Michael Tusk Pork Sausage with Pumpkin Farro and Quince Mostarda (Dose of Vitamin P)

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Sausage Los Angeles

Alex’s Lemonade Stand reconvened at Culver Studios to honor the memory of a brave young girl who battled cancer for years and established a charity to battle other examples of childhood cancer. Chefs from around the country, local celebrities and 1000 attendees united to raise approximately $400,000 for the charity – BRAVO – and where there are chefs, there’s bound to be pork. Chicago chef Paul Kahan prepared grilled pork belly flatbread, Cochon served Louisiana born boudin, Mozza provided pork ribs and Sotto made 12 slabs of their signature porcetto, all good, but it was Michael Tusk that took the pork prize.


Sausage Los Angeles
Tusk, the San Francisco based chef/co-owner of Quince and Cotogna prepared house-made, grilled pork sausage that had an almost sticky skin and paired it with nutty, pumpkin-folded farro, pumpkin seeds sweet-tart quince mostarda, and a single leaf of crisp, mildly bitter radicchio.

The aromatic smoke wafting from the grill even inspired at least two sausage paparazzi. dineLA Director Stacey Sun and Thirsty in LA founder Daniel Djang broke out their smart phones to capture pics of the links for the sake of Twitter posterity.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.

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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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