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.

Also, LaPrad is featured in the Spring edition of the magazine in an article titled “Chef’s passion is the essence at Quiessence.”

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.

Serve immediately in warm bowls.

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.”

READ: TheWildBlueYonder-Magazine