RESTAURANTS & CHEFS
*sustainable produce* global influences*culinary responsibility*
Leading visionaries of the local culinary world have joined forces to launch Campine – a culinary + cocktail conspiracy. Helmed by Chefs
Antonio Friscia of Stingaree, Andrew Spurgin formerly of Waters Fine Catering, and Brian Malarkey of Searsucker and the forthcoming Burlap, Campine offers a sexy and stylish, yet decidedly un-stuffy collective experience where party-starting and show-stopping events are conceived. Driven by standout talent, quality of product and exceptional service, each of the chef’s unique styles – from Chef Friscia’s brawn, to Andrew Spurgin’s brain, to Brian Malarkey’s bravado – will be represented through the company’s offerings, while also creating an approachable sophistication that is quintessentially Campine. From black tie galas to backyard soirees, delectable fare will be paired with hand crafted cocktails and an awe-inspiring atmosphere to bring to life unforgettable affairs.