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Devoured Culinary Classic 2016 at the Phoenix Art Museum

By Cal Faber, Evie Carpenter

Monday, March 7, 2016 at 8:26 a.m.

Evie Carpenter Hana served up a Kurobuta sausage slider topped with pickled vegetables. 1/89

Cal Faber Aioli Gourmet Burgers brought an impressive spread. 2/89

Evie Carpenter The Gladly gave guests something sweet to start with in a chile chocolate brownie. 3/89

Cal Faber A cook preps for Aioli Gourmet Burgers. 4/89

Evie Carpenter Hundreds of guests filled the Phoenix Art Museum to try some of the Valley's best restaurants at Devoured Culinary Classic. 5/89

Evie Carpenter Southern Rail and Beckett's Table offered an asparagus salad and a short rib. 6/89

Cal Faber Cooks prep dishes for Devoured Culinary Classic. 7/89

Evie Carpenter Okra Cookhouse & Cocktails whipped up a chicken skin and tomato salad. 8/89

Cal Faber Bootleggers served up a pork belly and shrimp dumpling with a mango chipotle sauce. 9/89

Cal Faber A cook from Bootleggers prepares dumplings for the hungry crowds. 10/89

Evie Carpenter Hana also wowed guests with Usagi No Fukuroni, a tofu pocket stuffed with vegetables. 11/89

Evie Carpenter A team of 14 people manned the Hana Japanese Eatery station on Sunday. 12/89

Cal Faber Winemaker Sam Pillsbury greets attendees. 13/89

Evie Carpenter For something a little sweeter, Hana served a green tea mochi. 14/89

Cal Faber The Caduceus Cellars booth was all smiles while pouring samples of their Arizona wines. 15/89

Evie Carpenter Southern Rail and Beckett's Table offered an asparagus salad and a short rib. 16/89

Cal Faber Arizona winemakers Kent Callaghan (Callaghan vineyards) and Todd Bostock (Dos Cabezas WineWorks) strike a pose. 17/89

Evie Carpenter Throughout the day, Virtu Honest Craft switched up the toppings on the Piadina Italian street food. 18/89

Cal Faber A lineup of wines from Callaghan Vineyards ready for sampling. 19/89

Evie Carpenter Kai Restaurant pulled out all the stops with the smoked ocean trout rillette with agave lime nectar, green garlic emulsion, and a native seed cracker. 20/89

Cal Faber Clever Koi Chef Jared Porter preps his teriyaki short ribs. 21/89

Evie Carpenter Kai Restaurant served a dessert course of a 60 Day Corn Cake with sweet butternut creme and mesquite dust. 22/89

Cal Faber Clever Koi's team preps their teriyaki short ribs. 23/89

Evie Carpenter Cibo kept it fun with a Nutella frappe. 24/89

Cal Faber A teriyaki short rib with apple and daikon kimchi and a miso celery root puree. 25/89

Evie Carpenter Kai also served a refreshing juice to give guests a break from the heavier dishes. 26/89

Cal Faber Chef Kevin Kiefer of Corduroy serves up smiles with his hamachi crudo. 27/89

Evie Carpenter Cibo stuck to its Italian roots with potato gnocchi and a lamb ragout. 28/89

Cal Faber Wines from Caduceus Cellars. 29/89

Evie Carpenter Aaron Chamberlin of Phoenix Public Market Cafe and St. Francis created a carrot cake to offer guests. 30/89

Cal Faber Hamachi crudo with celery root and apple fennel radish slaw. 31/89

Evie Carpenter Okra also served spoon bread with pulled pork, mop sauce, and lardo hollandaise. 32/89

Cal Faber Federal Pizza's blood orange cardamom old skool wine coolers, topped with cava. 33/89

Evie Carpenter Chef Gio Osso of Virtu takes a minute to enjoy a popsicle with his son, Nico. 34/89

Cal Faber Federal Pizza's booth featured a display with their signature pizza boxes and growlers. 35/89

Evie Carpenter Relish Burger Bistro offered a Kobe bourbon peppercorn slider with a blue cheese slaw and caramelized onions. 36/89

Cal Faber Federal Pizza's shortrib mezzelune, made with braised short rib, mushroom duxelle, buerre blanc, red wine gastric, asparagus puree, and pea shoot. 37/89

Cal Faber Chef Aaron Chamberlin of St. Francis greets guests at his booth. 38/89

Evie Carpenter Aaron Chamberlin of Phoenix Public Market Cafe and St. Francis also served up a salad made of local vegetables. 39/89

Cal Faber Hummus from The Henry. 40/89

Evie Carpenter Guests could sample a variety of reds, whites, and roses throughout the event. 41/89

Cal Faber A spread of bites from The Henry. 42/89

Evie Carpenter Green New American Vegetarian and Nami Vegan Sweets made a variety of cookie sandwiches. 43/89

Evie Carpenter Hundreds of guests filled the Phoenix Art Museum to try some of the Valley's best restaurants at Devoured Culinary Classic. 44/89

Cal Faber Wines from Dos Cabezas WineWorks chilled for thirsty attendees. 45/89

Evie Carpenter The Market Restaurant + Bar beautifully displayed the Callebuat chocolate panna cotta. 46/89

Cal Faber Savory bites from Icon Lounge at the Renaissance Phoenix Downtown. 47/89

Evie Carpenter The Market Restaurant + Bar also served a refreshing gazpacho. 48/89

Cal Faber A cook from Icon Lounge prepares a perfectly done cut of meat. 49/89

Evie Carpenter Dos Cabezas poured both their normal and sparkling rose. 50/89

Cal Faber Joyride Taco House's pork empanada, with pastry wrapped cola braised pork, crema mousse, chimichurri, and cola pop rocks. 51/89

Evie Carpenter Kai's other savory offering was a wild game machaca with a chipotle aioli, saguaro, and litoi frybread. 52/89

Cal Faber The team behind Loews Ventana Canyon Resort in Tucson keeps the prep line moving. 53/89

Evie Carpenter The larder + the delta served pork belly over a cornbread puree. 54/89

Evie Carpenter Guests were able to interact directly with winemakers during Devoured, like winemaker Eric Glomski of Arizona Stronghold, Page Springs Cellars, and Provisioner. 55/89

Cal Faber Horchata made with bacon-washed rum and featuring a candied bacon rim from Loews Ventana Canyon Resort in Tucson. 56/89

Cal Faber LON's at the Hermosa's prep was in full swing. 57/89

Evie Carpenter Chef Silvana Salcido Esparza shows off her esquites asados, grilled corn with spicy aioli, butter, queso cotija, Tapatio sauce, lime juice, and cilantro. 58/89

Cal Faber Small salads from LON's at the Hermosa. 59/89

Evie Carpenter Milk Bar caught people's eyes with the brightly colored beet soup. 60/89

Cal Faber Charcuterie plates from North Italia. 61/89

Evie Carpenter Guests loved the presentation of Artizen's smoked sweet potatoes. 62/89

Cal Faber Tacos from Otro Cafe. 63/89

Evie Carpenter Artizen also served some sausages in mini frying pans. 64/89

Cal Faber Small bites from Pat and Waldo's. 65/89

Evie Carpenter District American Kitchen and Wine Bar used liquid nitrogen to quickly freeze the strawberry popsicles. 66/89

Evie Carpenter Vincent on Camelback packed a punch in the Baba au Rhum cake. 67/89

Cal Faber Fresh mozzarella candy stripe beets with salsa verde, pistachio, and basil from Postino Winecafe. 68/89

Evie Carpenter District American Kitchen and Wine Bar served a savory NY pastrami sandwich. 69/89

Cal Faber Roka Akor cooks taking some heat to get their prep done. 70/89

Evie Carpenter District American Kitchen and Wine Bar used liquid nitrogen to quickly freeze the strawberry popsicles. 71/89

Cal Faber Octopus tentacles getting cooked at the Roka Akor booth. 72/89

Evie Carpenter Though many guests thought it was a sweet dish, the panna cotta from Elements Restaurant was made of cauliflower with a tomato jam, fried kale, and bacon dashi. 73/89

Evie Carpenter Litchfield's at The Wigwam served a Cedar River ribeye. 74/89

Cal Faber Tangy citrus lemonade from St. Francis, made with fruit from McClendon's Select. 75/89

Evie Carpenter By the early afternoon, Short Leash Hot Dogs had run out of dogs but still served Rollover Doughnuts' pretzel doughnuts. 76/89

Cal Faber Savory plates from St. Francis. 77/89

Evie Carpenter Quiessence at The Farm at South Mountain made Sicilian cauliflower with grilled lamb heart. 78/89

Evie Carpenter Bob Tam of Bitter & Twisted created "Flamin Hot" wontons with cumin beef wontons, Sichuan chili sauce, and Flamin Hot Cheetos. 79/89

Cal Faber South by Southwest Shrimp from Chef Jason Peters of Switch, made with pan fried cornbread, sorghum-serrano shrimp, crispy Benton's ham, pickled rhubarb, pea shoots, and benne seed. 80/89

Evie Carpenter Bob Tam of Bitter & Twisted created "Flamin Hot" wontons with cumin beef wontons, Sichuan chili sauce, and Flamin Hot Cheetos. 81/89

Cal Faber T. Cook's pickled beet salad made with cranberry pistachio pesto, goat cheese, and and a balsamic drizzle. 82/89

Evie Carpenter Hundreds of guests filled the Phoenix Art Museum to try some of the Valley's best restaurants at Devoured Culinary Classic. 83/89

Cal Faber Bacon-bourbon cookies from T. Cook's. 84/89

Cal Faber Bacon wrapped peppers from The Vig. 85/89

Evie Carpenter Gelatin Nation showed off intricate Jello creations. 86/89

Cal Faber Virginia Senior, owner of Urban Beans, was all smiles during Devoured Culinary Classic. 87/89

Cal Faber A deconstructed urban tamale from Urban Beans, made with masa roasted corncake, roasted cauliflower, white bean mash, and drizzled with savory chimichurri sauce. 88/89

Evie Carpenter Zak's Chocolate served tiny cups o' Joe and s'mores. 89/89

Devoured Culinary Classic 2016 at the Phoenix Art Museum

Devour Phoenix's Devoured Culinary Classic only comes around once a year, and that's a good thing. With all of the decadence and indulgence involved, we're not sure the local restaurants featured, the hundreds of guests attending, and the Local First Arizona organizers could handle this highly anticipated all-you-can eat marathon being anything more than an annual event.

Take a look at everything there was to eat and drink over both Saturday and Sunday, March 5 and 6, and read about our favorite items.

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