Hens o' the woods

Star chefs Matt McCallister and Randy Rucker forage for upcoming dinner at FT33

FT33 chef Matt McCallister welcomes Houston chef Randy Rucker to a chef dinneron January 14.
Photo courtesy of FT33
Houston chef Randy Rucker will bring mushrooms foraged from the woods.
Randy Rucker/Greens and Beans/Twitter
FT33 was recently named Restaurant of the Year by the Dallas Morning News.
Photo by Kevin Marple

One of the big benefits of having chefs is the special event known as the chef dinner, where the chef presents a meal, often centered around a theme, that goes above and beyond the restaurant's usual nightly grub.

What you don't usually have is a chef dinner starring two chefs, as you will at Two Chefs Lost in the Woods Dinner, an exciting collaboration between FT33 chef-owner Matt McCallister and Houston chef Randy Rucker, which will take place at FT33 on January 14 at 6 pm.

McCallister's place was just named Restaurant of the Year by the Dallas Morning News. Rucker is the winner of the 2011 Houston Rising Star award, and he was previously the chef at Bootsie's Heritage Cafe in Tomball, Texas.

The two discovered their mutual interest in foraging the way all discoveries are made these days: on Twitter.

Rucker is known for his classical Southern perspective infused with modern techniques. He and McCallister will present a 14-course menu featuring ingredients they have foraged. The dinner is $125 per person ($150 with wine pairings).

The two discovered their mutual interest in foraging the way all discoveries are made these days: on Twitter.

"I would post some things when I went out and foraged," McCallister says. "[Randy is] really into that. He does an even better job at that since he's not currently at a restaurant, and he has more knowledge about wild mushroom than I do.

"I know oysters and chanterelles. I don't step too far beyond that because I don't want to die. I'd posted some photos of wild onions and pepper cress, and we chatted back and forth. I asked him if he wanted to come up and do a dinner sometime."

Because the menu relies on whatever they find, the details haven't been fully decided yet.

"It's going to be spontaneous," McCallister says. "I have a grass-fed rib-eye in the walk-in that I’ve been dry-aging for a while now. It's a 90-day age; I'll break it down and turn it into some different things.

"We'll have 14 courses, just small little bites, simplistic, probably not outside of three ingredients per course. He's bringing up mushrooms; I have a bunch of greens. It'll just be fun little ingredients."

McCallister has plans for more collaborations.

"We'll get a guest chef every few months," he says. "There are a few other people I'll be getting to come in."

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Seafood News

High-profile seafood restaurant Catch Dallas sails into Maple Terrace

Catch Dallas

Seafood at Catch Dallas

A seafood restaurant from a powerhouse hospitality team is set to open in Dallas: Catch Dallas — from Catch Hospitality Group, Tilman J. Fertitta, Mark Birnbaum, and Eugene Remm — will open at 3005 Maple Ave. in Uptown's Maple Terrace development on November 8.

This will mark the eighth outpost of the brand, which already has locations in Aspen, New York, Las Vegas, Los Angeles, and Miami Beach.

“I am excited to expand the Catch brand to the reimagined Maple Terrace area,” said Tilman Fertitta, Catch Hospitality Group partner. “Dallas has always been a great market for us and the city’s constantly growing culinary scene is amazing. We’re excited to be a part of it all and Dallas can expect nothing less of our newest Catch location.”

Catch is known for simple yet elegant seafood, sushi, and steak with excellent service and a lively vibe, with a distinguished Japanese sushi and Wagyu program and signature dishes, including the signature Catch Roll, Truffle Sashimi, Mushroom Spaghetti, and Cantonese Lobster.

There'll also be sushi from Tokyo’s Toyosu market, and a unique variety of Japanese Wagyu seared tableside on a hot rock — typical of the experiential dining Catch Hospitality Group is known for.

Designed by the renowned Rockwell Group—the design team behind Catch in Las Vegas and Miami Beach, and Catch Steak in New York City, Aspen, and Los Angeles—the space is a blend of modern elegance and historic charm with antique mirrors, marble, lacquered finishes, Venetian plaster, and contrasting woods.

A monumental main bar, adorned with tiered sapele wood risers, adds glamour and the restaurant features the chain's signature olive tree, found at several of their locations, located the heart of the main dining room, surrounded by luxe banquettes atop expansive marble stones.

Catch Dallas olive tree dining room Behold the olive tree in the dining room at Catch Dallas.Catch Dallas

A two-level outdoor patio provides a chic escape, complete with green-striped banquettes and a teal trellis under a striking striped canopy.

The Emerald Room boasts 1,900 square feet of adaptable private dining space, including private events. The space features maximal floral wallcoverings, green lacquer paneling, leather banquettes, and copper accents at the bar, plus direct access to a second-floor outdoor patio.

Guests will also discover a gallery of eclectic animal portraits, showcased within the venue’s lacquered green gallery stairway.

“The Maple Terrace space embodies the essence of every Catch establishment and we’re certain that this venue will provide an incredible foundation for our team to deliver the elevated experiential dining we’re recognized for,” said Eugene Remm, Catch Hospitality Group partner. “The Catch brand has entered a new era heavily focused on refined cuisine and service while maintaining an energetic atmosphere and Catch Dallas will be the next great location to exude this continuing commitment to well-rounded, exceptional dining experiences.”

uptown openings