Leading visionaries of the local culinary world have joined forces to launch Campine – a culinary and cocktail conspiracy. Helmed by Chefs Antonio Friscia of Stingaree, Andrew Spurgin formerly of Waters Fine Catering, and Brian Malarkey of Searsucker and Burlap, Campine offers a sexy and stylish, yet decidedly un-stuffy collective experience where party-starting and show-stopping events are conceived. Driven by standout talent, quality of product and exceptional service, each of the chef’s unique styles – from Chef Friscia’s brawn, to Andrew Spurgin’s brain, to Brian Malarkey’s bravado – are represented through the company’s offerings, while also creating an approachable sophistication that is quintessentially Campine.
