Once again, the eighth annual Devour Culinary Classic was a resounding success. One of my favorite food festivals, it has been awarded Best Southwestern Culinary Festival by the New York Times, Best Food Festival by Phoenix Magazine, Best Culinary Festival from the Phoenix New Times since 2012, and Best Food Event from AZCentral.com. On Saturday, March 4th, a sold-out crowd gathered at the Phoenix Art Museum to celebrate some of the best in Arizona's culinary and beverage industry. Follow along on the day's festivities with this recap with photos by Jenelle Bonifield of Food & Lifestyles.

The Hermosa Inn: Smoked chicken wings with Rogue Creamery Smokey Blue cheese and Kauai shrimp with pipettes of ceviche water.

Palo Verde at The Boulders: Humboldt squid with housemade cotechino, kolhrabi kimchi, salsa verde, and bottarga.

RedThai Southeast Asian Kitchen: Spicy rice cakes, chilled rice noodle salad with shrimp and chili lime vinaigrette dressing, and edamame

Executive Chef Dushyant Singh and Artizen at The Camby: Achiote-rubbed barbacoa de cabra tacos.

Joe's Midnight Run: Grilled octopus with fingerling potato and garlic paprika oil

In the VIP area, Arizona Star Bartender 2016 Robert Porter (Thirsty Camel - The Phoenician Resort) and 2017 Conner Mansager (Welcome Diner) served their signature cocktails.

Robert Porter and Nicole

Connor Mansager (in blue shirt)

Hana Japanese treated the VIP guests to borscht with seafood ceviche and smoked duck with tofu, soy vinaigrette, ume sauce and suma.

T. Cook's Glacier 151 Seabass with pine nut pesto and salsify chips

Sierra Bonita Grill: Short rib and wild mushroom empanada with guacamole and pickled red onion

Tavern Americana: Blackened shrimp with brie grits

The Vig: Butter-poached shrimp on avocado toast with quail egg

The Vig: Short rib mac n cheese

Cafe Lalibela: Ethiopian stew and injera

Frasher's Smokehouse: Pulled pork sliders

The Dhaba: Chicken tikka masala

Okra: Pickled shrimp

Cibo: Pizza Margherita and Pizza Rustica

Flying V (Tucson) :Chile seared ahi with pomegranate reduction and carrot chipotle puree

Otro Cafe: Shrimp and vegetable rolls with aji aioli and salsa soya

Match Cuisine and Cocktails: Grilled lobster cocktail with avocado

Awards were handed out for:
Excellence in Taste: Helio Basin Brewing Co.'s moked Bison Taquito
Excellence in Presentation: Clever Koi's Chilled Scallop Sno Cone
Excellence in Innovation: True Food Kitchen's Torched Avocado with Cucumber Noodles, Tumeric Ponzo, and Shimeji Mushrrooms

Clever Koi

True Food Kitchen

There were also plenty of sweet treats.

Culinary Dropout: Peanut butter parfait with pecan sandies

Frasher's Gooey Butter Cake

T. Cook's: Jameson brownie sundae with Bailey's anglaise and Guinness chocolate sauce

True Food Kitchen: Coconut and chia seed flan with vegan caramel

Kick Ass Cakes

Aloha Cakes AZ: Chantilly parfait

Flying V's Raspado

Chef Justin Beckett of Beckett's Table and Southern Rail led an afternoon seminar with his chocolate-covered bacon s'mores with peanut butter mouse and marshmallow, hosted by Joanie Simon.

There was plenty of liquid refreshments, and spirits and wine could be purchased to take home.

Check back tomorrow for a Sunday, Devour day two recap.

Devour Culinary Classic 2017 - Saturday, Day One