Kai one of ten in USA serving authentic Native American dishes

Kai at the Sheraton Wild Horse Pass in Phoenix

from TRAVELCHANNEL.COM
"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

Chef Ryan Swanson of Kai Restaurant at Wild Horse Pass

So happy to be working with Chef Ryan Swanson of Kai Restaurant on our new cookbook, Tastes & Treasures Volume II. He is passionate about the history of food in Arizona.
Below is an article from the East Valley Star Tribune. Wednesday, June 1, 2016: 
The chef of Arizona’s lone five-star restaurant is learning more about using indigenous foods on his menu.
Ryan Swanson is the chef at the Kai Restaurant, inside the Sheraton Grand at Wild Horse Pass resort.
Swanson found Mark Lewis, a Tempe resident pushing awareness of food foraged from the desert, when searching for information about cooking with native plants.
“As chefs, we first want knowledge,” Swanson said. It’s important that knowledge focus on food grown nearby, hence the Sonoran Desert in his case. “It can be fun to learn what’s out there.”
Swanson wants his menu to reflect the local culture and offerings.
“We try to represent who we are every day,” he said. It’s always best to find local food rather than cooking with food trucked in to Chandler.
“We care about the food that we serve,” Swanson said.
It’s important for chefs to evolve every day, he said. Finding indigenous ingredients is one way for him to do so.
“We try to learn more and more about food,” Swanson said.
Kai Restaurant is the only Arizona property to receive AAA’s Five Diamond award and a spot on the Forbes Five Star restaurant list.
Swanson incorporates the essence of the Pima and Maricopa tribes and locally farmed ingredients from the Gila River Indian Community, according to Kai’s website.
Swanson describes the fusion restaurant as “very rare, genuine and original.”
Serving high-quality food, some with an indigenous ingredient twist, results in customers finding it hard to believe they are eating “such a rare dinner,” Swanson said.
It also allows the restaurant and its employees to maintain a close relationship with the Gila River Indian Community, where the restaurant is located. The community is the ultimate owner of the resort and restaurant.
“We’re just tapping into some very interesting things in Native American cuisine,” Swanson said. “We’re tapping in to the history and learning more about these indigenous foods.
Swanson promises diners that his menu will continue to grow, evolve and move forward and the volume of local food on the menu will grow as much as possible.
“It’s a challenge we face, but we’re always up for it,” he said.
By Shelley Ridenour, Tribune staff writer

Flatbread appetizer from Karen Swanson

Culinary talents must run in the family since Karen Swanson is a wonderful cook and her son, Ryan, is a fabulous chef at the 5 star Wildhorse Pass resort restaurant Kai. These flatbread appetizers were amazing.
Karen served them at a planning meeting for Evening Under the Stars at the David Wright House, April 9.

Flatbread with Carmelized-Onions and Cheese

Ingredients:
3 large onions, chopped
2 tbsp olive oil
1 tbsp brown sugar
2 tsp balsamic vinegar
salt and pepper to taste
14 oz pkg frozen puff pastry
6 oz brie (rind removed) diced
6 oz mild blue cheese, crumbled
2 tbsp chopped fresh parsley

Directions: Heat oil in large deep frying pan on medium-high, add onions. Cook until wilted and starting to brown, about 10 minutes. Add sugar, vinegar, salt and pepper. Reduce heat to medium-low. Cook for 15-25 minutes, until onions are caramelized and golden. Cool. Puff pastry package has two pouches. Pinch both together and roll out to a 12 “ X 16” rectangle. Place pastry on baking sheet lined with parchment paper. Spread onions over pastry. Dot with cheese. Sprinkle with parsley and refrigerate if not baking immediately.
Bake in preheated 400 degree oven for 20-25 minutes, until cheese is melted and pastry is crisp. Cool for 5 minutes. Cut into 20 squares. Cut square in half diagonally to make 40 triangles.