“Let’s create something unique… let’s imagine our wine list differently. It should speak to the story of wine, the terroir that births it, the people that shape it. The list should be handcrafted and do justice to the wine and winemakers it represents.”

One year ago, armed with little more than a few creative minds and a palette for wine, we began a three month project of revamping, expanding, and recreating our wine program at Quiessence. What ensued involved tasting hundreds of wines, visits to wineries, meetings with wine makers, and countless late nights debating which Oregon pinot fit the perfect flavor profile. Hours of time got poured into writing content for our wine list, researching wine makers, and hand sketching drawings. When the wine list was finished, sewn together and stamped with our hand carved “Q” stamp, we created something we were truly proud of: a beautiful American wine list with nearly 150 offerings including, for the first time, over 25 different Arizona wines. Earlier this year, we proudly submitted our wine list to Wine Spectator to be judged for an Award of Excellence, and in their current edition, Quiessence received its first award. I’m proud and humbled to work around such a group of talented individuals that have poured their heart and soul into Quiessence over the years, constantly reaching for excellence. Most of all I am thankful to our loyal guests and diners who have supported our endeavors over the years. We have a great new season ahead of us and we look forward to seeing you soon at Quiessence.

Chef Greg

We can’t make this drink fast enough here at Quiessence. Guests have described it as a “farm in a cup.” Head to the market for fresh basil and make this summer sipper at home.

Basil Gimlet

5 fresh basil leaves

2 oz. Glacier potato vodka

½ oz. agave nectar

¾ oz. fresh lime juice

In a mixing glass, gently muddle fresh basil, agave nectar, and lime juice.  Add ice and vodka.  Shake vigorously and strain into a stemmed glass.  Garnish with a fresh basil leaf.

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!

When the temps reach 120+ degrees in Phoenix, we head for the hills. But what happens when state budget problems force the closure of our treasured natural sanctuaries? As always, our fearless friends at Arizona Highways Magazine are stepping up to the plate to keep our state’s parks open for everyone to enjoy.With the purchase of any $24 subscription to Arizona Highways Magazine, a $5 donation will directly support our state parks. You can even direct your funds to a specific state park!

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

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>

Read the Phoenix New Times article here> 

Rad the Phoenix Business Journal mention here>

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