Joey Campanaro of The Village Belle cooks food that makes his mother proud. That's why when The Feast asked him to do an updated version of Beefaroni, he had no idea what we were talking about.
"I never heard of the stuff," says Campanaro, who also owns Little Owl and Market Table in NYC. "So, I had to buy a can of it, to see what I was updating."
Despite having no prior knowledge of the MSG-fest on which we were raised, we had complete faith in Campanaro's ability to take Beefaroni to new heights. He didn't disappoint, showing us a few new techniques for cooking pasta, and using Sriracha to marinate the New York strip that was the centerpiece of his interpretation.
Even though he hadn't experienced Beefaroni for himself, Campanaro had such a good time making the dish that it could hit the menu very quickly. We're all in favor of that move, and if you are too, we suggest you tell him when you stop by. [The Feast]
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