Matt McCallister and his team at the James Beard House
Windy Hill Farm Goat Mortadella with Mustard and Cured Tomatoes on Potato Bread
Uni Pancakes with Sea Lettuce, Yuzu, and Bonito
Country Ham Fritters with Charred Oregano
Vegetable Salad with Caprino Royale Chèvre, Verjus, and Sel Gris
Spelt Risotto with Herbs, Chanterelles, Puffed Grains, and Kale Juice
Sunburst Trout with Bagna Cauda, Clams, Charleston Rice, and Radishes
Heritage Pork Duo > Jowl and Belly with Sweet Potatoes, Charred Pears, Pumpernickel, and Pistachios
Sweet Corn Panna Cotta with Basil, Feta, and Kettle Corn
Behind the scenes in the James Beard House kitchen
Matt McCallister at the James Beard House
Dinner

From the Farm

Matt McCallister

FT33, Dallas

As a protégé of industry icons Daniel Boulud, Marc Vetri, José Andrés, and Sean Brock, chef Matt McCallister came up the ranks with some serious street cred. But at his first solo venture, FT33, McCallister has received rave reviews based purely on his signature progressive technique and modern, farmers’ market–inspired fare.

Event photos taken by F. Martin Ramin. 

Related Info:

FT33 

MENU

  • Hors d’Oeuvre    

    • Windy Hill Farm Goat Mortadella with Mustard and Cured Tomatoes on Potato Bread
    • Uni Pancakes with Sea Lettuce, Yuzu, and Bonito
    • Red Wattle Salumi
    • Country Ham Fritters with Charred Oregano
    • Garden Carrots
    • Champagne Heidsieck & Co. Monopole Brut Rosé NV
  • Dinner

    • Vegetable Salad with Caprino Royale Chèvre, Verjus, and Sel Gris
    • Quivira Vineyards and Winery Fig Tree Vineyard Sauvignon Blanc 2012
    • Spelt Risotto with Herbs, Chanterelles, Puffed Grains, and Kale Juice
    • Le Xi Terre Custoza Superiore 2010
    • Sunburst Trout with Bagna Cauda, Clams, Charleston Rice, and Radishes
    • Marcel Lapierre Morgon 2011
    • Heritage Pork Duo > Jowl and Belly with Sweet Potatoes, Charred Pears, Pumpernickel, and Pistachios
    • La Follette Van Der Kamp Vineyard Pinot Noir 2010
    • Sweet Corn Panna Cotta with Feta and Basil
    • Domaines Barons de Rothschild Château Rieussec Sauternes 1999

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 09.24.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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Winter’s Tale Thu, 01.09.2014
 
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New York Hot Spot Mon, 01.13.2014
 
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Winter Fancy Tue, 01.14.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Chesapeake Bounty Wed, 01.15.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
 
Greenhouse Gallery Thu, 01.02.2014
 
Midwinter Lunch Fri, 01.17.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
Richmond, VA Sat, 01.18.2014
 
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Beard on Books Wed, 01.22.2014
 
Wine Country Enchantment Wed, 01.22.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Winter Farm Harvest Thu, 01.23.2014
 
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Eat. Drink. Barcelona. Fri, 01.24.2014
 
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Mexico Meets Maine Mon, 01.27.2014
 
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Hamptons Style Tue, 01.28.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Collards and Carbonara Wed, 01.29.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Vintage Brews Thu, 01.30.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
California Heirloom Fri, 01.31.2014
 
 
JBF Kitchen Cam