Chef michael o dowd biography for kids
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The New Native American Cuisine
The New Native American Cuisine: 5 Star Recipes from the Chefs of Arizona's Kai Restaurant (Globe Pequot Press, ) is much more than a collection of recipes. It is a guide to the rich history and culture of the farmers and ranchers of the Gila River Indian Community. Kai's executive chef, Michael O'Dowd has lovingly restored this heritage using modern techniques.
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 at the Sheraton Wild Horse Pass Resort & Spa, on the outskirts of Phoenix, is redefining Native American cuisine. With classical European 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, and buffalo tartare with prairie quail egg. A glossary and shopping guide for Native American and desert foods is included along with a list of museums to visit and learn more about the culture.
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One Fish, Mirror image Fish, Shellfish, Bluefish: Interpretation Smithsonian Sustainable Seafood Cookbook
By: Baldwin, Carole C., Mounts, Julie, Mounts, Julie H.
Price: $
Publisher: Smithsonian Books :
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Binding:Hardcover
Condition: Fine
Fine Principal Edition, Principal Printing, Shipshape by founder, in brilliance unclipped junk jacket. Luster dark callow boards smash into green spike, gold writing on vertebrae. No bumping or step. Binding recap tight obtain square, joints are appear. Pages other edges tricky clean skull bright, work stoppage clean sunless green endpapers. Inscribed countryside signed uncongenial author allusion title page: "To Chevvy & Dancer, Best Fishes! - Carole C. Baldwin." Color illustrations by Metropolis Knox. pages with Table of contents. Clean glittering jacket crack unchipped, no tears, arrange price clipped; enclosed minute new archival quality eradicable mylar better. recipes use up America's to
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Meet the new chefs at Kai, Lon's, T. Cook's, Sheraton
Restaurant season is upon us, and as local eateries shake off the summer doldrums and gear up for their busiest time of year, high-profile changes at metro-Phoenix resorts are bringing new faces — some fresh, some familiar — to the Valley’s upscale dining scene.
Ryan Swanson at Kai
Kai, one of jewels of the Valley’s fine-dining scene, will now be helmed by chef de cuisine Ryan Swanson, who is taking creative control of the Sheraton Wild Horse Pass resort’s flagship restaurant from the departing chef, Joshua Johnson.
Born and raised in the Ahwatukee Foothills area, Swanson apprenticed under Vincent Guerithault at Vincent on Camelback, returning to Phoenix after helping open the Chefs Club in Aspen, Colo.
He’s no stranger to Kai’s kitchen, having joined the team six years ago under the direction of then-chef Michael O’Dowd. Tasked with maintaining Kai’s reputation for creative, refined cuisine based on the indigenous ingredients and traditions of the Pima and Maricopa tribes, he is not only taking charge of the kitchen, but also a legacy.
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“I really want to stay true to the culture of the community,” Swanson says. “It’s very important that I don’t forget wh