‘Devoured Phoenix’ brings together some of the Valley’s best cuisine

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Thousands came out to the Phoenix Art Museum this weekend to sample food from about 50 different Valley restaurants at the 3rd Annual Devoured Phoenix Culinary Classic. (Jessica Zook/DD)

Thousands of people flocked to the 3rd Annual Devoured Phoenix Culinary Classic at the Phoenix Art Museum on Saturday and Sunday to get a taste of some of the area’s best eats.

Approximately 5000 people moved along rows of vendors arranged in an outdoor area of the Phoenix Art Museum. Guests took a few samples from each booth, admired the variety of themes and then moved to the next.

With roughly 50 participating restaurants, coffee shops, bakeries and breweries, the event served patrons a variety of selections from around the Valley, including several downtown favorites such as Cibo, Gallo Blanco Cafe and District American Kitchen.

At the District American Kitchen booth, Chef de Cuisine Jay Bogsinske displayed a theme of “childhood and family favorites.”

It was inspired by “summertime food people remember, but with a twist,” he said.

For childhood cravings, he had bright colored cotton candy and applejack goodies. He had a spinach, almond and beet salad with honey mustard dressing along with other savory samplings for the adults.

“The spinach salad was inspired by my grandmother. It was a typical salad growing up in Chicago,” Bogsinske said.

At Tuck Shop‘s booth, first-timer Beverly Dupree gazed upon the heaps of seafood on a red and white tablecloth.

“I think the event is phenomenal. They give you so much and everyone here has been friendly and kind,” Dupree said as she indulged in the seafood. The event is worth the ticket price, she added.

Each of the booths offered something a little different for people to try.

Patrons had the chance to watch their food be created at the Chef’s Demonstration Stage. One participating chef was Michael O’Dowd from Kai, a nationally-recognized and highly-rated resort restaurant in Chandler.

“Working in the restaurant industry it is nice to know where other people are eating,” said P.J. Waxman, an employee at the Parlor Pizzeria in Phoenix.

He said it is very expensive to go to all of these places and having them all featured in one location is a great benefit.

Contact the reporter at elizabeth.m.blackburn@asu.edu

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