Tag Archives: Cullen Campbell

Crudo

Crudo dinner series crisscrosses chef creations

Crudo of Phoenix is in the middle of a dinner series, inviting a guest chef into its kitchen once a month to cook alongside Chef Cullen Campbell. Because of the freedom each chef is allowed, the series is being called Blank Space. Guests at the dinner get only a name of a local chef and then come in to be surprised as to what comes from the partnership of the two chefs.

The surprise ends upon arriving to a table, with a menu at each place, reminding diners of the guest chef and allowing them to read what they’ll get to experience within the next few hours. Guests sat themselves at communal tables, furthering the intimate feel that Crudo is striving for with these dinners. By choice, the dinners are kept at around 35 people to contain the intimacy and close-knit community feel.

March’s dinner featured Chef Paul McCabe of T. Cook’s at the Royal Palms in Phoenix. Some of the dishes were clearly Campbell’s creation, like the shell filled with grouper cheeks, live scallops and Kauai shrimp, a seafood amalgamation with ham hock and pork skin in it. Ahi with horseradish, smoked oyster crema and rye chips went with the Crudo name, a word that means “raw” in Italian.

From the communal seating to the overall point of the event – to invite another chef into the Crudo kitchen – the community feel of the dinner was present throughout the evening. Many guests had been to Crudo before, but many were using this event as an excuse to visit the restaurant for the first time. Maureen Campbell, owner with Chef Cullen Campbell and bartender Micah Olson, greeted people by name but offered the same graciousness to first timers as regular guests.

Joanna Eland of Quench Fine Wines gave an introduction before each of the six courses about the five wines she had paired, all sourced from Wind Gap Winery in California.  As with the chef, each month a new sommelier is invited to the dinner another way to introduce guests to the local food and drink culture.

Chef Cullen Campbell came up with the idea for the series and then picked the guest chefs who would cook with him. Furthering the community feel of the dinner, both chefs walked around greeting the guests, and like Maureen, recognized and knew many.

The series’ next dinner is April 13, featuring Chef Josh Hebert from Posh in Scottsdale. Chef Gio Osso from Virtu will be the celebrity chef May 4, and Kevin Binkley of Binkley’s, Café Bink and Bink’s Midtown will finish the series on June 1.

Crudo is located at 3603 E. Indian School Rd. in Phoenix.

Take a ‘leap of faith’ with monthly dining series

Chef Cullen Campbell, Crudo

Chef Cullen Campbell, Crudo

Crudo To Host Star-Studded, Mystery Menu Monthly Dinner Series
Co-hosted with fellow Valley chefs such as Jared Porter & Bernie Kantak, Crudo’s Blank Space dinner series takes tastebuds on a tasty leap of faith, starting October 6.

Who: Daring diners, local food lovers and anyone else looking for a new, ever-changing culinary adventure.

What: It’s just like murder mystery dinner theatre, without all the hammy acting, rubbery chicken dishes and, you know, murder. Hosted on the first Monday of each month starting on October 6 at 6 pm with chef Jared Porter of Clever Koi, Crudo’s new Blank Space dinner series is a can’t-miss, wildly-creative and no-holds-barred culinary throwdown. For $75++ per person, guests will receive a time, date and the name of the celebrity guest chef, and that’s about it. Make sure to call 602-358-8666 to save your seat and pay in advance. The rest, from the gourmet multi-course meal to the handcrafted cocktail or fine wine pairings, will be left to the discretion of Crudo’s chef Cullen Campbell and his talented chef co-host.

It’s the ultimate leap of faith for daring diners, but also a great way to get inside the head of your favorite local chefs, to see what they’d make if they had no rules or parameters or a set menu to follow. Plus, with a chef lineup featuring names like Fletcher, McCabe, Curtiss and Binkley, guests can rest assured that their tastebuds are in for a treat. Full lineup below.

Crudo’s Blank Space dinner series chef lineup:

  • Jeff Kraus (Crepe Bar) Oct 6, 2014
  • Bernie Kantak (The Gladly/Citizen Public House) Nov 3, 2014
  • Chris Curtiss (Bourbon Steak) Dec 1, 2014
  • Kelly Fletcher (The Revival) Jan 5, 2015
  • Special out of town guest Feb 2, 2015
  • Paul McCabe (T Cook’s) Mar 2, 2015
  • Josh Hebert (POSH Restaurant) April 6, 2015
  • Gio Osso (Virtu) May 2, 2015
  • Kevin Binkley (Binkley’s/Café Bink/Bink’s Midtown) June 1, 2015

Cost: $75 per person (plus tax and gratuities) including cocktail/wine pairings

When: The first Monday of each month, October 6 2014 – June 1 2015, at 6 pm

Where: Crudo
3603 E. Indian School Rd.
Phoenix, AZ 85018
602-358-8666
www.crudoaz.com

Crespelle

Crudo Unveils New Seasonal Food and Drink Menus

The kids may be back in school, but that doesn’t mean you can’t keep the summer celebration going. Crudo Chef Cullen Campbell and Mixologist Micah Olson have opened up their big bag o’ tricks and created an all-new seasonal food and cocktail menu to end the summer on a high note. Crudo features several new taste adventures including pecan wood-grilled mozzarella, and the new Whole Roasted Pig Head, served for the entire table with gourmet sauces and accompaniments for $60 (72-hour notice). Bar Crudo also features new late-summer cocktails including the Salt River Project (Tapatio Reposado Tequila, salted watermelon syrup, lime, ancho reyes chile liqueur, Peychaud’s Bitters & Galliano Authentico served tall over ice).

Who: Fine food lovers, craft cocktail sippers, and anyone else interested in trying Crudo exciting new food and drink menus.

What: Turn off your oven and let Chef Cullen Campbell do the cooking for you with Crudo’s all-new seasonal food and cocktail menu. Once again, Chef Cullen Campbell and Mixologist Micah Olson have dug deep into their bag o’ tricks to whip up exotic new twists on classic foods & drinks. Over at Crudo, enjoy bold new tastes such as Ahi tuna served with celery, seaweed pesto and shallots, or a smoky, savory pecan wood-grilled mozzarella plate. However, the truly adventurous will want to try the Crespelle, or Italian-style crepes stuffed with snails, soffrito and battuto. Not to mention, the Whole Roasted Pig Head, served for the entire table with gourmet sauces and accompaniments for $60 (72-hour notice required).

Over at Bar Crudo, Micah Olson has also been busy shaking up an all-new menu of late-summer delights. Highlights include the Arizona-centric, Violet Femmes (Arizona Distilling Co. Desert Dry Gin, cucumber, violet, lemon & sparkling wine served in a flute), and the Salt River Project (Tapatio Reposado Tequila, salted watermelon syrup, lime, ancho reyes chile liqueur, Peychaud’s Bitters & Galliano Authentico served tall over ice). Go green with the Chartreuse-spiked Wycked Sceptor (Zucca Rubbarbaro Amaro, John Taylors Falernum & Lime Juice served in chilled coupe). Or pucker up with a Blue Steel cocktail (Hayman’s Old Tom Gin, Blueberries, Tarragon Lemon & Fever-Tree Bitter Lemon Soda served tall over ice).

When: Crudo’s Late Summer 2014 menu is available today.

Where: Crudo, 3603 E. Indian School Road, Phoenix, AZ 85018, 602-358-8666.