Cress on Oak Creek is traveling to Phoenix, AZ on Saturday, February 22nd for the Devour Culinary Classic held at the Desert Botanical Garden. Named “Best Southwestern Culinary Festival” by New York Times, the Devour Culinary Classic is celebrating its 11th year in 2020.
What is the Devour Culinary Classic?
“…a collaborative coalition of local chefs working to create a destination food and dining scene worthy of national prestige…this award-winning culinary festival featuring Arizona’s best chefs, purveyors, wineries, and artists providing a sensory experience of desert sounds, tastes, sights, and feel.”
The Cress on Oak Creek Theme
This year, Pastry Chef Morgan Gurney and Beverage Manager Ardi Dulaku will bring two desserts and one cocktail to share with Devour guests. The theme that Chef Morgan used to create the menu this year is “Spring is in the air”.
Berry Beetroot “Parfait”
This dessert is a sneak peek at the new spring Cress Menu.
Liquid Beetroot and Berry Coulis | Local Honey and Nut Granola | Chocolate Pearls | Crème Fraiche Mousse Kisses
Coconut Mango Bar
Almond Rum Cake | Toasted Coconut Mousse | Vanilla Bean Mango Mirror | Fresh Mango Salsa | Salted Marcona Almonds
Local Commerce Gin | Green Chartreuse | Snap Pea-Basil Syrup | Lime Juice | Fennel Pollen
Be inspired by all of the culinary creations and visit with Chef Morgan and Ardi while tasting the flavors of spring on 2/22/2020.