It's Almost Here! Devoured PHX Culinary Classic This Weekend

Devoured Phoenix Culinary Classic, now in its 8th year, is this weekend, March 10th and 11th from 11 a.m. to 3 p.m. and in its 8th year. It sounds more like golf tournament than a food festival, but we quite like the title, which is less rodeo than this festival's original name, the West of Western. It's certainly a sport dodging the crowd to score nibbles and sips of the offerings from the new hot spots and old favorites, and we're up to the delicious challenge.

Chow Bella will be there both days enjoying the sun (with sunblock, of course) and live music on the lawn in the courtyard of the museum. Saturday will bring 43 food-slinging participants, and Sunday has even more with 46 booths. With so many, it's impossible to hit up every single one -- although we'll absolutely try our best. You never know whose dishes will knock it out of the park or whose food should have stayed on the bench until you get there.

Until then, here is our list for who to check out first -- but once the festival's begun, check back with us each morning after for our standout favorites.

Who we'll cruising by first on Saturday: District American Kitchen, House at Secret Garden, Lon's, Roka Akor, St. Francis, Sens Asian Tapas & Sake Bar, Talavera, Tonto Bar & Grill, True Food Kitchen and Timo Wood Oven and Wine Bar, and Windsor/Churn.

Some of Sunday's highlights: Barrio Cafe/Barrio Queen, Beckett's Table, Citizen Public House, Essence Bakery, Hana, Kai, Petite Maison, The Breadfruit, The Parlor and The Tuck Shop.

In addition to all the great eats, we'll find wineries and breweries. Over 30 wineries and 9 breweries will be representing, mostly from Arizona and all over the West Coast.

For a complete listing of participants and other information:

Tickets are $69 through March 9th and $79 at the door -- or $130 and $150 if you are doing the two-day pass, respectively. You can purchase tickets through, by calling (866) 977-6849 on person at The Phoenix Art Museum.

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Jennifer Woods
Contact: Jennifer Woods