Guest Chef Series Pairs Culinary Leaders From Across the State for a Collection of Delicious Evenings

Local First Arizona and Devour Phoenix have introduced a new kind of dining series for Arizona’s foodies. The Guest Chef Series will pair chefs from two different regions in the state, and each will host a collaboration dinner at their respective restaurants. 

“Arizona is experiencing a food and beverage renaissance. We are seeing incredible things coming out of restaurant kitchens all across the state, and each region has its own unique trends and popular ingredients,” said Kimber Lanning, Founder and Executive Director of Local First Arizona. “We came up with the idea for the Guest Chef Series because we wanted to allow people in Phoenix to experience what is happening in Flagstaff and Tucson, and vice versa. We hope these events will give people a greater understanding of Arizona’s statewide food culture and culinary prestige.” 

The first pairing in the series will be Chef David Smith of Flagstaff's Root Public House with Chef-owner Justin Beckett of Southern Rail and Beckett’s Table. Beckett and Smith will host the first dinner at Southern Rail in Phoenix on Thursday, April 6, at 6:00 p.m. before heading up to Flagstaff in June. Guests will enjoy five courses, expertly paired with Arizona wines from Dos Cabezas WineWorks and Sand Reckoner Vineyards.

Having Chef David in my kitchen will be such an honor. We decided to work together because of our bond as chefs and similar approaches to food. I can’t wait to join him in the Root kitchen in Flagstaff in June.
— Chef Justin Beckett, Beckett's Table & Southern Rail


The menu for the dinner at Southern Rail will highlight both chef’s unique talents and culinary backgrounds:

Reception Passed Appetizers

Smoked trout, spring pea cornbread cake, lemon tomato jam
“Bird in a biscuit”, cola brined fried chicken, buttermilk biscuit, cajun slaw
Butter bean hummus, pickled jalapeno, micro red Russian kale
Wine Pairing: 2015 Sand Reckoner Vineyards Vermentino

Course 1

Local baby carrots, goat cheese vinaigrette, fermented garlic, kohlrabi sprouts
Wine Pairing: 2016 Dos Cabezas WineWorks “Pink”

Course 2

Shrimp and grits, benton's ham, roasted corn, pot liqueur, tomato, pea tendrils
Wine Pairing: 2014 Sand Reckoner Vineyards "W"

Course 3

Smoked pork short ribs, cider roasted brussels sprouts, caramelized onion cream
Wine Pairing: 2013 Dos Cabezas WineWorks “Aguileon”

Course 4

Red velvet cake bites, beignets bites, banana pudding tartlets, nutella chocolate bars

Guests can purchase tickets for the April 6 five-course dinner for $79 (plus ticketing fees) by clicking here. Guests are encouraged to save the date for when Justin Beckett visits David Smith’s kitchen at Root Public House in Flagstaff on June 22, 2017. More information will be provided at a later date. 

Details are being confirmed for additional Guest Chef events throughout the state and will be announced on a rolling basis.