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 Accolades: 

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. 

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.