Valley’s Fastest Rising Chef Invited to Cook at James Beard House
In 2012, Chef Cullen Campbell opened his new restaurant Crudo, skyrocketed to the front pages of local and national critic’s lists, and developed one of the most robust restaurant and bar collaborations this town has seen to date. Just as he comes up for air after an all-star year, Campbell has just been called to New York City to cook at the famed James Beard House. Regarded as one of the highest honors for a chef, Campbell will bring his brand of modern, inventive Italian to New York City diners on April 22, 2013, offering them a glimpse into the raw (no pun intended) and increasingly worthy talent Arizona has to offer to the national culinary scene.
“This has been one of my dreams since I first started cooking. It is an honor and a pleasure to host a dinner at the James Beard House and to be a part of the history Mr. Beard has left. We are showcasing signature items that I have worked on since the first days of creating the Crudo concept. We hope to excite and surprise the guests who will be joining us,” says Campbell.
The menu will be an expected multi-course affair, including ingredients sourced from Campbell’s top local Arizona purveyors.
Hors d’ Oeuvres
Burrata with Hudson Valley Foie Gras and Truffles Ahi Crudo with Pickled Spring Garlic Beef Hearts with Nduja Vinaigrette Crispy Pigs’ Tails with Heirloom Controne Beans Pickled Niman Ranch Pigs’ Feet on Deviled Eggs Wine: Scarpetta Brut Rosé NV
1st course: Schnepf Farms Peaches with Beets and Arugula Wine: La Lastra Vernaccia di San Gimignano 2011
2nd course: Butterfish Crudo with Tomatoes, Lemon, and Lardo Wine: Capestrano Verdicchio di Matelica 2011
3rd course: Santa Barbara Abalone with Salsa Verde and I’itoi Onions Wine: Terredora Fiano di Avellino 2011
4th course: Squid Ink Risotto with Tuna Conserva and Pickled Chilies Wine: Cataldi Madonna Montepulciano d’Abruzzo 2009
5th course: Short Ribs with Smoked Onions, Bone Marrow, Horseradish, and Polenta Wine: Ca’Viola Brichet Barbera d’Alba 2009
6th course: Crespelle with Red Wine Strawberries and Ricotta Wine: Le Salette Valpolicella Classico 2011