New Native American Cuisine: Five-Star Recipes from the Chefs of Arizona's Kai RestaurantHardback
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- Publisher: Three Forks Press
- Format: Hardback | 144 pages
- Dimensions: 201mm x 236mm x 18mm | 658g
- Publication date: 1 September 2009
- Publication City/Country: Guilford
- ISBN 10: 0762748958
- ISBN 13: 9780762748952
- Illustrations note: colour illustrations
Bringing ancient cuisine into the modern spotlight with classical culinary techniques. One of only six U.S. restaurants to have achieved the AAA's Five Diamond status--and the only Native American restaurant to have likewise earned a Mobil Five Star rating--Kai Restaurant at the Sheraton Wild Horse Pass Resort, near Phoenix, is redefining Native American cuisine. With classical European culinary techniques and pairing with the finest wines, the Kai chefs bring an ancient cuisine into the modern spotlight. The New Native American Cuisine is the first book to make this cuisine available to home cooks everywhere. Beautifully illustrated with rich full-color photographs of the resort and its restaurant and dishes, it presents more than fifty recipes for cocktails; small plates and main courses; soups and salads, fish, meat, game, vegetables, and desserts--from grilled elk chop with truffles and sweet corn panacotta with venison carpaccio, to buffalo tartare with prairie quail egg.
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Marian Betancourt wrote The Texas Hill Country Cookbook: A Taste of Provence (Globe Pequot, 2007) with Chef Scott Cohen. She is the author or co-author of more than a dozen books, and her writing about food and travel has appeared in many publications including Sante magazine, Irish America, and American Heritage, where she wrote about the Mashantucket Pequot Indians of Connecticut. She has written about many well-known chefs including Daniel Boulud, Bobby Flay, Tom Douglas, Michael Lomonaco, and David Rosengarten. She lives in New York City. Michael O Dowd, the award-winning Executive Chef of Wild Horse Pass Resort & Spa, is devoted to putting a contemporary spin on classical culinary methods with unique plate presentations emphasizing not only freshness and taste, but height, color, and texture. With his extensive working knowledge of cuisine from Catalan to Native American, this chef relishes the challenge of creating what he terms Native American Cuisine with Global Accents, which has earned Kai AAA Five Diamonds and Mobil Four Star awards. Previously Chef O Dowd worked in the finest restaurants in New York as well as prestigious hotels such at The Ritz Carlton, and he has shared the kitchen with Michelin Chefs Gunter Seeger, Boris Keller, and Pierre Orsi. He has been featured widely in the national food and beverage media, and appeared on David Letterman s opening television show. (O Dowd s other passion is his racecar, which was featured in Modified Luxury and Exotics.) This chef s love of fine food and wine began early, while growing up with a dad who was a top executive for Seagram s. Jack Strong, Chef de Cuisine, brings a rare combination of Native American heritage and luxury culinary experience to Kai. He has an extensive background incorporating locally grown and indigenous ingredients into high-end and specialty menus. Strong is from the Confederated Tribes of Siletz Indians in Oregon and has a long history of using his culinary skills for community involvement. Before coming to Kai, Strong was the sous chef at The Phoenician s Windows on the Green Restaurant in Scottsdale. Working at Kai gives him the opportunity to fulfill his dream of furthering the advancement of Native American cuisine and giving back to the local native community through the resort s programs with Gila Crossing School."
Back cover copy
Bringing Ancient Cuisine into the Modern Spotlight with Classical Culinary Techniques The New Native American Cuisine presents more than fifty delectable recipes from Arizona's Kai Restaurant the only Native American restaurant in the nation to have achieved AAA Five Diamond and Mobil Five Star status. Written by a leading food writer and two of the restaurant's top chefs, this beautiful and informative book offers a new interpretation of an ancient cuisine, as well as a better understanding of the culture that created it. It brings an exciting new dimension to the culinary experience of kitchens across America. Signature CocktailsSundown at Komatke Mesquite Bean MartiniBREADSChemaith Huitlacoche BiscottiAPPETIZERSBlack Bean Hummus Three Sisters Composition: Sweet Corn Panna Cotta, Pickled Local Squash, and Venison Carpaccio FROM THE FIELDS: SOUPS AND SALADSConfit of Heirloom Tomatoes and Sun Roots with High Country Mushroom EspressoChilled Sixty-Day Sweet Corn Soup FROM THE OCEANS AND STREAMS: FISH ENTREESButter-Basted Lobster Tail on Fry Bread with Avocado Mousse Caramelized Red Mullet and Quinoa with Rhubarb Chutney FROM THE PRAIRIE AND SKY: MEAT, GAME, AND POULTRYPecan-Crusted Colorado Rack of Lamb Grilled Elk Chop with TruffleFROM THE EARTH: VEGETABLE SIDE DISHESPosole and Desert Succotash Horseradish Dauphinoise PotatoesAFTERLIFE: DESSERTGoat's Milk Cheesecake on Mesquite Meal Crust with Fennel-Pistachio CrumbsLocal Olives Prepared Three Ways"
One of only six U.S. restaurants to achieve the AAA's Five Diamond status and the nation's only Native American restaurant to have earned this distinction along with a Mobil Five Star rating Kai Restaurant at the Sheraton Wild Horse Pass Resort & Spa, on the outskirts of Phoenix, is redefining Native American cuisine. With classical European culinary techniques, artful plating, and pairing with the finest wines, the Kai chefs bring an ancient cuisine into the modern spotlight. Specialties include grilled elk chop with truffles, sweet corn panna cotta with venison carpaccio, buffalo tartare with prairie quail egg, and butter-basted lobster tail on fry bread with avocado mousse. Now, with The New Native American Cuisine, leading food writer Marian Betancourt and two of Kai's top chefs make this cuisine available to home cooks. Beautifully illustrated with rich full-color photographs of the resort and its award-winning restaurant and dishes, this sumptuous book presents more than fifty unforgettable recipes for cocktails; small plates and main courses; soups and salads; and fish, meat, game, vegetables, and desserts. Some of the recipes are complex, some simple, but each will please the palate of anyone wishing to add an exciting new dimension to their culinary experience. You'll also find a glossary of key Native American foods and a shopping guide. Most of the ingredients for the recipes are available everywhere, and others can be easily acquired from specialty producers and online sources. For a true appreciation of Native American cuisine, one must also understand the land and culture that gave rise to these simple flavors. The New Native American Cuisine is not only a cookbook it is also a guide to the rich history and culture of the farmers and ranchers of the Gila River Indian Community."