Xtreme Cuisine

Arizona's cunning culinary wizard Chef Kaz Yamamoto prepares taboo illegal moveable feasts for the elite and über-rich

"Chef Kaz encourages our guests to enjoy the fowl whole, bones and all," our dazzling maître d' informs us, her white teeth glistening beneath glossy pink lips. "The bird has been roasted with its internal organs intact, and is best eaten with the black napkin provided atop your head. This is copied from the way the ortolan is eaten in France. It's meant to enhance the sensation of devouring this delicious creature. Bon apptit!"

The waiters help the older members of our party place the black napkins over their heads. I wait 'til the last moment before donning mine so I can catch a glimpse of the surreal scene, each diner outfitted as if for his or her own firing squad: like something out of a Magritte painting, or a mise en scène by Luis Buñuel. As our hostess mentioned, we're supping on pygmy owl after the manner of Gallic gourmands gobbling ortolan, the tiny orange-breasted sparrow whose consumption is now forbidden in France. The birds are netted in the wild, fattened on a diet of oats in captivity, then suffocated in cognac and roasted whole. The eating of them was once considered so great a sin that, by tradition, the diner was to veil his or her eyes in shame with a napkin. Strangely, though, this only enhances one's experience by forcing concentration on the taste and smell of the precious warbler, its enticing odor captured by that same funereal serviette.

I devour half my owl in one bite, and find it crunchy and succulent, brown juice covering my fingers and running down one side of my mouth. The heart, liver and other innards pop with an explosion of warm saltiness as I chew into them. Moët & Chandon is poured into our champagne glasses, and a swallow or two eases this heavenly hooter down my esophagus. I greedily ingest the rest, polishing off the remainder of bubbly, and I'm quickly offered another flute of same. I feel a twinge of guilt, knowing the rarity of this especially rara avis, but I admit that there's the flush and tingle that accompanies doing anything so very, very wrong.

Cut throat logic: Chef Kaz prepares a penguin breakfast in his spacious Anthem kitchen. Two more penguins remain on ice to Yamamoto's right.
Mr. G
Cut throat logic: Chef Kaz prepares a penguin breakfast in his spacious Anthem kitchen. Two more penguins remain on ice to Yamamoto's right.
Would you eat this dog? Our food critic did, and found it delicious.
Would you eat this dog? Our food critic did, and found it delicious.


Those interested in Chef Kaz or Le Menu can e-mail him directly at le_menu_az@yahoo.com.

Our main course is anticlimactic: three strips of bighorn sheep in a light dusting of peppercorns with a maple-whiskey glaze, and a side of fingerling potatoes and white heirloom carrots. Bighorn sheep can be hunted in Arizona, but they are subject to a highly regulated lottery system, and a gamesman is allowed to take only one during his entire hunting career. They're sought after mostly as trophies, and, to be certain, the meat tastes a lot like venison, though gamier and greasier. It was hardly the high point of the meal.

The final course is not dessert, but rather two pieces of seal sushi, prepared nigiri-style, wrapped in gold leaf and served with an amber cordial glass of very expensive and very sweet Muscat de Beaumes-de-Venise. The seal had been harvested recently during the massive Canadian seal slaughter, protested by the likes of Paul McCartney and Pamela Anderson. Chef Yamamoto felled one seal during an expedition to the Great White North for the hunt. Imagine fatty tuna (toro) crossed with raw wagyu beef, and maybe a touch of yellowtail. The diners moan their approval while chasing the seal with the Muscat. When Yamamoto emerges from the kitchen sipping a goblet of Pinot Noir, he embraces his hostess, who is actually his companion of several years, Scottsdale native and former model Alexis Bridgemont. There is polite but enthusiastic applause for the couple. Yamamoto shoots me a triumphant glance. Chef Kaz is on top of the world.

"Last night you have seal, today you try penguin," declares the Emeril of endangered species, opening the door to his three-story Anthem abode, dressed roguishly in imported silk pajamas. "You stay here. Alexis sleep in today. I go dress, then you, me, we have breakfast."

Yamamoto bounds upstairs, two or three steps at a time, leaving me in a hallway filled with stuffed animals: three different types of bighorn sheep, a polar bear, the mounted heads of a zebra and a moose, and the crouching, snarling body of a wild jaguar, bagged on the Arizona-Sonora border, according to the mounted animal's bronze plaque. Reminds me of an episode of MTV's Cribs where a camera followed around Motor City Madman Ted Nugent, who had a similar taxidermied zoo in his home. When Yamamoto reappears in his white chef's jacket embroidered with his name, I mention this to him.

"Oh, yes, Mr. Ted Nugent is my good friend," he relates, casually. "We hunt penguin together. I cook for his family many time. The Nuge have a really big kitchen."

"Wait a sec, you hunted penguin with Ted Nugent?" I exclaim, trying to process this information. "Ted 'Cat Scratch Fever' Nugent, the guy who raises buffalo and turns it into jerky?"

"Sure, why not?" Yamamoto replies. "He a good shot with bow and arrow. But I like use rifle. Quicker. More precise. Look, he give me this gun."

Yamamoto pulls down a high-powered Remington as long as he is tall from a gun rack on the wall. Engraved onto its side in silver is a note: "To Chef Kaz, Keep on killin' so I can keep on eatin'. Your pal, Nuge." I'm impressed. Not just by the dedication from the guy who wrote such classic hits as "Wang Dang Sweet Poontang" and "Yank Me, Crank Me," but by how unwieldy the rifle seems. Must have a hell of a recoil.

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