East Valley Tribune: West Mesa Edition - July 31, 2016

Page 1

THE VOICE OF THE EAST VALLEY SINCE 1891 AND WINNER OF THE PULITZER PRIZE FOR LOCAL REPORTING

THE SUNDAY

Pokemon Go draws gamers to East Valley

Tribune

PAGE 3 West Mesa Edition

INSIDE THIS WEEK

EAST VALLEY

FREE ($1 OUTSIDE THE EAST VALLEY) | EastValleyTribune.com

The breakout stars of HS football PAGE 21

Sunday, July 31, 2016

Arizona’s top restaurant thrives in East Valley

NEWS | 12

Family, friends mourn teen killed by lightning strike

COMMUNITY | 13 Mayor Daniels promises to move Gilbert forward

BUSINESS | 19

Deli gives the public good food and autistic workers a job

(Will Powers/Tribune Staff Photographer)

OPINION.....................16 SPORTS........................21 FAITH...........................28 CLASSIFIED ...............30

Chef Ryan Swanson adds a drizzle to the melon soup, with Sous Chef Jack Hupp. Swanson holds court at Kai Restaurant at the Sheraton Grand at Wild Horse Pass Resort and Spa in Chandler.

COVER STORY THEATER | 26 Curtain rises on Gammage single-ticket sales WARPED TOUR | 24 Music, extreme sports festival visits Phoenix again

BY SHELLEY RIDENOUR TRIBUNE STAFF WRITER

A

n enormous pot simmers on an equally oversized professional gas range in the fastidious kitchen of the Kai restaurant in Chandler. The pot is overfilled with whole fryers, uncut onions, huge sprigs of spices, full cloves of garlic and assorted root vegetables visible on top. Underneath, secretly submerged veggies and herbs contribute another layer of flavors to the brew. The scent is the signature of Chef Ryan Swanson’s domain at Kai Restaurant, inside the

Sheraton Grand at Wild Horse Pass Resort and Spa in the East Valley. “It will be a clear, beautiful, dark stock,” Swanson said. He makes at least one gigantic pot of chicken broth each week to serve as the base for a wide variety of recipes—and to create the aroma he loves. “If I could figure out how to always make my house smell like that, I would,” he said. It’s that kind of attention to detail and ingredient creativity that helped Kai land top spots on multiple hospitality lists. Most notably, it’s the See

SWANSON on page 4

(Will Powers/Tribune Staff Photographer)

Chef Ryan Swanson is determined to keep Kai’s stars and diamonds

Cactus foam crowns the cedar-wrapped ocean trout served by Swanson.


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