Happy Anniversary Dinner at Quiessence

Well, Chef La Prad didn't disappoint, yet again! Always consistent, we enjoyed a wonderful meal at this beautiful location, a hideaway in the middle of the city. The service is always impeccable and enjoyable; we always feel like we're royalty!

We started off with a two glasses of wine and a great amuse-bouche of heirloom cauliflower. It was lightly fried and served with a citrus aioli - yummy and light! Oh, I almost forgot the fabulous homemade bread: an herb focaccia and, well, I can't remember the name of the other one. They were both fabulous, though. The focaccia was nice and light and served with an herb butter; the other bread was served with honey. We were starving and really appreciated the bread arriving promptly! I started with a glass of Pinot Gris and Josh had a red blend (Cabernet, Cab Franc & Syrah). Yes, we ventured out from Arizona wines for this round and it was a great start to the meal.

We then enjoyed the "Chef's Spread", which, in all honesty, no one should ever pass up if they visit Quiessence. This is an opportunity to enjoy homemade charcuterie prepared from the heart! Our plate included two cheeses: Bravo Farms Silver Mountain Cheese from Visalia, California and a Carr Valley Cheese Co Apple Smoked Cheddar from La Valle, Wisconsin. We also enjoyed the homemade salumi and coppa (with a nice little kick!), along with the chef's special head cheese and pork rillette served with some house grown pickled veggies. You really have to try this . . . you will love it.

We switched up the wine selection and I enjoyed the Keeling Schaefer Syrah, which we were so happy to see served by the glass! Josh ordered the Duende Syrah (we're obviously big fans of Syrah!). We then shared the recommended Citrus Salad which included Arizona citrus and Golden beets combined with sunflower seeds, shaved red onion and a creamy sherry vinaigrette, topped with some herb greens.

Our appetizer course consisted of Blue Hill Bay Mussels, with white wine, cream tarragon, shaved fennel and garlic. This was wonderful - big, fat, tasty mussels and the grilled ciabatta bread, homemade of course, was incredible! Josh ordered the Rainbow Valley farmer's cheese gnocchi with sausage and apple. Gotta' love homemade gnocchi! Josh liked this so much that he asked me to eat more of the mussels (which I happily did) so he could enjoy the majority of the gnocchi! He wasn't sure about the apple combination at first but became a believer after he tried it. The combination of apple, sausage and gnocchi (which I tried to get in every bite) was scrumptious!

OK, now Josh and I normally order two entrees and then share. This gives us an opportunity to try different things. Well, our server described the elk and we both decided that we wouldn't want to share! With all this food, we should've ordered one plate and shared but now we have some extra to enjoy today! Cocoa braised elk on butternut squash "mash" and herb salad - WOW!!! I am always afraid with game that it will taste, well, gamey! Not this! It almost melted it was so tender. And what Chef La Prad does with butternut squash can only be described as sinful.

Oh, and during this course we enjoyed two glasses of Pillsbury Co. Roan Red. The Roan Red is just perfect with food. Both Josh and I agreed that this wine is the perfect compliment for just about any food, showing off nuances of the wine and the food! I love a wine that makes the food taste better and has more layers and depth when it, in turn, is paired with food.

Well, we had to call it a night after the entree. There just wasn't any room left for dessert. There was barely any room left for the entree!

If you haven't been to Quiessence, you really need to check it out. It is at the Farm at South Mountain and when you're there you absolutely forget where you are - in the middle of Phoenix! They are open for lunch and dinner and sport a great wine and beer list. Check them out at www.quiessencerestaurant.com. Their menu changes daily to showcase the fresh veggies they grow at the farm but the quality is consistent with every visit. You will not be disappointed.