Restaurants

Tickets for Devour 2018 Are on Sale Now

And the roster of chefs is bananas.
By Chris MalloyNovember 21, 2017
Scene from a Devour past

Jacob Tyler Dunn
Carbonatix Pre-Player Loader

Audio By Carbonatix

Independent Journalism in Phoenix Needs You

We need to raise $15,000 by August 9 to support the reporting our community depends on. Reader support keeps us independent and is playing a larger role in funding local journalism and shaping what comes next. If you believe independent local journalism matters, make a contribution today.

Support us today
$15,000

The Devour Culinary Classic will be moving to the Desert Botanical Garden in 2018. The festivities will begin on February 25 with “Devour Week,” a series of demos and events. The event will kick into full gear the weekend of March 3 and 4 with the Devour Culinary Classic, where top local chefs will be cooking.

Tickets are on sale now. The basic one-day tasting package for the Classic costs $105.

The roster of chefs is pretty amazing. Many big Valley names will be there. Just as exciting is the nice lineup of scheduled food and drink artisans.

Proceeds will benefit a trio of worthy groups: Local First Arizona, the Desert Botanical Garden, and the Southern Arizona Arts and Cultural Alliance.

Our dining newsletter is a tasty treat

Sign up now for free updates on openings, closings and all the food news that matters.

Notice of Collection | Terms | Privacy

Support Local Journalism

The article you just read is made possible by a mix of advertising, sponsorships and reader support. As advertising revenue continues to shift, reader support plays a vital role in sustaining the reporting, investigations, restaurant and arts coverage, and storytelling our community relies on. Become a member today and help keep our journalism free and independent.

Select how much you'd like to contribute

/month
Support Us Today
Chris Malloy

Chris Malloy, former food editor and food critic at Phoenix New Times, has written for various local and national outlets. He has scrubbed pots in a restaurant kitchen, earned graduate credit for a class about cheese, harvested garlic in Le Marche, and rolled pastas like cappellacci stuffed with chicken liver. He writes stories on the food world’s margins.

Loading latest posts...