Award-Winning Hotel Chef Returns to Revered Phoenix Foodie Round-Up

PHOENIX - March 3, 2015 - PRLog -- The Crowne Plaza Phoenix Airport hotel announces the return of celebrated Executive Chef Dennis Delamater to this year’s Devoured food event in Phoenix. The annual, upscale tasting celebration takes place with four events over the course of March 1, 2015 through March 8, 2015. Delamater will return on Saturday March 7^th for the “Culinary Classic Saturday” session at the Phoenix Art Museum, with an engaging menu for fans and guests alike, with the aim of maintaining his title. Last year, Delamater took home the Gold Medal for the Crowne Plaza Phoenix Airport flag with his award-winning grilled quail on a praline waffle with sun dried cherry and blood orange citrus sauce.

This year Delamater intends to wow the crowds again at the Art Museum with a winning combination showcasing both his cooking and confectionary craftiness. He and his team will prepare and serve a mouthwatering braised rabbit in a white wine mushroom cream sauce with a hint of Dijon mustard; topped with an eye-catching and cheeky garnish of carrot chips. For dessert lovers, Delamater is planning a Meyer’s lemon tart punctuated with raspberry/prickly pear sorbet.  All items are house-made, and similar culinary concoctions can be enjoyed daily from the hotel’s menus.

Chef Delamater’s impressive 28+ year career includes celebrated stints at Valley of the Sun staples such as Red Mountain Ranch Country Club, Keegan's Grill and Tap Room, HOPS! Bistro and Brewery, Linda's Gourmet Cakes, The Estate House, Bruce Brown Catering and most notably as the owner and proprietor of Chandler's famed Citrus Cafe.

Delamater joined the executive team of the Crowne Plaza Phoenix Airport hotel in 2013 in time to drive the culinary blueprint in advance of the property’s $10 million plus renovation, and brings an approachable, ‘comfort-meets-contemporary’ food program using unique ingredients procured from local purveyors, sourcing specialties from in-state farms, ranches and growers to create eclectic dishes. Chef Dennis oversees the entire comestibles strategy for the property including the hotel’s two revered dining outlets; The Post (serving breakfast, lunch, and dinner in a trendy, onsite restaurant with tables overlooking the pool terrace, as well as seasonal outside seating), and Perch (a three-level bar lounge featuring local beer, craft wine, signature cocktails and light fare), and as well as in-room dining and onsite social catering.  Additionally, the full-service property offers an outstanding pastry platform featuring succulent desserts and inspired sweets with an emphasis on a balanced palate, with traditional European influences and downhome American ingenuity; all overseen by Delamater.

“The Devoured event is truly a treat for me. It’s a great way to bring the community together, to showcase all that Arizona has to offer in terms of a forward-thinking food scene,” states Executive Chef Dennis Delamater.  “I’m eager to prove medal-worthy again this year; while having fun and creating fantastic samples that will inspire people to join us here at the hotel for breakfast, lunch and dinner.”

To learn more about Chef Dennis Delamater or the Devoured culinary competition, please visit: http://devouredphoenix.com/event/culinary-classic-saturday/

For more information about the Crowne Plaza Phoenix Airport hotel and their delectable dining options, please visit http://www.crowneplazaphx.com.