The Native American Culinary Association

[Chef Nephi Craig]

Chef Sandy Garcia is another great Native Chef. I have also had the chance to work with Sandy on many occasions and the accolades that were recieved by him and his team at KAI are well earned. Chef Garcia is also another pioneer that has been working for many years prior to the explosion of the Native Food Movement.
When Sandy took the helm at KAI as Chef de Cuisine with a focus on Native American cuisine, Native foods stepped on to the Phoenix, Arizona culinary scene with a bang and within three years would be recognized nationally and abroad. KAI was and will continue to be one of the major flagships for modern Native American cuisine in years to come.
As with all the other Native Chefs, they all have many links and stories to learn more about them and Chef Sandy Garcia is no different. I will be posting more, but in the meantime here is a recent publication from the "West of Western Culinary Festival" that has held in Phoenix. When you get to the page scroll down the list of chefs and click on Sandy Garcia's picture. You will then be able to view a great bio.

http://www.imdiversity.com/Villages/Native/family_lifestyle_traditions/voa_cuisine_nyc_0105.asp


Please post your input or other links.
Enjoy.

[Chef Nephi Craig]

At TOCA's Native Foods Festival, Chef Sandy Garcia was among the Native American Chefs who presented their dishes to the public and "wowed" the public.

This is a photo of Chef Garcia fabricating a Bison tenderloin for his dish while explaining the cultural significance to the audience.


Sandy Garcia shows an example of a cut of Bison filet typically used at the Native American restaurant KAI at Sheraton Wild Horse Pass Resort and Spa.



For Chef Garcia's demonstration he begins by heating a heavy saute pan and adding a little bit of olive oil. The olive oil that Sandy uses is produced on the Gila River Indian Reservation. The oil has a distinct color and fruity flavor and here he uses it to begin to sear the Bison filet.

Chef Sandy then heats another pan adding olive oil and some perfectly diced shallot with a little bit of whole butter. Once the shallots have cooked for a minute or two the chef adds his Cholla Buds which have been rehydrated in chicken stock and aeromatics. Adding a bit more butter and olive oil the Chef then adds some blanched (pre-cooked) baby French Green Beans that have been cut into one inch pieces and warms through. While these are heating, Chef Sandy ajusts the seasoning and lowers the heat.




The Chef turns his attention to the searing tenderloin and explaines the importance of proper carmelization and heat control.




The Bison is nearly done cooking and the Cholla Buds are ready to be plated.


There are also a few other components of this dish that were preheated and are heing held warm while the chef is talking and cooking. They are Red Scarlet Runner Beans, Wild Forest Mushrooms, a Smoked Corn Sauce and Suguaro Syrup:
Scarlet Runner Beans are a strain of Native American bean that came very close to extinction and with orcanizations like TOCA and Native seed/SEARCH, these beans have been allowed to not only thrive once more, but are readily available to the public. The description and origin story of Suguaro (sic) Syrup is an entire other story that I will write about in another thread, BUT the syrup is like the Native American version of 100 Year Old Balsamic. It requires many acres of cactus 'forests' to obtain just a few ounces of finished product.

As Sandy begins to plate his presentation dish, he begins by gently spooning the silky smooth smoked corn sauce in the center of a beautiful white plate from the restaurant. Using the bottom of the spoon, the Chef swirls the sauce just to evenly spread the sauce into a perfect circle and then carefully lays down the Scarlet Runner Beans on top of the bright yellow sauce. This is difficult and requires a steady hand because if the sauce from the beans or mushrooms drip into the yellow foundation causing a splatter the dish will not look right and must be started over.

Once the beans and mushrooms are in place then the Bison Filet, which has been cooked to mid-rare, is placed gently on top of the sauce and then topped with the wild mushrooms. The seasoned mixture of baby green beans and Cholla Buds are artfully spooned around the meat in the yellow corn sauce. Finally, to finish the dish Chef Sandy Garcia uses the Suguaro Syrup to finish the dish by liberally drizzling the syrup on top of the Cholla Buds and Smoked Corn Sauce adding a touch of cultural luxury. This is some serious cuisine.

The completed dish tastes as good as it looks.


Chef Sandy Garcia has taken this dish around the country and it is a hit where ever he goes. The dish represents many cultures and influences. Many tribal customs, ceremony, preparation and even prayer go into the ingredients which the chef (All the Native Chefs utilize) uses here. It is a great example of French technique dominated by southwestern flavors and Native American culinary traditions. This dish has even seen the kitchen of the James Beard House in New York City.

These members of the audience had a real treat on this day as the TOCA staff helped the chef plate some small samples.


It should be the goal of any aspiring Native Chef to cook in this manner as illustrated by the chef here...