(Serves 4 as appetizer)Squash blossoms are highly perishable, keeping two days at most in the fridge. For best results, cook them the day you buy them. They’re great as an appetizer with creamy store bought salad dressing like Ranch, homemade aioli or simple tomato sauce.
12 squash blossoms
1 cup flour
½ teaspoon baking powder
1 egg
1 teaspoon salt
Freshly ground black pepper, to taste
1 to 1 ¼ cups sparkling water (which makes a lighter/airier batter, may substitute tap water)
Tempura Batter:
Mix flour, baking powder, salt and pepper in bowl. Add cracked egg and ½ the amount of water. Mix with a whisk. Slowly add more water until desired consistency is achieved. Batter should nicely coat a spoon, a lighter batter can be achieved with more liquid, and a heavier batter can be achieved with less liquid.
To Finish:
Vegetable oil
Flour
Heat vegetable oil in fry pan, electric skillet or deep fryer to 350 degrees. Lightly dredge each blossom in flour, then coat well in tempura batter. Immediately drop the blossom into the oil. Fry for 2-3 minutes until crispy. Remove and season with salt.
We’ve had a busy spring here at Quiessence, holding first-time special events that were so successful we’ve vowed to offer them again next year! First, we threw a garden party reception, farm tour and five-course vegetarian dinner to celebrate Earth Day on April 22nd. Then on Mother’s Day, May 10th, we left no mom unpampered, offering a special three-course dinner, as well as hand massages for her and photos of the family, taken in the garden. But our most popular and well-attended event was Blues at Q, a mini blues festival and garden party held under the stars on May 28th. Local blues greats Bob Corritore, Paris James and Big Pete Pearson kept the patio rocking, while guests grazed on appetizers, hand-made pastas and sandwiches, washed down with local brews, wines and classic cocktails. We’re not sure how to top it, but we’ve got nearly a year to figure it all out!
We may all get our fifteen minutes of fame, but few of us come from a family so influential that a major road has our surname on it. But that’s the scenario for Ron Power Jr. and his wife Trescia — who own Power Ranches in San Simon, AZ and think nothing of tooling down that major East Valley artery known as Power Road. Ron is a descendent of James Oliver Power, who began farming a 2,000-acre spread near Queen Creek in 1917. After World War II, the family began running cattle and later moved their farming and ranching operation to a remote spot in southeastern Arizona, where their cattle could graze on pristine pastures. These days, Ron and Trescia supply us with the 100% organic Limousin beef we offer at Quiessence, their commitment to quality evident in every juicy, ultra-flavorful bite. Check out their website (www.powerranches.com) to learn more about the superiority of the Limousin breed, what the Powers feed their cattle (alfalfa and natural grasses) and more importantly, what they don’t give them: hormones, additives, antibiotics, steroids or animal byproducts.But maybe the easiest way to become a believer is by conducting your own taste-test. So why not bring Dad down to the Farm on Father’s Day? We’ll serve him the best steak he’s ever eaten, and you’ll feel good knowing it’s the safest, healthiest beef money can buy — solid proof he raised you right.
If Mother Nature had a shopping list, we bet you’d find these items on it. Each month we’ll share our picks for seasonal produce and ingredients to look for in your local market or on our “Fresh Daily Menu.”
Quiessence Restaurant welcomes legendary Arizona wine maker and Hollywood film director Sam Pillsbury and his award-winning wines for a can’t-miss night of storytelling throughout six courses of dinner and wine!
Start a new family tradition with the Farm at South Mountain as we celebrate the ever-amazing Mom with a very special three-course dinner. From sisters to moms, daughters to grandmothers, these special people deserve 365 days of thanks!
Complete the celebration by pampering mom with optional* on-site hand massages, garden family photos, and other soothing activities.
Choice of dinner seating times:
Early dinner seating at 4pm -or-
Evening dinner seating at 6:30pm
Mom-pampering retreat times:
Activities available from 5:30-6:30pm*
(perfect for pre/post-dinner depending on desired dinner time)
Mother’s Day Dinner & Retreat
Sunday, May 10th - Space Is Limited
$59.00 per adult, $29 per child (12 and under)
Includes three-course dinner (special menu for children)
Tax and 18% Service Charge Not Included.
*Optional retreat activities individually priced.
Treasured guests from across the Valley joined Quiessence in celebrating Earth Day with a garden party reception, farm tour and five-course vegetarian dinner.
“Fantastic food and wonderful people, all in a true oasis of beauty and sustainability. I hope this is an annual event; if so, we would never miss it!” -a note written by a guest of the event.
Explore photos of the event in the slideshow below!
Celebrate Earth Day with Quiessence and the Farm at South Mountain as we present a very special Earth Dinner & Farm Tour. Discover the merits of sustainable farming right at the source as you stroll through our organic gardens and scenic property.
Dinner features a “green” spin on five courses of vegetarian dishes, each paired with an organic mini cocktail.
6:30pm - Reception and Hors d’Oeuvres
Mix & mingle with friends and guests outdoors while enjoying “taste of the farm.” Owner A. Wayne Smith. will be on-hand to deliver a welcome speech. 7:00PM - Farm Tour
Led by farmer Maya Dailey, you’ll tour the organic gardens and learn all about sustainable living, farming and this seasons produce.
7:30PM - Earth Dinner at Quiessence
Savor a 5-course vegatble Earth Dinner featuring the seasonal bounty of the farm and region. (Sugar Snap Pea Soup with Crème Fraiche, Rainbow Valley Farmer’s Cheese Gnocchi with Maya’s Baby Beets, and more)
Each course will be paired with organic mini “cocktails.” (Fresh Mint and Organic Vodka Spritzer; Tomato Water Martini; Spiced Beet Bubbly; and others)
Quiessence Earth Dinner & Farm Tour
Space Is Limited. Reservations Required.
Call 602-276-0601 $75.00 per Person
Includes Reception, Farm Tour and Five Course Dinner with Cocktail Pairings
Tax and 18% Service Charge Not Included. DOWNLOAD & VIEW THE MENU >
Looking for the ultimate vegetarian dining experience in Phoenix? Imagine salads, pastas, soups and dozens of dishes featuring fresh handcut vegetables from the organic gardens located on the same property. Some may call it “veggievore,” “locavore,” or other special label, but we simply call it everyday business as usual.
A New Menu Everyday: Each morning, Chef Gregory LaPrad visits with dozens of local vendors who present the day’s finest local and organically sourced fruits and vegetables. Only after hand picking the best seasonal produce and goods, LaPrad crafts the day’s menu to present a true farm to table experience.
In addition to our daily menu, Quiessence Restaurant will gladly craft a vegetarian feast for you and your guests.
Most pastas and dishes can be made vegetarian
We can even prepare gluten free meals
Our menus are perfect for both vegetarian and non-vegetarian guests alike
With just a little advanced notice Chef LaPrad will craft an unforgettable multi-course, organic vegetarian experience.
Quiessence Restaurant is located at this historic Farm at South Mountain, just 8 minutes from downtown Phoenix.
(Serves 4 as appetizer)Squash blossoms are highly perishable, keeping two days at most in the fridge. For best results, cook them the day you buy them. They’re great as an appetizer with creamy store bought salad dressing like Ranch, homemade aioli or simple tomato sauce.
We may all get our fifteen minutes of fame, but few of us come from a family so influential that a major road has our surname on it. But that’s the scenario for Ron Power Jr. and his wife Trescia — who own Power Ranches in San Simon, AZ and think nothing of tooling down that major East Valley artery known as Power Road. Ron is a descendent of James Oliver Power, who began farming a 2,000-acre spread near Queen Creek in 1917. After World War II, the family began running cattle and later moved their farming and ranching operation to a remote spot in southeastern Arizona, where their cattle could graze on pristine pastures. These days, Ron and Trescia supply us with the 100% organic Limousin beef we offer at Quiessence, their commitment to quality evident in every juicy, ultra-flavorful bite. Check out their website (
If Mother Nature had a shopping list, we bet you’d find these items on it. Each month we’ll share our picks for seasonal produce and ingredients to look for in your local market or on our “Fresh Daily Menu.”
Celebrate Earth Day with Quiessence and the Farm at South Mountain as we present a very special Earth Dinner & Farm Tour. Discover the merits of sustainable farming right at the source as you stroll through our organic gardens and scenic property.
A New Menu Everyday: Each morning, Chef Gregory LaPrad visits with dozens of local vendors who present the day’s finest local and organically sourced fruits and vegetables. Only after hand picking the best seasonal produce and goods, LaPrad crafts the day’s menu to present a true farm to table experience.
