The 25th Arizona Culinary Hall of Fame - 2016

April 03, 2016 / Christina Barrueta

On March 28th, the 25th Arizona Culinary Hall of Fame, presented by the Scottsdale Culinary Festival and the Scottsdale League for the Arts, took place at LiveWire. I was incredibly honored to be inducted as Food Writer of the Year. Thank you to Jenelle Bonifield of Food & Lifestyles for capturing such a special night with these photos.

Write On Rubee Arizona Culinary Hall of Fame

I was so grateful to be in such talented and esteemed company with many people I love and admire. Congratulations to the other inductees and culinary and beverage stars that were recognized for their "dedicated passion and contributions to the realm of culinary arts":

Executive Chef Mel Mecinas of the Four Seasons Scottsdale Troon North | Chef of the Year
Ross Simon of Bitter and Twisted Cocktail Parlour | Mixologist of the Year
Preston Thoeny of Wren House Brewing Company | Brewer of the Year
John McLoughlin of Cellar 433 | Winemaker of the Year
Chef-owner Sacha Levine of Ocotillo | Best Upcoming Chef
Julian Wright of Fork and Dagger Restaurant Group | Restaurateur of the Year
Short Leash Hot Dogs | Food Truck of the Year

James Beard award-winning Chef Christopher Gross of Christopher's Restaurant and Crush Lounge was recognized with a Lifetime Achievement Award.

Christopher Gross Lifetime Achievement Culinary Hall of Fame

Congratulations to all the nominees:

Chef of the Year: Joshua Hebert, POSH Improvisational Cuisine; Bernie Kantak, Citizen Public House and The Gladly; Christopher Nicosia, Sassi
Best Upcoming Chef: Garrison Whiting, Counter Intuitive; Taylor Sorenson, Christopher’s Restaurant and Crush Lounge; Dushyant Singh, Artizen at The Camby
Restaurateur of the Year: Cakewalk Management; Osio Culinary Group; Jim Riley and Tucker Woodbury
Mixologist of the Year: Luke Detraz, Director of Mixology, Southern Wine and Spirits; Robert Porter, Thirsty Camel at The Phoenician Resort; Brandon Casey, The Ostrich
Brewer of the Year: Anthony Canecchia, SanTan Brewery; Adam Schmeichel, Fate Brewing Company; Eric Greene, Dragoon Brewery
Winemaker of the Year: Kent Callaghan, Callaghan Vineyards; Eric Glomski, Page Springs Cellars; Karyl Wilhem, Wilhem Family Vineyards
Food Truck of the Year: Aioli Gourmet Burger; The Grilled Cheese Truck; Phoenix Satay Hut
Food Writer of the Year: Lauren Saria, Phoenix New Times; Diana Brandt, Arizona Foodie; Joanie Simon, JoanieSimon.com

Nominee Robert Porter and Chef Gross

Nominee Joanie Simon (left) with her mom and John McLoughlin of Cellar 433

Mary and nominee Chef Josh Hebert, Ross Simon, Lauren Klein

Far right: Nominee Luke Detraz and wife Danielle

Nominee Brandon Casey of The Ostrich and wife Karla

Nominee Karyl Wilhelm of Wilhelm Family Vineyards

2015 Beverage Master of the Year Travis Nass created two special cocktails with local CaskWerks spirits and Boy Drinks World Bitters: Scottsdale Silver Celebration Punch and Smoking Silver.

1997 Culinary Chef Extraordinaire Eddie Matney and 2015 Chef of the Year Gio Osso fed the crowd delicious food such as foie gras profiteroles, cannoli, and flan, oysters, meatloaf sliders, and stuffed mushrooms.

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Devoured Culinary Classic - Sunday

March 08, 2016 / Christina Barrueta

Asparagus salad from Beckett's Table and BBQ ribs with pulled pork and green tomato chow-chow from Southern Rail (all photos by Jenelle Bonifield of Food & Lifestyles) — Asparagus salad from Beckett's Table and BBQ ribs with pulled pork and green tomato chow-chow from Southern Rail (*all photos by Jenelle Bonifield of Food & Lifestyles)*

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

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The 25th Arizona Culinary Hall of Fame - 2016

Devoured Culinary Classic - Sunday