Peek inside Devour 2026 at Desert Botanical Garden in Phoenix

Just as blooming flowers and nesting birds are part of the springtime attractions at the Desert Botanical Garden, so too is a boisterous two-day all-you-can-eat celebration of Arizona cooking.

The 2026 Devour Culinary Classic took over the gardens this weekend. Each year, chefs from around the Valley and state bring their crews to cook in white tents set up along the garden pathways. There, they roast, grill and fry bite-sized eats promising king-sized flavors in an effort to win the hearts and votes of the crowd and a panel of judges.

During this 17th year of Devour, an event founded and hosted by Local First Arizona, blue skies and bouncy tunes greeted festival attendees. Groups of food fans eagerly trekked tent to tent picking up small plates and pours while chatting up chefs and restaurant owners.

Live artists mingle among Devour diners in the garden’s Boppart Courtyard.

Sara Croker

Scenes from Devour 2026

Devour offers a window into the Valley’s dining scene. At nearly every booth, luxe proteins were on full display. Slices and skewers of steak, slabs of pork belly and duck confit proliferated. Yet, a charming miniature trio of carbs crafted by Proof Bread likewise caught the attention of many guests. A slice of sourdough bread, a twee croissant and tiny iced paska were arranged on plates handed out at the festival. More than once, we saw people stop diners with these plates to find out where they could secure their own.

Here’s a look at the festivities.

Gertrude’s by Tarbell’s greeted Devour diners at the entry with crispy duck confit tacos.
Indibar’s team, including Executive Chef Nigel Lobo at center, plated Afghani Murgh and Papdi Chaat at Devour.
Indibar’s Afghani Murgh, a charcoal-grilled chicken with salad and pickled onions, and Papdi Chaat, a street food snack topped with potatoes, yogurt and mint and tamarind sauces.
Desert Diamond Casino put a luxe twist on potato skins, adding lobster and steak.
Minnow’s Cafe de Olla Flan, with a five-spice pistachio crumble, was made by pastry chef Benjamin Cadriel. It’s paired with a ginned-up strawberry matcha.
Chef Bernie Kantak riffed on his classic Citizen Public House dish, pork belly pastrami.
The Gladly chef Xander Barella made a a fresh tuna crudo with blood orange ponzu. Fellow Gladly chef Adam Harms grilled Hereford beef, plating slices atop a tallow-fried potato chip with crispy capers.
Chef Lisa Dahl greeted diners at Devour on Saturday.
Sedona chef Lisa Dahl paid tribute to organic farmer Bob McClendon, who died earlier this month.
Dahl Restaurant Group dished cups of butternut squash and apple bisque and pulled pineapple-pork tostadas.
Devour Culinary Classic attracted a sellout crowd to the weekend-long food festival.
Flagstaff’s Shift Kitchen & Bar celebrated juniper in two dishes, including a Juniper Nixtamalized Squash with pinion ‘nduja and pangrattato.
Latha’s shrimp aguachile came with a crisp, spicy plantain chip. It’s paired with the restaurant’s warmly spiced sorrel tea.
Prado’s chefs grilled ribeye in front of Devour diners. Its K4 Ranch skewers were served with a butternut and coconut puree, salsa verde and micro herb salad.
Ocotillo offered a picnic-style mesquite-grilled chicken skewer over a date-potato salad.
Feringhee’s team dished chicken saag wala with cumin rice and dal makhani fondue with mini bread rolls.
Classic Cooking Academy poured corn consomme, garnished with popcorn.
Uchi served a chilled take on the spicy Thai soup Tom Kha. Uchi’s version was made with salmon, maitake mushroom, chili oil and dill.
Capital Farms and Frites Street collaborated on a hangover worthy smash burger sandwiched between cottage fries.
Proof Bread’s twee trio of sourdough, croissant and paska.
Clever Koi’s Duck Potsticker was topped with a refreshing daikon-apple slaw.
Humble Bistro’s handmade cremini sachetti in a brown butter, truffle and garlic confit sauce.
The Tucson eatery Amelia’s Mexican Kitchen featured birria enchiladas in a mole madre.
Carcara featured prickly pear-glazed pork belly with raspberry caviar on a jicama tortilla.
Devour guests flocked to the Pavilion at Sunset Plaza for bites, sips and shade.
The Herb Box’s prosciutto-wrapped shrimp were served with a blackberry glaze and spicy soy mustard.
Steadfast Diner offered a fresh take on a Rueben.
Litchfield’s brunch cinnamon roll, topped with a generous swirl of frosting.
Litchfield’s at the Wigwam served Duroc heritage pork belly confit in a hot honey glaze atop a masa areapa.
Bite-sized achiote roasted pork tostadas from Phoenix Culinary Collective.