Foraging for indigenous foods is the heart and soul of Cartwright's kitchen. Honoring the land and the wild foods surrounding us is our way of telling you our story. Our foraging team works year-round scouting and harvesting our great state. Native Americans have thrived in this area for thousands of years. Our goal is to honor their traditions. Our Chef Brett Vibber heads up the foraging team harvesting and preserving the following ingredients and many more.

  • Prickly pear, fruits and pads
  • Saguaro fruit and seeds
  • Banana Yucca
  • Cholla buds
  • Mesquite pods
  • Morel/Lobster mushrooms
  • Juniper berry
  • Fiddlehead ferns
  • Cat tails
  • Grapes
  • Blackberry
  • Strawberry
  • Mulberry

In addition we have our own citrus orchard providing our restaurant with lemons, oranges, grapefruit, and limes.

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