Chef Matt McCallister’s cooking dinner at Central Market Thursday
There’s a terrific wining and dining event at Ft. Worth’s Central Market Thursday that you really should attend. It’s all part of Central Market’s fantastic lineup of chefs, foods and wines of Spain called Espana, running in CM stores for the next couple of weeks.
Chef Matt McCallister, who’s way into mixing and matching cuisines and cooking techniques from all over the globe, is teaming with winery owner Miguel Torres Jr, who’s family produces highly regarded Rioja wines on a wine dinner in Central Market’s Ft.Worth store May 12.
And get this– it’s only $55– and a few seats are still available here.
Here’s what the CM Web site has to say, though McCallister promises the food and wine will be spectacular.
Savor innovative cuisine while discussing art, food and wine. Chef McCallister will prepare dishes inspired by Spanish art and Miguel Torres, Jr. will guide you through a tasting of wines from Rioja that complement each selection. Menu includes:
Torres Vina Sol Reserve Chardonnay, 2009 paired with Tomato Gazpacho with Avocado & Pepper Escabeche (Traditional) and Tomato Gazpacho with Avocado & Pepper Escabeche: Not so Traditional; and
Torres Celeste Blue paired wth Quail with Lentils, Bacon & Spanish Sherry Vinegar.
The evening will include a discussion of the artistic approach to plating and presentation.
reception from 6 – 6:30 (Sample a selection of traditional Spanish hams, cheeses, marcona almonds and chorizos with a glass of Torres Family wines)
6:30 pm seating
McCallister certainly knows his way around a kitchen. He was formerly execuchef at Stephan Pyles and has spent the past few weeks working in star chef kitchens such as McCrady‘s in Charleston, SC, and Alinea, in Chicago. But he also knows his way around a farm (he was a founder of Chefs for Farmers, which highlights and promotes the use of locally sourced ingredients), and around a laboratory (he’s a huge fan of modern cusiine, which incorporates laboratory techniques and equipment–centrifuges, water baths, enzymes, ice “griddles,” weird chemicals–to transform ingredients in unexpected ways.