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.

Quiessence Restaurant and Morning Glory Cafe continue to lead the Arizona restaurant industry in green techniques and philosophies. While others label it veggievore, locavore, or some other name, we simply call it business as usual. “Eat Green” with Quiessence in 2010 and support our commitment to environmental stewardship and sustainability. Thank you!

Everyday Eco-Friendly at Quiessence Restaurant

• By using local food vendors, Quiessence Restaurant reduces the distance food has to travel and lowers the overall gas and shipping environmental impacts.

• Chef LaPrad was awarded the Edible Communities Local Hero Award for his outstanding commitment to the local foods movement in Phoenix.

• Mother Nature Network highlighted Chef LaPrad on the national eco-list of top “40 Chefs Under 40″ who use local and seasonal products on their menus. LaPrad was the only Arizona chef to be featured on the national list.

• On-site farmer Maya Daily practices sustainable biodynamic farming techniques that grow some the healthiest produce available.

• Cleaning products used in the restaurant are environmentally safe and biodegradable.

• Disposable products used at Morning Glory Cafe are 100% biodegradable within 3 months of discard.
• Restaurant brochures and materials are printed locally on post-consumer recycled, FSC-certified paper.

Thank you for visiting Quiessence Restaurant at The Farm at South Mountain. Reservations can be made online or by calling 602-276-0601.

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.

(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 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.”

Keep your eye out for these spring highlights:

• -Squash Blossoms
• -Tomatoes
• -Summer Squashes
• -Cucumber
• -Sweet Corn
• -Melons

DOWNLOAD & VIEW THE 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.

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.

View Today’s Fresh Menus>
(updated daily at 11am and 3pm)

Tepary Bean Hummus makes a great dip for fresh veggies. Tepary beans are native to the Sonoran Desert and are produced locally in Maricopa. You can find them right here at Maya’s Farm at the Farm at South Mountain.

Ingredients:
1 Cup Tepary Beans (Cooked in salted water until tender)
2 oz. Olive Oil (Available from Queen Creek)
1TBS. Lemon Juice (Fresh Lemons in Season Now!)
2 Cloves Roasted Garlic (One Windmill Farm)
Salt & Fresh Cracked Pepper to Taste
An assortment of Fresh Locally Grown Vegetables Including:
Turnips, Baby Carrots, Radishes, Fennel 

Directions:
In a food processor, puree the Beans, and Garlic, slowly add in the Olive Oil. When a smooth consistency is reached, add the Lemon Juice and season it to taste with the Salt and Pepper. The Hummus can be adjusted with water or additional olive oil if you’d like a creamier puree.Serve the Hummus with an assortment of Vegetables that have been cleaned and cut to bite size pieces.