As spring emerges in the Valley, so do the food festivals -- and they seem to be getting bigger and more popular every year. At last weekend's Devoured Culinary Festival, more than 45 restaurants participated. And the event sold out a month beforehand.
Given the money spent, time away from the restaurant, and efficiency unknowns, are food festivals worth it, from a restaurant's perspective?
I asked Valley chefs and restaurateurs to reflect on the pros and cons of food festivals, and this is what they had to say: