Marilyn Hawkes, Author at PHOENIX magazine

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Desert DigestDinners & PromotionsFemale-Driven Dining Series Debuts at The Phoenician

Marilyn HawkesJanuary 2020

According to the U.S. Bureau of Labor Statistics, only about 20 percent of America’s kitchens are headed up by women. But at The Phoenician, women play a much bigger role, with four female chefs in leadership positions. “We put our power on the plate,” says executive sous chef Rebecca Tillman. To celebrate, the resort will present “Fierce Females at The Phoenician,” an all-woman chef series of multicourse dinners served community-style at Mowry & Cotton. The...

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Desert DigestRecipesRecipe Friday: The Truffle Squash Ragu from OEB Breakfast Co.

Marilyn HawkesJanuary 2020

Squash lovers, this bountiful breakfast recipe is going to rock your world. Italian-Canadian chef Mauro Martina, who recently opened OEB Breakfast Co. in north Scottsdale, shares his popular Truffle Squash Ragu recipe and a couple of tips on how to make this savory breakfast dish. Martina likes the Truffle Squash Ragu because it’s delicious on its own or with poached eggs, toast or egg noodles. The dish is also easy to modify. “You don’t have...

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The PHiXStudio Session with Lee Hendrickson

Marilyn HawkesJanuary 2020

Lee Hendrickson’s photographs might best be described as an artistic chemistry experiment. A former research scientist who later earned a degree in biomedical photography, Hendrickson photographs home-grown crystals under a microscope to create stunning images that mimic forms in nature. He grows the crystals on glass slides by mixing different powders (caffeine, citric acid) and solutions (acetone, wine), and then places them under a high-resolution microscope. To the naked eye, the crystals look like powder...

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Desert DigestQ & A with Josephine Executive Chef Ryan Pitt

Marilyn HawkesJanuary 2020

Josephine, a new restaurant concept from True North Studio Lifestyle, will open in the heart of the Roosevelt Row Arts District in early January. Housed in a bungalow built in 1919, Josephine will also have a 1970s Parisian-inspired cocktail bar, Coup de Grâce, tucked away in the back of the restaurant that will feature “molecular twists” on classic cocktails with an emphasis on whiskey and absinthe. Executive chef Ryan Pitt will offer “an elevated, yet...

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Desert DigestRecipe Friday: The Veggie Noodles Stir Fry from Pita Jungle

Marilyn HawkesJanuary 2020

The holidays are over and many of us have vowed to eat healthier foods in 2020. To that end, we decided to start off the year with a nutritious recipe for stir-fried vegetables and noodles from Pita Jungle. Another plus for this recipe: If you’re concerned about your carb intake, shirataki noodles (traditional Japanese noodles made from konjac yams) are very low in digestible carbohydrates as well as calories. If you’d like to give the...

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Desert DigestRecipe Friday: The Filet Tips from Nico Heirloom Kitchen

Marilyn HawkesDecember 2019

If you’re hosting a holiday gathering and searching for a delicious appetizer, we’ve got you covered. Nico Heirloom Kitchen owner, Brad Kircher, shares the Gilbert restaurant’s filet tip recipe. At Nico, the filet tips are billed as a starter, but you could definitely serve this hearty dish as a main course. The recipe calls for a unique espresso lavender rub, a combo that Kircher and staff discovered after experimenting with ingredients. “The two just seem...

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Desert DigestRecipesRecipe Friday: The Hazelnut Chocolate Pudding Pie from The Giving Tree Café

Marilyn HawkesDecember 2019

The Giving Tree Café, an organic, gluten-free restaurant, recently opened on Seventh Street in Phoenix. The café, also known as “a space of love,” offers all-day breakfast, a vegetable-heavy lunch and dinner menu, along with some really creative desserts, including a vegan and gluten-free Hazelnut Chocolate Pudding Pie made with avocado. I know you’re wondering if the pie tastes like avocado and the answer is no, says Giving Tree’s owner David Warr. “…The cacao flavor...

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Desert DigestRecipesRecipe Monday: Kowboy Kicked Toast from Garden Goddess

Marilyn HawkesDecember 2019

This time of year, some of us go a little overboard on eating and drinking and throw our digestive systems into a tizzy. If this sounds like you, check out Suzette Smith’s Kowboy Kicked Toast recipe that uses her Garden Goddess Kowboy Kraut. It’s chockfull of probiotics to help with gut health. You can purchase Garden Goddess products online or at local farmers’ markets, but Suzette is also sharing the kraut recipe if you want...

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Desert DigestQ&AChef Lee Hillson Returns to T. Cook’s at Royal Palms Resort

Marilyn HawkesDecember 2019

Chef Lee Hillson recently returned to T. Cooks at Royal Palms Resort and Spa as executive chef and he couldn’t be happier. He spent 12 years at the iconic resort in the early 2000s as executive sous chef and then as executive chef. Hillson, a James Beard House featured chef and a participant on the Food Network’s Iron Chef America, has also graced the kitchens of The Phoenician Resort and the Sheraton Grand at Wild...

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Desert DigestRecipe Monday: The Ancho Caesar Lettuce Wraps from Dave & Buster’s Tempe Marketplace

Marilyn HawkesDecember 2019

We skipped last Friday due to the holiday, so here is Recipe Monday from Dave & Buster’s at Tempe Marketplace. Epi Ortiz, kitchen manager, shares the Ancho Caesar Lettuce Wrap recipe and with so many football games to watch in the coming weeks, we thought a healthy recipe (well, healthier than potato chips) might be something you could offer your football-loving friends and family. For the best results, make sure to buy anchovies and capers...

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Desert DigestQ&ACambria Downtown Phoenix’s Executive Chef Nate Cayer Concocts Cocktails out of Food Scraps

Marilyn HawkesNovember 2019

When the Cambria Hotel Downtown Phoenix opens on Nov. 26, so will its new restaurant, Poppy, with executive chef Nate Cayer at the helm. Cayer, a recent Chicago transplant, has spent time meeting with local vendors to get a feel for the community and has designed Poppy’s menu with seasonality and shareability in mind. Before moving to Phoenix, Cayer served as executive chef at The Godfrey Hotel in Chicago. We recently caught up with him...

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