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.
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