The seventh annual Devoured Culinary Classic took place on Saturday, March 5, and Sunday, March 6, 2016 at the Phoenix Art Museum and I attended Sunday's line-up. Presented in partnership with Local First Arizona, Devour Phoenix, Phoenix Art Museum and SAACA, this event had the restaurants once again bringing their A-game.

Kai: Wild game machaca on I'itoi onion flatbread

It was perfect weather to stroll through the Dorrance Sculpture Garden, and I especially appreciated the expanded seating with furniture donated by Deco Communities scattered throughout the courtyard.

In addition to the main area, the Great Hall included Press Coffee and their Cold Brew, Bite Magazine, Tucson's Whiskey Del Bac, Zak's Chocolates with delicious treats including Campfire S'mores Bites, Nutwhats toffee, truffles, and Aviation lollipops, Tazzina di Gelato (I loved their whiskey and Bailey's gelato), the eagerly-anticipated Leoni's Foccacia, and many more.

New this year was a Local Foods Marketplace where guests could taste and purchase artisanal products. After visiting the Arcadia Premium table, I came home with addictive black truffle potato chips from Torres of Spain and Homeboys Jalapeno Hot Sauce. I also took home wine from the Lobby wine sale area: Damilano Langhe Arneis, Gorka Izagirre Bizkaiko Txakolina G22 (Basque), Caduceus Cellars Primer Paso, and Callaghan Vineyards Grenache Rosé. They were the perfect souvenirs after an afternoon of eating and imbibing.

Lamb and mint tortelloni with cucumber salad from The Parlor

Kurobuta pork belly with currant jelly on brioche from District

Cauliflower panna cotta with tomato jam, bacon dashi, and crispy kale by Elements

The larder + the delta served miso-marinated pork belly with brown butter corn bread puree and Homeboy's habanero kimchi

Hana's Onsen Tamago, dashi broth, ginger, togarashi

Hana's Walu Nanbanzuke - Hawaiian butterfish, soy-vinegar dressing, pickled negi, aonori

Hana's Usuage no Fukurone - stuffed tofu pocket

Hana's Kurobuta sausage in an arai pastry bun

Hana's Matcha Mochi Warabi Mo Hi (pounded rice squares in matcha powder with raspberry)

Chef Nick Rusticus and the team at Second Story Liquor Bar

Chef Silvana Salcido Esparza of Barrio Cafe and Barrio Urbano

Barrio Cafe guacamole with pomegranate seeds

Different Pointe of View's piquillo pepper shrimp with quinoa, kumquat reduction, basil oil

Opera Cake with hazelnuts and candied citrus from Quiessence at The Farm

Korean rice cakes with peppers and black bean sauce from RedThai

Short Leash Hot Dog's Dough Cristo

Relish Burger Bistro

Asparagus salad and BBQ from Beckett's Table and Southern Rail

The Gladly's sumac-cured hamachi with pistachio romesco, piquillo pepper puree and marrow aioli

Tomato salad with goat feta and crispy chicken skin from Okra

Testa flatbread with arugula from Virtu

Jennifer Russo of The Market

Artizen's Southwestern lamb sausage with chile mustard

Phoenix Public Market's carrot cake

Nami Vegan Pastries: Pumpkin-orange blossom and raspberry-pistachio mini-moon pies.

Province's braised pork cheeks, cauliflower puree, fennel-apple slaw

60-day corn cake with sweet butternut crème and mesquite dust from Kai

With Kevin Shirley, Chef Ryan, and Natalie Davis of Kai and the Sheraton Wild Horse Pass

Lynn Becker of Hana Japanese

Chocolate panna cotta with pistachio caramel corn from the Market by Jennifer's

Chef Cullen Campbell of Okra

Chef Dushyant Singh of Artizen

Me with Robert Porter, Star Bartender 2016

There were plenty of wine and spirits to accompany the delicious food.

Congratulations to the People's Choice Winners:
Best Sip: Hula's Modern Tiki: Dr. Funk with coconut rum, vodka, crème de banana, pineapple & orange juice (shown with their coconut curry prawns)
Best Dish: Litchfield's at The Wigwam: Cedar River filet with yellow beet kimchi, dehydrated valdeon blue cheese, and broken beet vinaigrette
Best Dessert: Kai at The Sheraton Wild Horse Pass Resort: Chocolate gateau with mole rojo-spiced marconas, black cocoa joconde, caramelia ganache, and pasilla chili mousse

Another year, and another success!

I received a media pass for this event

Devoured Culinary Classic - Sunday