Indulge in Creative Cuisine at The Camby
Since The Camby opened in the Biltmore area in 2015, there has been an ongoing buzz about this beautiful boutique hotel and its innovative culinary program.
Chef Dushyant Singh oversees culinary operations at The Camby (which is named for Camelback Mountain). Chef Singh grew up in India, studied at the Culinary Institute of America, and has worked at several hotels including the Westin Chicago River North and the Sheraton Grand at Wild Horse Pass, home of Kai, Arizona’s only AAA Five Diamond restaurant. These experiences drive his culinary style.
“Our vision at The Camby is to create everlasting memories through delicious meals,” says Singh. “I want everyone to leave the table in awe, excited, satisfied and happy from a meal that was inspired by my own experiences as a chef. From past culinary experiences to feedback from guests, I try to incorporate those influences into our menus.”
Artful Dining at Artizen
Artizen is The Camby’s flagship restaurant, featuring inventive, fresh fare in a modern, sleek setting. The menu changes several times a year based on seasonal ingredients.
“Artizen’s individuality can be boiled down to our chefs,” says Singh. “The team has unique points of view and influences which is reflected in our menu with the combination of flavors on a plate.”
In May, Artizen introduced a new menu with four sections: Snack, Soil, Entrees and Butchers Block. From fresh vegetables and delicate seafood to hearty cuts of meat, the menu has items that will appeal to every palate and preference, each with its own personality and stunning presentation.
• Snacks include shareable items such as cornbread with smoked pistachio butter, gnocchi in a silky corn veloute sauce and a beautiful charcuterie board with cheeses, meats, jam, nuts and bread
• The Soil section highlights the season’s freshest produce, impeccably dressed, from heirloom baby carrots in a cardamom cherry chutney to cauliflower with Arizona date jam and curry pickled shallots
• Entrees include seafood options from diver scallops to poached snapper, smoked lamb neck bucatini and fried chicken with blue cheese slaw
• Carnivores will love the Butchers Block which includes several cuts of meat, including Filet Mignon, New York Strip and a 40-ounce Tomahawk ribeye
• If you have room for dessert, options include chocolate espresso tiramisu, a Bavarian praline bar and passion goat cheese cheesecake
A Tipsy Twist on Afternoon Tea
As a twist on a traditional afternoon tea, The Camby offers a Tipsy Tea Party featuring chef-inspired small bites and playful tea-infused cocktails.
“Standard doesn’t apply to the Tipsy Tea menu or to anything we do at The Camby,” says Singh. “Our effort is to take traditional high tea and turn it into something fun, refreshing and sophisticated.”
Tipsy Tea takes place every Friday and Saturday from 2:00 to 5:00 p.m. at the hotel’s elegant Bees Knees lounge. The cost of $40 per person includes upscale small bites, a choice of tea-infused cocktails and a selection of sweet treats. Everything is artfully presented and beautifully served.
Tipsy Tea replaces traditional tea sandwiches with innovative savory bites including ceviche, tater tots with crème fraiche and caviar, and truffle deviled eggs with potato chip dust. The breathtaking dessert platter features pistachio cream pie cannoli, ginger chocolate praline cake and French macarons.
Tipsy Tea beverage options include chilled tea-infused cocktails, hot tea-infused cocktails and tea-infused champagne cocktails. Tea mocktails and straight tea are also available.
From tea-infused cocktails to changing seasonal menus, valley foodies can’t wait to see what’s next at The Camby because they know it will be inventive, delicious, and a good time. For more information on dining at Artizen and Tipsy Tea, visit camby.com.
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