
This past weekend was one of the best food events of the spring as ‘Devoured’ took place at the Phoenix Art Museum. The great thing about having events such as Devoured during this time of year is that the weather more than likely agrees with the event. This weekend the weather indeed agreed, save for some wind, and added a great vibe to the overall atmosphere of this great event!
Devoured operates as a non-profit organization to promote not only local businesses but to shine a light on the City of Phoenix as a culinary destination.
After entering the ‘Devoured’ grounds, I had a hard time determining where to begin first. Instead of going to each booth one by one, I decided what any good foodie would do….throw caution to the wind and let their stomach be their guide.
I then dove into a promising world of what exactly the Phoenix Culinary scene has to offer.
From the Bacon Ice Cream by Sweet Republic, to the Meatballs and Butterscotch pudding (two separate dishes) served up by FnB, to the Apple Pie and Irish Cream ice cream served up by Udder Delights, to shrimp tostadas from Ticoz Resto-bar. There was a cavalcade of wonderful food offerings that would satisfy the pickiest of eaters.

The best samples from Devoured that stood out in my mind were:
Sweet Republic’s Bacon Ice Cream – Bacon is so difficult to properly leverage as a dessert item yet Sweet Republic does it with such ease. This recipe allows the bacon flavor to be present without overpowering the rest of the key ingredients while still classifying the concoction as a dessert.
Relish Burger Bistro – The newest addition to the Phoenician Resort offered Kobe Beef Sliders that were an example of perfection in the burger, bun, and the cheese. For the first time in my life, I ate a burger that didn’t need any form of condiments as the Kobe Beef sliders stood on its own as an amazing food offering. For me and my palate, that’s a strong statement as to how amazing this burger tasted.
Ticoz Resto-Bar – They offered a great shrimp tosdada with an amazing tasting guacamole looking sauce. Every bite was a perfect compliment to the sunny day at Devoured.
Hana Japanese Eatery – They served up chicken balls dipped in a Teriyaki Glaze that was out of this world.

Wine
One of the great aspects about Devoured was the selection of wines available. However, many of them did not have any indication of what wineries they represented.
All of the restaurants represented at Devoured had cards in their stalls indicating what establishment they represented. However, not a single winery had an identifying card. There were a handful of wineries that brought their own informational displays, some of which I recognized from other food festivals around the area.
I tried a good sampling of the wines available especially the wines from Arizona Stronghold. If you don’t recognize the Arizona Stronghold winery, the owners were the subject of a recent documentary called ‘Blood into Wine’. Also, one of the owners/winemakers is Maynard James Keenan, the lead singer of ‘Tool’.
Even with the notoriety of ‘Arizona Stronghold’, none of the wines at Devoured really stood out to me as a great or important wine. Furthermore, none of them really complimented the foods available at Devoured.
Chef Demonstrations/Seminars
If there was one aspect of Devoured that really stood out to me, it was the Chef Demonstrations and the Seminars. The Chef Demonstrations were top notch as many of the area’s top chefs just under an hour demonstrating their crafts. The demonstrations were outside so they were well attended. I’m a fan of the Food Network and love to watch just about any food related show so I can soak up recipes, food styles and food theory.
The Seminars, on the other hand, were not so well attended.
I personally didn’t know where the Seminars were until I practically stumbled onto the Tequila demonstration by Agave expert, Tania Oseguera. Had I known where the seminars were located I probably would have attended most, if not all of them. The selection of guest speakers that were available at Devoured would have satisfied any food lover.
Finally, one of the drawbacks to Devoured was not related to the food or the beverages, it was the lack of places for people to stand or sit with their newly acquired food/drink samples. Having to juggle camera equipment with food, napkin, and a wine glass wasn’t easy. I ended up dropping my camera near the end of the day because of the lack of available table/arm space. If there were more tables around that would have helped immensely for all who attended.
One of the best and most useful ideas I have seen to help alleviate the lack of arm space was at ‘Uncorked and Unplugged’ this past October.
Check out this below:

This was one of the most original ideas I’ve ever seen and was EXTREMELY useful while checking out all the food and drinks that were offered at ‘Uncorked and Unplugged’. If the people that put Devoured together can come up with something like this, it would be a great benefit to their cause!
Finally, another thing I would love to see for next year is to expand the selection of restaurants represented here from mostly Central Phoenix establishments to restaurants valley wide. If this festival is truly going to encompass what all of Phoenix has to offer, I would love to see a festival full of all that Phoenix has to offer.
Popularity: 5% [?]

Devoured operates as a non-profit organization to promote not only local businesses but to shine a light on the City of Phoenix as a culinary destination.






