Arizona chef Dustin Christofolo to cook at James Beard House

Chef Dustin Christofolo of the Quiessence restaurant at The Farm at South Mountain will visit New York City to cook an Arizona-inspired menu at The James Beard House.

Christofolo will close the Quiessence restaurant from May 17-21 during his visit to the Big Apple, where he will be accompanied by seven members of his kitchen staff.

There, they will cook a five-course menu that features local products from AZ Fine Swine, Two Wash Ranch, McClendon’s Select, Black Mesa Ranch, Maya’s at The Farm at South Mountain, Queen Creek Olive Mill and Danzeisen Dairy.

“It was important for me to highlight on my James Beard House menu how we eat in Arizona and how many great, local businesses contribute to the dishes that I create. Having this opportunity to cook for some of the best in the industry is an honor,” Christofolo said in a press release.

Arizona wines from Keenan-Caduceus Cellars, Dos Cabezas Wine Works, Callaghan Vineyards, Sand Reckoner Vineyards and Pillsbury Wine Company will be paired with each course.

The James Beard House in New York City is considered a “performance space” and invites chefs who “are known to use high quality, seasonal and/or local ingredients and have gained a national or regional reputation.”

Here is the menu from Christofolo’s “Southwestern spring farm dinner” event page on The Beard House website.

MENU

Hors d’Oeuvre

Head Cheese with Pickled Shallots on Pear Chips
Wagyu Beef Carpaccio with Fried Purple Artichokes, Shaved Parmesan, and Nasturtium
Cured Goose Eggs with Apple Wedges, Aged Balsamic, and Parsley
Lardo-Wrapped Asparagus with Soft-Boiled Egg, Bread Crumbs, Chervil, and Preserved Meyer Lemon Aïoli

DRUNKEN PEACH COCKTAILS
SAND RECKONER ROSÉ 2014

Dinner

The Egg’s Nest > Quinoa with Miniature Root Vegetables, Pheasant Egg, Mangalitsa Bacon, Carrot Sauce, and Chive Blossoms

CADUCEUS VELVET SLIPPERS CLUB CHENIN BLANC 2013

Pork, Peaches, and Cream > Arizona Duroc Pork Belly with Maple Mascarpone, Tart Cherries, Portobello Mushrooms, Mint, Gastrique, and Almonds

DOS CABEZAS WINE WORKS MESKEOLI 2014

Potato Gnocchi with Heritage Turkey Confit, Dehydrated Campari Tomatoes, Sweet Corn, Espelette Pepper, and Squash Blossoms

SAND RECKONER 5 2012

Grilled Arizona Vineyard Road Lamb with Flageolet Beans, Heirloom Tomatoes, Grilled Garlic Scapes, and Herb Gremolata

SAND RECKONER Z 2013

Honey Panna Cotta with Watermelon Broth, Lime, Espresso, Chocolate-Dipped Candied Blood Orange, Pansies, and Grapefruit Sorbet

PILLSBURY WINE COMPANY SYMPHONY SWEET LIES 2013

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