Manufactured on equipment shared with: Tree Nuts, Eggs, and Milk.
Cookie Butter Ice Cream | Plant-Based
Swim in the velvety river of vanilla sweetness. Discover chunks of cookies so golden, you’ll feel like a miner.
We've made the first plant-based ice cream that is indistinguishable from dairy. Our cookie butter is crafted in a kitchen from 100% plants and always Non-GMO.
Water, Cookie Pieces and Spread (Wheat Flour, Sugar, Vegetable Oils [contains one or more of the following: Soybean Oil, Canola Oil, Palm Oil], Soy Flour, Brown Sugar, Baking Soda, Salt, Cinnamon), Organic Cane Sugar, Expeller-Pressed Canola Oil, Eclipse Dessert Blend (Potato Protein, Modified Food Starch, Tapioca Maltodextrin), Tapioca Syrup, 2% or Less of Vanilla Extract, Baking Soda, Oat Bran, Oat Fiber, Salt, Proline, Calcium Lactate, Calcium Gluconate.
Contains: Soy, Wheat. Manufactured on equipment shared with: Tree Nuts, Eggs & Milk
Cotogna x Eclipse: Chef's Garden Lemon Verbena | Plant-Based
THE FLAVOR: Fresh lemons & verbena sourced straight from Chef Tusk's garden with soft candied lemon bits
Chef Tusk's restaurant Quince awarded
three stars from the Michelin Guide
nominated for the James Beard Foundation’s highest honor: Outstanding Restaurant
four stars by the San Francisco Chronicle
is a distinguished member of Relais & Châteaux
Additionally, Chef Tusk's Verjus
recognized by Bon Apéttit and the James Beard Foundation as one of the best new restaurants in the country.
ABOUT THE CHEF: Michael Tusk is the owner of three of San Francisco’s most critically-acclaimed restaurants: Quince, Cotogna and Verjus. Chef Tusk’s approach to Italian and French regional cuisine is refined and modern, taking inspiration from the seasonal bounty of Northern California and his relationships with local purveyors. A native of New Jersey, Chef Tusk graduated from Tulane University with a degree in Art History before pursuing his culinary education at The Culinary Institute of America in Hyde Park. He then spent time in France and Northern Italy where he worked in Michelin-starred kitchens. In 1988, Chef Tusk settled in the San Francisco Bay Area where he worked in some of the country’s most pioneering and influential restaurants including Stars, Chez Panisse and Oliveto. In 2003, he opened Quince, which has been awarded four stars by the San Francisco Chronicle, three stars from the Michelin Guide and is a distinguished member of Relais & Châteaux. This year, the restaurant is nominated for the James Beard Foundation’s highest honor: Outstanding Restaurant. In 2010, Michael and his wife, Lindsay, opened Cotogna, a bustling, rustic Italian restaurant adjacent to Quince. In 2018, they opened Verjus, a wine bar, which was recognized by Bon Apéttit and the James Beard Foundation as one of the best new restaurants in the country.
Pastry Chef Jennifer Felton grew up in San Mateo, California. She moved to the East Coast to join the opening team at The NoMad restaurant in New York. She returned to her native California for the opportunity to work with Chef Tusk at Quince where she was sous chef and has since been promoted to executive pastry chef at Cotogna. In 2020, Felton was asked to oversee the pastry program at all three of Tusk’s restaurants–Quince, Cotogna and Verjus.
CHARITY: Proceeds benefiting Feed The Future, the nonprofit organization that the Tusks' founded to support the restaurant teams, and their local farm community in wake of the coronavirus.