Stealthy Table Unveils Debut Menu

The James Bond theme song is playing in my head as I type this.

I just got a look at the complete menu for Stealthy Table's inaugural covert dining event -- "My Bloody Valentine," scheduled for V-Day, of course -- and it's looking mighty fine. Pork belly? Cocoa nib-crusted short rib? Meatballs? Chocolate macaron filled with cherry and black pepper ice cream? And Cartel Coffee? These people can ring my bell.

"These people" are chefs Cullen Campbell, Brandon Crouser, Tracy Dempsey, and Lisa Giungo, a.k.a. the culinary team at Crudo, the inventive new restaurant in Old Town Scottsdale. Each Stealthy Table event will feature different chefs. And the stealth factor comes in the form of the mystery locale, which won't be revealed until the day before. 

The cost is $100 a head, and the seating is limited to 50 people. Read on for the full rundown of the night's offerings:

Stealthy Table


"My Bloody Valentine"

Sunday, February 14, 2010


Chefs Cullen Campbell, Brandon Crouser, Tracy Dempsey & Lisa G.

presentation of chefs' assorted amuse bouche

be still my beeting heart: salad of roasted beets, mixed greens, candied pecans, 

kumquat vinaigrette & chèvre tartine

(Chef Tracy)

pork belly with crispy jowl, melted truffled onions and cherry gastrique

(Chef Cullen)

short rib two ways: cocoa nib crusted braised short rib &

vanilla espelette short rib carpaccio with micro chervil and pommes frites

(Chef Brandon)

lisa g.'s bowl of balls

beef, pork and veal meatballs with parmigiana-reggiano & italian parsley 

served in a basil san marzano sauce

(Chef Lisa G.)

chocolate macaron with heart of cherry and black pepper ice cream

(Chef Tracy)

Coffee by Cartel Coffee Lab

Tea by Maya Tea Company

Take home sweets by Tracy Dempsey Originals

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