|
|
Evento
FT33 Pizzeria
Menu [Pop No. 24]
WELCOME::
gin passionfruit old-fashioned
CANAPÉS::
chicken liver mousse on toast
roasted baby carrot and benne seed
TBD pizza
FIRST::
blistered tomatoes, confit potatoes, beets, kale salsa verde roasted
summer squash, smoked squash veloute, mint pistou
SECOND::
ricotta gnocchi, preserved parsnip, confit ramps, upland cress
chicken, coconut, tomatoes, basil, green papaya
THIRD::
grassfed beef bavette
whole roasted fish with citrus
grilled okra in togarashi, smoked tallow mayo
roasted chinese long bean, garlic, benne seed
DESSERT::
sorguhm glazed, hearth roasted peach with thyme ice cream
Matt McCallister is a name you want to know. Our first Texan to pop, and surely not our last, the executive chef and owner of FT33 in Dallas serves "season-inspired modern cuisine" at his first solo venture, opened on October 13, 2012. Matt is all about the highest-quality products and treats them with respect. "I don't print my menu until I know which ingredients are best that day," he explains. "That should be the natural progression, rather than do the reverse, creating a dish and forcing whatever ingredients are available into it." McCallister also has a penchant for creating unorthodox pairings of ingredients. McCallister has received rave reviews based purely on his signature progressive technique, and modern farmers' market-inspired fare.
After esteemed visiting guests Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, Jonathon Sawyer, Kevin Sbraga, Jon Shook and Vinny Dotolo, Paul Grieco, Chris Hastings, Hugh Acheson, Andrew Carmellini, Mindy Segal, Paul Kahan, April Bloomfield, Bill Telepan, Joey Campanaro, Jeff Michaud, Matthew Accarrino, Michael Solomonov, Ben Ford, and John Currence, Ken Oringer and Jamie Bissonnette, Jenn Louis, and Mike Lata, Michael is thrilled to welcome Matt to take over Harry's Pizzeria on Tuesday, July 1 at 7PM!
Before becoming a thoughtfully progressive culinarian in the Dallas dining scene, McCallister was torn between the visual and culinary arts. "Art was a passion that always competed with food, but cooking gives me an opportunity to blend the two," says the Scottsdale, AZ, native, whose artistic sensibilities were influenced by his designer mother and scientific curiosity can be attributed to his research engineer father.
In 2006, McCallister landed a job at Stephan Pyles Restaurant in Dallas. With no formal training the aspiring chef began working at the renowned temple of fine Southwestern cuisine. He rapidly ascended the kitchen hierarchy, becoming sous chef in just over a year and executive chef within three years. McCallister left to travel and work under some of the countries greatest chefs over the course of the next two years; José Andrés, Mark Vetri, Sean Brock, Grant Achatz, and Daniel Boulud. Upon returning to Dallas in 2011 he started putting his plans together to open FT33, his first solo venture with his wife.
Extending the reach of his food philosophy, the chef and his wife founded Chefs for Farmers, a grassroots organization supporting local farmers by introducing their products to chefs, and vice versa. He is also a member of Foodways Texas and Southern Foodways Alliance.
You know the drill. Seating is first come, first served for this family-style meal at our casual neighborhood joint. Making new friends is encouraged and easy when you've got a welcome cocktail in hand with hors d'oeuvres, four courses, free-flowing wines by The Genuine Hospitality Group sommelier and wine director Eric Larkee and our tap beers at your disposal. Take home something special from Matt, too. All that and tax and gratuity are included in the ticket price of $150.
|
|
 |
UbicaciónHarry's Pizzeria (Ver)
3918 North Miami Avenue
Miami, FL 33127
United States
El mapa se está cargando...
In order to see the map for this event, click the Privacy icon in the lower left corner of your screen and grant consent for Google Maps.
The Privacy icon looks like this:
Categorías
Contacto
|
