Devour Summer Chef Series - Dinner 1 - Chef Justin Beckett and Chef Lori Hashimoto

One of the things I love most about Arizona's food scene is that it never stops evolving.

On the surface, Arizona may not be the first place people think of when they picture a major culinary destination. Cities like New York, Chicago, Los Angeles, and San Francisco often dominate those conversations. But anyone who has spent time exploring Arizona's restaurants knows there is something special happening here. Over the past several decades, the state has developed a culinary identity that blends local ingredients, diverse cultural influences, innovative chefs, and a strong sense of community. That community is one of the reasons Arizona's food scene feels so unique.

Unlike some larger markets where competition often takes center stage, Arizona's culinary community has built a reputation around collaboration. Chefs support one another. Restaurants work together. Farmers, ranchers, winemakers, and food producers develop relationships that extend far beyond simple business transactions. The result is a food culture that feels connected in a way that many cities struggle to replicate.

That spirit of collaboration is exactly what makes the Devour Summer Chef Series such a special event.

Hosted by Local First Arizona, the Devour Summer Chef Series brings together some of Arizona's most talented chefs for a collection of one-night-only dinners designed to celebrate creativity, seasonality, and the people who make Arizona's culinary scene thrive. These dinners aren't simply opportunities to enjoy a great meal. They're opportunities to experience something completely unique. Each event pairs chefs with different culinary backgrounds and perspectives, challenging them to create collaborative menus that showcase both their individual styles and their ability to work together.

The result is something far more interesting than a traditional tasting menu.

These dinners only happen once.

The menus are never repeated.

The dishes exist for a single evening.

And once the night is over, the experience becomes part of Arizona's culinary history. If you are interested in attending on of the 4 remaining dinners, you can find tickets here

The first dinner of this year's series brought together Chef Justin Beckett and Chef Lori Hashimoto, two chefs whose culinary styles might appear very different at first glance but ultimately complemented each other beautifully throughout the evening.

From the moment guests arrived until the final bites of dessert, the dinner felt like an ongoing conversation between two accomplished chefs. One course would lean into richness and comfort. The next would bring elegance and restraint. One dish would celebrate bold flavors and familiar ingredients. The next would showcase precision and balance.

Together, they created one of the most memorable dining experiences I've had this year.

Why the Devour Summer Chef Series Matters

Before diving into the food itself, it's important to understand why events like this matter so much.

Arizona summers can be challenging for restaurants.

As temperatures climb into the triple digits, tourism patterns change. Patio dining becomes less appealing. Many locals travel to cooler destinations. Restaurants often experience slower business during months that can be difficult for hospitality teams across the state.

The Devour Summer Chef Series helps address that challenge in a meaningful way.

By creating special culinary experiences during the summer months, the series encourages diners to continue supporting local restaurants while also providing opportunities for chefs to collaborate, experiment, and connect with the community.

But the impact extends beyond economics.

The series serves as a reminder that Arizona's food scene is built on relationships.

The chefs participating in these dinners aren't simply preparing food. They're sharing ideas. They're learning from each other. They're creating experiences that highlight the incredible depth of talent that exists throughout the state.

For diners, that means access to meals that simply cannot be recreated.

For chefs, it means an opportunity to step outside of their daily routines and create something new.

For Arizona's culinary community, it strengthens the connections that make the entire industry stronger.

That mission alone makes these dinners worth supporting.

The food simply makes them unforgettable.

Two Chefs, Two Perspectives, One Shared Table

One of the most fascinating aspects of the evening was seeing how naturally Chef Justin Beckett and Chef Lori Hashimoto's culinary perspectives complemented one another.

Collaborative dinners can be difficult.

Every chef develops a unique voice over time. Some focus on technique. Others focus on storytelling. Some lean into innovation while others embrace tradition. Bringing two distinct perspectives together requires trust, flexibility, and mutual respect.

Fortunately, both chefs approached the evening with exactly that mindset.

Chef Justin Beckett has long been known as one of Arizona's most respected culinary figures. Throughout his career, he has developed a reputation for creating food that feels refined without becoming inaccessible. His dishes often celebrate familiar ingredients while showcasing exceptional craftsmanship. There is a warmth to his cooking that immediately resonates with diners.

Many chefs can execute technically impressive dishes.

Fewer chefs can create food that feels genuinely welcoming.

Chef Beckett consistently achieves both.

His food often tells stories through ingredients, techniques, and flavor combinations that feel rooted in comfort while still delivering sophistication.

Chef Lori Hashimoto brings a different but equally compelling perspective.

Her culinary style reflects a deep appreciation for precision, balance, and restraint. Rather than relying on excessive complexity, she often allows exceptional ingredients to speak for themselves. Her dishes frequently demonstrate how powerful simplicity can be when paired with technical excellence.

Throughout the evening, those differences became one of the dinner's greatest strengths.

Each chef remained true to their own style.

Neither compromised their identity.

Yet every course felt connected to the larger story of the evening.

That balance is difficult to achieve.

And it made the entire experience feel seamless.

Arriving for the Evening

One of the things I love about chef collaboration dinners is the anticipation that exists before the first course ever arrives.

Unlike a traditional restaurant meal, there's a sense that everyone in the room is participating in something temporary.

A regular restaurant menu can be revisited.

Favorite dishes can be ordered again.

Reservations can be made for another visit.

This dinner was different.

The menu would only exist once.

Every guest understood that.

And that understanding created an energy in the room that felt noticeably different from a typical dinner service.

Conversations centered around food, chefs, restaurants, and previous Devour experiences. Guests compared notes on upcoming events in the series and discussed which dishes they were most excited to try.

There was a shared appreciation for the opportunity to experience something that couldn't be repeated.

That anticipation only grew as the evening officially began.

Welcome Drink: Limoncello Spritz

The evening started with a Limoncello Spritz featuring limoncello, sparkling brut, soda, and lemon.

Sometimes the simplest drinks are exactly the right choice.

Arizona summers demand refreshment, and this cocktail delivered it immediately.

The brightness of the lemon and limoncello created a vibrant opening note. The sparkling wine added elegance while the soda kept everything light and approachable.

It was the perfect way to begin the evening.

Not overly sweet.

Not overly complex.

Just refreshing, balanced, and welcoming.

The cocktail set the tone for what would become a thoughtfully paced meal.

First Course: Setting the Stage

The first course provided an immediate introduction to both chefs' culinary voices.

Chef Justin Beckett's warm brioche rolls arrived alongside black pepper bacon butter and tomato ginger butter. While bread service might sound simple, it often reveals a great deal about a chef's philosophy.

The brioche itself was rich, tender, and beautifully executed.

The black pepper bacon butter delivered savory depth and richness. Every bite felt comforting and familiar.

The tomato ginger butter provided an entirely different experience. Brighter, more vibrant, and layered with subtle complexity, it offered a fascinating contrast to the richness of the bacon butter.

Together, the two spreads transformed a seemingly simple course into something memorable.

Chef Lori Hashimoto's spinach, avocado, and citrus salad provided the perfect counterbalance.

The freshness of the greens, the creaminess of the avocado, and the brightness of the citrus created a dish that felt light, refreshing, and incredibly balanced.

The shallot and ginger components tied everything together beautifully.

What made this course so effective wasn't just the quality of the individual dishes.

It was the relationship between them.

One dish leaned into comfort.

The other emphasized freshness.

Together, they established the rhythm that would define the rest of the evening.

Second Course: Chilled Sea Scallop

Chef Beckett's chilled sea scallop course demonstrated how powerful balance can be.

Served with tomato arugula gazpacho, chorizo oil, avocado, and toasted tuile, the dish delivered multiple layers of flavor while maintaining remarkable restraint.

The scallop itself was pristine.

Sweet, delicate, and perfectly prepared.

The gazpacho provided freshness and acidity.

The avocado contributed richness and texture.

The chorizo oil added depth and subtle spice.

Meanwhile, the toasted tuile introduced a satisfying crunch that tied everything together.

Every component served a purpose.

Nothing felt unnecessary.

The accompanying wine pairing enhanced the dish beautifully, amplifying its freshness while maintaining balance.

This was the kind of course that rewards slow eating.

Each bite revealed something slightly different.

And each bite reinforced the thoughtfulness behind the composition.

Third Course: Black Cod Misoyaki

Chef Lori Hashimoto's Black Cod Misoyaki showcased elegance in its purest form.

Black cod is already known for its remarkable texture and richness. Properly prepared, it becomes almost buttery in consistency.

This preparation elevated those qualities even further.

The fish practically melted on the palate.

The miso provided depth and umami without overwhelming the natural qualities of the cod.

The accompanying asazuke pickle offered brightness and contrast that kept the dish feeling balanced from beginning to end.

What impressed me most was the restraint.

Many chefs would be tempted to add more components.

More garnishes.

More complexity.

Chef Hashimoto understood that exceptional ingredients often require very little intervention.

The result was one of the evening's most refined and memorable courses.

Fourth Course: A5 Wagyu Yakitori

If there was a course that immediately captured the room's attention, it was the A5 Wagyu Yakitori.

Japanese A5 wagyu carries a reputation that borders on legendary among food lovers.

And for good reason.

The marbling is extraordinary.

The texture is unlike almost anything else.

The richness is undeniable.

Yet what made this dish successful wasn't simply the quality of the beef.

It was the balance created by the accompanying elements.

The yuzu kosho added brightness and subtle heat.

The ume plum contributed acidity and contrast.

Together, those components prevented the wagyu's richness from becoming overwhelming.

Instead, they elevated it.

The result was a dish that felt luxurious while remaining remarkably approachable.

Every bite delivered intensity.

Every bite encouraged another.

And every bite highlighted Chef Hashimoto's understanding of balance.

Fifth Course: Lamb Two Ways

Chef Beckett returned with what many guests considered one of the standout dishes of the evening.

Lamb Two Ways featured lamb loin, lamb kofta, black garlic skordalia, heirloom tomatoes, and mint oregano pesto.

The dish showcased multiple expressions of lamb while maintaining a cohesive identity.

The loin demonstrated precision and technical execution.

The kofta delivered warmth, familiarity, and comfort.

The black garlic skordalia provided richness and depth.

The heirloom tomatoes contributed freshness and acidity.

The pesto tied everything together beautifully.

What stood out most was the way the dish balanced refinement with approachability.

There was tremendous skill behind every component.

Yet nothing felt intimidating.

Instead, it felt welcoming.

Comforting.

Generous.

Those qualities have long defined Chef Beckett's cooking, and this dish served as a perfect example of why his food resonates with so many diners.

Dessert: Two Perspectives, One Memorable Finish

The final course offered one last opportunity to experience both chefs side by side.

Chef Beckett's Portokalopita incorporated honey, orange, anise, pistachio, and yogurt.

Bright citrus notes carried throughout the dish while the pistachios added texture and the yogurt provided balance.

The dessert felt vibrant and refreshing rather than heavy, making it a perfect conclusion to a multi-course meal.

Chef Hashimoto approached dessert from an entirely different perspective.

Her combination of aloe vera, mandarin orange, sun-dried blueberries, adzuki beans, and mochi bits focused heavily on texture and contrast.

Every bite delivered something new.

The dish felt playful, unexpected, and deeply personal.

Together, the two desserts perfectly reflected the broader themes of the evening.

Different approaches.

Different influences.

One cohesive experience.

Why You Should Attend the Remaining Dinners

The best part of the evening?

This was only the first dinner of the series.

Four more collaborative events remain. Tickets to the other dinners can be found here

And if this opening dinner was any indication, each one will offer its own unique story.

Different chefs.

Different menus.

Different perspectives.

But the same commitment to creativity, community, and collaboration.

These dinners provide something that traditional restaurant experiences simply cannot replicate.

They're temporary.

They're collaborative.

They're deeply personal.

And they celebrate the people who make Arizona's culinary scene special.

For food lovers, they're an opportunity to experience something truly unique.

For local restaurants, they're an important source of support.

And for Arizona's culinary community as a whole, they're a reminder of what makes this state's food scene so remarkable.

Final Thoughts

The first Devour Summer Chef Series dinner delivered everything I hoped it would.

Exceptional food.

Thoughtful collaboration.

Meaningful connections.

And a reminder of why Arizona's culinary community continues to thrive.

Chef Justin Beckett and Chef Lori Hashimoto created a menu that celebrated both individuality and partnership. Every course showcased their respective strengths while contributing to a larger story about creativity, collaboration, and community.

More than anything, the evening reinforced the idea that some of the most memorable dining experiences aren't found on permanent menus.

They happen once.

They bring people together.

And they leave lasting impressions long after the final course is served.

If you enjoy supporting local chefs, discovering incredible food, and experiencing one-of-a-kind culinary events, the Devour Summer Chef Series deserves a place on your calendar. These dinners only happen over the summer and just once a month. Tickets can be found here

Because dinners like this aren't just about food.

They're about community.

And that's something worth celebrating.