Tag Archives: Michael Ehlert

by | June 19, 2012 · 11:53 am

New Menu At CampO Spreads Sunshine On A Plate

by Steven Doyle

CampO Modern Country Bistro launched a new menu last week designed and executed by Chef Michael Ehlert who was named executive chef of the eatery in May. Ehlert’s menu focuses on sustainable proteins, seafood and produce from local farms to prepare innovative dishes with European influences including French, Spanish, Portuguese and Italian.

House Cured Meats, Pear-Braised Pork, Beef Tartare, Charred Fennel and Rhubarb Salad, Pan-Fried Veal Sweetbreads and House Made Pastas are among the menu favorites in addition to the popular nightly specials featuring first-of-season produce and fresh fish from the best fishmongers.   Continue reading →

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Filed under chefs, Crave, Local, Oak Cliff, restaurant news, Steven Doyle

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by | May 10, 2012 · 11:38 am

CampO Meets Cedars Social Dinner

by Steven Doyle

Last night some of the staff from Cedars Social did an all-out takeover of the kitchen at CampO Modern Country Bistro. No, this wasn’t coup d’état attempt, we still spotted the new chef Michael Ehlert at the restaurant. This was instead an open invitation from the owners Miguel Vicéns and John Paul Valverde in attempt to bring the two restaurants together.

“I don’t really view us as competition, instead more like communities with so much to offer,” said Valverde at the beginning of the dinner. Whatever the reasoning, it is a brilliant idea to bring in guest chefs and give them a chance to try some things they may not normally do in their own kitchen.    Continue reading →

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by | April 30, 2012 · 8:14 am

Michael Ehlert Named New Chef At Campo

by Steven Doyle

Just a few short days ago chef Michael Ehlert was named as the new executive chef at CampO Modern Country Bistro in Oak Cliff.  Ehlert was formerly at The Chesterfield where he was met with rave reviews across all lines of  Dallas media including the Dallas Morning News.

Prior experience includes professional training at the Culinary Institute of America in Hyde Park, New York, and as the prestigious executive sous-chef at Daniel Boulud’s DBGB Kitchen and Bar in New York.

Dallas has only witnessed a short side of Ehlert’s capabilities and should soon see a truer vision of what the chef is capable of executing.  Continue reading →

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