Restaurateurs Cody Edgin and Sonia Pasciuta see Taste of Cave Creek as more than a food festival. The event is a community touchpoint. 

The annual event returns Wednesday, Oct. 14, and Thursday, Oct. 15, from 5 to 9 p.m. at Stagecoach Village, 7100 E. Cave Creek Road, Cave Creek, with more than 25 restaurants participating. General admission is $15, and samples at the restaurants’ booths start at $5. Shuttle service will run from Desert Foothills Library, Kiwanis Marketplace and Harold’s Cave Creek Corral.

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This year brings expanded craft beverage offerings and the debut of the Mayor’s Cup, a new competition judged by local dignitaries on quality, creativity and presentation.

Edgin, who owns Cryin’ Coyote Barbecue, is leaning into tradition. His booth will feature sliced brisket, pork spareribs, and the Texas “foldie,” a simple brisket-on-white-bread setup with onions, pickles, and either a traditional or a spicy sauce.

“It’s the traditional way of eating barbecue,” he said. “A slice of brisket, a piece of white bread, pickles and onions — that’s it.”

For Edgin, Taste of Cave Creek is also a homecoming. He grew up working in Cave Creek’s independent restaurants before leaving Arizona to help national chains expand across the West. 

Eventually, he returned to open a family‑run barbecue shop with his wife, Beth. 

“It was always part of the plan to come back [to Cave Creek],” he said. The festival, he added, helps diners discover his food — sometimes months later. “It might not be an immediate result, but over time, people come in and mention they tried us at Taste.”

For some restaurants, the event is a long‑standing tradition. For others, it’s an introduction. This year marks the debut of Pasciuta’s Stumblina’s Cantina, located next to El Encanto with a patio facing Black Mountain. She described her menu as “Southwestern” — a blend of housemade sauces and fried poblanos that doesn’t fit neatly into Mexican or American categories.

Taste of Cave Creek gives her a chance to define that style. She’s bringing three dishes: her housemade Southwestern tortilla soup; slider versions of the Curly Bill Brocius Burger, topped with guacamole, provolone and fried poblanos; and a scaled‑down take on the Bat Masterson, the restaurant’s signature plate built from shredded pork green chile, corn fritters, fried poblanos, pico and cheese. 

“We want people to taste our food, see what we have to offer,” she said. “And honestly, it’s good to be part of the community.”

Community involvement is already part of Pasciuta’s life. She volunteers with Tech for Life, supports local nonprofits and participates in toy drives — efforts her staff has embraced. “Everyone who works for me is so involved now,” she said. “They love being a part of it.”

That sense of connection mirrors the event. Taste of Cave Creek can draw crowds from across the Valley yet still feels personal. 

As Edgin puts it, “It’s one of the only small‑town experiences you’re going to get in the Metro Phoenix area.” Pasciuta agreed.

“We want to interact with people. Have them taste our food, see what we have to offer.”