QUIESSENCE GOES HOG WILD!
Delicious Deals
Chef Gregory LaPrad has been checking in with local cheesemakers David and Kathryn Heininger, who’ve been raising a hog for him on their Snowflake, AZ farm. Why? LaPrad is preparing for a weeklong of hog-based dinners at Quiessence Restaurant on the Farm at South Mountain, January 27–31, and he asked the Heiningers to raise his prized porker at their Black Mesa Ranch. It’s a Hampshire/Duroc hog and it’s fit for just about every kind of treatment LaPrad can dream up.
EaterAZ hears he’s planning Brick Oven Roasted Pork Shoulder, Porchetta de Testa, and Orecchiette with Sausage and Broccoli. Yum. The porker will be featured on a the a la carte menu and as part of 6-course prix fixe menus (at $75 per person).
LaPrad says “We’ve waited and heard stories of our hog growing up, eating fresh goat whey, garden vegetables, and enjoying the beautiful surroundings of Snowflake, AZ.”
Translation: IT’S ABOUT TIME FOR US TO SLAUGHTER THE FUCKER AND SELL BITS AND PIECES OF HIM TO YOU!
Rez at (602) 276-0601.
And finally, Quiessence has a web site worth looking at: www.quiessencerestaurant.com
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Excellent use of f-bomb. Also love the graphic. 3 stars.