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The Devoured Comestible Classic is the ballast for a anniversary of aliment and alcohol contest hosted by Devour Phoenix and Bounded First Arizona.(Photo: Michael Chow, Michael Chow/The Arizona Republi)

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Tickets are now on auction for the 2018 Devour Comestible Classic and the contest arch up to the two-day festival.

The capital accident is set for Saturday, March 3, and Sunday, March 4, at Desert Botanical Garden, a new, beyond area that replaces the Phoenix Art Museum.

"Hosting the Devour Comestible Classic at DBG will acquiesce us to abound the accident in new and agitative ways, and bigger advertise Arizona's comestible talent," said Kimber Lanning, controlling administrator of Bounded First Arizona, which hosts Devour.

The anniversary has become a admired anniversary attitude for foodies, absorption alone on Arizona-based chefs, restaurants, wine, beer and liquor purveyors, and added bounded vendors.

Parsnip block with amber adulate buttercream frosting and bounded bore from Phoenix Public Market Cafe at Devour Comestible Classic on Sunday, March 5, 2017, at Phoenix Art Museum. (Photo: David Kadlubowski/The Republic)

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Unlike accomplished years, the 2018 accident offers three acceptance levels:

Guests adore aliment and alcohol during the Devour Comestible Classic on Sunday, March 5, 2017, at Phoenix Art Museum. (Photo: David Kadlubowski/The Republic)

In the Heritage Foods Experience, local chefs will coact to showcase Arizona's aliment history. Meanwhile, the Arizona Cooler Experience will action wine and beer tastings and seminars. Both adventures are allotment of the Connoisseur and VIP packages.

The canicule arch up to the Comestible Classic is accepted as Devour Week, with a cardinal of benefit adventures for foodies. This year there's a new accident alleged Devour the World. Details on the contest are below:

More than 20 top chefs accept been accepted for Devour Comestible Classic, including Charleen Badman of FnB, Cullen Campbell of Crudo, Bernie Kantak from The Gladly and Citizen Public House, Jeff Smedstad from Elote Cafe in Sedona, and Bob Tam from Bitter & Twisted Cocktail Parlour.

Scenes from the Devour Comestible Classic with Dominic Armato, dining analyzer for The Arizona Republic and azcentral.com. David Kadlubowski/azcentral.com

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When: 11:30 a.m.-3:30 p.m. Saturday-Sunday, March 3-4. (Connoisseur and VIP acceptance holders get in at 10:30 a.m.)

Where: Desert Botanical Garden, 1201 N. Galvin Parkway, Phoenix.

Admission: $105, $155 or $205 per day.

Details: classic.devourphoenix.com.

MORE DEVOUR:

Devour Comestible Classic 2017: Everything you missed

Dominic Armato visits Pho Winglee in Mesa and discovers a Analgesic Dish. Michael Chow/azcentral.com

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For two decades, Tempe’s Cafe Lalibela has served active Ethiopian dishes, none added admired than the affluent and circuitous craven stew, doro wat. Michael Chow/azcentral.com

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This is austere Mexican abundance food. Dominic Armato visits Tacos Chiwas for their rajas gorditas. It's bready, cheesy, chile, smokey goodness.

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Chef and buyer Elizabeth Hernandez of La 15 y Salsas Mexican Grill in Phoenix shows Arizona Republic dining analyzer Dominic Armato how she makes her Enmoladas. David Wallace/azcentral.com

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Chef Nobuo Fukuda of Nobuo At Teeter House shows Arizona Republic dining analyzer Dominic Armato how he makes his Chawanmushi Duo. David Wallace/The Republic

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Bob Tam, Controlling Chef at Bitter & Twisted Cocktail Parlour, shows Arizona Republic dining analyzer Dominic Armato how to accomplish the "Dragon" Dumpling Burger. David Wallace/The Republic

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Zhor Saad, owner/chef of Alzohour Market, shows Arizona Republic dining analyzer Dominic Armato how she makes the Moroccan aspect Bastilla. David Wallace/The Republic

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Dining Analyzer Dominic Armato trys the Hana Egg from Chef Lori Hashimoto at Hana Japanese Eatery in Phoenix. Mike Schennum/The Republic

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Matthew Taylor, Controlling Chef at Gertrude's restaurant at the Desert Botanical Garden shows Arizona Republic dining analyzer Dominic Armato how they accomplish their Smoked Pork Gumbo. David Wallace/The Republic

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The Citizen Public House chefs appearance Republic dining analyzer Dominic Armato how they accomplish their pastrami sandwich-inspired dish, from abating the pork abdomen to plating all components. Mike Schennum/The Republic

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