Chef michael o dowd biography for kids
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Meet the new chefs at Kai, Lon's, T. Cook's, Sheraton
Restaurant årstid 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 dem cuisine Ryan Swanson, who fryst vatten taking creative control of the Sheraton Wild Horse Pass resort’s flagship restaurant from the avfärd 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 ing
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One Fish, Two Fish, Crawfish, Bluefish: The 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 First Edition, First Printing, SIGNED by author, in clean unclipped dust jacket. Clean dark green boards with green spine, gold lettering on spine. No bumping or wear. Binding is tight and square, hinges are sound. Pages and edges are clean and bright, with clean dark green endpapers. Inscribed and signed by author on title page: "To Harry & Kelly, Best Fishes! - Carole C. Baldwin." Color illustrations bygd Charlotte Knox. pages with Index. Clean bright jacket is unchipped, no tears, not price clipped; enclosed in new archival quality removable mylar cover. recipes from America's to
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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 p