Marian Betancourt

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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, 2009) 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 prairie quail egg. A glossary and shopping guide for Native American and desert foods is included along with a list of museums to visit and learn more about the culture.

Selected Works

Published October 2016, Globe Pequot Press
Food and Travel
Five star recipes from a rich agricultural heritage
"There is no need to cross the Atlantic anymore to enjoy the herb-scented cuisine of Provence. In this appealing book, Scott Cohen brings these intense flavors and his own sophistication to Texas Hill Country cooking."
--Jacques Pepin.

Other plaudits came from Southern Living Magazine, Texas Monthly, San Antonio News Express, Fort Worth Star Telegram, Associated Press, and many chefs.
For and About Women
"Possibly the single best resource."
--NY Times
Now available as an e-book for $4.99.