Tirion Boan
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Valley food fanatics, get ready because it’s time to start thinking about Devour 2025. The coveted culinary festival will take over the Desert Botanical Garden on Feb. 22 and 23 and tickets are on pre-sale now.
Hosted by Local First Arizona, the upcoming festival will mark the event’s 17th year of inviting chefs to showcase their skills. Spread throughout the gardens, among towering cacti and around 50,000 native plants, restaurants from all around the state will set up and serve tasty bites from their menus or made specially for the event. Local wineries, breweries and spirits makers will keep the party going along with live music and chef demonstrations.
Tickets cost $150 per day and include food and drinks. More than 70 businesses will be on hand to serve. The options are mostly local to the Valley, while some will travel from Sedona, southern Arizona and beyond.
Ticket sales start on Oct. 21 for members of Local First, the Desert Botanical Garden and The Southern Arizona Arts & Cultural Alliance or SAACA. The general public can purchase tickets starting on Nov. 4.
Here’s a look at last year’s Devour Culinary Classic.
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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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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Sedona chef Lisa Dahl showed off her culinary prowess with empanadas, pasta and flan.
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Chef Lisa Dahl traveled from Sedona to share her food with the Valley.
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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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High-end sushi spot Sandfish served fresh rolls at Devour. The restaurant is located in Phoenix’s Melrose District.
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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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Aioli Burger served sliders topped with a spicy and sweet chutney and creamy whipped goat cheese.
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Carcara served Blueberry Lime Mezcal Verrines with a refreshing blueberry gelato center.
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Chef Jaren Bates of WILD Arizona Cuisine served a sample of toasted goat milk bread topped with creamy foraged lobster mushrooms.
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At The Genuine tent, plump shrimp sizzled on a tabletop grill.
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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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The often tranquil Desert Botanical Gardens buzzed with life during Devour 2024, as attendees ate, drank and were merry among the prickly pears.
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