Devour Culinary Experiences: Arizona’s Indigenous Foods
On Saturday and Sunday, March 4-5, ticketholders of the 2017 Devour Culinary Classic culinary festival will have an exclusive opportunity to attend one-of-a-kind workshops led by some of Arizona’s best chefs and winemakers. Hosted by food photographer Joanie Simon, each special event will take place in the Hardes Theater on a Sub-Zero/Wolf stage presented by Monark Premium Appliance Company. For the full schedule and a chance to win a Wolf Gourmet Blender by Monark, visit http://devourphoenix.com/classic/experiences/
On Saturday afternoon at 12:30 pm, experience Arizona's Indigenous Food.
This culinary workshop will be led by the team behind Arizona's Welcome Hospitality. Chefs Michael Babcock and Clayton Craw will be accompanied by Tucson’s Erik Stanford of Pivot Produce and Ramona Farms’ Terry Button as they demonstrate practical uses for cooking using ingredients indigenous to the Sonoran Desert. As Chef Michael Babcock of the Welcome Diner in Phoenix and Tucson notes, "It will be interesting to share the knowledge of indigenous foods we've learned about over the past 6 months working heavily in the new Tucson location. I also want to demonstrate something that is practical and useful for attendees to use in their own cooking at home that centers around indigenous ingredients." Guests may sample dishes made with Ramona Farms tepary beans and Pima grits, foods traditional to the Native American communities such as Terry Button's tribe, the Akimel O'Odham. Chef Babcock's goal is to educate attendees through delicious dishes: "I hope the audience learns about the truly rich produce from the Sonoran region and learns how to incorporate some of these ingredients into their home cooking."