Trial consultants spend a lot of time on the
road. They learn the difference between clean hotels and dirty ones, favorable
and unfavorable trial venues, and perhaps most importantly between good food
and bad. While working on a case in Arizona a few years ago, the DGA team ate
at Quiessence, a farm to table restaurant in Phoenix. Jamie remembered it as
one of the best meals that the team ever had. Recently, Jamie and her husband
Ryan had the chance to eat there again and are happy to report that the food
continues to be outstanding.
Quiessence
specializes in American style cuisine using locally sourced produce and meat.
Its wine menu boasts selections from local Arizona wineries. The restaurant
features a rustic menu, focusing on simple presentations that allow the
ingredients to shine through. Quiessence is located at The Farm at South
Mountain, a ten acre working farm where much of the produce used at the
restaurant is grown. The Farm hosts three restaurants, an event space, gardens,
and several retail locations. Quiessence is one of three restaurants located on
the property. It is also home to the Morning Glory Café, serving breakfast and
brunch. The Farm Kitchen caters to the lunch crowd with a menu of sandwiches,
soups, and salads.
On
their recent trip, Jamie and Ryan partook in the six course tasting menu.
First Course: Charcuterie
A
charcuterie plate is a collection of cooked, cured, or otherwise preserved
meats, primarily pork, but also lamb and beef. A charcuterie plate generally
features fresh made sausages, pâtés, and other forcemeats (meats that have been
ground up and used as a stuffing).
Second and Third Courses: Sweet
Potato Soup and Farm Fresh Vegetable Salad
The
second course was a simple, yet delicious sweet potato soup. The third featured
simply presented, but flavorful vegetable salad.
Fourth Course: Duck Confit
Gnocchi
This
was Ryan and Jamie’s favorite dish by far. Duck confit is a preparation of duck
leg where the leg is rubbed with salt, pepper, and herbs and left refrigerated
for 36 hours. The salt and spices preserve the quality of the meat. After 36
hours, the spices are removed and you cook the duck leg in fat at low heat
(170-275 degrees) for at least four hours, but generally longer. By then the
meat and fat are separated, leaving behind a deliciously juicy and tender duck.
Gnocchi meanwhile are a firm pasta made from riced potatoes and held together
with flour.
 |
| Duck Confit Gnocchi |
Fifth Course: Lamb (Jamie) – NY
Strip (Ryan)
Here
Jamie and Ryan diverged on their entrée choices, but both agree that this was
their second favorite course.
Sixth Course: Chocolate Hazelnut
Pie (Jamie) – Bread Pudding (Ryan)
The
chocolate hazelnut pie featured hazelnut ice cream, a strawberry coulis (a
thickened fruit sauce), and edible flowers. The bread pudding featured vanilla
ice cream, cherries, dried cranberries, almonds, and a Dulce de leche (a liquid
combination of milk and sugar) caramel.
Wine: Because of their early
flight the next morning, Jamie and Ryan eschewed the wine pairing and instead
split a bottle of wine. They ordered a red blend consisting of a Syrah,
Malbec, and Petit Verdot from the Ancient Peaks Winery. The mix of these full bodied wines matched well with the entrees and
Duck confit gnocchi.
 |
| Never forget the wine. |
Overall,
Quiessence lived up to its promise of simple and delicious farm to table
cuisine.
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