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Soup Joumou

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Loaded with beef, marrow bones, squash, Scotch bonnet peppers and plenty of other vegetables, Widza Gustin's rich and hearty soup celebrates Haiti's freedom from French colonial rule.

Cincinnati, Ohio native Michael Anthony graduated from Indiana University with degrees in Business, French, and Japanese, and embarked on his culinary career in Tokyo, Japan, where he fell in love with the simple, seasonal Japanese approach to food. Mike then trained at renowned kitchens in France for five years before returning to the United States, working at Daniel and other restaurants before serving as Executive Chef at Blue Hill at Stone Barns. Mike became Executive Chef at Gramercy Tavern in 2006, where he highlights farm-fresh American cooking, seasonality, and fosters a convivial spirit of community among both staff and guests. Mike is a Food & Wine magazine "Best New Chef" (2002), a Bon Appetit "Next Generation" honoree (2003), Time Out New York "Best New Chef -- NYC," and has maintained Gramercy Tavern's three stars from the New York Times. Under Mike's leadership, Gramercy Tavern earned the James Beard Award for "Outstanding Restaurant" in 2008. In 2012, Michael won the James Beard Award for "Best Chef in New York City" and again in 2015 for "Outstanding Chef." He is the author of The Gramercy Tavern Cookbook, and V is for Vegetables, which won the James Beard Award for "Best Vegetable-Focused Cookbook." Michael's Restaurants: Untitled (New York, NY) Gramercy Tavern (New York, NY) Michael's Books: The Gramercy Tavern Cookbook (2013) V Is for Vegetables (2015)

Michael Tusk

PROFILES

Michael Tusk is the chef/owner of Quince and Cotogna in San Francisco, California. After graduating from the Culinary Institute of America, Michael traveled to Europe to gain experience in Michelin-starred restaurants of France and Italy. When he returned to the United States in 1988, he settled in the Bay Area and started working at the legendary Stars restaurant. After a year, he began his four-year tenure at Chez Panisse before spending six years with Chef Paul Bertolli at Oliveto in Oakland. Determined to open a place of his own, Michael left Oliveto in 2000 and opened Quince featuring Italian and French-inspired cuisine that celebrates the seasonal bounty of Northern California. Quince quickly became known as one of the city's top fine-dining destinations, and Michael gained notoriety for his relationship with local purveyors. The Tusks relocated the restaurant in 2009 to a historic 1907 brick and timber building in San Francisco's Jackson Square neighborhood, which gave them the opportunity to open a second restaurant, Cotogna, adjacent to Quince.In its new home, Quince has been awarded a three Michelin-star rating and four stars from the San Francisco Chronicle, and Cotogna has become a popular destination for rustic California-Italian cuisine. In 2011, Tusk was honored with the James Beard Award for "Best Chef Pacific."Michael's Restaurants Quince (San Francisco, CA) Cotogna (San Francisco, CA)