“With the delicious vegetables, herbs, and edible flowers from our on-site garden, over sixty fruit trees, eggs from our chicken coop, fresh breads from our wood-fired oven, and meats and cheeses from other local farmers and purveyors, guests experience the freshest ingredients possible when dining at Arizona’s original farm-to-table dining experience, Quiessence.”
Quiessence chef’s spread with local fromage, house-cured meats, artisanal bread and seasonal jam; caramelle beet pasta made in-house with Arizona-grown wheat flour, beets, and eggs from The Farm.
Farm-to-table takes on new meaning when the table is literally at The Farm. The ten acres at The Farm provide more than enough produce for the restaurant, and the garden (Soil & Seed) shares its bounty with the community through a weekend grower’s market and CSA program. Quiessence provides a weeknight à la carte menu, but the real star is their weekend chef’s tasting menu. It will almost certainly include Arizona-raised pork and poultry (butchered in-house), as well as Italian-accented dishes popping with vegetables. Cross your fingers Chef Dustin Christofolo is making his famous, intensely saturated beet caramelle stuffed pasta. Complete the meal with a wander through the garden to see where your dinner was grown.
“Farm-to-table is more than just a marketing cliché at Quiessence ... The menu incorporates ingredients plucked from around the neighborhood – it just so happens that the neighborhood in question encompasses a ten-acre working farm.” –Amy Young, Phoenix New Times