SCOTTSDALE, Ariz. -- A Valley chef is cooking up a very special meal before he heads to the Big Apple for the culinary adventure of a llifetime.
Chef Harold Marmulstein of Scottsdale's Salty Sow restaurant has been invited to the James Beard House in New York City on Feb. 27. He'll prepare a five-course dinner, and he says the adventure has been a dream of his for years.
So right now, the chef is offering up the dishes he'll be preparing in NYC, so diners can get a preview.
"We're doing truffled deviled eggs, which are a staple on our menu," he says. "And we have our farm salad." He also features a house smoked salmon, New England clam chowder and garlic-roasted cod. For the more adventurous, diners can sample bacon-crusted bone marrow with a fresh herb puree.
"We did a series of tastings, deciding what to serve for the dinner that showcases what we do at the Salty Sow," Marmulstein says.
Salty Sow serves modern farmhouse cuisine, combining new cooking techniques with old-world methods like braising, poaching, and stewing.
“Salty Sow is different from anything in the Phoenix/Scottsdale area," says Marmulstein. "We use southern-based influences (collard greens and grits) and even have our own smoker. It’s a good mix of indulgent dishes and light & healthy vegetables.”
4801 East Cactus Road
Scottsdale, AZ 85254