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He may be cooking at the James Beard Award House in April, but Cullen Campbell, chef-owner of Crudo, his modern Italian restaurant in East Phoenix, still likes to party — pizza party, that is.
See also: – Crudo Chef Cullen Campbell Invited to Cook at the James Beard House – 11 Best Pizza Spots in Metro Phoenix
At 9 p.m. Saturday, March 23, Campbell’s letting Noble Bread’s Jason Raducha (who recently popped up at downtown’s Squash Blossom for dinner service with chef Patrick Boll) take over the kitchen for a first-ever Crudo late-night pizza party.
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Using Old World techniques, a stone hearth, and naturally leavened bread, Raducha will churn out six types of hand-stretched, made-to-order pizzas for $12 each, dine-in or to go.
Here are the pizzas on the menu: — Marinara: tomato, extra virgin oil, oregano, fresh garlic, sea salt — Margherita: tomato, basil, mozzarella, extra virgin olive oil, sea salt — Filetti: fresh cherry tomatoes, basil, mozzarella, extra virgin olive oil, sea salt — Brit: extra virgin olive oil, Brussels sprouts, red onion, salame, egg — Cotto: pana, caramelized onions, cracked pepper, prosciutto cotto — Aubs: extra virgin olive oil, grana, leeks, red onion, pistachio
Crudo’s regular menu also will be available. Reservations are recommended. To make them, call 602-358-8666 or visit the restaurant’s website.
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