Winners of the 2023 Devour Culinary Classic
The annual Devour Culinary Classic tasting event and competition returned to Phoenix this year after a three-year hiatus due to the pandemic. Tickets went on sale on Nov. 5 and were sold out by Nov. 13, a testament to the event’s popularity.
Devour took place at Desert Botanical Garden on Feb. 25 and 26, when a panel of judges each tasted dishes and beverages from 77 participating restaurants. Judge’s scores were calculated based on taste, presentation, degree of difficulty and creativity.
The four judges were Washington Post national food reporter Tim Carman, Food & Wine writer Nikki MillerKa, Eater SF editor and former Arizona Republic dining editor Lauren Saria and former Arizona Republic food critic Howard Seftel.
“The team of culinary judges knew going in that eating their way through Devour 2023’s weekend lineup of 70 dishes would require a single-minded devotion to duty. They also knew it would take several hours of discussion and debate to hand out the medals. What they didn’t know going in was just how varied and imaginative it was all going to be. But when you get to eat everything from vegan oyster mignonette and veal schnitzel nuggets to peanut butter and jalapeno jelly hamburger and Wagyu beef cheek empanada, it hardly could have been otherwise,” Seftel said in a press release.
Here are all of the winners of the 2023 Devour Culinary Classic.
Best in Show
One dish per day was awarded the Best in Show title. Saturday’s winner was Chula Seafood’s Thai Swordfish Sausage from chefs Jason Fenstermaker and Kyle Kent. Sunday’s winner was Hana Japanese Eatery’s Mochigome Shumai from chef Lori Hashimoto.
Double gold medal
A double gold medal is given to a chef’s dish that earn a unanimous gold rating from all four judges.
Two dishes made the cut.
The Slow Roasted Iberico Pork, Porchetta Style Pork Belly, and Iberico
Steaks and Chops was made by chef Bernie Kantak of Citizen Public House and The Gladly and Jacob Cutino of Cutino Sauce Co., who created the sauce for the winning dish.
The Wagyu Beef Cheek Empanada was created by chef Russell LaCasce of Zuzu at the Hotel Valley Ho.
Gold medal
Ten dishes won gold medals. They were:
● Tonjiru from chef Lori Hashimoto of Hana Japanese Eatery.
● Mochi Donut Hole from chef Lynn Becker of Hana Japanese Eatery.
● Vegan Oysters Mignonette from chefs Eric Duchene and John Fraser of Lincoln Steakhouse & Bar at JW Marriott Scottsdale Camelback Inn.
● Grilled Octopus from chef Jason Alford of Pa’La.
● Veal Schnitzel Bites from chef Ian Herschberg of Rough Rider.
● Hiramasa Crudo from chef Donald Hawk of Valentine.
● Shirt Steak from chef Michael Babcock of Belly.
● Three Cheese Empanada from chef Lisa Dahl of Dahl Restaurant Group.
● Kale Salad from chef Lisa Dahl of Dahl Restaurant Group.
● California Yellowtail Crudo from chefs Moniqe Quinonez and Kyle Kent of Chula Seafood.
Silver medal
18 dishes won silver medals. They were:
● Japanese Egg Salad from Welcome Diner.
● Poached Peruvian Scallop from Zuzu at Hotel Valley Ho.
● Short Rib Tostada from CaraCara.
● Kimchi BBQ Chicken from Clever Koi.
● Gobo Miso from Hana Japanese Eatery.
● Daigaku Imo from Hana Japanese Eatery.
● Beef Carpaccio from Pa’La.
● Citrus Honey Olive Oil Torte from Prado.
● Huckleberry Pie and Lemon Curd from Dust Cutter.
● Blue Corn and 3 Sister Bites from
The Rez an Urban Eatery.
● Ensalada Texturas de Pulpo from Talavera.
● Goat Cheese Tartlet from Gut Chefs.
● New Mexican Slider from Aioli Gourmet Burgers.
● Peanut Butter and Jelly Burger from Arizona Wilderness Brewing.
● Chicken Salad from Eat by Stacey Weber.
● Pandan and Pitaya Pudding from Gertrude’s.
● Poolboy Taco from Poolboy Taco.
● Shrimp Ceviche from The Canal Club.
● Boiled Egg and Caviar from The Joy Bus.
Best dessert and beverage
The best dessert award was given to Valentine’s Smoked Vanilla White Chocolate Mousse.
The best beverage award went to The Rez an Urban Eatery’s Blueberry Sage Agua Fresca.
Heritage medal
The Heritage Medal is a new award given to the best dishes with ingredients that are indigenous, heirloom, low-water, desert-adapted or locally sourced. The medal was given to the Gastronomic Union of Tucson (Tucson City of Gastronomy) for its Grilled Picanha Taco.