Anolon Creating A Delicious Future - December - Michael Tusk
Chef Michael Tusk and Annabelle Lenderink of La Tercera farm meet in the kitchen of Quince to prepare the day's vegetable harvest.
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Michael Tusk
Quince
Growing up in northern New Jersey surrounded by apple orchards, corn fields, and strawberry patches, Michael tusk acquired an intense interest in fresh, local food at an early age – a passion that carries over to his work at his San Francisco-based restaurant, Quince. Michael looks to local farmers, such as Annabelle Lendrick of La Tercera Farm, to provide amazing seasonal produce for his Italian-inspired tasting menus that change daily.
"My network of small farmers constantly reminds me why I fell in love with cooking. Sourcing the freshest ingredients for my guests at Quince allows me to cook dishes the slow food way - local, fresh, and delicious."—Michael Tusk
Featured recipe: Alaskan Halibut with La Tercera Farm Tardivo Radicchio, Jerusalem Artichokes, Fennel & Zolfino Bean Veloute
