Sunday at Devoured: Payton Curry, Bite Me Brownies and the Latest Pop-Up

Categories: Events
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Erica O'Neil
Payton Curry, former head chef of Caffe Boa, chats with current head chef Matt Smith during the sausage grinding demonstration at Devoured.
Devoured is history for another year -- and we're full.

We got started early Sunday morning. We highly recommend this method as a solid way to go if you're looking to try a bit of everything without chancing a long wait in line or possible outages. Plan accordingly in years to come!

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Erica O'Neil
That's one big ass piece of pork, handled by Payton Curry, head chef of the newly coined Guerilla Gourmet.
Payton Curry, the recently resigned head chef of Caffe Boa, started off the event with a DIY demo on how to make your own sausages, pates, and terrines. While he only got through the sausages on the agenda, his personality was enough to carry the remainder of the demo and tasting through to completion. Moving forward from his recent resignation, Curry describes his new concept of Guerrilla Gourmet as a venture where "you might like it, you might love it, but those are your only choices." Anyone interested in hosting a private party (that you may like or love) or engaging in private cooking lessons may contact the chef at his website

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Erica O'Neil
The autographed Subzero Stage line-up.
​The remaining cooking demos were graced by the likes of Bernie Kantak of Citizen Public House, Matt Smith of recent Caffe Boa promotion demonstrating how to make headcheese, and Justin Beckett of his namesake venture, Beckett's Table

(learn the identity of the newest pop-up restaurant in Downtown Phoenix, and savor the rest of the details after the jump)
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Erica O'Neil
Cycle's new pop-up restaurant concept, with rotating chefs.
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Erica O'Neil
Don't blink! Or you may miss Cycle.
Cycle was the newest pop-up Downtown restaurant concept revealed at the festival. It promises to host fresh new chefs in the old Lexington Hotel the summer time comes that the whole place goes tumblin' down via wrecking ball. As interesting and engaging as it sounds, the grapefruit-flavored sno cone we got as a consolation prize tasted a little watered down. Let's hope the restaurant starts on a better foundation. 

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Erica O'Neil
Tim O'Connor of Honeymoon Sweets, with his luscious orange blossom cheesecake, among others.
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Erica O'Neil
Bite Me Brownies gives Fairytales' an unhappy ending.
We were impressed with Sunday's desserts. Tammie Coe Cakes was on hand to dole out both sweet and savory fare, while Honeymoon Bakery served up cheescake, chocolate and more in the sweltering heat. Lucky for AJ's, the dessert corner was very well shaded and included everything from glazed apple pie bites to raspberry mousse cups. 

​Far and away the best dessert of the day was the salted caramel brownie bites from Bite Me Brownies. These tasty treats are primarily sold online and at the Downtown Phoenix Market, but Fairytale Brownies had best watch their back, because the competition is clearly gunning for them. 

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Erica O'Neil
Lobster ravioli chunks from A Different Pointe of View, with pea shoots and cremini mushrooms, the day's clear winner in terms of flavor.
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Erica O'Neil
Photo bomb! Beckett's Table's green chile cheese fries were the best fried food at the fest!
​Other highlights of the festival include the spicy grilled sea scallops from Breadfruit (which we directed everyone else at the festival to get before they sold out!), Kai's luscious quail egg bites (whose table continued on the full roasted pig tradition), the chunky lobster ravioli from A Different Pointe of View, and the green chile cheese fries from Beckett's Table. Province also delivered a strong performance with a light and refreshing ceviche, especially for a place that has only been around for the past couple of days.

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Erica O'Neil
Province delivered a solid ceviche for a restaurant that opened only three days ago.
To wash it all down were a variety of palatable wines, beers, and the Roger Clyne special: Mexican Moonshine.
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Erica O'Neil
Roger Clyne pimping his new tequila, album optional. 
Craving more about Devoured? Check out our coverage from Friday and Saturday and stay tuned for Michele Laudig's take. 

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11 comments
Guest
Guest

what the effffffffffffffffffffff is this payton curry obsession? his food sucks, hes obnoxious and he's unemployed. his presentation was an embarassment. so over him.

are you for real?
are you for real?

@Payton Curry- Che Guevara was a mass murderer. You are obviously proud of him. Sick, just sick.

Funguy
Funguy

Just a quick correction: The mushrooms on those ravioli were morels (fairly rare) not cremini (found in just about any decent grocery store).

Simonsays
Simonsays

Jeezus. Payton Curry is such a tool. He's a druggy, a drunk, and uses his wit to make up for his lack of skills. Just because he has a shaggy head of hair and stupid suspenders, everyone thinks he's cool. He's run one restaurant into the ground, and almost did it again at a place that's been open 20 years. Wake - up people. He's a hack.

Close your eyes and open your mouth: Reality check- his food sucks. Yeah, it has potential, but he needs to stop gazing in the mirror and actually make something, over and over, that people like.

Let him open his own place with his own money and his own staff and we'll see how far bong hits and boozy nights go over with paying guests. Bet his shelf life is 6 months

Sourcetags8codes
Sourcetags8codes

Citizen public house did a pork belly pastrami and just opened up and had one of the best dishes there and no mention? Province mix chopped salmon and jicama together and you call that a strong showing, ha. What a joke.

Sam Pillsbury
Sam Pillsbury

OK...Friday night, all day Saturday, all day Sunday, pouring top quality 100% Arizona Wine for free, not a single mention by Chow Bella. Come on you guys...these wines are the result of 10 years' work. Wake up arreddy!

Sam Pillsbury
Sam Pillsbury

OK...Friday night, all day Saturday, all day Sunday, pouring $1000 of top quality 100% AZ wi8ne for free, not a single mention by Chow Bella. Wake up you guys!

SL
SL

A lot of good food was overlooked here.

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