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Additional Info

Resort Casual
Suggested
American Express
Visa/MasterCard
Not Accepted
Terrace/Patio Dining
Extensive Wine List
Chef's Tasting Menu
Price Fixe Menu
Seasonal Menus
Heart Smart Options
Vegetarian Options
Non-Smoking in Restaurant
Private Parties
Private Rooms
Banquet Facilities
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Central Phoenix

Quiessence at The Farm

Hours:

Tuesday - Saturday 5pm to close

Sunday & Monday closed

Meals:
Dinner

Cuisine:
American, Italian, Southwestern

6106 S 32nd Street
Phoenix, AZ 85042
United States

602-276-0601

www.qatthefarm.com/

 

The flavors of Arizona terroir shine through Quiessence at The Farm’s dishes, all prepared with a contemporary spin on traditional and classic culinary techniques. Quiessence utilizes ingredients from Soil & Seed Garden at The Farm, and other local farmers and purveyors. The truly garden-to-table menu includes house-made bread, fromage, house-cured meats, cocktails from the garden, and handcrafted pasta. Dine on the garden patio under the stars, at The Signature Brick Oven Experience, or inside the lovely Farm house dining rooms. 

The Quiessence menu changes with the seasonal produce harvested from the on-site garden.

 

Jardinière (Pickled Vegetables) from Chef’s Spread Dish

 

1 lb. pickling cucumbers – cut into ¾ in chunks

4 celery stalks cut crosswise into ¾ in pieces

10 tsp. pickling salt (fine sea salt)

1 small cauliflower head cut into small florets

2 large carrots sliced into 3/16 in rounds on mandolin

2 cups whole shallots

1 lb. long sweet peppers seeded and cut into ¾ in rounds

12 bay leaves

24 garlic cloves

3 tsp. whole black peppercorns

12 oregano sprigs

5 ½ cups white wine vinegar

5 cups water

12 tbsp. olive oil

 

Preparation

Toss cucumber and celery with 2 tsp. salt and let stand at room temperature for one hour. Drain all liquid and then add to rest of the vegetables. Put all herbs and spices on the bottom of the pickling container and place vegetables on top. Bring water/vinegar and remaining 8 tsp. of salt to a boil. Stir to dissolve salt. Pour the hot liquid over the vegetables, herbs and spices in pickling container. Put olive oil on top and let cool at room temperature. Refrigerate overnight. Good for 4 weeks.

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