We can’t make this drink fast enough here at Quiessence. Guests have described it as a “farm in a cup.” Head to the market for fresh basil and make this summer sipper at home.

Basil Gimlet

5 fresh basil leaves

2 oz. Glacier potato vodka

½ oz. agave nectar

¾ oz. fresh lime juice

In a mixing glass, gently muddle fresh basil, agave nectar, and lime juice.  Add ice and vodka.  Shake vigorously and strain into a stemmed glass.  Garnish with a fresh basil leaf.

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!

When the temps reach 120+ degrees in Phoenix, we head for the hills. But what happens when state budget problems force the closure of our treasured natural sanctuaries? As always, our fearless friends at Arizona Highways Magazine are stepping up to the plate to keep our state’s parks open for everyone to enjoy.With the purchase of any $24 subscription to Arizona Highways Magazine, a $5 donation will directly support our state parks. You can even direct your funds to a specific state park!

Watch a video of editor Robert Stieve and see ways you can help!

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.

Make a wish and it might just come true! This week, the globe delights in the annual Perseid meteor shower. Reserve dinner at Quiessence Restaurant & Wine Bar and you might catch a glimpse of falling stars, adding to the charm of an evening at The Farm. Call (602) 276-0601.

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.