New Native American Cuisine
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. Sigh! Road Trip Foodies who can’t (yet) venture to the Kai Restaurant in the Sheraton Wild Horse Pass Resort & Spa in Chandler, Arizona, this new cookbook is the next best thing.
New Native American Cuisine, written by Marian Betancourt with Kai’s executive chef, Michael O’Dowd, and Jack Strong, former Chef de Cuisine at Kai, includes recipes varying in complexity. The book contains a glossary of essential Native American foods and a shopping guide. The book also serves as a passport into the Sonoran desert, interweaving the history, culture, and agricultural traditions of the Gila River Indian People and their land. Kai 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.
The Sheraton Wild Horse Pass Resort & Spa, owned by the Gila River Indian Community and located on their 372,000-acre reservation in Arizona, showcases the heritage, culture, art and legends of the Pima and Maricopa tribes.
UPDATED 21 September 2018: the website for the Sheraton is now https://www.marriott.com/hotels/travel/phxwp-sheraton-grand-at-wild-horse-pass/
