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Nearly two decades ago, the festival began as a way for local chefs to showcase and promote the budding metro Phoenix food scene. Over the years, Devour has grown into one of the most well-known and regarded food festivals in the state and beyond.
Throughout the two-day event, chefs create bites specifically for the festival or feature miniature versions of dishes served at their restaurants, and attendees from near and far are invited to sample.
This weekend, tents featured mostly metro Phoenix vendors, with a few special appearances from Southern Arizona winemakers, the Gastronomic Union of Tucson and famed Sedona chef Lisa Dahl. On Saturday, many of the tents were hosted by local resort restaurants as well. Throughout the event, select chefs and bartenders provided a window into their world with food and drinks demonstrations under blooming desert trees in the garden’s quaint amphitheater.
Attendees mingled and tried bites of food and samples of wine and spirits all throughout the botanical gardens, with oversized artwork from Colombian sculptor Fernando Botero and towering saguaros and spring flowers as the backdrop. Here’s a look at the festivities.
Tents filled the Desert Botanical Garden as Devour attendees explored at ate their way around.
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The team at Roka Akor drew a crowd waiting and watching as lamb chops sizzled on the grill.
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Living artists milled about the event which also displayed the garden’s current exhibit of works from Colombian artist Fernando Botero.
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Downtown Phoenix restaurant Carcara’s tent was one of the most brightly decorated of the event. Fresh flowers surrounded equally vibrant pork belly tacos.
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Carcara also served Blueberry Lime Mezcal Verrines with a refreshing blueberry gelato center.
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The Genuine’s grilled shrimp were served with a dollop of polenta, which the chefs explained was a riff on the classic Southern dish shrimp and grits.
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There were multiple culinary demonstrations throughout the weekend. Chandler’s SanTan Spirits hosted the first demo, pouring samples of a new bottled espresso martini.
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Aioli Burger served sliders topped with a spicy and sweet chutney and creamy whipped goat cheese.
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Poolboy Taco showed off their tortillas, which are a combination of flour and corn. At Devour, the tortillas were cooked fresh.
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Award-winning restaurant Uchi opened its first Arizona location in Scottsdale on Feb. 1. Attendees were excited to see the new spot at Devour just a few weeks later.
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Fellow transplant and high-end sushi spot Sandfish served fresh rolls at Devour. The restaurant is located in Phoenix’s Melrose District.
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Phoenix Culinary Collective, an event planning and catering company, served a unique dish with blueberry jerk chicken, saffron rice, green chile and pickled onion.
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The team from downtown Phoenix restaurant Latha, including founder and CEO Evelia Davis (center), showed off their restaurant’s flavors at Devour.
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The tent from celebrated Sedona chef Lisa Dahl was a popular spot at Devour. The chef served a hearty sample with empanadas, pasta and maple mezcal coconut flan.
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Saturday’s second culinary demonstration was hosted by chefs Brett Vibber (left) and Jaren Bates (right) of WILD Arizona Cuisine. The duo focuses on local sourcing and using foraged ingredients from Arizona’s wilderness.
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Chef Jaren Bates of WILD Arizona Cuisine serves a sample of toasted goat milk bread topped with creamy foraged lobster mushrooms.
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The Devour Culinary Classic is spread throughout the Desert Botanical Garden, giving attendees a chance to enjoy the natural beauty of the space as they sample food and drinks.
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At Devour, certain sections featured food and drinks from specific areas of the state. Southern Arizona wineries and Tucson chefs served samples at the Binns Wildflower Pavilion.
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Los Milics Vineyards, a relative newcomer to the Arizona wine scene, served samples at Devour. Owner Pavle Milic (left) is also known for curating the outstanding Arizona wine selection at FnB in Scottsdale.
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Tempe’s Arizona Distilling Co. served cocktails made with their locally produced spirits.
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Classic Tempe eatery Cafe Lalibela served samples from their Ethiopian restaurant’s menu on small rounds of injera.
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The Big Marble Organics crew rolled up in style to serve their naturally flavored sodas at Devour.
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