Marilyn Hawkes, Author at PHOENIX magazine

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The Genuine | Photo by Grace Stufkosky If you have been itching to try some new restaurants, Spring 2022 Arizona Restaurant Week starts Friday, May 20 and runs through Sunday, May 29. During the 10-day culinary event you can dine at more than 125 restaurants that will offer three, four or five-course prix-fixe menus for $33, $44 or $55 per person. A handful of new restaurants are participating this year, including La Locanda Italian Bistro,...

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When we last spoke with Peter McQuaid in 2016, he was just starting culinary school at the International Culinary Center in New York City after winning a scholarship from Careers Through Culinary Arts Program (C-CAP). Today, the 24-year-old McQuaid is the executive chef at Cala, a Clive Collective restaurant in the new Senna House Hotel in Scottsdale. After culinary school, McQuaid spent time in the kitchen with chef Beau MacMillan at The Sanctuary and then...

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The Genuine | Photo by Grace Stufkosky Openings New York Bagels ‘n Bialys Valley bagel shop known for its boiled bagels and extensive breakfast and lunch menu opens in Gilbert. 2060 S. Power Rd., Gilbert, nybagelsnbialys.com Beer Research Institute Taproom & Arcade Second location for this craft beer and scratch kitchen spot, featuring Mesa’s first and only arcade bar. 213 W. Main St., Mesa, thebeerresearchinstitute.com Call Her Martina Scottsdale’s Waterfront has a new restaurant serving...

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Chef Mauro Martina of OEB Breakfast Co. recently shared his energy-boosting, vegetarian and gluten-free recipe for chia seed pudding, a favorite dish of OEB’s customers. Besides being tasty, the pudding has the added benefit of chia seeds – little powerhouses that add antioxidants, minerals, fiber and omega-3 fatty acids to your diet. When deciding which fruits to puree, Martina recommends natural, sugar-free purees made from mangos, bananas and strawberries. Choose your own milk and sweeten...

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We recently caught up with Lee Hillson, executive chef at T. Cook’s at the Royal Palms Resort, to chat about fine dining, menu development and how he kept his staff happy during the pandemic. The veteran chef spent 12 years at T. Cook’s in the early 2000s, and then left for another opportunity. He’s been back since 2019 overseeing the iconic resort’s food and beverage operations. Here’s what he had to say. How has fine...

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After making waves in late 2020 with their debut restaurant, Southeast Asian-influenced Belly Kitchen & Bar (named one of our Best New Restaurants in 2021), Phoenix restaurant veterans and longtime friends Robert Cissel, Paul Waxman and Michael Babcock are back at it.     This summer, the Instrumental Hospitality partners will launch a second Belly at Epicenter in Gilbert. Then they’ll head back to Downtown Phoenix to open Sin Muerte, a vegetarian restaurant set to debut...

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Over the past two years, life has been trying in many ways. Some days the news is bleak and we tend to forget that there’s a lot of good in this world. There are many folks in the Valley who devote their time to nonprofit agencies, from animal rescues to homeless shelters. In this blog series on Valley nonprofits, we shed light on some of the people and organizations that are making a difference.  ...

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In the middle of a global pandemic, Dana Dumas, chef-owner of SugarJam The Southern Kitchen, took a leap of faith and moved her existing restaurant into a bigger space in the Scottsdale Airpark. The new 5,000-square-foot spot houses all aspects of her growing business: a full-service brunch restaurant, bar and bakery. The move proved to be a good one. “I‘m doing numbers that I had only dreamt about in my other location,” she says. As...

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Carcara | Photo courtesy Sheraton Phoenix Downtown    Opening Andy’s Frozen Custard You’ll find frozen custard, sundaes, shakes and more at the Valley’s fourth location of Andy’s. 686 S. Gilbert Rd., Gilbert, eatandys.com BEG Bakery & Creamery This Scottsdale bakery features butter-free, egg-free and gluten-free treats, including muffins, cupcakes, cookies and cinnamon rolls. 3030 N. 68th St., Scottsdale, begbakery.com Black Rock Coffee Drive through or order inside at Black Rock’s newest location at Block 7000....

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When you go to locally-owned breakfast and lunch eatery U.S. Egg, you’re probably thinking about tucking into a stack of pancakes or a fully loaded omelet with hash browns. But did you know that the restaurants also offer a soup du jour? Chef Mario Gebran recently shared his recipe for the restaurant’s chicken veggie soup. If you want to make a smaller batch, cut the ingredients in half. The recipe calls for onion, celery and...

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Since graduating from the Scottsdale Cordon Bleu College of Culinary Arts in 2011, chef Tim Richardson has worked in many Valley kitchens, including the Arizona Biltmore and Las Sendas Golf Club. In November 2021, Richardson and business partner Fares Tarabichi (Crepe Club) opened Foch Café & Bistro in Tempe, named after the street Tarabichi’s grandparents lived on in Paris. The bistro specializes in American-European inspired dishes and inventive craft cocktails. Recently we talked to Richardson...

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Opening Angie’s Lobster Angie’s Lobster, “Home of $9.99 lobster meals,” has opened a second location in Glendale. 4326 W. Thunderbird Rd., Phoenix, angieslobster.com Beard Papa’s A Beard Papa’s franchise specializing in cream puffs has opened its second Arizona location in San Tan Village. 2196 E. Williams Field Road, Gilbert, beardpapas.com Bottle & Bean Coffee House & Wine Shop This coffee and wine shop open for breakfast and lunch also features a private dining venue. 2577...

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For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.