Celebrate Devour's Excellence in Taste Award

The Fat Ox culinary team took home the Excellence in Taste Award from Saturday’s competition at the 2019 Devour Culinary Festival. Held at the beautiful Desert Botanical Garden, Devour is the region’s top culinary event with foodies benefiting from the competition among top chefs. Fat Ox’s showstopping dish, an elevated “chicken marsala” featured a foie and mushroom marsala agnolotti with pickled beech mushroom, fennel mostarda and mushroom crumble atop a chicken terrine. Each plate was handcrafted at the event by Executive Chef Rochelle Daniel and Pasta Chef Chops Smith and Chef/Owner Matt Carter.

Guests at the Fat Ox booth were also treated to a whipped ricotta gelato cone with amaro orange glaze; and a Fat Ox Spritz, a marmalade-infused aperol with cara cara orange, gin and prosecco. In addition, Chef Carter demonstrated—and let guests sample—a new dish on the Fat Ox menu, Radiatori Alla Buttera or cowboy pasta. Honoring the Italian cowboys, or butteri who still raise livestock in the Maremma region of Italy, the dish is accentuated with cured pork sugo, charred broccolini, tomato, ricotta salata and basil pesto. Get the recipe on Chef Carter’s website. Or come and let us make it, or one of the many other dishes influenced by Chef Carter’s recent travels to Italy that were recently added to the fine-dining Italian restaurant’s menu.


Also new to the extensive array of hand-crafted pastas is Tajarin Cacio e Pepe, a simple yet satisfying offering with pecorino, toasted black pepper and the finest Benza olio. Carter discovered the olive oil, which has a “balanced, grassy and spicy but not too intense flavor” when he visited the family-run business in Liguria, Italy last fall.

For meat lovers, you will not be disappointed in the chefs’ modern interpretation of traditional veal osso bucco. Duroc Pork Osso Bucco which is brined for three days to achieve a fall-apart tenderness; or the Barolo-Braised Creekstone Short Ribs served with Umbrian lentils, fennel sausage, charred escarole, orange and ricotta salata.

If these dishes don’t have your mouth watering, then how about the new Pluma Iberica de Bellota with roasted beet mostarda and grilled mushrooms. Don’t worry, we still have plenty of your Fat Ox favorites.

Reservations are recommended, but walk-ins are also welcome. Come have a seat at our table.

Karen Clayton