Essence: Elevated Plates Served with Love

By Merilee Raynor

A drizzle of chile lime infused coconut cream pours over a plate of banana leaf wrapped sea bass. Beautiful dishes and beverages adorn every table while guests from across Arizona form a line out the door. As every patron here knows, nothing tastes quite as delicious as great food served by great people. For Julia and Jason Ammon, Essence Kitchen + Bar is the culmination of 30 years in the restaurant and food service industry. Over the course of their careers, the husband-and-wife team have crossed state and country lines to bring the best dishes, ideas and techniques to every guest’s plate.

Located in the heart of Chino Valley, AZ, Essence Kitchen + Bar features an extensive American menu with inventive twists. “We call it modern American cuisine,” explained chef Jason Krupp. “Heavy seafood, a little more elevated plates.” These unique, elevated plates are comprised of sustainable seafood, local beef, free-range chicken and local, seasonal vegetables.

Their curated bar menu is designed to appeal to those looking to pair a drink with their dinner, as well as those looking for innovative cocktail options to enjoy. Offerings from the bar highlight sustainable, women-owned wineries and winemakers as well as cocktails, craft beers and a variety of non-alcoholic options.

Over the past decade, Julia Ammons and Jason Krupp have been planning every inch of their restaurant. “We have been dreaming about it, writing the menu, and writing down what we wanted for a perfect restaurant,” said Jason. “Even going out to other restaurants, we have always looked for things that are great.” Every aspect of the restaurant, from the menu to presentation, is choreographed immaculately, bringing their 10-year dream of the “perfect restaurant” to Chino Valley.

WE GENUINELY LOVE OUR GUESTS, WE GENUINELY LOVE TO FEED THEM.

- Jason Krupp

Jason and Julia are the embodiment of a couple who are great partners, both at home and at work. While Jason is the executive chef and food maestro, Julia handles the front of house duties and serves as maître d’ and restaurant manager. The pair impeccably complement each other. As their logo exemplifies, they are the yin and yang of the restaurant.

From a young age, Jason knew his path led to the kitchen. “I have been cooking since I was a little kid,” he said. “My mom says I have always been in and around the kitchen.” After working in restaurant kitchens as a teenager, Jason traveled south to Panama, an experience still reflected in Essence’s current menu.

When he returned to the United States, Jason headed to culinary school in Santa Barbara, CA. He spent the next 30 years working as a chef at various restaurants in the Los Angeles area, including San Pietro’s, King’s Fish House, and Border Grill. While working at these establishments, Jason built his craft and trained under other chefs.

“Every part of who I have been for 30 years, I have brought with me [to Essence]. It’s a combination of everything, the best of the best,” he said.

While Jason is coordinating the kitchen, Julia puts her expertise to use managing the front of house. Like Jason, Julia worked in multiple restaurants, including Taps Fish House and Duke’s in Huntington Beach. According to Jason, Julia “is just the sunshine in the restaurant. Talk about a maître d’ who runs everything, knows everyone’s name, welcomes people. That’s her.” Julia makes Essence feel like home, but with a much better menu and service.

Born in the Quad Cities area, Julia is thrilled to be able to give back to the community. Since opening Essence in 2018, they have jumped right into supporting Chino Valley and a variety of local charitable causes. They coordinate donations and support programs and organizations like the Pappas Foundation, the Lioness Club, and Chino Valley High School.

On a more personal note, Essence’s menu features a “Hot Shot Burger,” in honor of Julia’s nephew, Wade Parker. Parker was a member of the Granite Mountain Interagency Hotshot crew who, along with 18 of his fellow Hotshots, perished fighting the Yarnell fire in 2013. Ten percent of the proceeds of every Hot Shot Burger sold is donated to the Wade Parker Foundation.

They also partner with Chino Valley High School’s culinary program and hire students for a start in restaurant employment. Jason and Julia love being able to “nurture the craft of the industry” and pass along their experience and insight to the next generation of restaurateurs.

Essence Kitchen + Bar is the materialization of Jason and Julia’s life work.

Integrating the experiences and wisdom from their lives has led them to construct a dynamic and creative restaurant with world-class fare in their hometown.

From the carefully designed menu, to the beautiful yet comfortable atmosphere, Essence is love, served on a plate. In Jason’s words, “We genuinely love our guests, we genuinely love to feed them.”

Chef Jason’s N’awlins BBQ Shrimp

Serves: 1

Method: Sauté

Minutes: approx. 10

Difficulty: 2/10

Ingredients

1/2 oz. olive oil, 1/2 oz. peeled garlic, 6 oz. shrimp, 1 oz. wine cooking sherry, 2 oz. tomato sauce, 1/2 oz. Cajun seasoning, 1/4 lemon, 1/4 oz. green onion

Instructions

• Place oil and garlic in sauté pan and heat until garlic is sizzling, but do not burn!

• Add shrimp to sauté pan and flash with sherry.

• Add Cajun seasoning and cook for 1 minute.

• Add tomato sauce, squeeze lemon quarters into a dish and add to pan. Add green onion and sauté together for 2 minutes until hot and shrimp is cooked.

• Place 1/2 piece of garlic bread on a grill pan and cook until grill

• Plate cooked shrimp and arrange bread along rim.