Barilla Campanelle with Fresh Uni, Tobiko, Pickled Shiitakes, Pepitas & Lobster Corn Cream
By Director of Culinary Experiences Dushyant Singh of the Camby Hotel in Phoenix, Arizona.
Sponsored in part by Barilla Pasta the Phoenix regional KAABOO ROCK’N CHEF COMPETITION saw Camby Hotel Director of Culinary Experiences Chef Dushyant Singh create an innovative dish using Barilla Campanelle with fresh uni, tobiko, pickled shiitakes, pepitas and lobster corn cream. Cinematography by Sam Wells. Photography by Field Guide.
Chef Dushyant Singh cooking and serving his Barilla Pasta dish at Chef’s Plate 10.
