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!
After a standing ovation last year, our Earth Day dinner returns with a “green” feast of family style vegetarian dishes!
Before the dinner, mix & mingle with friends and guests outdoors where farm owner A. Wayne Smith will deliver a welcome speech covering the Farm’s history and vision for sustainability.
Join fellow neighbors as we share the bounty of Mother Earth in a family-style, multi-course vegetarian farm dinner featuring the fresh produce of Maya’s Farm and McClendon’s Farm.
All net proceeds from tonight’s dinner will be donated to the World Food Programme. The World Food Programme fights hunger worldwide and is leading the fight against hunger in Haiti as well as all over the world. With just a single dollar donation the WFP can provide four nutritious meals to hungry people worldwide.
Vegetarian Earth Day Dinner
April 22, 6:30 pm.
Space Is Limited. Reservations Required.
Call 602-276-0601 $59.00 per Person
Includes Reception, Hors D’ouvres & Vegetable Feast
Tax and 18% Service Charge Not Included.
The Arizona Republic writes:
“Valley chef Greg LaPrad, executive chef at the Quiessence Restaurant at the Farm at South Mountain, has been selected to prepare a dinner for a selection of international culinary luminaries at the prestigious James Beard House in New York City on July 7.
LaPrad was nominated after a James Beard Foundation board member ate at Quiessence in 2009.
In June, Quiessence will serve preview dinners based on the menu developed for the James Beard House.”
Read the full Arizona Republic article here>
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.
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.
Serve with parsley and parmesan cheese.
‘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!
With your Nutcracker ticket Chef LaPrad will prepare a seasonal feast including your choice of soup or salad, a pasta or entrée and a dessert for just $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.
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.”
Congrats to Greg and team!
Dear Friends of Quiessence:
Next week Quiessence is joining thousands of other restaurants across the country in participating in an important fundraising effort for Share Our Strength.
The Great American Dine Out will raise money to help the over 12 million American Children who are at risk of hunger. Money raised from The Great American Dine Out directly supports:
Advocacy around Child food and nutrition-related programs
To support this important cause we will be donating 50% of our proceeds from the sale of our Farmer’s Feast Tasting Menu to Share our Strength.
Please consider joining us next week, as we wine and dine for a great cause.
From the Kitchen,
Chef Greg & Chef Tony
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