Chef Cullen Campbell of Phoenix's Crudo has been invited to cook at New York City's James Beard House, widely regarded as one of the greatest honors for a chef. He will be dishing up his inventive Italian eats at the renowned James Beard House on April 22, and the menu will feature ingredients from Arizona's top purveyors. Tickets are $170.
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
Dinner
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
