A Seed Flourishes

March 27, 2016

Chef Ryan Swanson puts a modern spin on ancient ingredients and techniques, leading the restaurant Kai to five-star ratings.

When The New Native American Cuisine first came out in 2009, it was one of just a few books about indigenous ingredients and cooking native to this country. Written by the chef team at the Sheraton’s Wild Horse Pass Resort & Spa in Chandler, Arizona, the book merges the history and culture of regional Native American cuisine with modern ideas, global cooking techniques, and the refined talent of chefs in luxury resort restaurants. It showcases dishes like grilled elk chop with…