"Think of Kai as a high-end journey through new Native American cuisine. The seasonal menu draws from the Pima and Maricopa tribes, so you might find a 60-day corn and Cherokee tomato bisque, hand-picked lettuce with wolfberry snow and native seed brittle, goose and rabbit with pima wheat berries or wild boar with acorn ash. Did we mention it’s earned both the AAA Five Diamond and Forbes Five-Star recognition?"
Look for history and some of these recipes in Tastes & Treasures, A Storytelling Cookbook of Historic Arizona released mid January, 2018. Chef Ryan Swanson continues to cook up the best. Pre-order now at www.HistoricalLeague.org/shop.aspx