Purée Country

Matt McCallister takes fresh seasonal ingredients and strips them down to their essence, one Sea Island red pea at a time.

It’s hard out there for a chef. In the old days, a kitchen overlord had it made if he had mastered the classical repertoire, knew how to execute a dining room stroll-and-schmooze, and could fling the occasional cast-iron skillet at his underlings to maintain discipline. Today, the hustle and flow of a chef’s life also includes tweeting and Facebooking, being seen shopping

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