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Taste of Quiessence Dinner

  • Quiessence at the Farm 6106 S 32nd St Phoenix, AZ 85042 (map)

This summer, Quiessence at The Farm will bring back its annual dining experience for a limited amount of reservations. For locals staying in town or visitors coming to Arizona,  “Taste of Quiessence” is the perfect escape in our lush, green oasis in the desert. Recently named “Best Farm-to-Table” restaurant in Phoenix, both specials will highlight summer harvest from our own Soil & Seed Garden at The Farm, alongside many other local purveyors.

 

Annual Taste of Quiessence

This once-a-year special menu deemed as “Taste of Quiessence” features hyper-seasonal Arizona ingredients displayed throughout a three course dinner. For each tasting reservation, Chef Dustin Christofolo will compose a variety of dishes for the evening. We are told Chef Dustin may even surprise guests with a special Amuse Bouche with this reserved dinner.

 

This special menu will change each week dependent on the unique harvests of on-site Soil & Seed Garden. Dishes that may be on the menu include:

  • Chilled Armenian Cucumber Soup with Soil & Seed Garden Tomatoes, Cucumber Ribbons, Grilled Melon Relish, Crème Fraiche, Frito Misto Pineapple Mint

  • Hand crafted Potato Gnocchi with Zucchini, Oven Dried Tomatoes, Parisian Carrots, Leeks, Mint

The “Taste of Quiessence” Chef’s Tasting Menu will be available on Tuesdays through Thursdays from June 4 through June 27. The special Chef’s Tasting price will be available to the first 12 diners who reserve on the special event dates. The three course (plus a special Amuse Bouche) “Taste of Quiessence” is $45++ per person (price does not include tax and gratuity). A wine pairing option curated by in-house Sommeliers is available at $20++ per person.  

In order to secure a reservation, guests must call 602-276-0601 and mention “Taste of Quiessence.” Twelve reservations are available each evening on the following dates: June 4, June 5, June 6, June 11, June 12, June 13, June 18, June 19, June 20, June 25, June 26, and June 27.

Learn more: Qatthefarm.com