On Saturday, April 21, The Camby’s Executive Chef Dushyant Singh will collaborate with beloved Chicago chef (with Arizona roots!) and restaurateur Stephanie Izard – nationally known as the winner of Top Chef and Iron Chef Gauntlet, Food & Wine’s “Best New Chef,” and James Beard Award winner – for a Tipsy Tea Party that is exactly like nothing else.
Chef Izard will showcases dishes from her brand new cookbook, “Gather & Graze,” including squash blossom crab rangoon, salmon toast and strawberry gazpacho finished off with a mango coconut cloud. Chef Singh will prepare Tipsy Tea fan favorites like his truffled deviled eggs with potato chip dust and aji amarillo tater tot with creme fraiche and caviar along with summer shrimp ceviche and sweet treats. Guests will sip on tea infused cocktails and signature tipsy tea pots between savory and sweet bites for only $65 per person plus get their very own signed cookbook from Izard!
For a Write On Rubee Tipsy Tea Party recap, visit this link: http://www.writeonrubee.com/diningout/tipsy-tea-at-the-camby