We Can Pickle That

Here's a chat with FT33 chef Matt McCallister on the oh-so-trendy (and yet timeless) subject of fermentation. He says "about 40 percent" of the dishes on his menu have at least one fermented component. Also, since McCallister's not too keen on wasting food, "you might get fermented vegetables on the [charcuterie] board that we were serving in a dish six months ago." [Entree Dallas]