Defining 'New Arizonan' Cuisine, One Foraged Acorn At A Time
Cartwright's Modern Cuisine General Manager Cody Heller, Phoenix New Times food writer Chris Malloy and Cartwright's Executive Chef Brett Vibber in the Cartwright kitchen.
Supported by Beach Fleischman
What is Arizona food?
Is it a chimichanga? Or a Sonoran hot dog? Is it the classic Native American dish of squash, beans and corn — the three sisters?
The Show got an inside look at this new, year-long series.