“Seven Chef Singh Along” Highlights 2017 Devour Culinary Classic

“Seven Chef Singh Along” Highlights 2017 Devour Culinary Classic

The “Arizona Seven” and the 2017 Devour Culinary Classic are proud to announce the second annual “Seven Chef Singh Along,” a one-night-only dining event coming to the all-new Singh Meadows on Wednesday, March 1, 2017. Join the Arizona Seven (now featuring nine chefs) as these top local chefs serve up a farm-fresh six-course feast paired with fine Arizona wines. Hosted at the new Singh Meadows, a 72-acre organic oasis in Tempe, you’ll be welcomed with a round of cocktails and will conclude the night with a family-style dessert for this one-night-only collaborative dinner that also doubles as a fundraiser for Local First Arizona and Devour Phoenix.

DevourCCLogo-square-150x150Presented as part of the 8th annual Devour Culinary Classic (February 26 – March 5, 2017), this can’t miss culinary event reunites the Arizona Seven (a collection of local chefs and friends famed for cooking together at the James Beard House in NYC) for a six-course feast showcasing local ingredients and wine pairings from top AZ vineyards. Kicking off with a 5:30 pm cocktail reception with hand-passed appetizers, followed by a 6:30 pm dinner, tickets are $160 per person, and seating is extremely limited (120 max) so click http://devourphoenix.com/classic/tickets/ to reserve your spot today!

The “Seven Chef Singh Along” is the latest event organized by the Arizona Seven, a collection of Valley chefs dedicated to raising awareness of our world-class culinary scene and bring the James Beard Award back to AZ. The first, the Seven Chef Pig Out was held in 2014, followed by the Veg Out, Que-Out, Rock-Out, Fowl-Out, Freak-Out, Steak-Out, Time-Out, Greg-Out and the Arizona Seven dinner at the James Beard House. At the 2017 Devour Culinary Classic, the Seven Chef Singh Along will feature Justin Beckett (Beckett’s Table; Southern Rail), Kevin Binkley (Binkley’s Restaurant), Cullen Campbell (Crudo, Okra Cookhouse & Cocktails), Kelly Fletcher, Josh Hebert (Posh Improvisational Cuisine), Scott Holmes (Little Miss BBQ), Stephen Jones (the larder + the delta), Bernie Kantak (Citizen Public House, The Gladly) and Gio Osso (Virtù Honest Craft, Nico).

The 8th annual Devour Culinary Classic will run from February 26 through March 5. The weeklong celebration of food and drink returns with an all-star lineup of local chefs, culinarians, winemakers, brewmasters, and mixologists. The main event, the award-winning Devour Culinary Classic, will be held on Saturday, March 4, and Sunday, March 5, at Phoenix Art Museum, and tickets are available at http://devourphoenix.com/classic/tickets/

When: Wednesday, March 1, 2017 (5:30 pm reception; 6:30 pm dinner)

Where:   Singh Meadows 1490 E. Weber Dr., Tempe, AZ 85281


About Local First Arizona

Founded in 2003 by Director Kimber Lanning, Local First Arizona (LFA) is the largest alliance of independent businesses in the country, working to strengthen communities and local economies through supporting, maintaining and celebrating locally owned businesses throughout the state of Arizona. With more than 3,000 members, LFA educates citizens, stakeholders, business leaders, and legislators about the significant environmental, economic, and cultural benefits of strong local economies. Visit www.LocalFirstAZ.com for more information.


About Devour Phoenix

Devour Phoenix is a citywide, non-profit coalition of select, independent restaurants operating under the Local First Arizona umbrella. Devour Phoenix is working to maintain a forum for sharing ideas, purchasing power, and marketing dollars to advance dining in the Phoenix area; create an image for Phoenix that is a respected destination for dining and culinary exploration; share resources to strengthen and grow restaurants in Phoenix; manage and host events such as culinary festivals and restaurant crawls that will strengthen business and build awareness for all Phoenix restaurants and identify and encourage the use of local agriculture and local artisans as a means for increasing sustainability in the region.

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