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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.
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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.

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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.

Currently one of our most-popular drinks on the menu at Quiessence, this cocktail features the great fresh Arizona citrus now in season.

Ingredients:
3 Slices of your choice of fresh Orange, Tangelo, Tangerine, Valencia, or Blood Orange
2 Slices Fresh Lemon
2 Ounces Fresh Squeezed Orange Juice or Lemonade
1 TSP Sugar
2 Ounces Vodka
(Try High Spirits Vodka from Flagstaff, available at Albertson’s)

Procedure:
Muddle the sugar with the Sliced Fresh Fruit in the bottom of a short glass. Fill the glass with Ice, add the Vodka, followed by the Juice. Stir and serve!

 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 February highlights:

• Blood Orange
• Fennel
• Salad Greens
• Romanesco
• Green Garlic
• Beets