Chef Cullen Campbell’s refrigerator is engineered for entertaining.
The Bar Pesce (née Crudo) chef/restaurateur always keeps wine and cheese on hand for impromptu dinners and theme parties, like his recent Nacho Bar Night, French Night and Tartare Night (his girlfriend prepared the best dish that evening, he says – beef heart tartare). But for every hunk of aged Parmigiano-Reggiano and bottle of vin jaune, there’s a tub of processed cheese dip and a bottle of root beer – a relatable juxtaposition of high- and low-brow comestibles one might not expect from a chef. Campbell let us indulge our culinary curiosity with a glimpse inside his Arcadia kitchen.
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