Pork steak // avocado, yuca, sweet drop pepper, mojo verde 29Ĭornish hen // farm peppers, arugula, almond, pearl onion 26 Redfish // corn puree, wilted greens, cornbread 31.5Ĭauliflower // shishito, marcona, fregola, sugar snaps, mint 24 Oysters on the half shell // half dozen 18 // dozen 36Ĭrispy calamari lettuce wrap // lime aioli, cucumber, shishito, thai basil 14 Salmon ceviche // pluot gazpacho, peanut, cucumber, basil 14.5 Gulf shrimp // citrus chili butter, cilantro, crispy garlic 14īlackened fish collar // lime, salsa verde 15 He is looking forward to cooking for his home city of Orlando, Florida once again.įish dip // celery, snap pea, radish, millet toast 13 Chef Campbell was voted “Best Chef” in Oklahoma City in 2016, 2017, respectively.Įager to get back to the culinary scene of his home state, Campbell enthusiastically joins the culinary team of Luke’s Kitchen and Bar as Executive Chef. The dynamic menu changed frequently based on the availability of local products. In 2015, he was named Executive Chef of 21c Oklahoma City where he opened Mary Eddy’s Kitchen x Lounge. In 2014, he relocated to Cincinnati and helmed the Chef de Cuisine position at Metropole at 21c Museum Hotels. He strived to create boundary-pushing, seasonally-driven dishes that led to Metropole being named among “Cincinnati” Magazine’s Best Restaurants. Under the direction of the James Petrakis, Campbell worked his way up to become Chef de Cuisine at Cask + Larder. In 2008, he joined the team at The Ravenous Pig. Jason began his training at many well-established restaurants in the area. Jason Campbell, an Orlando native graduated from Le Cordon Bleu in 2004.
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