See what our friends at Frontdoors Media had to say about our Devour Culinary Classic this year!
“Arizona’s premier culinary festival, the Devour Culinary Classic, celebrated its 10th anniversary in February.”
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Attending the Devour Culinary Classic? Here's everything you need to know.
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The Devour Culinary Classic debuted the inaugural Devour Excellence Awards at this year’s event, showcasing Arizona’s culinary talent and bringing deserved attention to our state’s culinary leaders. A diverse panel of judges representing prestigious organizations and publications from across the country were on site to determine 2017 award winners.
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We want to help you experience all that the Devour Culinary Classic has to offer. Use this as a guide to your weekend of foodie fun! Here are 12 things to know for the Devour Culinary Classic this weekend.
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While there is always much to be said about the food at the Devour Culinary Classic, those attending should not forget that this unique event is also an excellent opportunity to expand your horizons and sample dozens of local, regional, and international wines. Here are 14 Arizona wines from 7 local wineries you should make sure not to miss at this year's Devour Culinary Classic.
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From the outside looking in, many people wouldn’t know that Arizona has a growing and dare I say, thriving group of local distillers and spirit brand owners. While many may know of the countless micro-distilleries around the country and more specifically our corner of the southwest, Arizona is just as involved with the craft spirits movement as anywhere. You can bet that the group will only get larger and larger in the years to come.
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For Tam, who has done research and development for a lot of local restaurants in addition to his duties at Bitter and Twisted, tasting food around town at different restaurants is an important part of being a chef. He is intrigued by what other chefs are doing and appreciates their skills in transforming ingredients. This curiosity is what led Bob to consider partnering with Tacos Chiwas’ Armando Hernandez and Nadia Holguin for Devour.
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Young Cruz-Esparza has the training and skill to run a restaurant. His interest in food goes way back to his youth when he asked his mother to buy him a bunch of spices so he could taste all of them in different dishes.
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Every year Robson tries to choose something different to serve. One year it was goat tacos another year it was flapjacks another year carnitas. This year he intends to go for something a little less Mexican and a little more Vietnamese.
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This year, Arizona's own Zak’s Chocolate received the 2017 Good Food Award for their Cacao Nib Caramel! They are the first ever Arizona winner in the confections category and only the second winner ever from Arizona
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For a one-day event, Devour Phoenix takes up an extraordinary amount of Lori Hashimoto’s time. She’s the driving force behind Hana Japanese Eatery, a wallet-friendly BYOB that’s one of the Valley’s premier Japanese restaurants.
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This year marked the seventh for the Devour Phoenix Bartending Competition and, with that number, quite the fortunate lineup. Nearly 500 attendees eagerly lined up to pick up their reserved tickets to the sold out show at this year's new venue, Desoto Central Market, who's space allowed for a variety of food and full-service drink options, patio relaxation, and a birds-eye view of the Bar and Restaurant Insurance Competition Stage inside.
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Stroll through the pecan groves at the Farm at South Mountain, and follow the path to Quiessence, an elegant restaurant set among mature trees, potted plants and garlands of soft white lights. On any given night as you meander toward the entrance, Chef Dustin Christofolo will be cutting fresh herbs that he grew and harvested from seedlings, or you might find him in Maya’s Garden at the Farm requesting a pound of arugula for the evening meal.
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In 2002, Esparza opened Barrio Café, bringing to the table her personal interpretation of traditional recipes from the Yucatan, Oaxaca and Mexico City. Drawing on her training as a classical chef and her upbringing as a baker’s daughter, she sought to change people’s perception of Mexican food by cooking dishes from Mexico’s many regions.
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The farm-to-fork menu at St. Francis is divided simply among appetizers, salads, vegetables and sandwiches. Then there are meats and flatbreads cooked in the wood-fired oven. Elegantly crafted specialties turn many St. Francis patrons into regulars.
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Time slows down inside Okra Cookhouse & Cocktails, a genuine Southern-style eatery that has the vibe of a juke joint somewhere along the Mississippi Delta.
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When Chef Cullen Campbell and his wife, Maureen, launched Crudo four years back, modern Italian cuisine was sweeping the country, leaving the sushi craze floundering in its wake. Crudo, meaning “raw” in Italian, is a creative fusion of Japanese-style sashimi and bold flavors found in a variety of oils, spices and seasonal local ingredients.
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In a little over a year, Hamilton Distillery has aged quite a bit, figuratively and literally. They’ve traveled head first into the whiskey industry and, in terms of terroir and locality, ahead of most whiskey distillers in America—simply digging their feet deeper into the Tucson soil.
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Only nine could rise to compete in Round 2 on February 28th at Desoto Central Market. The starting lineup will now go head to head, bringing their best drinks to the bar. Get to know them here and then taste their signature styles day of, where the theme of the day will be taking pride in Arizona's spirit.
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This April, Jones will celebrate the one-year anniversary of DeSoto Central Market, the urban food hall he opened with Connelly on the corner of Roosevelt and Central. Unlike anything Phoenix—the Valley for that matter—has seen before, it follows in the footsteps of such food markets as L.A.’s Grand Central Market or Gotham West Market in New York City. Desoto Central Market is restaurant hub, speakeasy, retail space, entertainment venue, dance hall, yoga studio, crafts classroom, and communal gathering place where anything goes, especially the food.
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