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Culinary Bon Vivant:Chef Michael Tusk of Quince Restaurant and Andy Peay of Peay Vineyards
About the ProgramCome explore the dynamic play of food and wine in this three-day experience with chef Michael Tusk and Andy Peay. Michael and his wife, Lindsay, opened Quince, which has garnered awards and national attention ever since. Michael's dedication to cooking with the seasons and working with small organic farmers brings the finest ingredients together with his exquisite blend of culinary tradition and innovation. Since inception in 2001, Peay Vineyards has received enthusiastic praise from sommeliers, critics and press across the country for their wines of elegance, finesse and character. Their wines express the minerality and fruit complexity that are the hallmark of their cold-climate vineyard. At-a-Glance
HighlightsSunday, October 14Check in to Cavallo Point at your leisure * Welcome reception and dinner with Michael Tusk * Andy Peay introduces his family vineyard's wines Monday, October 15Full breakfast * Gather at the Cooking School for a demonstration cooking class with Cavallo Point Cooking School Director Kelsie Kerr and a local farmer * Experience a spectrum of tastes and smells in a expertly guided wine tasting with Andy Peay * Feast on a lunch of local, farm-fresh ingredients and heady wines * Enjoy the afternoon and evening free to relax at the Healing Arts Center and Spa and book a table at Murray Circle Tuesday, October 16Full buffet breakfast * Meet with Chef Michael Tusk of Quince for a demonstration cooking class * Dine with your fellow classmates and guest chef and vintner * Afternoon free to enjoy Cavallo Point * Six-course gala dinner from guest chef Michael Tusk and Cavallo Point chef Joseph Humphrey and wines poured by Andy Peay BioMichael Tusk entered into culinary arts after an Art History degree from Tulane University. After attending the Cooking School of America in Hyde Park, New York, Tusk left for Mediterranean Europe. He traveled and cooked extensively, gaining valuable insight into both the creative and technical aspects of French and Italian cuisine in a Michelin one-star restaurant in Provence and some of the regional Italian restaurants. In the San Francisco Bay Area, he worked in some of the finest kitchens including Stars, Oliveto and Chez Panisse. He is committed to working with small farmers and the freshest organic ingredients. This culinary quest has provided Tusk the inspiration for Quince, to create food that is respectful of culinary tradition but innovative in style. www.quincerestaurant.com After years as a financial analyst on Wall Street, Andy Peay left for the West Coast, where he developed his love of wines while visiting the wine regions, working a harvest in Napa Valley and learning the retail end in San Francisco. With his brother Nick and expert winemaker sister-in-law Vanessa Wong, he purchased land in Sonoma Coast in 1996, where they grow their famed grapes. Peay Vineyards has received enthusiastic praise from sommeliers, critics and press across the country for their wines of elegance, finesse and character. www.peayvineyards.com Kelsie Kerr is a passionate chef and teacher. Over the past 20 years she has contributed to the success of many well-known restaurants in the Bay Area, most recently as the chef of Chez Panisse Restaurant. She collaborated with Alice Waters on her latest book, The Art of Simple Food. Kelsie operated an intimate cooking school in her home, which received rave reviews from students and media alike.
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