Our favorite Arizona wine geek, Sam Pillsbury is no longer our hidden source for entertainment and great wine. The Sundance Channel tapped him as a “Tastemaker” ambassador for Phoenix. Watch the clip where he shares his passion for wine, art and favorite places to eat… including Quiessence! Thanks Sam!
“Eat Locally.” The headline on the back cover sums up this 325-page book that covers all things sustainable by celebrating local American food heroes, delivering 80 seasonal recipes and is a must-have for foodies, locavores… everyone!Don’t miss pages 101-103 featuring a profile on Chef LaPrad.
Edible is now available on bookstores nationwide, but savvy shoppers will bundle the purchase with a 2-year subscription to Edible Phoenix Magazine for only $56.
Watch a video of editor Robert Stieve and see ways you can help!
Nicole Whittington has been serving Quiessence and Morning Glory Guests for over 3 years. She shares some of her thoughts here…
Q: What did you study in college and how does that affect your job at Quiessence?
A: I don’t know that I studied much in college, but I have a BS in nutrition with a dietetics focus from ASU. There’s definitely a direct correlation between my degree and Q. Dietetics is kinda of the all encompassing umbrella within the nutrition program, so I took culinary classes, as well as menu planning, restaurant management and touched a bit on sustainability. My last semester at ASU, I joined a CSA one of the new professors started, which increased my passion for sustainable and local agriculture. I was beyond excited, when I got back home from my post-graduation trip, to find that Quiessence was hiring and had to take my chances at applying.
It has been an amazing experience working here. I have learned more that I ever hoped for from the community and local farmers aspect to the kitchen and wine program. Chef Greg has truly been an inspiration to me and has offered nothing but encouragement for my love of food and community. He has even helped me find a graduate program in Boston that offers a Masters of Liberal Arts in Gastronomy, started by Julia Child.
Q: What was the best thing you’ve tasted this season?
A: I really enjoyed the first of season spring asparagus and sugar snap pea salad with house made ricotta cheese, pea tendrils, meyer lemon preserves and grilled ciabatta bread. It was just a really great representation of spring, a very simple salad with just a little bit of olive oil and salt and pepper so the true taste of the vegetables really stood out.
Q: What does the perfect day away from work look like?
A: I actually just had my perfect day away from work a couple weekends ago. A friend and I camped out at Fossil Creek and spent the day hiking and exploring. We were the only two people on the trail and had an amazing time swimming at the base of the waterfall, rope swinging into the creek, taking photos, encountering a rattlesnake for the first time and finding large dried animal bones. We didn’t quite make it to the hot springs, but we did visit the Fossil Creek creamery (where Q gets our fresh goat cheese). We got to feed the baby goats and chat it up with the owners before grabbing a bite at one of the local restaurants. Grrrrreat 
Your pet could be on 12 News Valley Dish!
Our sister restaurant at the Farm, Morning Glory Cafe is one of the Valley’s best dog-friendly patios. In fact, 12 News Valley Dish will be on property to highlight the restaurant.
We need you! Grab the pooch and join us for breakfast next Wednesday and you could be seen in the TV segment. We’ll have complimentary coffee and lemonade (water for the dogs). Our full breakfast menu will be available as well!
The Details:
Wednesday, May 19th
9am-10am
Dogs must be on leash
Tell us you’re coming! RSVP by email at events@ralmedia.com.
See you then!
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