Desert-to-Table Cooking at Tonto Bar & Grill Features Seasonal Prickly Pears
|Jerri Parness Photography|
|Prickly Pear Pops|
Although Flatt has his favorite desert spots to find desert edibles (saguaro flowers in particular), he also harvests as much as possible on his Rancho Manana property, which includes a golf course and clubhouse. The place is abundant with prickly pear cactus but also contains two gnarly old olive trees and two date palms, both of which drop fruit that Flatt uses in the restaurant.
Hank Shaw -- who wrote the cookbook Hunt, Gather, Cook and toured the country touting it last year -- made a name for himself on an old (but new) practice that Eric Flatt has been doing for a decade without much fanfare. Isn't that refreshing?