World Food Bar Dinner Club

World Food Bar will kick off its first dinner club on Saturday August 8, 2009 at 7 p.m. Chef Joshua Campbell presents the 5-course prix fixe dinner with wine pairings titled: “Pinot & Pig” which will feature pork in some form for each course and will be accompanied with varying Pinot varietals. The price for the dinner is $75.00 per person, which includes all food, wine parings, tax and tip: availability limited to 60 guests. The location for the dinner club will not be announced until the day of the event, a World Food Bar representative will contact each confirmed guest with address information. Vegetarian & Vegan options available. To schedule a reservation and for payment arrangements please contact micah@worldfoodbar.com or call directly 513-668-7676.

For press information please contact Micah Paldino of PB&J Public Relations, Branding & Jabber at 513-668-7676 or via email micahpaldino@gmail.com.

World Food Bar Dinner Club

Presents

Pinot and Pig August 8th 2009

Amuse Bouche

-1st Course -

“Croque Monsieur “ Prosciutto de Parma with Tellaggio, Figs Glace and Duet of Heirloom Tomato Gazpacho

Pinot Sparkling Wine

-2nd Course -

Lardo Barded Yellow Fin Tuna with Persimmon Carpaccio, Sechuan Button and Keffir Lime Espuma

Pinot Grigio

-3rd Course -

Korobuta Baby Back Ribs with Avocado Puree, Smoked Onion Marmalade and White Truffle Corn Gel

Pinotage

-4th Course -

48 Hour Sous Vide of Pork Shank with Sunflower Seed Risotto and Carrot Cumin Reduction

Pinot Noir

-Dessert-

Smoked Bacon and Maple Cream Glazed Donut with Espresso Creme Brulee

Late Harvest Pinot Noir

Presented By Chef Joshua Steven Campbell

About World Food Bar & Chef Joshua Campbell:

World Food Bar, a catering & carryout operation specializes in serving ethnic and world foods that converge techniques which encompass advanced gastronomic and culinary techniques, the sous vide process and haute cuisine cooking methods of the owner and Chef de Cuisine of World Food Bar, Joshua Steven Campbell. Campbell spotlights local and organic ingredients in his daily cooking, most notably those farmers/vendors who frequent the Findlay marketplace.

Campbell, a Cincinnati native and graduate of Winton Woods High School, attended the Florida Culinary Institute in West Palm Beach from 1999-2001. During his culinary training, Campbell served at the Chef de Cuisine at 11th Maple Street ((listed in the Zagat survey as top restaurant in the U.S.) in West Palm Beach for 5 years

In 2003 Campbell returned to Cincinnati for 1 year and worked as a private chef for Bohlke Veneer Corporation in Fairfield and for David Faulk at Boca when it was at its original location.

In 2004 he returned to Florida and worked a short time as head chef at Osceola Street Café in Stuart, Florida. Later that year he was offered the Executive Chef position at The Dunmore Beach Club on Harbor Island in the Bahamas which is an Andrew Harper Hideaway Report “Best Small Resort”. During his 2-½ years at the Dunmore Beach Club he attended the Royal Thai Culinary Academy in Bang Sain, Thailand where he learned the art of creating Thai Cuisine, which he incorporates into many of his dishes.

Begininning in 2007 Campbell served as the Director of Cuisine for Graycliff in Nassau, Bahamas, which is the only 5 star restaurant and recipient of the Wine Spectator-Grand Award in the entire Caribbean. While at Graycliff, Campbell was the first chef to bring molecular gastronomy to the Bahamas