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Mike Tusk

Pier to Plate Series: The Plate @ Quince

For the third and final installment of our Pier to Plate series we went behind the scenes with Quince Chef Mike Tusk to get a good look at his own technique for preparing a wild caught local California King Salmon. Watch as he prepares, fillets and serves us some Salmon Tartare (and cured fish) with wild fennel pollen, cucumber and caviar.

Flowers Make the Plate

Remember micro-herbs? About two years ago miniscule strains of cilantro and basil were sprouting up on the most progressive menus around town. "Now the movement is towards more of a modern naturalism," says Ravi Kapur of Prospect. He's talking about flowers. Edible petals, blossoms, sprays and shoots are sprouting up everywhere.

They might look rare, but some of these blooms are about as easy to find around town as rosemary. David Barzelay of the Lazy Bear underground restaurant sees the current uptick as a result of our ever-tightening bond with local farmers coupled with chefs' growing desire to get out in the field and forage for themselves. Here's a handy guide to the most popular edible blooms of San Francsico and where to find them. 

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