Podcast appearances and mentions of michael tusk

EP19 DAVID CASTRO HUSSONG Y MARIBEL ALDACO David nació en Ensenada, se graduó del French Culinary Institute en California y comenzó su experiencia culinaria a los 13 años empieza en el Hotel Punta Morro con el Chef Juan Antonio Hussong. Después se mudó a Copenhague donde estuvo meses como aprendiz en Noma, nombrado varías veces mejor restaurante del mundo. En 2013, continúa su carrera en NY, trabajando para el Chef Dan Barber en Blue Hill, y años después para el Chef Daniel Humm en Eleven Madison Park que cuenta con 3 estrellas Michelin. Maribel creció en Ensenada, B.C., donde también estudió en la Escuela de Enología y Gastronomía de la Universidad Autónoma de Baja California. Empezó su carrera como practicante con el chef Jair Téllez en “Restaurante del Parque” y “Laja”. A los 19 años se mudó a la Ciudad de México y trabajó en “Merotoro” y “Jaso”. En 2012 Maribel continuó su carrera en “Martín Berastegui” –un restaurante con 3 estrellas Michelin en San Sebastián– durante 3 meses. Luego se mudó a Nueva York y trabaja para Dan Barber en Blue Hill at Stone Barns, y para el chef Daniel Humm en The Nomad Hotel, donde perfeccionó sus habilidades de confitería. En 2015 se mudó a San Francisco para trabajar en la apertura del restaurante “Cala” junto a Gabriela Cámara y David Castro. Después, trabajó en “Quince” (3 estrellas Michelin) para los chefs Shawn Gawle y Michael Tusk. En 2017 abrieron Fauna dentro de la vinícola Bruma en el Valle de Guadalupe, reconocido por la organización de los Latin America's 50 Best Restaurants. Recientemente inauguraron El Tigre Silencioso en la Ciudad de México.

This week, we're excited to welcome Chef Brandon Jew and food writer Tienlon Ho to Salt + Spine, the podcast on stories behind cookbooks.Brandon Jew and co-author, Tienlon Ho, joined us to talk about their recent cookbook: Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food.PURCHASE THE COOKBOOK: Bookshop | IndieBoundMister Jiu's—the restaurant on which the book is based—sits in San Francisco's Chinatown on Waverley Place. In 2013, when the famed restaurant Four Seas closed down, Brandon decided to open his own place. But before Mister Jiu's, Brandon was cooking in some of the best kitchens in the Bay; a student of Judy Rogers at Zuni Cafe and Michael Tusk at Quince, Brandon started his cooking career with California cuisine, riffing on French and Italian classics and always, always honoring the ingredients.But when Brandon's paternal grandmother passed away from cancer, he realized that her culinary knowledge and skill could be lost, too. In the book, he describes his grandmother (his Ying-Ying) as the family cook, reminiscing on the incredible food she cooked for the family. After she passed, Brandon says he hit a turning point. He began to look away from Mediterranean cuisine, leaving Quince and flying to Shanghai where he learned more about the complex and diverse culinary history of China.His debut cookbook, written with Ho, tells both the story of Mister Jiu's the restaurant as well as the story of San Francisco's Chinatown—one full of hardships and struggle, but also joy and celebration. Brandon and Tienlon put this tradition and history at the forefront of their work, just as Brandon does in the kitchen at Mister Jiu's.The cookbook features countless recipes, with an entire section devoted to the Chinese American pantry and fermentation. But the recipes are honest and as complex as the food you'll find in Mister Jiu's. For instance, some of the recipes take multiple days to prepare, and one asks for over two dozen ingredients and specialty tools you might not have at the ready in your home kitchens. But many remain very accessible for home cooks.Stick around to hear why it is that Brandon and Tienlon were uncompromising when it came to the recipes, about growing up Chinese American, and about the Mister Jiu's kitchen that—like Zuni Cafe and Chez Panisse before it—is teaching a new generation of cooks how to carry a rich culinary tradition into the future. Plus, as always, we're closing today's episode with a culinary game, and you'll find meticulous and beautiful recipes from Mister Jiu's in Chinatown here on our website. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Chef Brandon Jew and food writer Tienlon Ho to Salt + Spine, the podcast on stories behind cookbooks.Brandon Jew and co-author, Tienlon Ho, joined us to talk about their recent cookbook: Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food.Mister Jiu's—the restaurant on which the book is based—sits in San Francisco's Chinatown on Waverley Place. In 2013, when the famed restaurant Four Seas closed down, Brandon decided to open his own place. But before Mister Jiu's, Brandon was cooking in some of the best kitchens in the Bay; a student of Judy Rogers at Zuni Cafe and Michael Tusk at Quince, Brandon started his cooking career with California cuisine, riffing on French and Italian classics and always, always honoring the ingredients.But when Brandon's paternal grandmother passed away from cancer, he realized that her culinary knowledge and skill could be lost, too. In the book, he describes his grandmother (his Ying-Ying) as the family cook, reminiscing on the incredible food she cooked for the family. After she passed, Brandon says he hit a turning point. He began to look away from Mediterranean cuisine, leaving Quince and flying to Shanghai where he learned more about the complex and diverse culinary history of China.His debut cookbook, written with Ho, tells both the story of Mister Jiu's the restaurant as well as the story of San Francisco's Chinatown—one full of hardships and struggle, but also joy and celebration. Brandon and Tienlon put this tradition and history at the forefront of their work, just as Brandon does in the kitchen at Mister Jiu's.The cookbook features countless recipes, with an entire section devoted to the Chinese American pantry and fermentation. But the recipes are honest and as complex as the food you'll find in Mister Jiu's. For instance, some of the recipes take multiple days to prepare, and one asks for over two dozen ingredients and specialty tools you might not have at the ready in your home kitchens. But many remain very accessible for home cooks.Stick around to hear why it is that Brandon and Tienlon were uncompromising when it came to the recipes, about growing up Chinese American, and about the Mister Jiu's kitchen that—like Zuni Cafe and Chez Panisse before it—is teaching a new generation of cooks how to carry a rich culinary tradition into the future. Plus, as always, we're closing today's episode with a culinary game, and you'll find meticulous and beautiful recipes from Mister Jiu's in Chinatown here on our website. See acast.com/privacy for privacy and opt-out information.

On today's episode of All in the Industry®, Shari Bayer's guests are Chef-Owner Chris Cipollone and Owner-Operator John Winterman of Francie, a neighborhood brasserie in South Williamsburg, Brooklyn, and the first independent collaboration between the two, which opened in December 2020.  Chris was formerly the Executive Chef at the Michelin-starred Piora in NYC, a uniquely modern American restaurant with Italian, French, and Korean influences, which earned two stars from the New York Times. Prior, he was the Executive Chef of Michael Tusk’s Cotogna in San Francisco, one of the most highly rated and longtime staple restaurants in the city. John was the managing partner at the James Beard Award-winning Michelin-starred Batard, and built his expertise of +20 years of restaurant management and hospitality at celebrated restaurants such as Charlie Trotter, Gary Danko, and Restaurant Daniel. Prior to Batard, he was the Maître d'hôtel at Restaurant Daniel and Café Boulud. Today's show also features Shari's PR tip to stay the course; Speed Round; Industry News discussion on the Independent Restaurant Coalition (IRC) with a SPECIAL ANNOUNCEMENT about All in the Industry's new merch, including All in the Industry hats & totes, and H.O.S.T. notebooks & pens. Through May 31, 2021, 100% of the proceeds from the hat sales (less shipping/handling) will be donated to the IRC to help with their continued efforts. *Go to allintheindustry.com/merch to get your AITI swag today!* And, we close out the show with Shari's Solo Dining takeout experience at Dale Talde's Goosefeather at The King Mansion at the Tarrytown House Estate, Tarrytown. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!Image courtesy of Melissa Hom.All in the Industry is Powered by Simplecast.  

Michael Magliano (Gusto Green). Michael's culinary background is formidable, including several years with three-star Michelin experience under Thomas Keller at the French Laundry and Michael Tusk of Quince, and on the opening team for Craft restaurants in Dallas and Los Angeles for Tom Colicchio. He worked with Jon Shook and Vinny Ditolo at LA's Animal, and as executive chef of Soho House on both coasts. Michael tells Mike and Mary Jane about how he started as a grubmaster with the Boy Scouts, what excites him about cooking with fresh cannabis, and how he sources the finest ingredients on the planet for his delicious dishes. Listen in for a conversation with one of the top chefs in the world about how he's dreaming up culinary delights infused with adaptogens — including weed. GIVE US A 5-STAR REVIEW / CHECK OUT HALL OF FLOWERS / SEASON YOUR LIFE WITH THE HERB Music by Jesse Case Weed+Grub IG Weed+Grub Facebook Pantry Food Co. Gusto Green Hall of Flowers Green Street Smoking Paper

Michael Tusk is the Chef and Owner, along with his wife Lindsay, of two of San Francisco’s most critically acclaimed restaurants, Quince and Cotogna. His approach to Italian and French regional cuisine is refined and modern, taking inspiration from the seasonal bounty of Northern California and his close relationships with local purveyors. A native of New Jersey, Tusk graduated from Tulane University with a degree in Art History and attended the Culinary Institute of America in Hyde Park, New York. After completing his studies, Tusk left for Europe to gain experience in Michelin-starred restaurants throughout France and Italy. His experience in Italy’s Barbaresco region resonated most profoundly and was the catalyst for his sustained interest in Northern Italian regional cuisine. Tusk returned to the United States in 1988 and settled in the San Francisco Bay Area where he contributed to the success of some of the country’s most pioneering, influential restaurants including Stars and Chez Panisse. In December 2003, Tusk and his wife Lindsay opened Quince, and the restaurant quickly became one of San Francisco’s top fine-dining destinations. In November 2010 they opened Cotogna, a bustling, rustic Italian restaurant adjacent to Quince. The James Beard Foundation has recognized Tusk’s contributions to the industry and named him “Best Chef: Pacific”. Under Tusk's helm, Quince has also been awarded four stars by the San Francisco Chronicle, three stars from the Michelin Guide and is a distinguished member of Relais & Châteaux. Quince - http://www.quincerestaurant.com/ Cotogna - http://cotognasf.com/ Relais & Châteaux -https://www.relaischateaux.com/us/chef/michael-tusk

On this week’s episode of Chef’s Story, Dorothy interviews Michael Tusk in California. Michael tells us about the things in his childhood that inspired him to get into the food world and become a chef. Later, he describes what it was like to open Quince in San Francisco. Tune in to hear the full story! This program has been sponsored by Cain Vineyard & Winery. Today’s music provided by The Hollows. Image from Quince “I think that I always kind of knew that I was going to go work into a professional kitchen.” [8:30] Michael Tusk on Chef’s Story

In this episode of the Find Dining Podcast, we speak with Chef Matt Jennings of Farmstead, the James Beard Award nominee and three-time Cochon 555 champion who will deliver the keynote address at the first Taste Trekkers Food Tourism Conference. We talk about his journeys as a chef and cheese buyer, the importance of the farm-to-table movement, and the proper way to dig for clams. Find out more about the Taste Trekkers Food Tourism Conference Visit the Farmstead Inc. website Matt is a graduate of the New England Culinary Institute in Vermont Matt was a cheese buyer for the Formaggio Kitchen in Boston Kate Jennings is a graduate of the Culinary Institute of America in St. Helena, Napa Valley Paul Bertolli and Michael Tusk are two California chefs that influenced Matt The Wall Street Journal featured Matt in this story on buttermilk National Public Radio featured Matt in this story on happy pigs Matt has filmed an episode of PBS' Moveable Feast with Fine Cooking with Boston chef Ken Oringer Matt won the Cochon 555 competition three years in a row Shouts out to Ryan Farr of 4505 Meats in San Francisco and Jamie Bissonnette of Coppa in Boston Matt's former Chef de Cuisine Benjamin Sukle just opened up Birch to rave reviews Food for Thought: Q: What piece of equipment is used when digging for Quahogs (clams)? A: A bull rake. Out of the Frying Pan Picks: Favorite Place to Buy Pork: from Pat McNiff of Casey Farm and Blackbird Farm at the Hope Street Farmers' Market Recommended Cheese: Harbison from the Cellars at Jaspar Hill Chefs Who Have Influenced Matt: David Miles of the New England Culinary Institute, Amanda Lydon and Gabriel Frasca, and Ihsan Gurdal of Formaggio Kitchen Admired Rhode Island Chefs: Beau Vestal at New Rivers, Derek Wagner at Nick's on Broadway, Matt Genusio at Chez Pascal, Benjamin Sukle at Birch, James Mark at North