. Dinner

Hilton Anatole Hotel
Wedgwood Room
(Tower Entrance)
2201 North Stemmons Freeway
Dallas, TX 75207

Cocktail attire

by JAMES BEARD FOUNDATION

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Dallas Bartenders Are Making Cocktail Magic with Fresh Produce Right Now – Dallas Observer

At FT33, bartender Lauren Festa nabs some peaches that might have otherwise ended up in a pie and mixes them in a cocktail with Bulleit rye. Before they hit the cocktail shaker, the peaches are macerated with thyme, orange zest, lemon juice and honey, and then obliterated in a shaker with rye and sweet vermouth before the mixture is strained into a glass. She dubs the drink Peaches and Rye, and I had quite a few of them last year while reviewing the restaurant. If you like whiskey drinks that don’t get too sweet, this one is for you.

by SCOTT REITZ

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Matt McCallister Served FT33 Diners His Christmas Tree for Dinner Last Night – Dallas Observer

Last night, FT33 hosted a guest chef dinner featuring Jason Dady, owner of the Jason Dady restaurant group in San Antonio, James Beard Award semi-finalist and general badass.
The dinner was an 8-course, collaborative meal, “inspired by the season.” Headed into the dinner, I was excited about the possibility of tasting some strawberries that McCallister had told me about at Iron Fork. He had said he found them locally (because of course he did), and he claimed that they were “unbelievable.”

I’m pretty sure I’ve had some good strawberries in my life, but the way he talked these up was as if they were strawberries glazed with an acid trip. It’s pretty much the way he talks about all the food he’s excited about. And it works. McCallister’s excitement for the ingredients he chooses is contagious. I couldn’t wait to see if these legendary acid trip berries would be on the menu.

by ALICE LAUSSADE

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FT33’s McCallister Collaborates with Jason Dady – Crave DFW

One of the most exciting aspects of my job at Crave is witnessing the talents of our city’s many talented chefs. Matt McCallister is certainly high on that list. The boyish grin McCallister shot me after completing his collaborative FT33 dinner this past Monday with his San Antonio counterpart, Jason Dady, told me that he had a marvelous time in the kitchen. And the many who attended the special dinner had an equally delightful evening as they applauded the two young chefs as they exited the kitchen and thanked the group for being part of a great food city such as Dallas.

by STEVEN DOYLE

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Please Don’t Bother Matt McCallister While He’s Plating – Food Republic

In the coming months, we’ll feature Q&As from our recent Food Republic Interview Lounge at the W Austin during the Austin Food & Wine Festival, featuring video excerpts of the sessions with host Richard Martin. First up, Matt McCallister, chef-owner of FT33 in Dallas, who was recently named a Food & Wine Best New Chef, one of the restaurant world’s highest honors.

by RICHARD MARTIN

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