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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. by ROBERT STRICKLAND 2015 ::: 1. edward lee ::: 2. sarah & evan rich :::...

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...

HERE’S WHERE YOU CAN EAT REAL HEARTS — Food and Wine

Matt McCallister, from the current crop of Food & Wine Best New Chefs, just got the very first green strawberries of the season—less ripe and tarter than the summer berries you might be used to. He’s putting them to work immediately with grilled duck hearts. by...

Cocktail Heatmap: Where to Drink Right Now in Dallas — Eater Dallas

Thanks to FT33's talented team of cocktail wizards, the drinks are just as forward-thinking as Matt McCallister's food. Expect housemade tinctures and oleosacrums (ask one of the friendly bartenders to explain the latter), a veritable garden of fresh ingredients and garnishes, and a very cool...

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...

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...