pier to plate
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.
Look down at your plate. Do you know where that food came from? It's the question of the decade, if not the century, and everybody (in the Bay Area anyway) is paying attention. Surrounded by open water, San Francisco has quite an advantage over our landlocked sister cities when it comes to indulging in fresh seafood. We wanted to take a closer look at the journey our local fish takes on its way to the dinner table, so we hung out at Pier 45 to document the process. The first part of our three-part series is all about the pier.