FT33's Matt McCallister explains why 60 percent of what they serve has to do with fermentation, how to make vinegar and why he's barrel aging vinegars. "A lot of times at the restaurant, we'll open a bottle of wine that we're serving by the glass, and if it's more than two days old we don't serve it anymore. So if there's any left that's essentially waste, we have to dump it out. I just told them this yesterday, 'You know, it's time to start making vinegar again.'" [Entree Dallas]
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