The Trail

Cullen Campbell of Crudo Makes Crispy Pig Ears

We're going behind the scenes and getting up close and personal with some of the Valley's favorite chefs, learning what it takes to make one of their best-known dishes. Welcome to The Trail.

It's finally December and temperatures have finally started to dip. At Crudo that means it's just about time to reveal a new fall menu.

The next time you dine at chef Cullen Campbell's central Phoenix restaurant you might notice that the short rib has been replaced with a beef cheek entrée. It's just one example of how Campbell incorporates increasingly unexpected ingredients in the restaurant's always-innovative menu. Earlier this year, Crudo also introduced a whole roasted pig head dinner for two.