Answers from Our Experts (1)
Michael Tusk, the chef at Quince in San Francisco, abides by a farm-to-table ethos in creating his contemporary Northern Italian cuisine. It’s not surprising, considering his past stint at localvore legend Chez Panisse, where Alice Waters pioneered the idea of eating fresh, in-season regional food. At his own restaurant, Tusk works with ingredients from local farmers, ranchers, fishmongers and creameries—building on relationships that, in some cases, reach back 20 years. What’s more, he does much of the food shopping himself, often traveling to nearby Marin County for meat, produce and eggs. Tusk’s efforts were rewarded in 2011 with the James Beard award for Best Chef: Pacific.