The Christofolos are building more than an edible empire.
The mother-son business – owned by epicurean entrepreneur Pat and chef Dustin Christofolo since 2012 after the duo worked on property for several years prior – is creating a seed-to-skillet culinary legacy the likes Arizona has never seen.
Pat got her start in the local food industry at a young age as her Italian father, who moved their family from New York to Phoenix when Pat was a teen, founded Capistrano’s Delicatessen in the Valley in 1974. A natural in the industry, Pat would continue the family business with several successful culinary operations over the years, including Santa Barbara Catering (today called Artisan by Santa Barbara Catering) in the 1990s and eventually The Farm at South Mountain.
Today, as the owner-operators of the Farm at South Mountain, the Christofolos oversee three epic eateries as well as a large-scale garden, massive event spaces, and a modern bespoke market all on one property in the shadow of the 16,000-acre mountain preserve and municipal park. They see their expansive, sustainably driven space, which is approximately 10 acres in size, as a love letter to the farm-to-table movement on a gastronomically grand scale.
The beating heart of The Farm is the wholly organic seed and soil garden, which is hand-planted by chef Dustin – an industry veteran who honed his skills in Napa before working his way up on The Farm by taking on myriad roles prior to his current head chef duties – based on the season with the express intent on cultivating produce for the on-site restaurants. Depending on the time of year, the garden produces everything from cucumbers, eggplants, and arugula to apricots, limes, and figs. The garden also produces ample herbs for Dustin’s inventive dishes, including basil, chives, cilantro, oregano, thyme, dill, and more.
Depending on the bounty of each harvest, Dustin and his team dream up ever-changing menus for Morning Glory Café, Farm Kitchen, and fine dining mecca Quiessence on a regular basis.
Morning Glory Café, as the name suggests, is focused on the daypart, offering a craveable menu of morning favorites including omelets, coffee drinks, morning cocktails, and a laundry list of piping hot treats from the oven including Belgium-style blue corn waffles and bananas foster French toast. Surprisingly, the menu is also kissed with several smoked meat dishes thanks to Dustin’s prized Argentinian-style wood-burning grill from Grillworks as well as a 25-foot specialty smoker from Scott Holmes of Little Miss BBQ fame.
Farm Kitchen is an ode to what was once the original restaurant on the historic 100-year-old property. Rustic by design, Farm Kitchen is a love letter to casual, locally sourced dining without pretense. Folks order from a walk-up counter, choosing from seasonal salads, baked goods, salads, and sandwiches that will make one’s toes curl in culinary delight. Lunches come in picnic baskets, which adds to the vibe, and guests may enjoy their meals al fresco surrounded by pecan trees.
Quiessence is an outdoor oasis and true bucket list dining destination in the Southwest. The prix fixe fixture is anchored by a newly built, freestanding 1,500-square-foot, state-of-the-art kitchen featuring top-of-the-line Hestan products from wall to wall. The only thing that shines brighter than then sparkling lights strung from above along the mature, majestic trees is the menu. Chef Dustin is a wizard of both whimsey and flavor, plating each perfectly portioned dish on his menus with precision, care, and a creative eye.
Finally, there is Botanica, which sells products made directly from items on the farm as well as from similarly sustainably focused local and regional artisans.
For more information, visit TheFarmAtSouthMountain.com.