Chef News

Cullen Campbell of Crudo on Crispy Pig Ears and Being a Restaurant for Foodies

This is the second part of our interview with Chef Cullen Campbell of Crudo in Phoenix. Today we're picking up where we left off yesterday, when he told us all the work that went into his experience cooking dinner and the James Beard House in New York City. Despite hours of prepping -- in two different states and three kitchens -- Campbell says the experience was so enjoyable he'd like to do it again. But what do you put on the menu when you're cooking a dinner you've dreamed about for 16 years?

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Lauren Saria
Contact: Lauren Saria