Beating the Gourmet Drum for Men’s Journal

By resurrecting its cuisine, Chef Michael Dowd tries to preserve a tribe’s traditional way of life – Men’s Journal

Michael O’Dowd collects swords, races BMWs, and asks little old Indian ladies for their grandmothers’ recipes. As executive chef of Kai restaurant at the Sheraton Wild Horse Pass resort outside Phoenix, O’Dowd takes Native American ingredients and marries them to haute techniques, pairing wild elk with tagliatelle, bathing sea urchins in a fondue of piquillo peppers, and infusing cotton candy with Amarillo chiles.

6 comments

  1. Arsento’s avatar

    Thank you! You often write very interesting articles. You improved my mood.

  2. Crasty’s avatar

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  3. celiac disease foods’s avatar

    Another interesting article from your blog 🙂 When will it stop….hopefully never

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