Desert Digest

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Desert Digest RecipesRecipe 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 DigestFood for Thought: Mountain Shadows Resort Launches Cooking Demo Series

Leilani FitzpatrickDecember 2019

Hearth ’61 at Mountain Shadows Resort in Scottsdale will launch a new cooking demo series and tasting with executive chef Charles Wiley this January. For one Saturday afternoon each month, the public can join Chef Wiley for one hour of intimate cooking instruction. Each event will be suited to the corresponding season and will be held in a private dining room. Chef Wiley has over 40 years of culinary experience and is excited to not...

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Desert Digest3 Drive-Through Coffee Spots to Hit Up Instead of Dutch Bros.

Cody FitzpatrickDecember 2019

For better or for worse, Dutch Bros. Coffee has become known over the years as a stereotypical Arizona staple, despite the chain being based in Oregon. That popularity recently backfired on Dutch, at least at its central Phoenix store. Because of traffic overflowing on the road, the stand on Central Avenue and Camelback Road will be forced to close on Dec. 28, the Arizona Republic reported. It’s currently the only Dutch Bros. in central Phoenix,...

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Desert Digest Q&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 DigestScale & Feather is a new medieval-themed meadery in Avondale

Madison RutherfordDecember 2019

Mead is decidedly having a moment. In fact, a new meadery opens in the U.S. every three weeks. There are now five in Arizona. The Valley’s most recent is Scale & Feather, a medieval-themed meadery that set up shop in Avondale in May. For the uninitiated, mead is wine made from fermented honey. Scale & Feather’s mead is made in giant, egg-shaped tanks that co-founder Ben Chaney affectionately refers to as “the dragon eggs.” He...

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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 DigestEssence Bakery Cafe Announces Arizona’s First Baking Apprenticeship

Helena WegnerDecember 2019

Essence Bakery Café started Arizona’s first baking apprenticeship program in June for graduating high school students. Students who are still in high school can apply for the pre-apprenticeship program. The two-year program allows students to gain valuable culinary skills without accruing student debt because there is no program fee. The program was started by Essence Bakery Café chef and owner Eugenia Theodosopoulos who partnered with Arizona’s Careers through Culinary Arts Program. C-CAP partners with more...

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Desert DigestPav on Juice: Autumn Sage Vineyards

Pavle MilicNovember 2019

Driving down Lower Elgin Road in Sonoita the other day, I noticed Autumn Sage Vineyards for the first time, despite passing it frequently. For some reason, the sign and white picket fence lining the hilly vineyard finally arrested my attention. It’s always exciting to write about a new vineyard, especially when it’s in my neighborhood. Autumn Sage is the brainchild of Steve Basila, who got to know our state intimately via his 40-year career as...

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Desert Digest6 Eating-and-Drinking Things We’re Looking Forward to in December

Craig OuthierNovember 2019

Stuffed lobster at Bluewater Grill on December 10. The Camelback clam-peddler returns with its all-inclusive $45 holiday mashup. bluewatergrill.com Breakfast with Santa at the Montelucia on December 14 and 21. Ho, ho, ho, little one-percenters! $55/adult, $40/child. Kids 5 and under free. omnihotels.com Eating more, drinking more at train-station-themed Century Grand. The UnderTow sister property instantly becomes the Valley’s premier culinary amusement park. centurygrandphx.com Trying the charred octopus at FLINT by Baltaire. The Esplanade space...

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Desert DigestTrending: Chompie’s x Fry’s

Leah LeMoineNovember 2019

“Fancy Fry’s” just got more fun: At the Fry’s Signature Marketplace at Tatum and Shea boulevards, you can now stock up on sliders, Reubens, matzo ball soup and other prepackaged meals from Chompie’s. We’ll have a pastrami on rye with our Cab at the wine bar, thank you.

Desert Digest Q&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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Desert Digest RecipesRecipe Friday: The Rosemary Stuffing from Doughbird

Marilyn HawkesNovember 2019

I’m guessing that most everyone has a favorite Thanksgiving stuffing recipe, but if you’re looking to mix it up a little this year, Doughbird’s executive chef Taylor Domet offers the restaurant’s rosemary stuffing recipe. If you can, go with fresh sage, Domet says. “The fresh oils from the herb really improves the flavor of the dish.” And when it comes to tasting, don’t be shy. “Never bake something like stuffing fully until you’ve tasted it...

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Desert DigestPHX Beer Co. Serves Craft Brew in a Renovated Warehouse

Madison RutherfordNovember 2019

Craving a craft brew? Stop by PHX Beer Co., a recently opened brewery and tap room in a renovated warehouse on Washington Street. The upgraded space features a 20-barrel system on the main brewery floor and a tasting room with a mix of high and low top tables and a fully remodeled wraparound bar. Garage doors allow patrons to get a behind-the-scenes peek at the beer-making process. Guests can also enjoy games like bag toss,...

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Desert DigestTry Donuts for $1 at Downtown Donut Festival

Madison RutherfordNovember 2019

Donut lovers rejoice! A celebration dedicated to the sweet treat is taking place at Margaret T. Hance Park this Sunday, November 17 from 10 a.m. to 3 p.m. The Downtown Donut Festival will feature more than 20 local donut purveyors including Bosa Donuts, Jake’s Donuts & Treats, Pokitrition, Berrie Kabobs and Alien Donuts. Live music will be provided by New Wave Order, The Maya Spectra and Davina. The all-ages event will also feature lawn games,...

Desert Digest Happy HourHappy Hour: Platform 18 at Century Grand

Leah LeMoineNovember 2019

THE SCENE It’s grand indeed at Century Grand, the 1920s-inspired cocktail compound from the minds of Jason Asher and Rich Furnari of Barter & Shake. You feel like Jay and Daisy from the moment you walk into the Arcadia building that houses Century Grand (a Prohibition-era cocktail bar with dim sum carts bearing nibbles, cocktails and wine), the Grey Hen Saloon (a tasting room and spirits shop where Valley whiskey maestro and general manager John...

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Desert Digest

Desert Digest RecipesRecipe Monday: Kowboy Kicked Toast from Garden Goddess

Desert DigestFood for Thought: Mountain Shadows Resort Launches Cooking Demo Series

Desert Digest3 Drive-Through Coffee Spots to Hit Up Instead of Dutch Bros.

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

Desert DigestScale & Feather is a new medieval-themed meadery in Avondale

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

Desert DigestEssence Bakery Cafe Announces Arizona’s First Baking Apprenticeship

Desert DigestPav on Juice: Autumn Sage Vineyards

Desert Digest6 Eating-and-Drinking Things We’re Looking Forward to in December

Desert DigestTrending: Chompie’s x Fry’s

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

Desert Digest RecipesRecipe Friday: The Rosemary Stuffing from Doughbird

Desert DigestPHX Beer Co. Serves Craft Brew in a Renovated Warehouse

Desert DigestTry Donuts for $1 at Downtown Donut Festival

Desert Digest Happy HourHappy Hour: Platform 18 at Century Grand

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