When chefs Matt McCallister and Ben Sukle get together at FT33, vegetables take center stage – ESCAPE HATCH DALLAS
The best thing about FT33, Matt McCallister’s Design Distict restaurant? Hands down, it’s that you never quite know what you’re going to get. “Carrots, onions and tomatoes” on the menu could show up pureed as a cold gazpacho just as easily as pickled in a jar.
Recently, I’ve been digging the roots and shoots McCallister’s been spotlighting on his plates. Foraged or field-grown, it’s a bounty of early spring produce that has captivated his attention — and my palate.
Apparently, Ben Sukle, the chef of Birch in Providence, Rhode Island, digs veggies, too. At a sold-out guest chef dinner last week, the chef duo threw down a green revolution that crack photographer Robert Strickland captured and shares above the fold.
by MIKE HILLER