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Wine Review | Robert Foley Vineyards | 2007 Petite Sirah, Napa

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2007 Robert Foley Petite Sirah

Robert Foley is  well known for his critically acclaimed Claret, a Bordeaux style red wine. Robert Foley’s Claret has received 94+ points every year since 2001 from both The Wine Advocate and Wine Spectator.  At $110 a bottle most people will find this too steep a price to pay for perfection.  Luckily Robert Foley does make other varietals, which are equally perfect and less than half the price.

The 2007 Petite Sirah from Napa Valley is one such wine.  At roughly $60 retail this wine can be enjoyed by a slightly bigger group of “wine enthusiasts”.

I say “wine enthusiasts” because this is a serious wine. By serious I mean powerful, full bodied, rich, opulent and dark.  This wine is a tannic monster with a minimum of 20 years aging potential.  Don’t let the word tannic fool you though, it’s not an overly acidic wine, in fact it is exceptionally smooth and supple.

The thing that blows me away the most about this wine is the 16.5% alcohol content!  I didn’t check the % before drinking the wine, I rarely do.  Near the end of the bottle on the 2nd night I check and was amazed.  There is no heat whatsoever and just a hint of ripeness.  An overly ripe almost raisin like flavor is the hallmark of overly alcoholic poorly made fruit bombs. The ripeness in this wine is so faint as to be barely noticeable and is perfectly balanced by the tannins.

Robert Foley vineyards produce relatively small quantities of wine (less than 100 cases of their Howell Mountain Cabernet are produced every year)  there is still some 2007 Petite Sirah available, my advice is:

If you are a wine nerd/enthusiast like me, you will want to have this wine in your collection.

Weekly Wine Journal rating: 98 points

2007 Robert Foley Petite Sirah

Arizona Winemaker wins big in National Competition

Eric Glomski

Eric Glomski, Page Springs Cellars and Arizona Stronghold Cellars

The Jefferson Cup wine competition held this past November was a major achievement in Arizona Wine. The Jefferson Cup is an invitation only wine competition held in Kansas City. The wines were judged by some of the industries most well known Master Sommeliers and Masters of Wine from across the country, 13 in all. There are no Gold or Silver medals awarded.
Over 630 wines from all of America’s wine regions were selected to compete with just under 300 being awarded “Medals of American Merit”
52 wines won “Medals of American Excellence” and only 22 wines won Jefferson Cups.

In an Amazing feat for Arizona wine and for any winemaker, Eric Glomski (winemaker for Page Springs Cellars and Arizona Stronghold) took home 3 Medals of Merit, 2 Medals of Excellence and 2 out of only 22 Jefferson Cups awarded.

Here is an interview with Eric Glomski just after the awards were announced:

A List of Eric Glomski’s award winning wines:

Page Springs Cellars:

El Serrano 2010, Red Blend, Cochise County | Jefferson Cup

Mourvedre Colibri Vineyards 2010, Cochise County|Jefferson Cup

La Serrana 2010, White Blend, Cochise County | Medal of Excellence

Landscape Page Springs Estate Vineyard 2010, Red Blend, Yavapai County ………Medal of Excellence

Petite Sirah “Page Springs Estate Vineyard” 2010 Yavapai County | Medal of Merit

Pinot Noir “Bonita Springs”, 2010, Graham County | Medal of Merit

Arizona Stronghold Vineyards: Cabernet Sauvignon “Dala” 2009, Cochise County, Arizona | Medal of Merit

For a complete list of Jefferson Cup Competition award winners click HERE

Review | Taste of Howell Mountain 2011

Charles Krug Carriage house

Taste of Howell Mountain 2011, at the Charles Krug winery

There comes a time in every wine drinkers “career” that they experience wine at a whole new level.  The experience is not a singularity, and the wine lover will begin a new journey in search of repeat adventures on this new plateau.   For me, The Taste of Howell Mountain was one of these events.

The Taste of Howell Mountain was held on June 18th in the carriage house and on the stunningly beautiful and lush grounds of the Charles Krug winery in St. Helena, Napa Valley.  The Charles Krug Winery’s 850 acre estate surrounded the grove of massive oak trees which provided much needed shade.

Charles Krug winery

View from the balcony

Guests paid $125 a ticket to attend the event to raise money for the Howell Mountain elementary school.  There were silent auction items, and even a pinata worth about $400 in wine prizes.  But the real money raiser was the live auction which got underway at 3pm in the grand ballroom upstairs in the carriage house.  Randy Dunn Vineyards had two stunning lots up for auction: a 27 year vertical of 750ml bottles and a 19 year vertical of magnums, both from his Howell Mountain Estate.

In all, 32 Howell Mountain Wineries were pouring including Outpost, O’Shaughnessy, Robert Craig, Robert Foley, Black Sears, Lamborn and Cade.

Outpost winery

Outpost Winery

I experienced a taste overload shortly after visiting my first table, Outpost.  They were pouring  2008 Howell Mountain Grenache, Zinfandel and Cabernet.  All three were absolutely outstanding and are sold out!

One of the things I noticed about a lot of the wines I was drinking was how incredibly rare they were.  Most producers produced less than 1,000 cases of the wines they were offering.  Many producers produce less than 500 cases.  These wines are simply not available in most specialty wine shops let alone a grocery store.  Most are sold exclusively through mailing lists and prices start at around $75 a bottle

carriage house charles krug

The live auction

In addition, the Howell Mountain AVA is quite remote and private.  Most of the vineyards are not open to the public and tastings if done at all, are by appointment only.

Over a wine lovers lifetime they will experience many pivotal moments in wine.  For me a recent moment was ’83 Chateau d’Yquem.  The taste of Howell Mountain was not unlike that life changing event.  Simply amazing wines, beautiful setting, and to benefit children?  It couldn’t have been a better day

Check out my Facebook Page for more photos of the event!

Behind the scenes at Cameron Hughes Wine

Cameron Hughes Wine tasting room

Inside the Cameron Hughes headquarters

On Friday June 17th I spent the morning at Cameron Hughes Wine headquarters in San Francisco.  Having been a fan of many of his wines over the years I was quite excited to see behind the scenes.  Cameron and his wife/business partner Jessica were tied up on business, but they were kind enough to set me up with their on staff Sommelier for a private one-on-one tasting.

San Francisco office

Media Tasting Room

The first thing I noticed is the headquarters are very modest.  There’s a reason why Cameron Hughes is able to deliver exceptional value, and it’s not because he has lavish digs in a posh neighborhood.

I met the sommelier and she brought me into the tasting room, where there was an impressive collection of CH Wines on the wall, as well as a sizeable line up for our morning taste test.

I will post separate reviews of each wine I tasted in future posts, but for now I will give a brief overview.  First thing I noticed was the Riedel stemware.  Very nice, I am a stickler for appropriate wine glasses and I was relieved to see the very best on hand.

Quite a few of the wines had not yet been released so it was nice to get the inside “scoop” as they say in the news business.  Among the collection were some interesting whites, an Albarino from Clarksburg “Lot 240” and a Chardonnay from Willamette Valley “Lot 215” as well as a Rose from Napa, “Lot 256”

Cameron Hughes office San FranciscoAfter the whites we breezed through a GSM, a Pinot Noir and a couple of Syrah’s but Cameron is better known for his reds, and in particular his Cabernet Sauvignons.  Which is were the tasting started to get really interesting.

I had a chance to taste the brand new release, Lot 230 from Chalk Hill Sonoma.  This lot is the 4th release from the same vineyard allocation.  It’s drinking very big and bold right now, alcohol is in check, but the wine could use another 6 months in the bottle to calm down a bit.  That would put it ready to pop and pour approaching the Holiday season.  Next up was Lot 211, a Napa Valley Cabernet.  I was lucky to taste it as all 3,100 cases of it are sold out!  The wine won gold at the Critics Challenge and LA International Wine Competition.  More on this wine in the future.

Cameron Hughes Cabernet

2007 Hughes-Wellman Cabernet

My visit to the Cameron Hughes Wine offices culminated in a tasting of the 2007 and the unreleased 2008 Hughes-Wellman Cabernet’s from St. Helena.  These wines are not part of the Lot program.  The wines are a joint project between Cameron’s father and his friend of over 50 years ,Sandy Wellman.  These small production (less than 800 cases made) wines are made with the help of Cameron Hughes winemaker Sam Spencer.  The price tag is by far the most expensive in the CH Wine lineup at over $50 a bottle.   The 2007 was drinking wonderfully, the 2008 could use another year in the bottle.  But having said that, the $50 price tag is an exceptional deal.  Both of these wines drink every bit as good as most of the $100+ wines I enjoyed on my trip to Napa Valley.  Once I get my storage logistics sorted out I will definitely be stocking up on both of these vintages, I just hope there is some left by the time I order!

Cameron Hughes Wine

A 1 minute video of scenes behind the scenes:

Wine Review | Robert Mondavi 2009 Fume Blanc

2009 fume blancRobert Mondavi 2009 Fume Blanc, Napa Valley

The Blend: 90% Sauvignon Blanc, 10% Semillon

Alcohol: 13.8%

Grape sourcing: 49% Stag’s Leap district (46% Wappo Hill Vineyard)

33% Oakville(30% To Kalon Vineyard) 13% Napa Valley, 5% Northern Cal

Winemaking:  Hand harvested were whole cluster pressed, 60% barrel fermented in 60 gallon French oak barrels, 40% stainless steel.  Stirred and aged sur lie

Suggested retail: $20

One thing that the Robert Mondavi Winery is good at is consistency.  It’s not the only thing that they’re good at, but it’s good to know that which ever wine you purchase from them will at least be as consistent as the last, and consistently decent.

This wine has a nice flowery nose with a hint of sweet tropical fruit.  The palate consists of white peach and nectarine.  There is a nice amount of crisp acidity on this wine considering the nose would have you believe it is a sweeter wine.  The retail is $20, but if you can find it for $10-$15 you will have yourself an outstanding summer sipper, a crowd pleaser.

Weekly Wine Journal rating: 87 points

Affordable California Cult Wines | Robert Craig

Robert Craig Wine label

96 points, Robert Parker

The 5th and final (for now) installment of my Affordable Cult California Wines series brings us to the Howell Mountain District of Napa.  At $50 and up per bottle, this wine is by far the most expensive of series and a lot of people would consider it to be profoundly unaffordable.  However, if you put the price in the context of its appellation, total production, and ratings, it is one of the best values coming out of California.

Let’s start with a quick look at the Howell Mountain A.V.A.  It is home to well known brands like Cakebread, Duckhorn, and Robert Foley.  Robert Foley produces a Howell Mountain Cabernet (available only through lottery) and a Claret.  The 2001 Robert Foley Claret received 99 points from Robert Parker and the 2007 vintage received 98 points.  Unfortunately, these wines only start at $110 a bottle, giving them “Cult” status, but not “affordable cult” status. There is however another Robert in the Howell Mountain district whose wines are more affordable and equally legendary.
Before we get to him, let’s take a closer look at the area.  Howell Mountain became an A.V.A back in 1983, making it the first sub appellation of Napa. The history of vines on Howell Mountain date back to the 1880’s.  Howell Mountain is located in the northeast corner of Napa in the Vaca mountains with the elevation of its vineyards ranging between 1,400 and 2,200 feet above sea level. The elevation means that the vines are located above the fog line, allowing ample access to sunlight, as well as cooler days and warmer nights. There are two types of soil in the Howell Mountain A.V.A: volcanic ash, also known as “Tuff’ and a dry red clay, both of which are not nutrient rich.  As if that is not enough, the terrain is rocky and porous.  This environment places stress on its vines, which fits right in with the “High Risk, High Reward” philosophy of viticulture.  Stressing the vines produces smaller harvests and smaller berries, but the fruit that is produced is considered superior, more concentrated, intense and complex.
Which other Robert am I talking about?  Robert Craig.  The Robert Craig Winery is located in the very north end of the Howell Mountain District. Robert Craig has been making wine for the better part of 30 years.  Craig was actually in real estate-asset managment in the ’70’s and in 1978 he formed a group and purchased a 300 acre vineyard on Mt. Veeder. Three years later they sold the vineyard to Donald Hess. Hess asked Craig to stay on and he became the general manager of the brand new, well-known Hess Collection Winery.  In 1991 Craig also established the Pym Rae Vineyard, and in 1992, with the help of friends, he finally established his very own vineyard.
Robert Craig Winery has recently been receiving rave reviews.  In 2006, Wine Spectator ranked Robert Craig one of the top 50 Napa producers based on the last 15 years of ratings.  Speaking of ratings, how about the ratings from Robert Parker on the 2007 vintage?  Mt. Veeder Cabernet Sauvignon: 93 points. Spring Mountain Cabernet Sauvignon: 94 points. Affinity: 96 points. Finally, Howell Mountain Cabernet Sauvignon: 96 points!  The ‘07 Howell Mountain Cabernet is not yet available on the website, so instead, why not try the ‘06 vintage while you wait?
The blend is 84% Cabernet, 12% Merlot and 4% Cabernet Franc.  The wine saw 20 months in French oak, 75% new.  The alcohol comes in at 14.8% and production was a minute 1,240 cases.

Robert Craig and I

If the $70 price tag is too rich for your blood, you could pick up a bottle of the 2007 Affinity for only $48!  The Affinity should be much more widely available, with a more accessible but still small 5,700 cases produced.

Want to read about my prior four Affordable Cult California Wines? They can be found below. Let me know if you have had the chance to taste any of these, and if you’d agree with me. Also, do you have any wines that you consider to be “Affordable California Cult” wines? I’d love to know about ‘em!

Affordable California Cult Wines | Von Strasser

Von Strasser Diamond Mountain Reserve

The "Reserve" labels will cost you $150+ a bottle, but you can pick up the DMD labels for around $50

The fourth installment of “Affordable California Cult Wines” takes us to the Diamond Mountain District of Napa. Most everyone who follows Napa wines has heard of Oakville, Stag’s Leap and Rutherford Districts but what about the districts that make up the Eastern Vaca Mountain Range in the Mayacamas?  There are five: Atlas Peak, Mt. Veeder, Howell Mountain, Spring Mountain and the newest of the 5, Diamond Mountain District (DMD) which became an AVA in 2001. Although the AVA is 5,000 acres, only 500 acres are planted with vines, most of which is Cabernet, making it the smallest of the Napa sub appellations.   Diamond Mountain itself is named after the volcanic glass crystals found in its soil. With a climate that is moderately warm, it is significantly cooler than the Napa Valley floor during the day, but slightly warmer at night.  As the name suggests, this is a higher elevation region, starting at 400 feet all the way up to 2,200 feet. The wines are generally more tannic than the wines produced on the valley floor. Some of the more well known wineries and vineyards from DMD include Sterling Vineyards and Schramsberg Vineyards. They have great structure and aging potential. Cabernet Sauvignon is the predominant variety but according to The Wine News it is also home to the greatest concentration of Petit Verdot in Napa.

The Von Strasser vineyard is home to the second largest planting of Petit Verdot in the Diamond Mountain District. The winery is known for using high doses of Petite Verdot in their blends, sometimes upwards of 44%. While it may seem like a wacky blend to some, Rudy Von Strasser has plenty of wine making credentials to put your mind at ease. His wine career began after graduating UC Davis in 1985 and working as an intern at none other than Chateau Lafite-Rothschild.  Rudy returned to Napa a year later and was hired by Trefethen Wines. From there he went to Newton, and by 1990 he managed to purchase the Roddis Estate Winery located on Diamond Mountain. The Von Strasser brand has a 3 tier system: “Reserve” which is only made in great vintages, “Single Vineyard”, and “DMD”, or Diamond Mountain District.  While the first two tiers can run upwards of $100+ a bottle, the Diamond Mountain District Cabernet is available at a very reasonable $50, direct from the winery website.
The 2006 Von Strasser Cabernet Diamond Mountain District is a blend of 85% Cabernet, 6% Malbec, 5% Petit Verdot, 2% Zinfandel and 2% Merlot. The alcohol is a moderate 13.5%, with a Bordeaux-like structure, along with tart blackberry and cherry fruit encompassed by smoky oak. The tannins are more intense than most Napa Cabs, yet the wine is still wonderfully balanced and has a nice lush mouth-feel.  Wine Enthusiast gave this wine 91 points and they estimate that the wine should continue to develop through 2012, which is just around the corner.  You won’t have to wait too long for this wine to reach its peak.  The wine was aged for 22 months in 100% French oak, 30% of which were new barrels. A miniscule but attainable 2,465 cases produced, making this wine the most accessible in my ‘Affordable California Cults’ series wines. Von Strasser is starting to get some rave reviews and was recently crowned Value Winery of the year (2009) by Wine & Spirits magazine, to go alongside their Wine & Spirits Winery of the Year award, received in 2005. Get your hands on Von Strasser’s wines now, before more wine publication awards send its prices high and its availability low!
Edited by Jon Troutman

Certified Wine Educator Exam steps up the Intensity

Society of Wine educators logoRigorous entrance examinations, hour-long graded essays, and spiked drinks. While you might think I was describing typical Fraternity life at a big U.S. university, it’s actually all part of the Certified Wine Educator (CWE) exam. I was lucky enough to sit in on the exam, administered by the Society of Wine Educators as a guest.

The class typically runs for at about a cool $300, with the actual CWE exam costing $450. The CWE program may be slightly less entailed than both the Court of Master Sommelier and Wine & Spirit Education Trust (WSET) programs, but make no mistake about it… passing the CWE exam is no easy task, I quickly learned.
The program was developed in the late 70’s with a mission to advance wine education through professional development and certification. 1983 saw the introduction of a CWE examination, and has since grown to an organization that recognizes just more than 3,000 worldwide members, only 319 of which have passed all portions of the exam. If that wasn’t enough to showcase its difficulty, this statistic surely will. Only 12% of all applicants pass the CWE on their first attempt, the majority of which spend 1-2 years preparing for. What’s more, in 2010 the CWE has stepped it up a notch, making their exam that much more difficult.
The exam consists of 3 major segments; written, wine identification and a components/imbalances portion. The written part consists of 85 multiple choice questions, covering a range of all wine regions and grapes. This is followed by an essay, which students are given one hour to complete.  A sample question for the essay:
Compare and contrast the major production techniques used to make sparkling wine and Champagne and their relative potential for quality and what factors make Champagne unique compared to other sparkling wines?
It’s no wonder why a staggeringly low 22% of students pass this portion on their first attempt.
The second component concerns wine identification.  You are given 4 white wines and 4 red wines in a blind tasting. You must deduce the provenance of each wine from a list of 10 wines, meaning that there are more potential choices given than wines, requiring exam takers to nail 6 of the 8 wines correctly, with detailed written rationale, to pass.
The third, final, and trickiest portion of the exam is “wine components and imbalances”.  This proved brutally difficult, with only one person in my class passing. Nine samples of wine are provided, one labeled “control”.  Amongst the other 8 glasses is an unadulterated wine identical to the “control” wine, which you must identify.
But wait… there’s more!  The exam also required us to correctly identify the wines with added sugar, sulfur dioxide, vinegar, tannin, oxidation, acid and alcohol.  These modifications are far from obvious. To give an idea, the alcohol added to one of the wine was a 200 proof neutral spirit, at only 114 parts per million.
The CWE exam provided me a lucky sneak peak at their rigorous exam, providing me with a new found realization and appreciation of its difficulty. With the increased difficulty of the testing process, added prestige should come to the certification. Fingers crossed, I hope to be one of the 12% that passes on their first attempt. If not, I’ll at least I’ll have the company of the other 88%.
Edited by Jon Troutman

Affordable California Cult Wines | Shulz Cellars

California cult wineThis is the third installment in a five part series featuring some Affordable California Cult wines. Their track record, quality, and small production make these collector’s items, but their price tags are what really differentiate them in a sea of overpriced California wines.

Along the west side border of Napa, just off of the Mayacamas mountain region, is the Mt. Veeder region. Responsible for a small fraction of the Valley’s wines, Mt. Veeder doesn’t receive the love and attention that some better known counterpart regions, like Oakville and St. Helena, but it is quietly turning out world class wines from its high elevations. It should come as no surprise, since people have been growing grapes on Mt. Veeder since the 1860’s. Despite the rich history, it wasn’t until 1993 that Mt. Veeder became a formally recognized AVA (American Viticultural Area).
Located north of Carneros and west of Oak Knoll, Yountville and Oakville, the mountain is rugged, steep, and faces the cool Pacific currents. The berries of Mt. Veeder are relatively small due to the cool fog and high elevations, which results in wines of intense fruit flavor and smoother tannins. Of the 15,000 acres that make up the Mt. Veeder, only 1,000 acres are planted to vineyards.  Some of the vineyards are on slopes as steep as 30 Degrees – you could ski down these bad boys!
Though few people know much about Mt. Veeder, it has quietly produced many well known wines, including Hess and Mayacamas Vineyards. Add to that list Schulz Cellars, which was formed in 2005 by John and Michelle Schluz.  Their path to owning a wine company includes significant sales background rather than just a pure wine making background.  John spent 10 years in sales with Franciscan and Michelle spent 5 years in sales with up-and-coming Cliff Lede.  Currently John does sales consulting for a number of ultra premium Napa wineries and Michelle is the Direct to Consumer marketing manager for Arrowood winery and Matanzas Creek Winery.
This winning combination of sales and wine making experience was a recipe for success. The Schulz’s were lucky enough to befriend John and Ashely Derr who own Lampyridae Vineyard, located at about 2,500 feet, near the summit of Mt Veeder. The highest vineyard in the entire Mayacamas range, Lampyridae is Latin for firefly, which is what the lights of San Fransisco look like at night from the vineyard.  This vineyard doesn’t have a shabby background, as it is also a contributing component for Beringer’s (legendary) Private Reserve Cabernet.  The high elevation vineyard produces smaller even more intense fruit with bolder tannins.
So with those two backgrounds in mind, I present to you:
2007 Shulz Cellars Mt. Veeder Zinfandel
This is 100% Zinfandel, aged in 50% French and 50% American Oak (50% of which was new oak) for a total of 18 months.  The alcohol rings in at a tolerable 14.7%, not nearly as high as many neighboring zinfandels out there.  In my last post I talked about the Venge Scout’s Honor.  This wine is almost the polar opposite.  If you don’t like the ripe Lodi style of Zinfandel then you will probably love this wine.  It has a formidable nose of clove and spices, and an intense palate full of cherry, blackberry, and big, chewy tannins. Available for under $30, this wine tastes that much sweeter. And with only 175 cases produced, it’s justified its title as an affordable California Cult selection.

Devoured Culinary Classic ready to woo and wow!

Calgary PhotographerDevoured (  Independently edible award-winning culinary event, a showcase of Arizona’s finest local restaurants, chefs, wineries and industry purveyors in a distinctly Phoenix setting.  Hosted by Phoenix Art Museum, benefiting Local First Arizona and Phoenix Art Museum, and produced by R Entertainment Co.


Phoenix Art Museum (1625 N. Central Ave) Central Avenue and McDowell Rd.

Dorrance Sculpture Garden and Great Hall

  • FREE Parking
  • METRO Lightrail: McDowell Rd/Central Ave stop


Friday Saturday & Sunday, March 11, 12 & 13

Fri., March 11, Devoured *Palette to Palate, 7:30pm (limited to 250 guests)

New this year at Devoured. Phoenix Art Museum Great Hall

An adventurous pairing of artists & chefs – developed by Local First Arizona & the Men’s Arts Council of Phoenix Art Museum. Integrating harmonious styles of food & art – and exploring the results! Featuring St. Francis Chef Aaron Chamberlin & painter James Angel; Petite Maison Chef James Porter & painter Randy Slack; Caffé Boa Chef Payton Curry & painter Geoffrey Gersten; Barrio Café Chef Silvana Salcido Esparza & painter Lalo Cota

*heavy hors d’oeuvres & Arizona wines

Sat. & Sun., March 12 & 13, Devoured Culinary Classic, 11am-4pm

A grand tour of Arizona’s finest culinary talents & pioneering winemakers…Taste, discover & meet them – up close & personal.


Devoured, a grand culinary experience…at a remarkable value

Tickets & Information at

Tickets via or call 1.866.977.6849

Daily Tickets.  $59 through March 11; $69 at the door.

Two-day Tickets.  $90 in advance through March 11. $118 at the door.

Weekend Pass. (3days). $118 through March 11

Museum Members.  2-days $90. Members call 602.257.2124


SubZero/Wolf Ferguson’s Chef Demonstration Stage


11:30 – Jacques Qualin, J&G Steakhouse

12:30 – Silvana Salcido Esparza, Barrio Café

1:30 – Anthony Dias Blue – James Beard Award winner & among world’s leading wine experts…Mr. Blue talk Arizona Wine scene

2:30 – Julia Baker, Julia Baker Confections

3:30 – Aaron May, Vitamin T


11:30 – Payton Curry, Guerrilla Gourmet

12:30 – Bernie Kantak, Citizen Public House, with mixologist Richie Moe

1:30 – Matt Smith, Boa Bistro/Caffé Boa, with Empty Glass Wines

2:30 – Justin Beckett, Beckett’s Table

*each chef’s dish featured with a suggested wine pairing

AJ’S Fine Foods Dessert Lounge. A new feature inside Phoenix Art Museum’s Great Hall featuring AJ’s bakery specialties; Urban Cookies, Delicious Dishes and Espressions Coffee Roastery.

Musical Entertainment


11:00am – What Laura Says

1:30pm – Hot Birds and the Chili Sauce


11:00am – Steve Ansel & The Jackson Street Band

12:15pm – Roger Clyne (& promoting his new tequila, Mexican Moonshine)

1:30pm – Calumet


In its debut year, Devoured was named 2010 Critic’s Choice for culinary events by The Arizona Republic. Additionally…

  • Named Best Culinary Festival 2010 by Phoenix New Times
  • Named one of 5 Best Dining Developments of 2010 by The Arizona Republic’s food & restaurant critic Howard Seftel, (second only to reopening of Nobuo at Teeter House).
  • “Here’s the excuse you were looking for to put your diet on hiatus…” – Jess Harter, East Valley Tribune
  • “Tasty treats can be found at just about any festival, but true foodies should seek out Devoured Phoenix…” WHERE Magazine