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!
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>
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.”
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.
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