Fairs/Festivals

The 21st Annual Flavors of Phoenix is a unique gourmet delight sure to please

your palate. Thirty of the top chefs from across the state of Arizona assemble for a night of elaborate table décor, exquisite food, fine wine, and a great cause. Each chef has his or her own table for 12 with the responsibility of providing linens, flowers, theme-related objects or any other items to make each table unique. 

The setting also includes a cooking station so that all food preparation can be done

right in front of the gala’s guests who enjoy at least five courses with accompanying wines. This allows all guests to interact with the chef and with one another while learning some tips from the experts.   

The 30 chefs are led by co-chairmen: Chef Christopher Gross, Christopher’s

Restaurant and Crush Lounge, Chef Michael DeMaria, M Catering by Michael’s and Chef Todd Berry, Westin Kierland Resort and Spa.  Other chefs confirmed at this time:  Jarod Bogsinske, District: American Kitchen and Wine Bar; Matt Carter, Zinc Bistro; Anthony DeMuro, Different Pointe of View, Pointe Hilton Tapatio Cliffs Resort; Peter DeRuvo, Cuoco Pazzo; Ron Dimas, Orange Sky at Talking Stick Resort; Rita French, Province; Marc Hennessy, BLT Steak Scottsdale; Lee Hillson, T. Cook’s, Royal Palms Resort and Spa; Eric Howson, Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch; Charles Kassels, El Chorro Lodge; Kyle Lipetzky, Il Terrazo at the Phoenician; Beau MacMillan, elements at Sanctuary Camelback Mountain Resort and Spa; Roberto Madrid, Deseo; Mel Mecinas, Talavera at Four Seasons Scottsdale; Christopher Nicosia, Sassi Restaurant; Jeremy Pacheco, LON’s at the Hermosa; James Porter, Petite Maison: Silvana Salcido-Esparza, Barrio Café and Silvana’s Bistro; James Siao, Taggia at the FireSky; Stephen Toevs, Ritz Carlton.

$375 per person.  $4,500 for table of 12.  Sponsorship packages are available.

Contact Info cost details Website: www.liverfoundation.org