World Food Bar October Dinner Club

The team behind the counter at Findlay Market, Corey Weitmarschen and Chef Josh Campbell of World Food Bar, announce the October Dinner Club, entitled “Salute to James Beard,” – a meal in honor of the pioneer of gourmet and French cooking in the United States.

This event will be 6-11 p.m. on October 24, 2009. The price is $65.00 per person, which includes all food, tax and gratuity. Vegan and vegetarian options are also available. The location of the dinner club is kept secret until the day of the event, but just a hint: it’s downtown and it’s hip. Diners are encouraged to BYOB. For reservations requests please contact Micah Paldino at 513-381-7676 or email micah@worldfoodbar.com.

Hors d’ouevres

Anchoiade (Vegetarian option without Anchovies)
Carnitas (Vegetarian Option Smoked Tofu and Pumpkin Strudel)
Escabeche (Vegetarian Option without fish)

MAIN COURSES

1st Course: Crispy Cod Cake with Piperade Basquaise
*Vegetarian Option: Crispy Quinoa and White Bean Cake with Piperade Basquaise
2nd Course: Gnocchi Verdi with Parmegiano Reggianno
3rd Course: Steak Pizzaiola with Bake Stuffed Artichokes and California Beans with Cognac
*Vegetarian Option: Porcini Mushroom Pizzaiola with Bake Stuffed Artichokes and California Beans with Cognac
Dessert: Chocolate Cream Pie

About World Food Bar & Chef Joshua Campbell:
World Food Bar is the creation of Joshua Steven Campbell and Corey Weitmarschen. The catering and carryout operation opened officially on Tuesday June 16, 2009, as a new addition to the historic Findlay Market located in downtown Cincinnati’s ‘Over the Rhine’.

The eatery specializes in serving ethnic and world foods that spotlight local and organic ingredients, 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.

Beginning 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.