While He Waits On Campo, Chef Matt McCallister Teaches Pickling 101
Kevin Marple Chef Matt McCallister
Chef Matt McCallister likes to keep things moving. Formerly of Stephan Pyles, he's been hopping across the country keeping the fires hot at places like McCrady's in South Carolina, Alinea in Chicago and Daniel in New York City.
Back in Texas, one of McCallister's current projects is serving as the consulting chef for a soon-to-open restaurant in Oak Cliff called Campo Modern Country Bistro, which will bring Buenos Aires-inspired fare to the local restaurant scene. (Campo will be the next-door neighbor of Jonathon's, which Scott reviewed a few weeks back.)
That restaurant's not set to open for several weeks. So the intriguingly tattooed chef is filling up the time by hosting a cooking class at DUO, a culinary venue where you can take a class, hold an event or even purchase cushy dining luxuries like imported table linens.
In his class McCallister will privy you to his best practices for preserving vegetables and pickling, all while you sip on wine. He'll also talk shop on charcuterie, which just means messing about with prepared meat products such as bacon, ham, pâtés and confit. I had you at bacon, right? I know.
The class is on September 15 from 6:30 to 8:30 p.m. No tests involved in this one, just enjoy the wine and taste the chef's handiwork. Contact DUO to work out the details.