From May through October Arizona provides us with an abundance of natural foods. For thousands of years, Native American’s have harvested this land. Our Executive Sous Chef Matt Doss heads up the foraging team during the summer months harvesting 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 also have our own citrus orchard providing our restaurant with lemons, oranges, grapefruit, and limes

We also work with a Co-Op of foragers in Washington, Foods in Season, to provide us with the bounty of the Pacific Northwest

to top button