nncuisine
PHOENIX, AZ- (September 2009) One of the nation’s most highly lauded restaurants, Kai at the Sheraton Wild Horse Pass Resort & Spa, is one of only fourteen U.S. restaurants and the first ever Native American restaurant to garner both the AAA Five-Diamond Award and Mobil Travel Guide’s Five-Star Award.
It is with accolades like these, by exhibiting an appreciation for a culinary sense of place and through an unwavering devotion to Five-Star/Five-Diamond service standards that the Kai team has brought an ancient cuisine to the forefront of epicurean dialogue with passion and has earned the attention of the culinary world.
Now, with the release of The New Native American Cuisine, Kai’s top chefs along with prominent food writer Marian Betancourt bring more than fifty time-honored and unique Five-Star quality recipes to your table.
Specialties include grilled tenderloin of buffalo with smoked corn puree, sweet corn panna cotta with pickled local squash, wood-grilled butternut squash puree with Pima cotton candy, and butter-basted lobster tail on fry bread with avocado mousse. The recipes vary in complexity, but each will be sure to open an inspiring new arena of culinary adventures. The book contains a glossary of essential Native American foods and a shopping guide. Most of the ingredients required are available everywhere, and others can be easily acquired from specialty producers or online.
Not only does this magnificent book present unforgettable recipes, it acts as a passport into the great expanse of the Sonoran desert. It gives readers the opportunity to experience true appreciation for Native American Cuisine and the rich history, culture, and agricultural traditions of the Gila River Indian People and their land that cultivated these flavorful combinations.
The resort’s Michelin trained, Executive Chef, Michael O’Dowd considers it his privilege to be a thoughtful caretaker of the Gila River Indian Community’s culinary story. Working diligently to learn traditional recipes and present them in a new setting is O’Dowd’s way of paying homage to the past while weaving a new culinary future for Native American inspired cuisine.
The hardcover copy of the book was released on September 1, is $24.95 and is available for purchase at the resort, on www.amazon.com and in most major bookstores.
The Sheraton Wild Horse Pass Resort & Spa, located on the Gila River Indian Community, is a total destination resort showcasing the heritage, culture, art and legends of the Pima and Maricopa Tribes. The resort offerings include: 500 culturally themed rooms, Mobil Five- Star/AAA Five-Diamond Dining at Kai, the Mobil Four-Star Native American Aji Spa; 36-holes of Troon-managed golf at Whirlwind Golf Club; the 1,000-acre Koli Equestrian Center, and a boat cruise to the Wild Horse Pass Casino and Rawhide Western Theme Town. For more information please visit: www.wildhorsepassresort.com.
About the Authors
Michael O’Dowd, the award-winning Executive Chef of Sheraton Wild Horse Pass Resort, approaches his position with visionary zeal and coined the term “Native American Cuisine with Global Accents.” He has worked at positions at notable five-star, five-diamond hotels and in New York City’s finest restaurants. He has been showered with national food and beverage media. He lives in Phoenix, Arizona.
Jack Strong, was the Chef de Cuisine at Kai for three years and became an essential ingredient in the restaurant’s recipe for success. Prior to his role in Kai he was the Sous Chef at The Phoenician’s Windows on the Green restaurant in Scottsdale. In April 2009, Strong returned to his native Pacific Northwest to head up the kitchen of the Salish Lodge in Snoqualmie, Washington, where he now lives.
Marian Betancourt is the author or coauthor of more than a dozen books, including The Texas Hill Country Cookbook: A Taste of Provence (Globe Pequot). Her writing about food and travel has appeared in numerous newspapers and magazines, including American Heritage for which she wrote about the Mashantucket Pequots of Connecticut. She lives in New York City.
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