The Phoenix Art Museum hosted the Devour Culinary Classic on Saturday, March 4 and Sunday, March 5.
The event was furnished by Sub-Zero and Wolf and Monark Premium Appliance Co.
On Saturday, guests learned how to cook creatively while using Arizona’s heritage foods. Chefs Michael Babcock and Clayton Craw along with Erik Stanford and Terry Button introduced guests to original recipes that highlighted Arizona’s popular southwest ingredients.
Chef Justin Beckett also wowed the crowd with his sweet and savory treats. Using his favorite recipes for marshmallows and peanut butter mousse, Chef Beckett delighted palates with his restaurant’s signature dessert, Chocolate Dipped Bacon S’mores.
Sunday’s demonstrations gave guests the chance to explore flavors to the fullest and also an opportunity to win a Wolf Gourmet blender. Chef Bernier Kantak of The Gladly and Citizen Public House paired his cooking with a grand announcement that he will soon be opening a new restaurant called OMFG that features organically-made foods.
Additionally, Sunday’s guests were able to share in a exquisite tasting of tempranillo grapes all the way from Spain as special guest Dale Sparks of 220 Imports told the unique story and journey of this deep red fruit. Included was a panel of experts featuring Maynard James Keenan, Todd Bostock, Kent Callaghan and Dale Sparks.
Be sure to take a look through our gallery and stop by a Monark location to learn more about the culinary masterpieces Monark has to offer!
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