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3118 E. Camelback Rd.
Phoenix , AZ , United States
(602) 956-6622

Chef Chris Curtiss puts a modern spin on classic American dishes—his take on bacon and eggs is a confit of pork belly and duck egg with onion jam and maple syrup.

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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.