One year ago, armed with little more than a few creative minds and a palette for wine, we began a three month project of revamping, expanding, and recreating our wine program at Quiessence. What ensued involved tasting hundreds of wines, visits to wineries, meetings with wine makers, and countless late nights debating which Oregon pinot fit the perfect flavor profile. Hours of time got poured into writing content for our wine list, researching wine makers, and hand sketching drawings. When the wine list was finished, sewn together and stamped with our hand carved “Q” stamp, we created something we were truly proud of: a beautiful American wine list with nearly 150 offerings including, for the first time, over 25 different Arizona wines. Earlier this year, we proudly submitted our wine list to Wine Spectator to be judged for an Award of Excellence, and in their current edition, Quiessence received its first award. I’m proud and humbled to work around such a group of talented individuals that have poured their heart and soul into Quiessence over the years, constantly reaching for excellence. Most of all I am thankful to our loyal guests and diners who have supported our endeavors over the years. We have a great new season ahead of us and we look forward to seeing you soon at Quiessence.

Chef Greg

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!

Edible is now available on bookstores nationwide, but savvy shoppers will bundle the purchase with a 2-year subscription to Edible Phoenix Magazine for only $56.

View the special offer on Edible Phoenix’s website.

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

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

Our sister restaurant at the Farm, Morning Glory Cafe is one of the Valley’s best dog-friendly patios. In fact, 12 News Valley Dish will be on property to highlight the restaurant.

We need you! Grab the pooch and join us for breakfast next Wednesday and you could be seen in the TV segment. We’ll have complimentary coffee and lemonade (water for the dogs). Our full breakfast menu will be available as well!

The Details:
Wednesday,  May 19th
9am-10am
Dogs must be on leash

Tell us you’re coming! RSVP by email at events@ralmedia.com.

See you then!

Before the dinner, mix & mingle with friends and guests outdoors where farm owner A. Wayne Smith will deliver a welcome speech covering the Farm’s history and vision for sustainability.

Join fellow neighbors as we share the bounty of Mother Earth in a family-style, multi-course vegetarian farm dinner featuring the fresh produce of Maya’s Farm and McClendon’s Farm.

All net proceeds from tonight’s dinner will be donated to the World Food Programme. The World Food Programme fights hunger worldwide and is leading the fight against hunger in Haiti as well as all over the world. With just a single dollar donation the WFP can provide four nutritious meals to hungry people worldwide.

Vegetarian Earth Day Dinner
April 22, 6:30 pm.
Space Is Limited. Reservations Required.
Call 602-276-0601 $59.00 per Person
Includes Reception, Hors D’ouvres & Vegetable Feast
Tax and 18% Service Charge Not Included.

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>

Read the Phoenix New Times article here> 

Rad the Phoenix Business Journal mention 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.”