AZ Storytellers Project: In the Kitchen, Behind the Bar II

AZ Storytellers Project: In the Kitchen, Behind the Bar II

By Megan Finnerty The Republic | Wed Feb 26, 2014 3:49 PM

Crazy customers, meaningful meatloafs, pilfered pies, tacky tippers. Chefs and bartenders always have great stories.

But diners usually have to sneak into the kitchen (not always recommended) or stay after hours (not always possible) to hear them.

So on Monday, March 10, The Republic invites you to join us for Arizona Storytellers Project, a night of tales from the kitchen and bar. We’ll gather at Crudo in Phoenix to celebrate some of the Valley’s most creative culinary and bartending talents as they share stories of cooking capers, destroyed dishes and tasty triumphs.

Crudo chef/owner Cullen Campbell will serve the night’s dinner. The menu includes a first course of crudo with housemade vinaigrette; an entree choice of vegetarian risotto or short ribs with olive oil mashed potatoes and root vegetables; and a dessert of crespelle with berry compote and chocolate drizzle.

Guests will hear first-person stories from five tellers: Bar Crudo owner and mixologist Micah Olson; Blue Hound Kitchen & Cocktails chef Stephen Jones; Blue Hound head mixologist Stephanie Teslar; Gadzooks Enchiladas & Soup owner Aaron Pool; and Milagro Grill owner Reed Johnson.

Since June 2011, Arizona Storytellers Project has fostered community through nights of true stories, told by the people who make Arizona such a compelling, fascinating and still-wild state. On these nights, community members share first-person stories on a theme for about five to eight minutes.

Proceeds from the March 10 event will support The Republic’s journalism training and education program.
Arizona Storytellers Project: In the Kitchen, Behind the Bar II
Where: Crudo, 3603 E. Indian School Road, Phoenix.
When: Monday, March 10. Doors open at 6. Storytelling begins at 7 p.m.
Admission: $75 at Get a $20 discount by entering promo code “Food 14” at checkout. Ticket covers three-course dinner, tax and tip and serves as your event reservation. There are 65 tickets available on a first-come, first-served basis.
Details:, 602-444-8770.