#Devour downtown plus

Influenced by what she learned from her parents and later from her work in the corporate realm, Hashimoto’s cooking style and gastronomic talent is reflected in her ability to prepare simple and beautiful dishes, each exuding detail orientation and passion. opened my eyes to a whole new world of food products and how they affect the body,” Hashimoto says. “Working with formulations and nutritional labeling. There, she was taught the nutritional value of foods, and their ability to prevent and treat disease. However, Hashimoto’s decision to open up Hana Japanese Eatery in 2007 didn’t come until after she worked in nutraceutical industry for about 16 years.

#Devour downtown plus

What can be expected from Stanger at Devour? She answers, “I want people to come with no expectations, but to leave with memories.”ĭaughter of a local vegetable farmer, plus a cooking and nutrition science graduate, Lori Hashimoto grew up learning to appreciate natural flavors and what layers of complexity can unfold with every bite. It’s Stanger’s appreciation for the Arizona desert and appetite for bringing awareness to its riches inspire her plates and leave lasting imprints. Stanger’s fervor for her craft has lead to mentoring other staff members at Cotton & Copper, where she encourages fellow chefs to utilize their uniqueness. “I always did my best despite being challenged,' she says, 'I don’t allow room for negativity.” Stanger remembers being tested earlier in her career to prove that her skills were not to be limited.

Stanger plans to offer similar tutelage to guests at Devour, with particular emphasis on the use of ancient constituents native to the Arizona desert.Īs executive chef at Cotton & Copper, Stanger has used her curious and creative nature to rise to the top. She has been a part of various teaching platforms including Cooking Up Change and Chef in the Garden with the hopes of imparting to youth knowledge on using local and sustainable ingredients to prepare healthy and nutritious meals.

Using homegrown elements as a means of defining Arizona cuisine, Stanger hopes to educate with every bite. “I like my dishes to be clean, hearty, but also represent my farmers.” Stanger says. Stanger’s personal favorite is the cast-iron venison medallions served with tepary beans, mushrooms, seasonal vegetables, and an aged cheddar jus. When not foraging for ingredients herself, Stanger works with nearby farmers who regularly hand-deliver produce, which are used to create nutrient-dense dishes with intense flavors and yes, beautiful colors. Stanger’s passion for the indigenous is sprinkled throughout every dish at her critically acclaimed restaurant, Cotton & Copper. This year, she will be offering VIP ticketholders a sample of acorn soup with other surprise compositions using native barrel cactus and cholla flower buds. Third-time Devour participant Tamara Stanger won over taste buds with her smoked bison taquitos in 2017, followed by her venison sausage with griddled corn cake in 2018. Chris Malloy Tamara Stanger of Cotton and Copper