Thank you to Edible Phoenix magazine and the local food community for selecting Chef Greg LaPrad to receive the 2010 “Local Hero Award.” This marks the second time LaPrad has earned the award for his unwavering commitment to locally-sourced ingredients and his sincere relationships with the folks behind Arizona’s agriculture.
Chef de Cuisine Tony Andiario shares one of the pasta dishes that ignites the romance at Quiessence each evening. The campanelle pasta is made to resemble small flowers and is paired with toasted pistachios, raisins and shrimp.
Campanelle Pasta with Toasted Pistachios, Raisins, and Shrimp
Serves Six
Ingredients:
1lb Dried Campanelle Pasta or Similar Substitution (Penne or Farfalle)
1/4c. Pistachios (shelled, toasted, and salted)
1/4c. Raisins
8 ounces of 16/20 Large Shrimp (Shelled)
1/4c. Butter
1/4c. White Wine
10 Large Basil Leafs of Fresh Basil
2 Large Garlic Cloves (sliced thin)
1 Shallot (minced)
¼ cup Parmesan Cheese
½ Cup Salt
Procedure
Bring 1 gallon of water with the ½ cup of salt to a boil. Split the shrimp lengthwise and season lightly with salt and pepper. Steep the raisins in 1 cup of hot water or wine. Drop the pasta into the water and cook for 1 minute less then the directions on the package. When the pasta is 2 minutes from completion, add butter to a warm sauté pan over medium high heat.
Add shallots, and garlic to the butter, sweat out for 30 seconds. Next add the pistachios and the raisins removed from the steeping water. Finally add the shrimp and white wine.
Remove the pasta from the water and add to the sauce, toss to coat and adjust the consistency of the pasta by adding more liquid or reducing the sauce. Turn off the heat and tear basil into pasta and stir in parmesan cheese.
Thanks to Andrea Robinson and the morning crew at Fox 10 Arizona for highlighting Quiessence Restaurant at The Farm at South Mountain in their February edition of “Taste of the Town.” After a quick tour of the Farm property, she joined Tony in the kitchen to roll fresh pasta which turned into a quick midweek dish for viewers.
In the January issue of The Wild Blue Yonder, (Frontier Airlines’ in-flight magazine,) The Farm at South Mountain was listed as a “Don’t Miss”destination in Phoenix!
“Never again to be mistaken as a desert tumbleweed town, Phoenix’s secret is out. The city that anchors the Valley of the sun—or just “the Valley”—has grown up and out, stretching across 500 square miles and clocking in as the fifth-largest city in the nation. Famous for its miles of fairways, cosmopolitan restaurants and luxury spas, Phoenix is a welcoming oasis for the weary. And, with a remarkable 334 days of sunshine a year, it’s an ideal winter escape for visitors craving a healthy dose of vitamin D.”
After a visit to the Valley, The Travel Channel featured Quiessence Restaurant on the list of “Top 5 in Phoenix.” The producer planned to spend one hour at The Farm, but immediately rescheduled her afternoon to enjoy an entire day with us.
A big thank you to Travel Channel filmmaker Allison who called Quiessence “Amazing seasonal organic cuisine.” Watch the video here.
Quiessence Restaurant and Morning Glory Cafe continue to lead the Arizona restaurant industry in green techniques and philosophies. While others label it veggievore, locavore, or some other name, we simply call it business as usual. “Eat Green” with Quiessence in 2010 and support our commitment to environmental stewardship and sustainability. Thank you!
Everyday Eco-Friendly at Quiessence Restaurant
By using local food vendors, Quiessence Restaurant reduces the distance food has to travel and lowers the overall gas and shipping environmental impacts.
Mother Nature Network highlighted Chef LaPrad on the national eco-list of top “40 Chefs Under 40″ who use local and seasonal products on their menus. LaPrad was the only Arizona chef to be featured on the national list.
On-site farmer Maya Daily practices sustainable biodynamic farming techniques that grow some the healthiest produce available.
Cleaning products used in the restaurant are environmentally safe and biodegradable.
Disposable products used at Morning Glory Cafe are 100% biodegradable within 3 months of discard.
Restaurant brochures and materials are printed locally on post-consumer recycled, FSC-certified paper.
Thank you for visiting Quiessence Restaurant at The Farm at South Mountain. Reservations can be made online or by calling 602-276-0601.
ABC 15’s Sonoran Living viewers enjoyed a wintery treat from The Farm at South Mountain. Watch as Quiessence Chef de Cuisine Tony Andiario shares his family recipe for Minestra Soup with Poached Egg. Handmade pasta make a quick cameo, but nearly steal the show!
Minestra Soup with Poached Egg
Makes 1 Gallon
Ingredients
3 qts Meat Broth
4 oz. Pancetta (Diced)
1 Large Onion (Diced)
1 Large Carrot (Diced)
1 Large Celery (Diced)
1 Large Fennel (Diced)
6 Clove Garlic (sliced thin)
2 c. Cooked Lima Beans
2 c. White Wine
4 c. Tuscan Kale (cleaned and chopped)
1 Egg (Per Bowl of Soup you’re serving)
Extra Virgin Olive Oil
Chopped Parsley
Parmesan Cheese
Salt & Pepper
Procedure
In a large pot render the pancetta in 2 tsp of olive oil until pancetta is a light golden brown. Remove and reserve pancetta.
Sweat out the onion, carrot, celery, fennel, and garlic.
Season with salt & pepper. Deglaze with white wine, add the meat broth and simmer 10-15 minutes until the vegetables are tender.
Add beans, pancetta, and greens.
Continue to simmer until greens are tender.
Season with salt & pepper to taste.
Remove a serving of soup to a smaller pot, poach an egg directly in the soup.
‘Tis the season for toe shoes and tastes. For enjoying Nutcracker and noshes. For bubbly and ballerinas. So join Quiessence Restaurant before the quintessential holiday tradition, Ballet Arizona’s performance of The Nutcracker.
Ticket holders get a special treat…
Book your pre-show dinner between 5pm-5:30pm on show nights for a specially-priced, 3-course dinner, only $39!
Tickets & Schedule at: BalletAZ.org
Preshow dinner reservations at 602-276-0601 Some restrictions and exclusions may apply. Reservations required please mention Nutcracker show special when making reservation.
Chilly temps = warm soups! To get your hands on this recipe, you’ll have to pick up one of our favorite local magazines, Arizona Vines & Wines.You can grab this local publication at several wine bars and restaurants, but why not pick up a copy during dinner at Quiessence?
Recently, our very own Chef Greg LaPrad was featured in the national eco-list of “40 Chefs Under 40.” In fact, he was the only Arizona chef on the list!
MNN journalist Matt Hickman writes:
“As executive chef at Quiessence Restaurant & Wine Bar, LaPrad is committed to seasonal, local, organic produce and he enjoys changing the menu every day to reflect the freshest local produce available. And unlike many restaurants that use only a tiny handful of major food partners, LaPrad’s growing list of purveyors is currently about 80 deep. Rather than dealing with just a few major companies on a daily basis, he works with dozens of smaller, local vendors.”
‘Tis the season for toe shoes and tastes. For enjoying Nutcracker and noshes. For bubbly and ballerinas. So join Quiessence Restaurant before the quintessential holiday tradition, Ballet Arizona’s performance of The Nutcracker.
Chilly temps = warm soups! To get your hands on this recipe, you’ll have to pick up one of our favorite local magazines, Arizona Vines & Wines.You can grab this local publication at several wine bars and restaurants, but why not pick up a copy during dinner at Quiessence?
Recently, our very own Chef Greg LaPrad was featured in the national eco-list of “40 Chefs Under 40.” In fact, he was the only Arizona chef on the list!
