5 Minutes with Mayberry Chef, Joshua Campbell

April 19, 2010

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Last year, he expanded his brand of affordable gourmet food into a casual, sit down eatery downtown. Mayberry chef and owner, Joshua Campbell, talks about the best part of his day, his worst habit and why his critics just need to chill out.

On what he would say to his critics if he could:
“At the end of the day, ladies and gentlemen, it’s just food.”

On his favorite dish at Mayberry:
“I’m digging the Sloppy Josh. Every once in a while I make a sandwich called “The Shit.” It’s a chicken, pear, gorgonzola, swiss and bacon pressed panini with vidalia onion vinaigrette dipping sauce.”

On his next ambition/project/goal:
“I’ve always got something on my plate. Like Bill Gates Says, if your not growing you dying.”

On his favorite ingredient:
“I’m really liking beef cheeks right now. They’re rich, flavorful and bursting with flavor. They’re also very versatile.”

On why Mayberry is worth everyone’s attention:
“We concentrate on doing the right thing. We know that we’re only as good as our last dish and we’re grateful for the attention that we’ve got.”

On his worst habit:
“I cram a lot of things into a little bit of time.”

On the best compliment he’s received:
“I get a lot of compliments and I just try to stay focused on the next dish. I’m just happy to make guests food they enjoy.”

On the best part of his day:
“When I get to go home and play with my daughter.”

Mayberry is at 915 Vine St, Cincinnati OH

{ 1 comment… read it below or add one }

Barb Tertley April 20, 2010 at 6:51 am

We have not been to Josh’s restaurant yet, but he seems to offer selections other restaurants don’t offer. And I’ve never had beef cheeks. It’s a little bit like pork belly — fairly descriptive of where the meat comes from. But anyone who finds the best part of the day going home to play with his daughter, must have himself fairly well glued together. That tells me his food is good too. We will have to check Mayberry out.

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