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.
Read MoreYoung 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.
Read MoreEvery 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.
Read MoreThe Devour Culinary Classic week of events has always featured many of the Valley’s most loved chefs and restaurants. This year, the event will also engage more chefs and restaurateurs from all types of backgrounds, winemakers, breweries, distilleries, farmers, local food producers and artists over one week than ever before.
Read MoreHow often do celebrities have to put up with waiting at a no-reservation restaurant? Well, both Facebook’s Mark Zuckerberg and Academy-Award winner Michael Keaton have patiently stood two hours in line to get into Elote Café in Sedona. Why? Because along with us ordinary folks, they know that the spectacular Mexican cuisine is worth queueing up for.
Read MoreThis 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
Read MoreWho says too many cooks spoil the broth? Ten of the Valley’s top chefs are whipping up a once-in- a-lifetime, seven-course dinner on Wednesday, March 1. And check out the location: Singh Meadows, a new, 72-acre organic oasis in Tempe.
Read MoreThe Devour Culinary Classic continues to receive accolades from local and national press and publications, the latest being from ResortsAndLodges.com.
Read MoreFor 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.
Read MoreKicking off Devour Week, twelve of Arizona's best bartenders will rise to compete for the title of Arizona's Star Bartender on February 26th at Desoto Central Market. The starting lineup will go head to head, bringing their best drinks to the bar.
Read MoreSaturday's VIP Tickets for the Devour Culinary Classic have sold out! Tickets are still available for Saturday General Admission, Sunday VIP, and Sunday General Admission. It is recommended to secure your tickets for the Devour Culinary Classic before they're expected to sell out!
Read MoreJoin us as we bring together and celebrate Arizona's best culinary personalities and purveyors of food and beverage. Tickets are now on sale for Devour Week 2017.
Read MoreAny Localist who proudly wears their Localist tee to the Classic will be entered to win 2 tickets to the 2018 Devour Culinary Classic. Simply swing by the Localist booth to show your pride.
Read MoreThe Devour Culinary Classic, formerly known as the Devoured Culinary Classic, is the region’s premier week long annual culinary celebration hosted at several distinct venues in Phoenix, Arizona. The goal of the events are to showcase Arizona’s celebrity culinary talent as well as its fine food and drink producers and purveyors, all while furthering metro Phoenix as a dining destination worthy of international prestige.
Read MoreThis 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.
Read MoreStroll 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.
Read MoreIn 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.
Read MoreThe 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.
Read MoreTime slows down inside Okra Cookhouse & Cocktails, a genuine Southern-style eatery that has the vibe of a juke joint somewhere along the Mississippi Delta.
Read MoreWhen 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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