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

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.

‘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.

Chilly temps = warm soups! To get your hands on this recipe, you’ll have to pick up one of our favorite local magazines, Arizona Vines & Wines.You can grab this local publication at several wine bars and restaurants, but why not pick up a copy during dinner at Quiessence?

Visit Arizona Vines & Wines online >

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!

READ the full article >

Pumpkins, pumpkins pumpkins… Since Halloween is over, your local stores are overstocked with them! When life give you pumpkins… make a pumpkin martini!

2 Ounces Vodka
1.5 ounces Fresh Pumpkin Puree
.5-1 ounce Simple Syrup
Dash of Nutmeg & Cinnamon
Dash of Vanilla Paste
Ice

In cocktail shaker add all ingredients and shake vigorously. Strain into a chilled martini glass. Garnish with freshly grated nutmeg.

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:

• Increasing participation in school food and nutrition programs
• Increasing the number of community gardens
• Food banks and food pantries
• Increasing access to fresh produce
• Increasing utilization of federal child food and nutrition programs, e.g. food stamps, school breakfast, etc.

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