“I put a lot of intentionality behind my food,” says Executive Chef Heather Feher at SaltRock Southwest Kitchen at Amara Resort and Spa in Sedona. “It’s more than just putting things on a plate because they’re delicious or to enhance the presentation. I focus on the ‘why’ behind each ingredient and consider why it’s important, how I want guests to feel when they dine at SaltRock, and the reactions I aim to create. We all experience intense times in our lives, so I’ll integrate more euphoric ingredients to help calm the heart, reduce anger, and lower tension levels.”
SaltRock, the resort's signature restaurant, draws diners from around the state and the world. The entire property is nestled along the banks of Oak Creek, and SaltRock features stunning views of Sedona’s red rocks from both its expansive patio and indoor dining room.
Chef Feher joined the team in 2023, integrating her passions, including zero-waste practices, herbalism, and thematic cuisine into the destination.
“I’ve always had a flair for the dramatic—my style in every aspect of my life is about standing out and avoiding mediocrity. I always strive to make things memorable,” she shares. “When it comes to the culinary world, I want to create an experience for guests that transcends a basic meal. When people come in to dine, they’re looking to escape their normal routines and be immersed in something new. By nature, humans are storytellers and food is another storytelling medium. It goes beyond nourishment—it’s a canvas for sharing glimpses of my life and soul. Through culinary journeys, I offer a personal narrative, inviting guests to connect to my story in a deeply meaningful way.”
The meals she creates utilize ingredients in an intentional way, creating a journey of building flavors.
She utilizes seasonal ingredients, and her recent menu wove in celestial-inspired flavors and herbs, “aligning the culinary offerings with the prevailing cosmic energies while honoring SaltRock's Southwest heritage.” There was Spiced Pumpkin Soup, Charred Spanish Octopus, Scallops a la Meuniere, Prickly Pear Flan, and Red Wine Chocolate Spice Cake.
“One of my proudest creations at SaltRock is the Charred Spanish Octopus, featuring kalamata emulsion, fondant potatoes, and micro arugula. This dish evokes fond memories of my time in Peru, infusing a touch of my background into each bite—offering guests a glimpse into my personal life and culinary journey.”
100 Amara Lane, Sedona; AmaraResort.com
Kalamata Olive Sauce
"For one of my favorite dishes, the Charred Spanish Octopus, I utilize my own recipe for a kalamata olive sauce," says SaltRock Southwest Kitchen's Executive Chef Heather Feher. "Not only does it pair perfectly with the octopus, but it can also be used separately in other dishes, on sandwiches, or as a dipping sauce."
Ingredients
3 cups kalamata olives
½ cup garlic confit + oil
8 oz. cooked or pickled beets, roughly chopped
½ cup lemon juice
1 teaspoon white pepper
½ teaspoon salt
¼ teaspoon citric acid
½ teaspoon xanthan gum
2 cups mayonnaise
In Vita-Prep, add olives, garlic, beets, and lemon juice. Blend on low, gradually increasing the speed to high, until the mixture is completely smooth with no chunks remaining. Use a small ladle to push any chunky material into the blades to get it to spin properly. Turn off the blender and add salt, pepper, citric acid, and xanthan gum. Blend again for 30 seconds to emulsify. Add mayonnaise and blend until the entire mixture is homogenous. Use a spatula to transfer to containers.
