Chow Bella

Desert-to-Table Cooking at Tonto Bar & Grill Features Seasonal Prickly Pears

See also: Tonto Bar & Grill's Amanda Crick: Caramelpalooza Candymakers

Eric Flatt, co-owner of Tonto Bar & Grill in Cave Creek doesn't blather about the local food movement or the part his historic restaurant plays in it. But he's been the local-est of locavores for 10 years now, gathering ocotillo flowers, cholla buds, mesquite beans, jojoba seeds and saguaro fruit from the desert and using them in creative ways on his Southwestern-inflected menu.

"Desert-to-table" he calls it with a chuckle that suggests he doesn't really take marketing hype and pretentious labels all that seriously.

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Nikki Buchanan