Cloudy skies and light rain didn't scare away hordes of hungry Devoured participants on Saturday. And chefs from across the Valley turned out to show off their tastiest small (and not so small in some cases -- we're looking at you, T. Cook's!) plates and nibbles.
With over 45 restaurants serving dishes, it was impossible to leave hungry, or thirsty, as local wineries and breweries poured samples along side microbreweries and vintners from across the United States. There were dishes to suit just about anyone's palate, but beets were the big ingredient this year, showing up in just about every salad we tried (and we tried a lot of salads) or flying solo in all their sweet and earthy glory. Short ribs also were the highlight of the festival, with just about everything from ravioli to tostadas packed with braised short ribs.
There's a reason Devoured sold out nearly a month ahead of the festival date: It continues to be the best bang for your culinary festival buck. Plus free admission to the Phoenix Art Museum afterwards helped us walk off the impending food coma.
So with a happy belly and the first button to our pants undone, we bring you pictures of all the lovely food.