Archive for the ‘Phoenix Dinner’ Category
“Tell us about your dining experiences at Quiessence.”
- Lindsey (aka The Doctor, Luna, Linz, Lindsey Loo)
- Quiessence Server, from August 2011 to current
- Complete Daddy’s girl, Smarty Pants, Wildcat, Evil Laughter
- Current Favorite Wine: Caduceus ‘Ladrones’
- Quiessence Server, from August 2012 to current
- “Best Fajitas in France” Award Winner, Veggie-Lover
- View this review posted on Yelp.com on 08/10/2012
- Ian McEwan (aka Thunder)
- Quiessence Manager, from August 2012 to current
- Mr. Fix-It, Aussie, Blend Guy
- Fave Red Blend: Cain Five
- Quiessence Server, from August 2012 to current
- Hospitalitarian, Farm-Lover, Master of Details
- Favorite Easy-Drinking Wine: Anne Amie ‘Cuvee A’ Pinot Noir
In truth, Chef Greg LOVES seafood so he would probably offer lobster without a historical reference…
And yet according to historians, the menu at the “First Thanksgiving” included lobster, seal, and swans. Many compliments to Squanto and Wampanoag Chief Massasoit for teaching these Pilgrims how to farm, how to hunt, and how to avoid eating poisonous plants!
So in the fall of 1621, Governor William Bradford organized a feasting festival, what we now call Thanksgiving (term coined by President Lincoln), and invited the colony’s Native American allies. According to Edward Winslow, the Pilgrim blogger, Governor Bradford sent his guys out on a “fowling” mission for the event –turkey’s now on the menu–
And what did the Wampanoag guests bring to the potluck? Five deer.
So in tribute to our history and our holiday, Quiessence presents a menu rooted in American tradition: Turkey, Venison, & Lobster is what’s for dinner! Click to view our HOLIDAY MENU (complete with all the holiday classics)
There are only a few seats left for Thanksgiving Day….make your reservation today!
Call (602)276-0601 or Click Here
Click on the link to check out History.com’s fact sheet about
The First Thanksgiving
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.”
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
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
Salt & Pepper
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.