My Cookbook

get_template_part(“partials/order”, “buttons”);
AWAY from the KITCHEN  — Favorite Regional Chefs Reveal, Confess, and Speak Out




3.14.14 – from the field
3.14.14 – from the field

I’m writing this from the Whole Foods Market in Birmingham, Alabama, while Tim’s getting in a little more work and we’re both eating blueberry kefir mixed with maple buckwheat flakes and fresh fruit. Already this morning we’ve been the hotel guests who don’t want anything from the free breakfast buffet besides an orange. We’ve been the out-of-towners beelining for the local Target because one of us forgot her entire makeup bag. We’ve been that laughing couple in a sunny parking lot, me on the phone catching up with a dear friend, Tim on his phone catching up on emails. Today we’re heading to Pensacola, Florida for the weekend, but last night, we were driving straight to Highlands Bar and Grill here in Birmingham, all because we were sent a copy of  this book recently and after I read about its chef, Frank Stitt, and about his passion for vegetables, love of culinary travel, and lifestyle of keeping his own family farm an hour away to source food for his restaurants, I wanted to go. When we got there last night, we learned I’d made reservations for the wrong night (!), but, thankfully, they still fit us in. We ate shredded Brussels sprouts and little gem lettuces and our first-ever Gulf Pompano, and Tim wore the suit jacket that doesn’t fit him quite right, because The Highlands is the kind of restaurant where gentlemen wear coats. Before we hit the road again, I wanted to jot down these memories here, partly for you and partly for my leaky brain, and, as long as I’m doing that, I may as well point you to some other things worth remembering, too:

 © 2008-2014  Shanna and Tim Mallon. All right reserved.

New Castle Courier Times | New Castle, Indiana


Donna Cronk
Neighbors Editor

 The Courier-Times
201 South 14th Street, New Castle, IN 47362

April 3, 2014
4/1/2014 11:12:00 AM
Like grandma said: WASTE NOT, WANT NOT
The Courier-Times is planning some special stories to highlight living green that will appear the week of April 21.

If you share one or more tips on living green, you will be entered to win this cookbook, ‘Away from the Kitchen: Untold Stories, Private Menus, Guarded Recipes, and Insider Tips by Dawn Blume Hawkes. We also want to know what you do to help the environment, eat local and like Betty Stegner in the article on this page, waste not and want not.

Please share your ideas with Donna Cronk either by calling her and talking or leaving a message at 765-575-4657 or by emailing her at The best ones will be featured in an upcoming article. Deadline to respond: 5 p.m. Thursday, April 3.

The book is a look at regional chefs as they “reveal, confess, and speak out. Meanwhile, the following recipe is from Roy Yamaguchi of Roy’s in Honolulu, Hawaii.

My Dad’s Pork Ribs

Pork Ribs:

2 pounds slab pork baby back ribs

2 tablespoons garlic powder

1 1/2 teaspoons finely ground white pepper

2 1/2 teaspoons kosher salt

1/2 cup red wine vinegar

3/4 cup butter, melted and cooled

To prepare the pork:

1. Sprinkle the ribs with garlic powder, white pepper, and salt.

3. Add the vinegar, coating the ribs well.

4. Pour the butter over the ribs. Mix well.

5. Marinate for 2-3 hours at room temperature.

6. Hat a covered charcoal or gas grill to medium heat.

7. Place the ribs on the grill, meat side down. Cover and cook slowly. Periodically check ribs to ensure that they don’t burn.

8. Baste the ribs a few times with the remaining marinade. When ribs are nicely browned on one side, burn over and continue to cook, for a total of about 30 minutes.

9. Remove the ribs from the grill and place on a platter and cover with foil. Chef’s note: Allow the ribs to rest for 30 minutes before slicing into individual riblets.

Recipe from Away from the Kitchen Copright 2014 by Dawn Blume Hawkes. (She Writes Press; April 2014; $28.95/Hardcover; ISBN-13; 978-1938314360).

The Yummy Report

GraceAnn Walden


Away from the Kitchen — untold stories, private menus, guarded recipes and insider tips — Favorite Regional Chefs Reveal, Confess and Speak Out   

by Dawn Blume Hawkes


What could be more juicy and delicious, than chefs’ secrets and professional life stories. Nancy Silverton’s is terrific from LA to Italy and then back triumphantly back in LA with Mozza.  

I knew Roy Yamaguchi’s background,  but learned much about his father’s influence on his cooking. His “Garage Barbeque” menu is intriguing and doable.  One recipe, bacon poached eggs, knocked me out (from Chef Rob Evans). Yum-city. 

There are a lot of compendiums of chefs’ recipes with small blurbs, but this book by Hawkes is really detailed; talking to chefs about their dreams, their favorite restaurants and foods, besides the extensive bios.

Her nickname was La Lupa. She won the Academy Award in the 1950s.

Send entries to  before midnight March 27. Winner chosen by lot. The winner will win, “Away From the Kitchen,” by Dawn Blume Hawkes.


Midwest Book Review 

Jim Cox

Wisconsin Bookwatch

April 2014 issue — monthly book review 

The Cookbook Shelf

 Away From The Kitchen —untold stories, private menus, guarded recipes and insider tips

Dawn Blume Hawkes
She Writes Press
1563 Solano Avenue, #546, Berkeley, CA 94707
The Lisa Ekus Group (publicity)
9781938314360, $28.95,

Compiled by Dawn Blume Hawkes, “Away from the Kitchen” is a 304 page compendium of personal stories, menus, recipes, and insider tips from a roster of twelve professional chefs from around the country. Beautifully illustrated throughout with full color photography, the recipes range from Steel-Cut Oatmeal Souffle with Ginger-Infused Maple Syrup; Kumquat-Ginger Marmalade; Turkish Pistachio Katmer with Clotted Cream and Rose Petal Jam; Grilled Sottocenere Sandwich with Soft Scrambled Eggs; and Roasted Lamb with Caramelized Fennel, Fennel Confit, and Favas; to Brochettes of Scallops with Cranberries, Bay Leaf, and Orange, with Cranberry-Safferon Aioli; Molded Sushi with Unagi and Spicy Crab; Wild Striped Bass Plaki with Sweet-and-Sour Vegetable Broth; and White Chocolate-Almond Cocoa. A unique and highly prized addition to personal and community library cookbook collections, it should be noted that “Away from the Kitchen” is also available in a Kindle edition ($7.96).

This review will be archived on the Midwest Book Review for the next five years. Here is the link:


Cookbooks List

Recently Released Cookbooks —

Away from the Kitchen — Untold Stories, Private Menus, Guarded Recipes, and Insider Tips

by Dawn Blume Hawkes

 Away from the Kitchen: Untold Stories, Private Menus, Guarded Recipes, and Insider Tips by Dawn Blume Hawkes


Catering Magazine


new releases that inspire and inform

Catering Magazine  >  to view online see page 45 and 54  

Away from the Kitchen — Untold Stories, Private Menus, Guarded Recipes, and Insider Tips

by Dawn Blume Hawkes

(She Writes Press, 2014)

Author and foodie Dawn Blume Hawkes interviewed 12 chefs from across the United States for this book, which delves into each culinary

master’s background, cooking philosophy, personal favorites and recipes. An interesting look at what makes these chefs tick, Away from

the Kitchen gives readers a peek into their sometimes surprising creative processes—how one James Beard award-winning chef, Rob

Evans of Duckfat restaurant in Portland, Me., utilizes a 1979 Snoopy Sno-Cone Machine in his kitchen, for example.

Accompanied by gorgeous photography, Away from the Kitchen features profi les on such chefs as Nancy Silverton, chef and co-owner of

Pizzeria Mozza and Osteria Mozza in Los Angeles; Gale Gand, founding executive pastry chef and partner at Tru in Chicago; and Roy

Yamaguchi, chef and owner of Roy’s in Honolulu. In the chapter devoted to Yamaguchi, the chef shares recipes for a “Hawaiian garage

barbecue,” a casual affair in which the cooking is done in the driveway and guests sit outside or in the garage (see his Wok-Charred

Edamame recipe on p. 45). The inventor of Hawaiian fusion cuisine also divulges such tidbits as his inspiration for the original Roy’s in

Honolulu—he wanted it to be a place where “everybody knew who you were,” as on the television show Cheers; and his favorite guilty

pleasure—fried chicken, especially from Popeyes and Church’s.


 The Vanilla Company

Away from the Kitchen — A Cookbook by Dawn Blume Hawkes 

Away from the Kitchen — Untold Stories, Private Menus, and Insider Tips –
Favorite Regional Chefs Reveal, Confess and Speak Out

By Dawn Blume Hawkes; She Writes Press; 2014

Sumptuous, imaginative recipes. Pictures that make you pause as you soak in their expansive possibilities then savor the flavors and textures, if only in your mind. Celebrated regional chefs offer their personal specialties, some served in their restaurants, some created for momentous personal occasions. A book that delivers all this would be enough to entice us to settle in with a cup of tea or glass of wine and read more. But, this is only part of the magic.

Have you ever secretly fantasized about being a talented, sought-out chef, if even for a night? Imagined how it would be to create unique signature meals? Or to peek into their lives outside the kitchen?

Dawn Blume Hawkes did. Growing up in Hollywood with an eclectic family of artists, writers and raconteurs, she lived and breathed food. She accompanied her grandmother as she shopped, dined with her family in elegant restaurants, and reveled in the joys of soda fountain specialties.

Dawn’s exposure to the joys of food led to an obsession about the restaurant kitchens and the chefs who inhabited these normally off-limits domains. Eventually she followed her passion and gained access into the lives of a wide spectrum of chefs, their kitchens, and an intimate glimpse into their dreams.

In Away from the Kitchen, Dawn takes us on a glorious adventure into the lives of a dozen of these extraordinary chefs who, to quote Dawn, “…have the conviction and courage to pursue something that sets them apart.”

With each chef we get: The story, the truth, the dreams, the confessions, the revelations. We learn what the chefs consider notable and unique, bits and pieces about them, as well as the tools and tips that set them apart. And then, there’s the food!

Away from the Kitchen is divided into the following sections:

Chef Stories and Other Juicy Fruit
Breakfast Menu Recipes

The Chefs Speak Out and Things Get Spicy
Lunch Menu Recipes

A Chef’s Yarn or Two More…And Amusements
Dinner Menu Recipes

Don’t Forget the Dessert: Multi-textured Deliciousness
Dessert Menu Recipes

Each section overflows with colorful, flavorful, fresh-from-the-farm or garden recipes that stretch the boundaries of daily fare in unexpected and delicious ways. Beautiful photography and graphics pop out from the pages. Dawn’s eloquent prose will hold you captive until you reach the final pages, feeling both well fed and entertained.

I highly recommend this book for yourself, as a gift for a food-adoring friend, or perhaps for you both!

Dawn generously shared three recipes with us – two with pictures and one for your imagination. Hopefully the recipes will make you yearn for more.

Buckwheat Pancakes with Pecans and Fresh Blackberry Syrup

Baked Ricotta Custard with Cherries in Port Wine with Star Anise

Almond Meringues

Read more:



on the range

Chefs Get ‘Away From the Kitchen’ and Share Their Passion

A peek behind the culinary curtains of favorite regional chefs



Never has our culture been so enamored with the romantic notions of a chef’s life inside, and away from, the kitchen. Our favorites have gained celebrity status, and we hunger for tidbits – the glory as well as the grit and grime – behind the scenes of the imagined idyllic lives we so envy.

Away From the Kitchen — Untold Stories, Private Menus, Guarded Recipes, and Insider Tips

by Dawn Blume Hawkes
She Writes Press, 304 pp., $28.95

Author Dawn Blume Hawkes satiates our craving with a look into the passions of twelve regional chefs: the back stories, the dreams, favorite books, pastimes, tools & tips, and their personal favorite menus, all beautifully illustrated, with full-color photos of recipes and more. Step behind the scenes with Hawkes as she profiles chefs Justin Aprahaian, Robert Del Grande, Rob Evans, Brad Farmerie, Clark Frasier, Mark Gaier, Gale Gand, Maura Kilpatrick, Mike Lata, Nancy Silverton, Frank Stitt, Jaron Wilson, and Roy Yamaguchi, and entices with personal recipes from each.

Washing kale

You will find an imagined menu for Lunch on the Yakima River from Chef Jason Wilson, the 2010 James Beard Award-winner for Best Chef and owner and executive chef of Seattle’s CRUSH. You will discover that multi award-winning Chef Rob Evans of Portland, Maine’s DUCKFAT has an unconventional tool he uses frequently – the 1979 Snoopy Sno-cone Machine. You will read that renowned Chef Roy Yamaguchi, of Honolulu’s Roy’s, has a daring dream – to jump out of a boat in the middle of the ocean and start swimming. Daring because Chef Yamaguchi cannot swim.

Recipes include bacon-poached farm-fresh eggs with Red Flannel Hash and saffron Hollandaise, grilled leg of lamb with chimichurri (which this reviewer prepared, and devoured), shrimp on a sugarcane stick, and, wait for it … chocolate pots de crème with fleur de sel caramel sauce, black pepper whipped cream, and chocolate espresso cookies, from Chef Gale Gand of Chicago’s TRU. Oh. My.


The book is loosely organized by course – breakfast, lunch, dinner, and dessert, with some exceptions – and is less a book of traditional cooking instruction as it is a book of culinary inspiration. (Cooks who hope to find a specific recipe might be best served by consulting the index.) Diverse cuisines are explored, and varying degrees of skill are required, yet each chef’s unique vision is explored and presented, ultimately, with their personal menu for one perfect meal.

If it’s the secret finds and resources of successful chefs you particularly enjoy, don’t miss the brief chapter entitled “Sources: The Chefs’ Artisans and Purveyors,” which serves not as an exhaustive list, but perhaps a jumping off point for those of us who enjoy a good food-finds forage or scavenger hunt.

Away From the Kitchen is an inspiring selection for the skilled cook who wishes to slip into the excitement of the culinary world, perhaps one special dish at a time, and to stick around for some behind the scenes back-of-the-house exploration, as shared through the eyes, ears, and words of diverse and über-talented award-winning chefs.


AN INTERVIEW BY * wonderlustadventures *

away from the kitchen is a delicious read

september 15, 2014  cookbookseatinspireinterviews No comments


delicious never goes out of style. we are so lucky to live in portland, oregon, a city that embraces food from food cart goodness to james beard winners. in this last week, we tasted the delicious rice bowls at boke bowl, attended a wine tasting dinner for stoller family estate vineyard and grabbed the best burger and fries from little big burger. food as art is alive and well all around the globe. chefs are culinary artists and we are eating it up. and one of my favorite questions to ask a chef is always, what do you like to cook for yourself? the answers are always delicious and unique, just like their food.

Away from the Kitchen: Untold Stories, Private Menus, Guarded Recipes, and Insider Tips is a delicious read. Away from the Kitchen provides a new breed of exploration into the chef-obsessed revolution by capturing the joys and pressures of a chef’s life with a candid approach. America’s favorite chefs from across the nation reveal who they are during private talks about their dreams, talents, creative endeavors, and until now undisclosed passions both inside and outside the kitchen. Featured chefs also offer up their cherished breakfast, lunch, dinner, and dessert menus—many of which include guarded or unpublished recipes. Robert Del Grande’s “Country Western Breakfast,” Nancy Silverton’s “Farmer’s Market Lunch for all Seasons,” Frank Stitt’s “Alabama Asado,” and Roy Yamaguchi’s “Hawaiian Garage Barbecue” are just a few of the imaginative and mouth-watering meals waiting to be discovered. Away from the Kitchendelivers to those who want it all—the menus, the recipes, the tips, and the chef “”scoop”” —providing the unique ingredients that will make the “chef’s cocktail” new and refreshing.

please enjoy our interview with dawn …

✈ tell us about you and your profession and passions.

As a California-born and European- and American-educated cook and author, I began my quest to travel the world, write for various publications, and seek out instruction from the best domestic and European chefs offering regional cooking classes, which quite naturally led to a deep appreciation of the global diversity of cuisines and the skills of the chefs.

 what inspires you? 

Discovering the compelling food and life stories of gifted chefs throughout the world.

✈ where do you live? Tell us your favorite things about your city.

My unincorporated town is Coto De Caza, in Orange County, California, a horse zoned, Kentucky flavored development complete with riding trails and training stables. All this comes with a mountain range directly behind me, and the pacific-ocean in front of me.

✈ how many countries have you traveled to in your lifetime? How many of the US states? 

France, Italy, Germany, Switzerland, England, Spain, Australia, New Zealand; the list goes on. US travels include: Washington, Oregon Nevada, Arizona Montana, New Mexico, Texas, Illinois, Michigan, Florida, New York, New Hampshire, Maine, Canada and Mexico; another long list.

 where have you traveled in the last year?

Unfortunately, I was confined to traveling to my desk in order to finish my new book.

 what is your next adventure?

North and South Carolina

✈ what is your favorite place to visit?

Most all the places I have traveled to are my favorites, but I have a special fondness for Cortona, Italy, which has a little house I rent not to far from the author of Under the Tuscan Sun, Frances Mayes.

 what are your favorite restaurants?

Arrows Restaurant, Ogunquit, ME, beautiful old house on acres of storybook landscaped grounds; SQIRL, Los Angeles outstanding executive chef and owner, Jessica Koslow, besides her delicious breakfast and lunch dishes, makes jams, marmalades, chutneys and fruit butters that are addictive; Red Rooster, chef Marcus Samuelsson’s fabulous comfort food in Harlem;Oleana, Cambridge, MA for incredible Middle Eastern delights; El Celler de Can Roca, Girona, Spain; La Bastide de Moustiers in Moustiers-Sainte-Marie at the entrance to the Grand Canyon of France the Gorges de Verdon, with a local market driven menu that constantly changes.

 what is your most memorable travel experience?

My trip up Mont-Blanc, in Chamonix, France, in a gondola stuffed to the gills with a group of rather large, all male, mountain climbers. Memorable to be sure.

 what is your idea of pure happiness?

Hanging out in the kitchen of a great chef— with the chef of course.

Traveling up Mont-Blanc in a gondola with mountain climbers. I am not sure I’ve laughed that much since.

✈ what are you reading now?

Hometown Appetites, the story of Clementine Paddleford, the forgotten food writer who chronicled how America ate. Fascinating stuff.

 what are you watching now? 

Vera, the British detective television series based on the works of crime author Ann Cleeves.

 what are your favorite products?

Gosset Rose Champagne, my Capresso burr grinderHooks 15 year cheddarSaint Agur: a blue cheese made from cow’s milk in the village of Beauzac in the Monts du Velay in central France, Jansal Valley and LuLu lavender honey, Le Creuset cookware, and my Nespresso Essenza automatic.

 what is your favorite quote?

Then Becomes Now

 what is your favorite app?

Chefs Feed

✈ what is your favorite cookbook?

To name a few: Bay Wolf Restaurant CookbookThe Inn at Little Washington CookbookEast Meets West, and the French Laundry Cookbook.

also, please enjoy following dawn on social media …








From the category archives:

My Cookbook

Breakfast happens to be my favorite meal of the day and, if I am traveling, more so.  When exploring other lands, whether they be domestic or foreign, I wait in breathless anticipation (you think I am being dramatic here, but I kid you not) of what I’ll discover in a small café, from a street vendor or, as I have discovered, in the quaint B&B or inn that I have selected primarily because of a foregone conclusion that a local cook will be whipping up food that is representative of the areas unique ingredients and dishes. Read more »


Finding the time to PAUSE in order to acquaint you with some of the talented AWAY from the KITCHEN cookbook team and contributors is definitely a challenge. We all have other projects, husbands, wives, children, and animals to care for, not to mention our own feeding, dressing and teeth brushing. We just have to make the time and stop all this unintentional FBI, Interpol secretive nonsense and let you all know what we can, as often as we can.  Read more »



Thanks for signing up. There's one more step...